Restaurant and Bar Manager

Job Summary:

Supervise all front of the house areas within the food and beverage department. Assist in development of menus and prices for all food and beverage items as directed by F&B Director, Director of Outlets, or General Manager. Supervises service including breakfast, dinner, room service, bar, and banquets. Assist Executive Chef in supervision of staff as directed.  

Reports to: Director of Outlets

Duties/Responsibilities:

• Act with the highest level of integrity in every decision. 
• Hire, train, develop, and discipline all food and beverage staff. 
• Coordinates work assignments, department planning, and schedules for Restaurant and Bar 
• Follows up and maintains food cost controls, methods, and procedures. 
• Creates and develops menu prices, beverage lists, and beverage prices, specials and is responsible for advertising, condiments, linens, uniforms, and decor use within the property. 
• Standardized portions used, and is responsible for controlling of food, beverage, and labor. 
• Maintains a system of cost controls through purchasing and sales.  
• Adhere and maintain all Health Department rules and regulations. 
• Controlling and maintaining labor costs in scheduling. 
• Prepares cost and revenue reports. Develops and maintains quality control procedures. 
• Adhere to brand specific standards. 
• Must be responsible for security of guests, fellow employees, and hotel assets. 
• Must be CPR certified, ABC certified, MSDS trained, Serving alcohol with care and have completed brand specific training programs. 
• Must perform any other required duties as requested by the General Manager to aid in better operation of the hotel, restaurant, lounge, and service to the guests. 
• Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc. 
• Immediately handle all guest issues as reasonable and necessary.
• Ensures that all associates are in proper uniform at all times.
• Conduct table touches as necessary, ensuring guests are satisfied with F&B service and product.

Required Skills/Abilities:

• Thorough knowledge of food and beverage costs, controls, sanitation, operation and maintenance of kitchen. 
• Must be able to communicate effectively by writing, telephone and personal meeting situations. 
• Must be able to work a flexible schedule including evenings, weekends and Holidays– serve as MOD when necessary. 
• Must be well organized and take initiative. 
• Must be outgoing, honest and work well with others. 

Education and Experience:

• At least 2 years’ experience in a prior F&B leadership role (Preferred)
• At least 1 year in a prior F&B leadership role in a hotel operation. (Preferred)

Supervisory Responsibilities:

• Responsible for managing all F&B staff
• Ability to lead, direct and work with people. 
• Must manage all associates in a firm and fair manner

Physical Requirements:

• Stand/walk on feet for 8+ hours and work in a restrictive space/environment. 
• Must be able to work in extremely warm temperatures. 
• Must have eyesight enabling vision both near and far. 
• Finger dexterity to type, to write, and work on a computer. 
• Must speak in a clear, understandable voice and hear at a basic level, and understand English. 
• Must be able to bend, stretch arms overhead and lift and/or carry up to 30 pounds.