Restaurant Manager (LVL 5 at Hotel Chaco)

Description

Supervisory Responsibilities: Hosts, Servers, Bussers, Bartenders, Casual Outlets

Essential Duties and Functions/Responsibilities/Tasks:

• Works under the direction of the General Manager.
• Maintain positivity and professionalism with guests, team members, and external partners.
• Drive morale positively as the accountable managerial party to be present and visible to guests and staff.
• Communicate regularly with property staff regarding job assignments and required timeframe for proper workflow.
• Preform interview, hire, disciplinary, and termination actions when necessary for staff.
• Assign, train, mentor and direct staff to carry out the exceptional guest experience and foster an environment for employees to be successful in performance, and further feel engaged and valued.
• Review occupancy and event levels and staff all reporting team members accordingly.
• Establish and maintain a close watch on the financials for the property, always looking for ways to minimize loss, and improve profitability.
• Collaborate with Accounting Department regularly to ensure supplies and equipment are paid for and in the general ledger appropriately.
• Supervise inventory system for supplies and equipment and establish reorder levels; keep repair records for equipment.
• Meet with vendors and contractors to learn about new products and services offered.
• Act as Manager on duty as needed.
• Ensure property compliance with legal, safety, operations, labor, and the Heritage brand product and service standards.
• Oversee / Carry out special projects for property as designated by General Manager.
• Responsible for the front of house service off all casual outlets in the market.
• Other duties as assigned consistent with the functions of this position as needed at the property.

HC10

Requirements

• Current New Mexico Alcohol Server Permit and Food Handler Certification.
• 3-4 years in hospitality or food and beverage management required.
• Degree in Hospitality related field preferred.
• Excellent verbal communication and ability to multitask.
• Ability to push/pull up to 50 pounds and lift/carry large objects.
• Ability to work in a restaurant setting with crowds, loud noises, smells, wet floors, variant temperatures, and lighting.
• Ability to work in a fast-paced environment for 8 hours or more, including walking and standing.
• Ability to work a flexible schedule, including long hours, nights, weekends, and holidays.