Restaurant Operations Manager
2 weeks ago
POSITION SUMMARY
This role plays a crucial part in the success of Sanctuary Camelback Mountain by overseeing all restaurant operations and staff on a daily basis. The aim is to enhance guest and employee satisfaction while optimizing financial performance in designated areas. As a key department leader, you will collaborate with the food and beverage management team to ensure that the highest standards of quality are upheld in food, service, and cleanliness, all while embodying the Sanctuary's vision of Where Pride and Compassion Meet.
KEY RESPONSIBILITIES
- Ensure adherence to all food and beverage policies, standards, and procedures through effective training, supervision, and hands-on management.
- Conduct pre-service briefings with the culinary team and restaurant managers to inform staff about menu items, including ingredients and preparation techniques.
- Ensure staff is knowledgeable about local, state, and federal liquor regulations, ensuring compliance in beverage service.
- Maintain comprehensive knowledge of menu offerings, including ingredients and preparation methods, to effectively communicate with guests.
- Collaborate with the culinary team to create promotions, food and wine pairings, and innovative menu items.
- Be well-versed in the operational hours of all food and beverage outlets.
- Accountable for achieving food and beverage revenue targets while managing cost of sales.
- Lead and mentor all front-of-house managers and staff to ensure compliance with company standards and guest expectations.
- Respond to all accounting functions and deadlines as required.
- Oversee food and beverage inventory management and cost control, conducting monthly reconciliations.
- Ensure that inventory levels for food, beverages, and dining ware are maintained according to guidelines.
- Manage reservations and collaborate with sales associates to maximize revenue opportunities.
- Utilize the Micros point-of-sale system for operational efficiency.
- Recruit and hire skilled management and hourly staff to meet operational needs.
- Understand how departmental operations impact overall hotel financial objectives.
- Ensure compliance with cash control procedures among all restaurant and bar staff.
- Engage with guests to gather feedback on product quality and service levels.
- Empower staff to deliver exceptional customer service through clear guidelines and ongoing training.
- Monitor staff service behaviors and provide constructive feedback, including conducting annual performance reviews.
- Analyze guest satisfaction data to identify improvement areas and implement corrective actions.
- Provide upper management with accurate financial summaries and manage guest feedback platforms.
- Foster a positive work environment through effective communication and teamwork.
- Ensure all equipment is in good working order and report any maintenance issues promptly.
- 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 in Hospitality Management preferred.
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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