Restaurant Operations Manager

Additional Information Job Number 25172201 Job Category Food and Beverage & Culinary Location Gaylord Texan Resort & Convention Center, 1501 Gaylord Trail, Grapevine, Texas, United States, 76051VIEW ON MAP (Texan Resort & Convention Center, 1501 Gaylord Trail, Grapevine, Texas, United States, 76051) Schedule Full Time Located Remotely? N Position Type Management Pay Range: $70,000 - $97,000 annually Bonus Eligible: Y JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience u2022 High school diploma or GED; 5 years experience in the food and beverage, culinary, event management, or related professional area. OR u2022 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 3 years experience in the food and beverage, culinary, event management, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations u2022 Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. u2022 Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. u2022 Monitors alcohol beverage service in compliance with local laws. u2022 Order and purchase equipment and supplies. u2022 Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team u2022 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. u2022 Encourages and builds mutual trust, respect, and cooperation among team members. u2022 Serves as a role model to demonstrate appropriate behaviors. u2022 Develops business goals and creates appropriate development plans based on their individual strengths, development needs, career aspirations and abilities. u2022 Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. u2022 Achieves and exceeds goals including performance goals, budget goals, team goals, etc. u2022 Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. u2022 Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction. u2022 Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns. u2022 Establishes challenging, realistic and obtainable goals to guide operation and performance. u2022 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensuring Exceptional Customer Service u2022 Provides services that are above and beyond for customer satisfaction and retention. u2022 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. u2022 Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. u2022 Empowers employees to provide excellent customer service. u2022 Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. u2022 Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). u2022 Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. u2022 Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. u2022 Reviews findings from comment cards and guest satisfaction results with employees to develop appropriate corrective action. u2022 Solicits employee feedback, utilizes an