Restaurant Operations Manager

3 weeks ago


VersurLaunette, Hauts-de-France, United States Hyde Park Hospitality Full time
Job Title: Restaurant Operations Manager

Hyde Park Hospitality is seeking a highly skilled Restaurant Operations Manager to oversee the setup, service, and staff of front of house outlets. The ideal candidate will have a strong background in food and beverage operations and excellent leadership abilities.

Key Responsibilities:
  • Oversee the setup, service, and staff of front of house outlets
  • Support department needs while maintaining the highest level of standards and efficiency
  • Take point on team member issues and act as liaison between Local 450 and HRM
  • Assist and maintain hotel relationship
Financial Essential Functions:
  • Cashflow Maintenance - Oversee the cash finances from departmental outlets
  • Payment corrections and finding lost payments
  • Agilisys Maintenance and Reporting
Operation Essential Functions:
  • Schedule execution and posting for Exempt team and hourly team (if applicable)
  • Final approval of schedules, vacations, request offs, and swap shifts for hourly team members
  • Contribute to menu development
  • Standard Operation Procedures and Roll Outs
  • Manager Training Program - Develop training checklists, weekly meetings, mentor and oversee progress
  • Assign department outlets with special projects
  • Assist hotel departments with their FB inquiries or projects as it relates to FB
Managerial Essential Functions:
  • Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling, training, discipline, terminating, and assigning work. Delivering recognitions and rewards.
Supportive Functions:
  • Union Negotiations – Contract review, reporting employee concerns, job description reviews and arbitration settlements
  • Lead new hire orientations
Other Duties:

Regular attendance in conformance with the standards, which may be established by HPH from time to time, is essential to the successful performance of this position.

Safety Requirements:

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. HPH will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged, or lost PPE, or equipment that does not fit properly, to your Manager.

Organizational Relationships:

Positions directly reporting to this position (titles):

Assistant Director of Food and Beverage

Restaurant Managers

Specific Job Knowledge, Skill and Ability:
  • Abides by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
  • Attends all mandatory meetings.
  • Keeps work area clean and organized.
  • Completes other duties as assigned by supervisor.
Qualifications:
  • Bachelor's degree or equivalent experience preferred
  • 3+ years of experience food and beverage operation
  • 5+ years of leadership experience
  • Solid understanding of accounting fundamentals and finance best practices
  • Proficient in MS Office and good knowledge of relevant time and attendance software and POS (Point of Sale) system.

and Trustworthy with attention to confidentiality, Outstanding organizational ability with great attention to detail, Excellent communication skills, Must be flexible and adapt to changing priorities, Great leadership abilities, Ability to communicate with all levels of staff, Ability to delegate tasks

Licenses or Certificates:

Food Handler's License, ServSafe Manager, Basset License, Allergen and all other licenses as required by local law. Ability to obtain any government required license or certificate.

Grooming/Uniforms:

All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

Notice:

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times. Management can and will be scheduled for holidays.



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