Restaurant Manager, Masa & Agave (New Restaurant Opening Westin Cleveland Downtown)

About Us

The Westin Cleveland is a stunning 484 room hotel located in the heart of downtown Cleveland, around the corner from the Rock and Roll Hall of Fame, Great Lakes Science Center and Cleveland Convention Center. For sports lovers, the FirstEnergy Stadium and Rocket Mortgage Field House Arena are less than a mile away. This beautiful property features refined spaces highlighting dynamic works from local artists adding a touch of class and sophistication to our hotel lobby. Here at The Westin Cleveland, we are looking for individuals who have a passion for outstanding service. We strive to create an experience where the guests come back because of the excellence and family feel. We want you to be a part of Cleveland's history! Don't meet every single requirement of this job? Studies have shown that women and people of color are less likely to apply to jobs unless they meet every single qualification. At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! We value U.S. military experience and invite all qualified military candidates to apply.

Overview

Grow in your career at the Westin Cleveland Downtown! New Restaurant Opening, "Masa & Agave". Training begins July 11th for an opening date of July 18th.  Join our team as our owners bring this exciting concept to downtown Cleveland. Lead a team oriented on serving our guests with exceptional hospitality, anticipating their needs and creating a memorable dining experience for both our hotel guests and those joining us from our community. Plan and manage the Restaurant and Room Service in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

Responsibilities

• Direct the day to day operations of the restaurant and room service for breakfast, lunch and dinner periods. Direct the day to day operations of the bar operations. 
• Manage the Human Resources in the various outlets in order to attract, retain and motivate the associates; interview, hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate. 
• Implement company programs and manage the operations of the Restaurant, Room Service and any other food and beverage outlet as required to ensure compliance with LSOPs and SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). 
• Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc...) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. 
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. 
• Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in house guests and a larger share of the local market. 
• Monitor and control the maintenance and sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.
• Comply with attendance rules and be available to work on a regular basis. 
• Perform any other job related duties as assigned.

Qualifications

• Minimum two years of post high school education.
• Two+ years of full employment in a related position. 
• Hotel experience preferred.
• Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Supervision, management and communication skills are required. 
• Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations. Ability to make decisions which are generally guided by established policy and procedures. 
• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. 
• Leadership skills to motivate and develop staff and to ensure accomplishment