Restaurant Manager - Hotel Vin Rogers Autograph Collection

POSITION SUMMARY:   The Restaurant Manager sets and achieves the highest standards in all areas of restaurant operations including the Team Member experience, Guest experience, and financial results. Overseeing training and development of all restaurant curators leads the way in providing exceptional food in a safe, clean, and inviting atmosphere.   RESPONSIBILITIES: Maintains P&L authority over assigned location. Manages the reservation system, flow of service, scheduling, schedule adjustments, and attendance notices. Facilitates team briefings prior to all shifts. Must be a subject matter expert on all menu items and general guest information. Identifies talent both internally and externally. Interviews, hires and on-boards new curators, with the intention of finding future leaders. Monitors the work performance of curators. Motivates, inspires, and constantly challenges the team to achieve at their highest level. Recognizes and rewards excellent performance. Quickly improves, or removes, low performers through coaching and documentation. Promotes excellent guest service and handles guest concerns in a prompt and professional manner. Ensures curators conduct themselves in a professional manner with the awareness that all actions and communications are within guest view. Maintains restaurant cleanliness in accordance with company standards. Assures sanitation standards are maintained in accordance with OSHA regulations and local health and safety codes. Participates in daily safety and cleanliness inspections. Assigns cleaning tasks to Associates during slow periods. Reports all maintenance requests in a timely manner. Ensures restaurant equipment is properly maintained and safely operated. Ensures that safety and security standards are emphasized and adhered to, and that Associates are trained in appropriate responses to unsafe situations. Performs and understands managerial functions with the POS system. Ultimately responsible for all cash handling and accountability. Assists with marketing and promotional programs to build restaurant sales. Writes timely schedules that meet the financial needs of the business while ensuring an excellent guest experience. Approves payroll hours on a daily and weekly basis for all restaurant personnel. Maintains a positive working relationship with Kitchen curators.   Additional tasks and responsibilities may be assigned at the discretion of the manager.  Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.   KNOWLEDGE, SKILLS AND ABILITIES: Reading, writing and oral proficiency in English language. Ability to supervise many employees in high volume environment. Ability to analyze and solve problems. Ability to organize and prioritize under pressure in a fast-paced environment. Ability to communicate effectively with guests, co-workers, and supervisors. Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation. Dedication and commitment to excellent customer service     PHYSICAL DEMANDS: Stands for long periods of time without sitting; walks fast paced during shifts; bends, reaches and stoops. Ability to lift, balance and carry large, oval Dining Room service trays. Lift / carry 10 lbs. or less constantly; Lift/carry 11-20 lbs. frequently; Lift/carry 21-50 lbs. occasionally; Lift/carry 51-100 lbs. Rarely.   This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.