Brunch Manager

BASIC FUNCTIONS/SCOPE:

The Brunch Manager is responsible for managing and organizing brunch reservations, ensuring effective communication between guests and the restaurant team, and maintaining an organized workflow to support brunch operations. This role involves administrative duties, guest interaction, and coordination with various departments to ensure a high-quality brunch experience.

In addition, the Brunch Manager will assist in scheduling, floorplan management, confirmation calls, and supply requisitions to support the overall efficiency of the brunch service.

DUTIES/RESPONSIBILITIES:

Reservation Management:

• Create rough drafts of current reservations using blank floorplan sheets or digital tools like iPad and Procreate.
• Rearrange and correct errors in reservations, ensuring optimal table assignments.
• Send out confirmation emails for all reservations, as well as complete confirmation calls to mitigate no-shows and last-minute changes.

Scheduling and Coordination:

• Develop a Sunday schedule based on the availability of Banquets, Lemaire, and Room Service teams.
• Send a Linen Requisition form to Housekeeping Managers based on the required table sizes.

Brunch Preparation:

• Create a weekly breakdown of brunch covers, including special celebrations and allergies and communicate these with the kitchen.
• Prepare an equipment requisition sheet for the executive steward, adding extra covers for contingencies.
• Check supplies needed for brunch and submit requisition requests.

Floorplan and Setup:

• Double-check and update floorplan drafts, ensuring an optimal distribution of covers.
• Create a detailed floorplan for the houseman, indicating table sizes and chair numbers.
• Check voicemail messages to update information about sold-out dates or holiday openings.

Private Events and Final Preparations:

• Identify and notify the houseman manager of upcoming private parties.
• Create and print the final draft of the weekly floorplan, ensuring all necessary details and cover counts are included.
• Combine allergies and menu information into a single document and print copies for the server.
• Use the menu to create food labels, noting allergens in each dish.
• Prepare lineup notes highlighting key points and reservations that need attention.

Sunday Operations:

• Check with individual servers for any unforeseen issues.
• Confirm with the kitchen regarding last-minute menu changes.
• Set up labels and menus in the correct locations.
• Note changes to reservations based on voicemails or emails received overnight.
• Lead a shift meeting with staff to discuss the day’s plan and updates.
• Ensure all utensils and food items are correctly placed and labeled.
• Assist in seating guests and monitor the floor to ensure guest satisfaction.
• Be available for staff and guest inquiries throughout the service.
• Verify servers have completed closing side work properly.
• Collect reports, cash drops, and closed check folders.
• Input tips and other information into the system and email reports to relevant parties.
• Submit the cash drop and checks folder to the designated drop box.

Additional Responsibilities:

• Answer incoming calls to avoid excessive voicemails.
• Respond promptly to emails and call back voice messages.
• Aid the Lemaire team as needed, including midday reports, bussing tables, or running food.

RESPONSIBILITY AND AUTHORITY

EMPLOYEE RELATIONS: Ability to interact effectively and maintain frequent contact with all levels of employees and guests.

MATERIAL OR PRODUCTS: Responsible for ensuring cost-effective reservation management and brunch setup.

EQUIPMENT: Use of computer and general office equipment.

BUSINESS CONTACTS: Maintain regular internal contacts with all departments involved in brunch operations and necessary external contacts, including vendors and suppliers.

MINIMUM REQUIREMENTS

EDUCATION: Advanced education or specialized training in hospitality management or a related field.

SKILLS: Strong organizational, communication, and technical skills. Experience in customer service and reservations management.

PHYSICAL: Must be able to spend a significant amount of time standing and walking around.