Restaurant Manager

POSITION SUMMARY:

It is the primary responsibility of the Triple George Grill Restaurant Manager to coordinate, manage and oversee front and back of house operations for Triple George Grill to ensure profitability and maintain guest service standards. All duties are to be performed in accordance with departmental and Downtown Grand policies, procedures, and practices.

POSITION RESPONSIBILITIES/DUTIES:

• Supervises assigned staff to include hiring, training, coaching, performance feedback, recommending and administering discipline, and scheduling.
• Coordinates with related departments such as Public Area Department (PAD), Front Desk, and Security to ensure service level standards are being met.
• Maintains and communicates property standards with regards to employee training and guest interaction.
• Monitors overall guest satisfaction with metrics of Yelp, Trip Advisor, Open Table.
• Maintains a culture of compliance with hotel policies and procedures among all staff.
• Provides ongoing training and staff development.
• Adheres to progressive discipline and all relevant company policies in addressing team member issues.
• Ensures adequate staffing and supply levels in order to operate at full efficiency to ensure guest satisfaction while maximizing revenue opportunities.
• Completes administrative tasks using various technology and software including schedules to ensure proper coverage.
• Establishes, implements, and monitors department objectives, standards, guidelines and other administrative processes.
• Address and resolve guest concerns to ensure guest satisfaction while adhering to established guidelines.
• Coordinate with marketing in order to ensure successful execution of special events.
• Monitor inventory levels to ensure proper controls are in place.
• Required to be flexible to the needs of the business and capable of performing the duties of subordinate personnel.
• Maintain and instill a high quality of guest service with staff and hold staff accountable to provide an excellent experience for all guests.
• Answers and responds to guest reviews on multiple channels to maintain good customer relations.
• Assists with departmental budget including, but not limited to labor, purchasing expenses, and cash variances.
• Maintains familiarity with market trends, products, hotel and F&B regulations and statutes as they pertain to the industry.
• Keeps management informed of the activities and status of the operation with emphasis on uncommon or possible issues.
• Adhere to and enforces all appearance and uniform standards.
• Effectively communicate with BOH team.
• Other duties as assigned.

MINIMUM REQUIREMENTS:

• High School Diploma or equivalent.
• Three (3) years management or supervisory experience.
• Three (3) years Food and Beverage experience.
• Proficiency in Micros and Microsoft Office applications.
• Previous experience at a large resort.
• Strong organizational skills.
• Must be able to comprehend all information and documentation.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

• Ability to effectively and efficiently move around work area.
• Must be able to stand, sit and walk for long periods of time.
• Must be able to lift up to 50 pounds at times.
• Ability to work in an environment that is subject to varying levels of noise, crowds, and smoke.
• Follow all safety procedures as established by the company.

This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.

Downtown Grand is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act. Downtown Grand will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current team members to discuss potential accommodations with the employer.