Restaurant Manager - Rebelle Restaurant

Description

Situated in the heart of downtown, overlooking Travis Park, the AAA Four Diamond, St. Anthony Hotel offers easy access to the trendy restaurants and historical landmarks in San Antonio, Texas. St. Anthony, a Luxury Collection Hotel San Antonio, opened in 1909 and has been designated a national historic site. Our luxury hotel in San Antonio embodies old-world splendor with touches like Italian marble and Corinthian columns. Come make history with this luxury San Antonio hotel.

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

We are committed to providing you with:

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members

The luxurious St. Anthony Hotel is looking for a highly qualified Restaurant Manager to one of our high-end dining outlets. We are looking for an energetic, experienced, and professional individual to manage the daily operations, motivate employees, build sales, and create memorable experiences for our guests.

What will you be doing?

• Manage all areas of bar operations while ensuring the Company’s standards of quality, service, and operations are maintained.
• Manage bar during scheduled shifts that include daily decision-making, staff support, scheduling, planning while upholding standards, product quality, and cleanliness.
• Frequently interacts with guests to ensure they receive the standard experience; follow up on any issues and complaints they may have.
• Ensures all newly hired team members follow and complete their appropriate training plan, including required electronic paperwork.
• Maintain an accurate and up-to-date plan of Department staffing needs.
• Prepares schedules and ensures that their department is staffed for all shifts.
• Staff, train, and develop hourly team members through ongoing feedback and coaching, the establishment of performance expectations and by conducting performance reviews on a regular basis.
• Identify operational opportunities to build sales and control costs; develop and implement plans to address opportunities (i.e., R&M, R&D, marketing, menus).
• Perform liquor, wine, and beer check in to ensure proper invoicing.
• Ensure proper security procedures are in place to protect team members’, guests’ and Company assets, including security of beer walk-in, liquor room, store room, freezer and office.
• Prepare shift reports.
• Directly supervise team members, coaching, correcting behaviors as needed, and providing recognition to continuously improve performance.
• When acting as Manager on duty, oversee all of the restaurant’s operations, and conduct root cause analysis as needed to guarantee operational efficiency and excellent guest experience.
• Ensure great food is served to every guest through managing all team members.
• Manages inventory efficiently, accurately, and in a cost-effective manner.
• Fosters open communication with BOH and FOH staff.

What is required?

• Must have the ability to communicate in English.
• Self-starting personality with an even disposition.
• Maintain a professional appearance and manner at all times.
• Can communicate well with guests.
• Minimum of 3 years experience working at a fine casual or fine dining restaurant as a beverage manager.
• Excellent knowledge of spirits, classic cocktails, beer and wine.
• The ability to teach, train and mentor the team and elevate their beverage knowledge.
• Must be capable of performing all functions and meeting qualification standards for all hourly positions.
• Frequent bending and stooping required.
• Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.
• Must be able to withstand prolonged periods of standing and/or walking.
• Ability to lift at least 30 lbs.

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)