Restaurant Manager (FT)

Overview

Rancho Las Palmas Resort & Spa

 

 

The 444-room Rancho Las Palmas Resort & Spa is classic Rancho Mirage re-imagined for the 21st-century traveler. Our luxurious Palm Springs hotel rooms surround you in Spanish Colonial-inspired style and a soothing desert palette of beige, sand, and ivory. With plenty of space for your peace and your quiet, you’ll also open French doors to your very own private patio or balcony where the warm desert air and breathtaking views await.

 

Omni Rancho Las Palmas Resort and Spa’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Rancho Las Palmas may be your perfect match.

 

Job Description

This team member will provide proper training and supervision of all personnel including  supervisors. To insure prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. To ensure the overall success of the restaurant by guest satisfaction surveys and utilizing financial controls.

Responsibilities

• Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations. • Understands associates positions well enough to perform duties in associate’s absence. Understand local contract and adhere to it. • Responsible for the day to day operation for all restaurant functions, to include efficient and effective running of all events ensuring operating costs are minimized. • Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections. • Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration, storage areas, hallways, corridors and storerooms.• Responsible to adhere to enforce all proper trash procedures.• Work with Directors of Food & Beverage to plan and implement menu development. Produce current and creative displays that speak to hotel concepts. • Maintain up to date knowledge of local and international market trends in order to create restaurant space that is relevant, thereby maximizing sales opportunities. • Maintain up to date knowledge of local competitor’s food and beverage offerings. • Work with Sales to assist in promotion of public events, in-house events, site visits, tastings, etc.• Work with the Director of Procurement to maintain control of the standards for purchasing, receiving and storing items. • Control requisitioning of food and beverage quantities by forecasting volume to achieve maximum profitability by avoiding over/under production. • Establish steps of service for all outlets and monitor associates to ensure compliance. • Ensure leadership floor coverage during peak outlet hours. • Conduct monthly micros audits to ensure correct pricing and accurate associate access levels. • Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action. • Manage day to day operation to consistently inspect all restaurant outlets including Kestra (3 meal) and Legato (Grab & Go) to ensure that the correct standards are being     maintained. Responsible for ensuring a level of high-quality cleanliness, service, food quality and presentation.• Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests. • Familiarizes oneself with repeat client/guests to ensure consistent recognition. • Communicates daily with outlet leadership team to discuss daily events, business forecast, special projects and status of associates.• Supervise the outlet sanitation operation and timing of service out of the kitchen. Ensures prompt delivery and quality control from point of departure to arrival. • Responsible for ensuring that all financial and personnel related administrative duties are completed accurately and on time in accordance with company policies and         procedures. i.e.) invoices, payroll, daily recap, requisitions.• Responsible to conduct daily stand up meeting with associates to ensure relevant information is communicated. • Responsible for cleanliness and organization of all restaurant space, FOH & BOH. Ensure all areas are clean and public space is configured to blueprint layout when not in     use.• Schedule and conduct daily/weekly walk-throughs. Responsible to maintain all furniture, fixtures and equipment to a high standard. Work with Engineering to submit work order and scheduling of maintenance. • Schedule and conduct monthly foo