Restaurant Manager

2 months ago

Williamsburg, United States Christiana Campbell’s Tavern Full time
Description

Who We Are

Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. Our mission is “that the future may learn from the past” through preserving and restoring 18th-century Williamsburg, Virginia’s colonial capital. We engage, inform, and inspire people to learn about this historic capital, the events that occurred here, and the diverse peoples who helped shape a new nation. Today, Colonial Williamsburg is the largest living history museum in the U.S. The Historic Area is the 301-acre restored colonial capital with 88 original buildings and 525 buildings reconstructed to how they appeared in the 18th century through extensive archaeological, architectural, and documentary research. The Historic Area is staffed by highly trained, historically dressed interpreters and expert tradespeople who bring the 18th century to life. The Foundation also owns and operates two world-class museums, the DeWitt Wallace Decorative Arts Museum, and the Abby Aldrich Rockefeller Folk Art Museum, and a renowned research library, the John D Rockefeller Jr Library. Additionally, Colonial Williamsburg is home to five world class accommodations at the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Giffin Hotel, the Williamsburg Woodlands Hotels and Suites and the unique Colonial Houses in the Historical Area. Visitors may also indulge in food and drink at our many on site restaurants and taverns that blend a historically inspired dining experience with today’s evolved tastes. Each year over 5 million people visit Williamsburg and another 20 million engage with us digitally.

About the Position:

The Restaurant Manager (RM) in the Historic Tavern is responsible for the management of the front of house (FOH) operations. The RM provides leadership to set an example of service and quality for the restaurant staffs. Hires, trains, counsels, and corrects employees to build a skilled and motivated team that consistently provides outstanding guest service. Partners with the Culinary Team to ensure efficient operations and consistent management in all Historic Tavern food and beverage outlets.

Job Description:

Manages/supervises, provides day-to-day leadership and development, job assignments and performance evaluations including Guest Service Manager, Guest Service Supervisors, and 50+ front line employees in the Collective Bargaining unit as well as any Non-Bargaining Units. Makes recommendations about hiring, promotions, and terminations. Partners with the Culinary team, and Director of Restaurants, to ensure efficient operations and consistent management in all Historic Tavern Food and Beverage outlets. Assists in the development of menus and the marketing of food and beverage items designed to reflect Colonial History with regard to foo, influences and culture. Partners with Executive Kitchen Steward/ Kitchen Manager, Maintenance and Director of Restaurants to ensure clean, orderly, and proper function of all guests and back of house areas. Manages the administration, planning and daily activities of all Tavern to insure an outstanding and memorable dining experience that consistently exceeds guest expectations. Hire, trains, schedules, counsels, and evaluates all guest service managers, supervisors, and hourly staff to provide the highest levels of proficiency, efficiency, and confidence in our service standards for guests. Trains staff to provide guests with any and all information requested about menu items and food preparation, as well as general knowledge of the Taverns and Colonial Williamsburg. Conducts daily, weekly, and monthly meetings with guest service managers, supervisors, and hourly staff to ensure all supervisors and employees are aware of goals, objectives, and activities within the department. Ensures staff are familiar with and can describe daily specials as well as regular menu items in detail. Ensures compliance by all team members to Company policies and procedures, local and state. Regularly reviews and evaluates the degree of customer acceptance of the Outlet offerings and guest service, recommends to management new operating policies whenever sales, customer feedback or trends in the marketplace necessitates such action. Assists the Director of Restaurants with the development of budgets, forecasts, purchase specifications, operating equipment needs, menu abstracts, job descriptions, Datavision, and guest responses and other service department criteria and standards. Manage procedures for maintaining equipment and cost controls. Maintains equipment and supply levels, counts inventory and orders supply as necessary to ensure efficient operations, in consideration of budget. Assists the Director of Restaurant in developing marketing plans and strategies for all. Maintains a daily management log of important information or decisions made such as guest dissatisfaction, over bookings, compliments received, or employee issues. Attend meetings, and training sessions and prepares summary reports as Assists the Director of Restaurant in planning music for dining. Oversees the development, planning and implementation of the beverage program of Tavern Keeps up with industry trends to ensure a well-suited beverage experience consistently exceeds guest expectations. Oversees the planning, hiring, training implementation of the J-1 Internship Program. Evaluates the hourly interns as necessary and adjusts their training.

Requirements:

Required: 4-year degree in Hotel Management, Culinary or related field desired. Minimum 5 years’ experience in Hospitality, with no less than 2 years in a luxury setting. Minimum 2 years’ experience in a restaurant manager role in a fine-dining restaurant or luxury hotel.

Qualifications:

Restaurant and Hotel Food & Beverage Operations:A passion for hospitality and excellent service execution and the ability to lead a team to these standards. Strong knowledge of wine, spirits and beer and culinary arts. Thorough knowledge and understanding of Restaurant, Bar and Lounge operations. Financial Management:Inventory maintenance and control. Thorough understanding of current Restaurant and Hotel technology, including PMS, POS, OpenTable, GL, Labor Management, and purchasing software. Human Capital ManagementAbility to develop and manage a team of Managers, Supervisors and line staff in delivering exceptional guest service in all Tavern outlets. Ability to work closely with culinary team to deliver an exceptional product across all outlets. Ability to develop and implement employee training programs, coach and counsel, mentor and develop staff to the desired levels of professionalism. Personal Skills:
Ability to find solutions in the midst of challenges while maintaining composure and delivering the highest level of guest service. Make independent decisions which are generally guided by established policy and procedures. Work flexible schedules, including nights, weekends, and holidays. Excellent written and verbal communication skills. Relentless attention to detail and devotion to excellence.

Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Source: Hospitality Online

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