Restaurant Manager

To effectively manage and direct of restaurant and room service operations in reference to quality service, supervision of employees, monitor quality and consistency of food production, cost control, inventory, safety and sanitation with a professional manner while maintaining proper etiquette and processes of service. This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest and employee satisfaction.
Direct and supervise, supervisors, food servers, bus persons, bartenders, hosts and other staff in reference to schedules, service standards, training, motivation, and safety regulations
Ensure that restaurant and outlets comply with sanitation and safety standards for guests and employees.
Monitor product and service quality and guest satisfaction in restaurant and outlets. Develop service standards and monitor to maintain a four star level of service. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food. Interact with customers to determine needs, satisfaction and resolve conflicts.
Interview, hire and oversee training of new personnel. Coach, counsel and documentation of employees adhering to resort policy. Monitor employees performance and evaluate during 30 -90 day introductory period and annual reviews.
Performs all work required of servers, busers, bartenders and hostesses when busy, assisting when necessary.
Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school education is required.
3 years minimum experience required. Prior hotel food & beverage supervisory experience is required.
License, Registration, and/or Certification Required
Ability to obtain any government required licenses or certificates. California Food Handlers Health Card. CPR Certification and/or First Aid training preferred. Alcoholic beverage training

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