Restaurant and Bar Manager

Responsibilities encompass overseeing Restaurants/Bars and Room Service, as applicable. The role involves supervising day-to-day restaurant operations, contributing to menu planning, upholding sanitation standards, and providing support to servers and hosts during peak meal periods. The aim is to consistently enhance guest and employee satisfaction while optimizing financial performance within the designated areas. Identifying necessary training for achieving objectives and subsequently implementing the plan is also part of the role.

Candidate Qualifications

Education and Experience

1. A high school diploma or GED, along with a minimum of 4 years of experience in the food and beverage, culinary, or related professional field. OR
2. A 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, coupled with a minimum of 2 years of experience in the food and beverage, culinary, or related professional field.

Qualifications:

• Proven experience as a Restaurant and Bar Manager or a similar role.
• Excellent leadership and interpersonal skills.
• Strong understanding of restaurant and bar operations, including food and beverage management.
• Exceptional customer service and problem-solving abilities.
• Proficient in budget management and financial analysis.
• Familiarity with health and safety regulations.
• Flexibility to manage either outdoor or indoor dining outlets.
• WSET/Sommelier training is a plus but not mandatory.