Restaurant Manager

Job Summary

L'Auberge de Sedona is a Forbes 4 Star resort located on the banks of Oak Creek in the majestic Red Rock Country of Sedona, AZ.

The Restaurant Manager is responsible for overseeing the daily operations of the front of house F&B outlets which includes the restaurant, bar, pool and in-room dining.  Primary duties will include ensuring the guests receive exceptional service, hiring, training, supervision of staff and handle issues as they arise.  

Responsibilities

QUALIFICATIONS:

• At least 5 years of progressive Restaurant experience.
• Prior Restaurant Manager experience in a hotel/resort preferred.
• Exceptional communication and interpersonal skills required.
• Must be proficient in Windows/Microsoft/Open Table/Micros operating systems.
• Strong financial acumen required.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.

 

RESPONSIBILITIES:

 

• Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner.
• Maintain regular attendance in compliance with Aimbridge Hospitality's standards as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
• Comply at all times with Aimbridge Hospitality's standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid
• Maintain a warm and friendly demeanor at all times.
• Be familiar with the organization of the hotel and know the function of each department.
• Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Aimbridge Hospitality's standards.
• Maintain follow-through of all guest requests problems complaints and/or accidents which occur in the Restaurant Room Service Lounge or Banquets.
• Motivate coach counsel and discipline all F&B personnel according to company S.O.P.'s.
• Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis.
• Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement.
• Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards.
• Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s.
• Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. weekly.
• Ensure that wage progress and productivity reports are completed accurately and on a timely basis.
• Conduct all 90 day and annual employee performance appraisals according to company S.O.P.'s.
• Ensure implementation of all Aimbridge Hospitality's policies and house rules.
• Assist in developing and ensure implementation of Food and Beverage promotional ideas.
• Ensure all beverage costs are maintained to meet budget.
• Focus the F&B Department on their role in contributing to the guest service scores.
• Ensure compliance to company training using the steps to effective training according to Aimbridge Hospitality's standards.
• Maintain company S.O.P.'s regarding purchase orders vouchering of invoices and checkbook accounting.
• Develop initiate and promote sales including up selling programs for use by all service personnel.
• Ensure Aimbridge Hospitality's service standards are maintained throughout the Food and Beverage/Banquet Department.
• Participate in required M.O.D. coverage as scheduled.
• Initiate all necessary F&B-related reports according to company standards.
• Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner.
• Ensure that F&B employees are at all times attentive friendly helpful and courteous to guests all other employees and managers.
• Ensure that the quarterly operating equipment inventory is done pars are evaluated and quarterly purchases are planned.
• Maint