Restaurant Manager

Description

The Restaurant Manager will support and direct operation of the restaurant, will also work closely with the Executive chef. The Restaurant Manager will establish restaurant business plan by surveying restaurant demand; identifying and evaluating competitors; preparing financial, marketing, and sales projections. This individual must be a creative self-starter capable of implementing new strategies including social media campaigns, within the Crescent and brand parameters.

• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Responsible for leading our Food & Beverage staff and motivating our staff to provide excellent customer service.
• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Clearly describe, assign and delegate responsibility to the F&B team
• Develop, implement and monitor schedules for the operation of the F&B to achieve a profitable result.
• Train and instruct food and beverage employees on standard operating procedures, service standards, ensure compliance, etc.
• Coordinate with other departments including, sales, operations, housekeeping, and any other division in order to solve problems and meet guest expectations
• Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
• Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associates at all levels.
• Communicate both verbally and in writing to provide clear direction to staff.
• Comply with attendance rules and be available to work on a regular basis.
• Develop and implement promotions based on seasonal demand.
• Strong knowledge of Beverage, including recipe and menu implementation, Bourbon certified is a plus.
• Perform any other job-related duties as assigned.

REQUIRED SKILLS AND ABILITIES:

POS system skills used for programming and troubleshooting

Microsoft Office or comparable software

Excellent written and verbal communication skills

Flexible schedule, to include nights, weekends and holidays

Bourbon Certification is a plus

Certifications in TIPS and Serve-Safe are a plus

Hands on positive leadership

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)