Mgr-Outdoor Dining
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Key skills for this role
About the Role
The Ritz-Carlton seeks a Manager for Outdoor Dining to oversee all outdoor restaurant and bar areas. This role supervises daily operations, assists with menu planning, maintains sanitation standards, and strives to improve guest and employee satisfaction.
Key Skills for This Role
Responsibilities
- Supervise and manage employees, oversee all day to day operations of outdoor restaurant and bar areas.
- Maintain service and sanitation standards in restaurant and bar/lounge.
- Review staffing levels to ensure guest service, operational needs, and financial objectives are met.
- Lead the food and beverage team, utilizing interpersonal skills to influence and encourage others.
- Identify developmental needs of others and coach, mentor, or help improve their knowledge or skills.
- Verify compliance with all food & beverage policies, standards, procedures, and applicable laws.
- Ensure exceptional customer service by communicating and assisting individuals to understand guest needs.
- Handle guest problems and complaints, and meet with guests to obtain feedback.
- Provide guidance and direction to subordinates, setting performance standards and monitoring performance.
- Assist servers and hosts on the floor during peak meal periods and high demand times.
Requirements
- High school diploma or GED; 4 years experience in food and beverage, culinary, or related professional area
- OR 2 year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in food and beverage, culinary, or related professional area
Full Job Posting
Job Summary
- Responsible for all outdoor Restaurant and Bar areas.
- Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.
- Strives to continually improve guest and employee satisfaction and maximize financial performance.
- Determines training needed to accomplish goals, then implements plan.
Candidate Profile Education And Experience
- High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
- OR 2 year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
Core Work Activities Managing Day to Day Operations
- Supervises and manages employees. Manages all day to day operations.
- Maintains service and sanitation standards in restaurant and bar/lounge.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Leading Food and Beverage Team
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Monitors and maintains the productivity level of employees.
- Verifies compliance with all food & beverage policies, standards and procedures.
- Verifies compliance with all applicable laws and regulations.
- Verifies compliance with food handling and sanitation standards.
- Establishes and maintains open, collaborative relationships with employees.
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs.
- Manages day to day operations, verifies the quality, standards and meets the expectations of the customers.
- Displays leadership in guest hospitality, exemplifies excellent customer service.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Meets with guests to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
- Incorporates guest satisfaction as a component of departmental meetings.
Managing and Conducting Human Resource Activities
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Identifies the educational needs of others, develops formal educational or training programs.
- Ensures employees are treated fairly and equitably.
- Verifies employees receive on going training to understand guest expectations.
- Solicits employee feedback and reviews employee satisfaction results.
Additional Responsibilities
- Provides information to supervisors, co workers, and subordinates by telephone, in written form, e mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Assists servers and hosts on the floor during meal periods and high demand times.
- Recognizes good quality products and presentations.
- Supervises daily shift operations in absence of Assistant Restaurant Manager.
- Oversees the financial aspects of the department including purchasing and payment of invoices.
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