Restaurant Manager – Specialty Steakhouse
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Key skills for this role
About the Role
St. Regis seeks a Restaurant Manager for a specialty steakhouse to oversee daily operations, menu planning, sanitation, and team leadership. Requires 4 years of experience or a 2-year degree with 2 years experience.
Key Skills for This Role
Responsibilities
- Supervise and manage employees; manage all day to day operations
- Maintain service and sanitation standards in restaurant, bar/lounge and room service areas
- Review staffing levels to ensure guest service, operational needs and financial objectives are met
- Lead food and beverage team; utilize interpersonal and communication skills to lead, influence, and encourage others
- Identify developmental needs of others and coach, mentor, or help improve knowledge or skills
- Ensure compliance with all food & beverage policies, standards and procedures
- Provide services that are above and beyond for customer satisfaction and retention
- Handle guest problems and complaints
Requirements
- High school diploma or GED; 4 years experience in food and beverage, culinary, or related professional area
- OR 2 year degree 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
- Areas of responsibility include Restaurants/Bars and Room Service, if applicable.
- 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 the financial performance in areas of responsibility.
- Determines training needed to accomplish goals, then implements plan.
Candidate Profile
- 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
- Supervises and manages employees. Manages all day to day operations.
- Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- 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.
- Ensures and maintains the productivity level of employees.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals.
- Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow up and hands on management.
- Ensures compliance with all applicable laws and regulations.
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, providing guidance, feedback, and individual coaching when needed.
- Manages day to day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Empowers employees to provide excellent customer service.
- Acts as the guest service role model for the restaurants.
- Handles guest problems and complaints.
- Meets with guests on an informal basis during meals or upon departure to obtain feedback.
- Ensures corrective action is taken to continuously improve service results.
- Incorporates guest satisfaction as a component of departmental meetings.
- Manages service delivery in outlets to ensure excellent service from point of entry to departure.
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 or classes, and teaches or instructs others.
- Ensures employees are treated fairly and equitably. Strives to improve employee retention.
- Ensures employees receive on going training to understand guest expectations.
- Solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results.
- Strives to improve service performance.
- Ensures recognition is taking place across areas of responsibility.
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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