Restaurant Operations Manager

2 weeks ago

Paradise Valley, Arizona, United States Sanctuary Camelback Mountain Full time
Job Overview

POSITION SUMMARY

This role plays a crucial part in the success of Sanctuary Camelback Mountain by overseeing daily restaurant operations and managing staff to ensure seamless service delivery. The focus is on enhancing guest and employee satisfaction while optimizing financial performance within designated responsibilities. As a key department leader, this position collaborates with the food and beverage management team to uphold the highest standards of quality in food, service, and cleanliness, embodying the Sanctuary's vision of Where Pride and Compassion Meet.

KEY RESPONSIBILITIES

Note: The following duties are not exhaustive.

  • Ensure adherence to all food and beverage policies, standards, and procedures through effective training, supervision, and hands-on management. Lead pre-service meetings with restaurant managers and staff.
  • Conduct pre-meal briefings with the culinary team to educate staff on menu offerings, including ingredients and preparation techniques.
  • Ensure staff is knowledgeable about local, state, and federal liquor regulations; monitor compliance in beverage service.
  • Maintain comprehensive knowledge of menu items, ingredients, and preparation methods, along with beverage and wine selections, to effectively communicate offerings to guests.
  • Collaborate with the culinary team to create promotions, food and wine pairings, and innovative menu items.
  • Possess a thorough understanding of operational hours for all food and beverage outlets.
  • Accountable for achieving food and beverage revenue targets while managing cost of sales.
  • Lead and guide all front-of-house managers and staff to meet company standards and guest expectations. Facilitate weekly food and beverage meetings and participate in leadership discussions.
  • Respond to all financial requirements as directed by the accounting department.
  • Oversee food and beverage inventory management and cost control. Conduct monthly inventory checks and reconcile with purchases to ensure accurate usage.
  • Ensure that food, beverage, and service inventory levels are maintained according to guidelines and that storage areas are clean and organized.
  • Manage reservations and collaborate with sales associates to maximize food and beverage revenue.
  • Program the point-of-sale system effectively.
  • Recruit and hire skilled management and hourly staff to fulfill operational needs.
  • Understand how departmental operations impact overall hotel financial objectives.
  • Ensure cash control protocols are adhered to by all restaurant and bar staff.
  • Engage with guests to gather feedback on product quality and service levels.
  • Empower staff to deliver exceptional customer service by establishing clear expectations and providing ongoing training.
  • Monitor staff service behaviors and provide constructive feedback. Conduct annual performance reviews for associates and managers.
  • Analyze guest satisfaction data and collaborate with staff to identify improvement areas; share findings with resort leadership and implement corrective actions.
  • Provide upper management with accurate monthly financial summaries, maintain job descriptions, manage guest feedback platforms, and oversee special departmental projects.
  • Foster a positive work environment through effective communication and collaboration with guests, vendors, and team members.
  • Ensure all equipment is functioning properly and report any maintenance issues to the engineering department.
  • Perform additional duties as assigned by the Director of Food & Beverage.

QUALIFICATIONS

Education

High School Diploma or G.E.D. Equivalent required; Bachelor's Degree preferred, particularly in Hospitality Management.

Current Food Handler's Card required.

Certifications as mandated by local and state health regulations.

Experience

A minimum of 5-7 years of supervisory or management experience in the hospitality industry is required.

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