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Restaurant Manager

2 months ago

Seattle, Washington, United States Warwick Hotel Full time
Job Description

The Warwick Hotel is a renowned hospitality establishment located in the heart of downtown Seattle. We are seeking a highly skilled and experienced Restaurant Manager to join our team.

Key Responsibilities:

  • Supervise and direct the activities of the staff to ensure exceptional guest service and a seamless dining experience.
  • Interview, hire, train, and schedule employees while maintaining a safe and healthy work environment.
  • Monitor and maintain the restaurant's revenue, profitability, and quality goals, including budgeting, inventory management, and payroll.
  • Develop and implement strategies to improve revenue and profit, and assist in creating annual budgets and quarterly business forecasts.
  • Familiarize yourself with union labor regulations and manage staff scheduling and payroll to minimize overtime.
  • Engage with customers to ensure return business and resolve any complaints in a professional and courteous manner.
  • Assist head chefs in planning and coordinating restaurant menus, considering trends and competition.
  • Collaborate with senior leaders to develop and implement core business and marketing plans.
  • Perform restaurant opening and closing activities, and manage repair and maintenance issues.
  • Ensure compliance with fire, safety, and health regulations regarding food preparation and serving.
  • Supervise daily restaurant operations, assist with menu planning, and maintain sanitation standards.
  • Manage day-to-day operations, ensuring quality, standards, and customer expectations are met.

Requirements:

  • High school or equivalent education required; Bachelor's Degree preferred.
  • Minimum of three years of food and beverage service background and at least one year of restaurant management experience.
  • Good communication skills, both verbal and written.
  • Ability to supervise subordinate staff, prepare and analyze data, and knowledge of hotel food and beverage operations.
  • Budgetary analysis capabilities and knowledge of food service techniques and cost controls.