Restaurant Manager

The restaurant manager provides operational, training, and managerial oversight to the restaurant and Food & Beverage department.

• To manage the restaurant as a successful independent profit center, ensuring maximum guest satisfaction through consistent planning, organizing, directing, and controlling the food and beverage operation and administration.
• To ensure that foods and beverages are served to the guests in the restaurant in a courteous, professional, efficient, and flexible manner consistent with established service standards in the resort in order to maximize guest satisfaction and return clientele.
• Maintain an active floor presence, including bussing and food running, during peak times as needed.
• Create daily reports based on walk-through inspections of the food and beverage operational areas and storage facilities.
• Assign responsibilities to subordinates, implement the multi-tasking principle, and check their performance periodically.
• To be flexible and extend job duties and responsibilities that do not distinctly differ in nature from the original assigned work, including re-assignment to alternative departments and areas if required, to meet business demand and guest service needs.
• Supervising, training, and coaching bar team members and ensuring their working efficiency and effectiveness.