B. F. Saul Company Hospitality Group

  • Restaurant Manager

    Location
    The Hay-Adams
    City
    Washington
    Job Function
    Food & Beverage
    State
    DC
    Type
    Full Time
    ID
    2018-3266
    Schedule
    Variable
  • Overview and Responsibilities

    This position is responsible for the planning, management, organization and development of all operational aspects of the food and beverage outlets of the hotel to include all restaurants and bars, room service and mini-bar operations.

     

    Essential Duties & Responsibilities:

    1. Maintain and develop the highest level of guest relations. Be familiar with all regular guests, manage all guest requests, complaints and queries. Maintain good communication with hotel management and all operational employees of the hotel.
    2. Ensure all staff are meeting all established standards of service. Assist and direct all F&B outlets employees to ensure the highest quality of service. Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary. Conduct daily line ups and departmental meetings.
    3. Hire, coach, counsel and discipline staff to ensure staff is well motivated. Process personnel action forms, Vacation requests and Report any problems or grievances to the Director of Operations and Human Resources. Process payroll for all employees on a weekly basis.
    4. Develop and implement new marketing initiatives and sales promotions to stimulate revenue and up-selling for service staff. Assist in the development of new menus with the culinary department to ensure current market is being represented. Conduct periodic surveys of competitive set to ensure proper product pricing and variety.
    5. Develop and project budgeted and forecasted revenues for all F&B outlets. Be aware of trending revenues and strive to meet all goals for profitability and cost controls. Control payroll expenses by proper scheduling methods. Control other expenses by following proper PO procedures. 
    6. Develop and maintain beverage program for all areas of F&B. Coordinate all beverage programs in the hotel to ensure proper utilization of product and control of costs. Do periodic updates of all menus to maintain seasonality and variety of offerings. 
    7. Assist in scheduling reservations and parties or special events in Lafayette, Off the Record, and the Private dining room. Ensure that all aspects are communicated to the culinary team and to all other managers in the F&B department to ensure all details are correctly maintained. 
    8. Conduct month end inventories. Control and check the handling of beverage and liquor to minimize loss. Spot check and process all requisitions and purchase orders for supplies in the outlets to manage cost controls. 
    9. Ensure all current Accounting and Human Resources policies are being adhered to. Assist in ensuring the compliance with all federal, state and local regulations. 
    10. Implement, spot-check and monitor the amenity process for the hotel. Work in conjunction with the chef and Director of Operations to ensure seasonality of offerings and new products for Mini-bar and Amenities. 
    11. Maintain all Micros, Bartech and OpenTable systems. Program and implement new offerings.
    12. Assist in each operating department as necessary to maintain proper guest service procedures are being adhered to and that all systems are being maintained on a daily basis. 
    13. The Hay Adams Handbook, the Departmental Standard Operating Manual and our policies and procedures are part of this Job Description.

     

    Qualifications

    To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

     

    Education: Bachelors Degree in Hotel Management/Restaurant Management preferred or equivalent experience; Three to Four years related experience and/or training; or equivalent combination of education and experience. Advanced knowledge of food service operations and a variety of styles of services.


    License/Certification: Must be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServeSafe food safety certifications.

     

    Basic Expectations: This position is one of very high guest contact and position profile, as such, all established standards of excellence must be maintained at all times and every effort must be made to meet and/or exceed all guest expectations or requests.

     

    Supervisory Responsibilities: Supervises and manages all Food and Beverage outlet employees including assistant managers.


    Language Skills: Must have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guests and other employees of the organization.

     

    Mathematical Skills: Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurements, volume and distance.

     

    Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

     

    Physical Ability: The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job.
    Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.

     

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    Company: THA

     

    EEO AA M/F/Vet/Disabled

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