B. F. Saul Company Hospitality Group

  • Restaurant Manager

    The Hay-Adams
    Job Function
    Food & Beverage
    Full Time
  • Overview and Responsibilities

    The Hay-Adams Hotel:

    Where nothing is overlooked but the White House

    Where you want to be

    Where every day ends in a good night

    Where to find everyone you need to know

    Where everyone is welcome

    Where exceptional knows no exceptions

    Where doing business isn’t business as usual

    Where history continues to be made

    Where there is never a dull moment (!)


    Position Overview:

    This position is responsible for the planning, management, organization and development of all operational aspects of the Lafayette Restaurant operation.


    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 Lafayette restaurant 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 Food and Beverage 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. Control payroll expenses by proper scheduling methods. Control other expenses by following proper PO procedures.
    6. Responsible for scheduling reservations and parties or special events in Lafayette, 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.
    7. Conduct month end inventories and ensure all inventories are well controlled and maintained.
    8. Ensure all current Accounting and Human Resources policies are being adhered to. Assist in ensuring the compliance with all federal, state and local regulations.
    9. Maintain OpenTable system Program and implement new offerings.


    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 Lafayette employees.

    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.


    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.


    EEO AA M/F/Vet/Disabled


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