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555CB138D0184F50
Restaurant Manager
Crowne Plaza Concord Walnut Creek
Concord, CA, US 94520
Concord
CA
94520
8/11/17 12:00 AM
9/10/17
Hotel/Resort
Food & Beverage
Yes
 

ESSENTIAL FUNCTIONS:



1. Manage the Human Resources in the various outlets in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate. (30%)



2. Implement company programs (IHC/Franchiser) and manage the operations of the Restaurant, Room Service and any other food and beverage outlet as required to ensure compliance with LSOPs and SOPs, safety regulations and federal, state and local regulations to ensure am optimal level of service, quality and hospitality are provided to the guest(s). (30%)



3. Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc...) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. (15%)



4. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. (10%)




Page 2


INTERSTATE HOTELS & RESORTS


JOB DESCRIPTION



JOB TITLE: Restaurant Manager



REPORTS TO: Director of Restaurants or Asst. Dir. F & B



=========================================================


5. Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in house guests and a larger share of the local market. (5%)



6. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service. (5%)



NON-ESSENTIAL FUNCTIONS: (5%)


1. Perform special projects and other responsibilities as assigned.



2. Participate in task forces and committees as required.



Knowledge and Skills:



Education: More than two years of post high school education, but less than a degree from a four year college



Experience: Two to three full years of full employment in a related position with this company or other organization(s)



Skills and Abilities:


Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Supervision/ management communication skills are required. Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations. Ability to make occasional decisions which are generally guided by established policy and procedures.



No. of employees supervised: Thirty-one to fifty employees



Travel required: No



Hours Required: Flexible, forty to fifty hours over a five day period


Page 1


JOB TITLE: Restaurant Manager



ENVIRONMENT


Physical Job Requirements


(for essential functions only)


================================================================


Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.



Lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis. 20 - 40 lbs.



No Lifting/Pushing/Pulling/Carrying Required.


-------------------------------------------------------------------


Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.



Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required.



No Bending/Kneeling Required.


-------------------------------------------------------------------


Mobility Describe the type(s) of mobility required to include distances and % of time involved.



95% of shift - covering all areas of outlets supervising.



Stationary Position


-------------------------------------------------------------------


Continuous Standing Describe the reasons to include time period and frequency.



Assist at hostess station - minimal stationary standing.



No Continuous Standing Required.


-------------------------------------------------------------------


Climbing Stairs: Up to approx.______steps______% of____________


(time period)


Ladders: Up to approx.______feet______% of_____________


Varies by location (time period)


No Climbing Required.


-------------------------------------------------------------------


Driving Describe type of vehicle, distances, % of time involved and frequency.



X No Driving Required.


-------------------------------------------------------------------


Work Environment Inside: 95 % of shift _


(time period)


Outside: 5 % of shift _


(time period)



Describe any abnormal temperature exposures:


Can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.


-------------------------------------------------------------------


Page 2


JOB TITLE: Restaurant Manager



ENVIRONMENT


Physical Job Requirements


(for essential functions only)


================================================================


Hearing X Critical Moderate Minimal


Explain: Assisting with guest and associate matters. Interpreting instructions from superiors.


------------------------------------------------------------------


Vision X Critical Moderate Minimal


Explain: Seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.


-------------------------------------------------------------------


Speech X Critical Moderate Minimal


Explain: Communicating with guests and associates, issuing instructions, communicating policies.


-------------------------------------------------------------------


Literacy X Critical Moderate Minimal


Explain: Read & implement policies and procedures; writing schedules and reading forecast and SOPs.


--------------------------------------------

Requirements
 
 
 
http://careers.interstatehotels.com/jobs/1092057-restaurant-manager/frame?source=hcareers
ihr Hotels and Resorts logo

Interstate Hotels & Resorts is the leading global hotel management company. Hotel owners, developers and guests discover the Interstate difference in our 425 hotels, resorts and conference centers with nearly 75,000 rooms located throughout the U.S. and around the globe.

Our rich history spanning 55 years of innovation, consistency and success is unmatched in the hospitality industry, making Interstate the preferred hotel management company of major global brands. It also allows our associates to consistently deliver results for real estate investors, ownership groups, publicly-traded REITs, privately held companies, and private equity funds today and in the bright future to come.

Position Info
Location: US - CA - Concord
Position: Restaurant Manager
Salary:   
Management Position: Yes
Bonus Plan: Yes
Contact Type: Employer
Industry Categories: Hotel/Resort
Position Categories: Food & Beverage
Work Permit Needed: Applicants who do not already have legal permission to work in the United States will not be considered.

Logo
Crowne Plaza Concord Walnut Creek
Restaurant Manager

Position Description

ESSENTIAL FUNCTIONS:



1. Manage the Human Resources in the various outlets in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate. (30%)



2. Implement company programs (IHC/Franchiser) and manage the operations of the Restaurant, Room Service and any other food and beverage outlet as required to ensure compliance with LSOPs and SOPs, safety regulations and federal, state and local regulations to ensure am optimal level of service, quality and hospitality are provided to the guest(s). (30%)



3. Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc...) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. (15%)



4. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. (10%)




Page 2


INTERSTATE HOTELS & RESORTS


JOB DESCRIPTION



JOB TITLE: Restaurant Manager



REPORTS TO: Director of Restaurants or Asst. Dir. F & B



=========================================================


5. Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in house guests and a larger share of the local market. (5%)



6. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service. (5%)



NON-ESSENTIAL FUNCTIONS: (5%)


1. Perform special projects and other responsibilities as assigned.



2. Participate in task forces and committees as required.



Knowledge and Skills:



Education: More than two years of post high school education, but less than a degree from a four year college



Experience: Two to three full years of full employment in a related position with this company or other organization(s)



Skills and Abilities:


Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Supervision/ management communication skills are required. Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations. Ability to make occasional decisions which are generally guided by established policy and procedures.



No. of employees supervised: Thirty-one to fifty employees



Travel required: No



Hours Required: Flexible, forty to fifty hours over a five day period


Page 1


JOB TITLE: Restaurant Manager



ENVIRONMENT


Physical Job Requirements


(for essential functions only)


================================================================


Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.



Lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis. 20 - 40 lbs.



No Lifting/Pushing/Pulling/Carrying Required.


-------------------------------------------------------------------


Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.



Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required.



No Bending/Kneeling Required.


-------------------------------------------------------------------


Mobility Describe the type(s) of mobility required to include distances and % of time involved.



95% of shift - covering all areas of outlets supervising.



Stationary Position


-------------------------------------------------------------------


Continuous Standing Describe the reasons to include time period and frequency.



Assist at hostess station - minimal stationary standing.



No Continuous Standing Required.


-------------------------------------------------------------------


Climbing Stairs: Up to approx.______steps______% of____________


(time period)


Ladders: Up to approx.______feet______% of_____________


Varies by location (time period)


No Climbing Required.


-------------------------------------------------------------------


Driving Describe type of vehicle, distances, % of time involved and frequency.



X No Driving Required.


-------------------------------------------------------------------


Work Environment Inside: 95 % of shift _


(time period)


Outside: 5 % of shift _


(time period)



Describe any abnormal temperature exposures:


Can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.


-------------------------------------------------------------------


Page 2


JOB TITLE: Restaurant Manager



ENVIRONMENT


Physical Job Requirements


(for essential functions only)


================================================================


Hearing X Critical Moderate Minimal


Explain: Assisting with guest and associate matters. Interpreting instructions from superiors.


------------------------------------------------------------------


Vision X Critical Moderate Minimal


Explain: Seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.


-------------------------------------------------------------------


Speech X Critical Moderate Minimal


Explain: Communicating with guests and associates, issuing instructions, communicating policies.


-------------------------------------------------------------------


Literacy X Critical Moderate Minimal


Explain: Read & implement policies and procedures; writing schedules and reading forecast and SOPs.


--------------------------------------------

Requirements
 
Requirements
Requirements
 

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