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Restaurant Manager

3 months ago

Huntsville, United States The Westin Huntsville Full time
Description

Key Responsibilities:

Staff Management:Recruit, hire, train, and mentor all outlet staff. Create and manage staff schedules to ensure adequate coverage. Conduct performance reviews and provide ongoing feedback and development opportunities. Address and resolve any staff conflicts or issues promptly and professionally. Customer Service:Ensure the highest level of customer satisfaction by maintaining high service standards. Handle customer complaints and feedback effectively to enhance the guest experience. Foster a positive atmosphere and promote excellent customer relations. Operational Oversight:Oversee the daily operations of the food and beverage outlet, including opening and closing procedures. Ensure compliance with health and safety regulations and maintain a clean and safe environment. Monitor and maintain equipment to ensure functionality and safety. Inventory and Cost Control:Manage inventory levels and order supplies to ensure stock availability. Control beverage costs by minimizing waste and optimizing resource use. Conduct regular inventory checks and audits. Financial Management:Prepare and manage the outlets, aiming to maximize profitability. Track and analyze sales, revenue, and expenses to identify areas for improvement. Implement strategies to increase sales and manage expenses effectively. Beverage Menu Development:Collaborate with F&B Director to design and update menus that reflect current trends and customer preferences. Set competitive pricing for menu items to balance customer appeal and profitability. Plan and execute special promotions and events to attract customers. Marketing and Promotion:Develop and implement marketing strategies to increase visibility and attract new customers. Manage the outlet’s social media presence and other digital marketing efforts. Coordinate with the marketing team to plan and execute promotional campaigns. Reporting:Prepare and present regular performance reports, including sales, expenses, and customer feedback. Develop and implement action plans based on performance data to drive continuous improvement.

Qualifications:

Bachelor’s degree in hospitality management, business administration, or a related field preferred. Proven experience in a managerial role within the food and beverage industry. Strong leadership and team management skills. Excellent customer service and communication abilities. Proficient in financial management and budgeting. Knowledge of health and safety regulations. Ability to work flexible hours, including evenings, weekends, and holidays.

Skills:

Leadership and team management Customer service excellence Financial acumen and budgeting Inventory and cost control Menu planning and development Marketing and promotional skills Event planning and coordination Regulatory compliance Strong communication and interpersonal skills

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)

Source: Hospitality Online