Restaurant Manager

1 week ago

Marion, Indiana, United States Relais & Châteaux Full time
Job Title: Restaurant Manager

Join Relais & Châteaux as a Restaurant Manager and be part of a team that delivers exceptional dining experiences.

Job Summary

We are seeking a highly skilled and experienced Restaurant Manager to lead our dining team. As a Restaurant Manager, you will be responsible for ensuring that our guests receive exceptional service and that our dining operations run smoothly and efficiently.

Key Responsibilities
  • Assist the F&B Manager with the day-to-day operations of all food and beverage outlets.
  • Serve as a member of the leadership team, particularly in functions related to performance management, motivation, and efficient use of resources.
  • Set the tone and standards for professional, knowledgeable, and friendly dining service.
  • Motivate and support staff in developing their serving skills, wine and food knowledge, and interpersonal abilities.
  • Be a key member of the F&B team to handle the planning phase, as well as the execution phase of groups.
  • Assist with overall administration, completing purchase orders, dining staff schedules, and coordinates appropriately to fulfill standards of service; reviews and authenticates timesheets.
  • Assume a leadership role as one of the primary communicators within the department on all matters related to the day-to-day operations of dining service.
  • Open and/or close the Main House Dining Room, Twigg's, Lewis Thompson Dining Room, and Wine Cellar as needed, attending to all details and assets secured and prepared for the following service.
  • Direct room arrangement when needed and oversee final set-up with a critical eye on details.
  • Execute quick and practical independent decisions with the best balance for interests of our guests, staff, and company in mind.
  • Expedite food and drink and fill-in on most any dining staff role as needed in order to keep service fluid and complete.
  • Maintain dining room standards for safety of guests and staff; ensure that each staff member is aware of and following proper safety procedures.
  • Monitor bar and dining supply inventory as well as equipment and staff uniform; submit appropriate requisitions and restock.
  • Consult closely with Kitchen staff to review menu and verify that guests' needs are addressed.
  • Manage dining guest relations, including the direct fielding of any criticism and working to resolve concerns to the guest's best possible satisfaction.
  • Anticipate and identify interferences in the flow of service and work to smooth the pace, expectations, and the extent of disruptions.
  • Assist with hiring initiatives; also manage disciplinary-corrective actions, including terminations, in conjunction with HR.
  • Inspect grooming and attire of staff; rectify any deficiencies.
Working Conditions

Tasks often conducted in a physical, fast-paced environment with ever-changing demands.

Occasional desk work; but, in conducting a dining activity, frequent reaching, bending, and stooping with constant walking/moving around.

Frequent travel and transporting of materials between work areas-even under inclement weather.

Regularly pushing, lifting, and carrying of 10 to 15 pounds; occasional lifting up to 40 pounds.

Work involves leadership and collaboration with a team as well as staff from other departments.

Shift hours vary, but may be long, include weekend and holiday attendance, and require some availability for emergency and/or to cover staffing needs.

Requirements
  • Demonstrate organizational skills that include assessing future needs and scheduling accordingly; able to manage consistent follow-up.
  • Customer-oriented approach to guest issues with a positive and proactive attitude and a strict adherence to confidentiality.
  • Strong communication skills within a variety of situations and supervisory duties.
  • Professional demeanor at all times-particularly when fielding strong guest concerns.
  • Able to react quickly to changing demands and prove resourceful in taking on challenges.
  • Demonstrate an ability to simultaneously manage a diversity of tasks efficiently and effectively with minimal error.
  • Able to establish, maintain, and follow through on priorities despite frequent interruptions, changes, and unexpected stresses.
  • Flexibility with work schedule; demonstrates a sincere level of reliability-including being available to open or close the dining area, and work weekends/holiday periods.

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