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Job Description
Restaurant & Banquet Manager
Reports To: General Manager
FLSA Status: Exempt
Position Summary
The Restaurant & Banquet Manager will be responsible for managing the food and beverage service within the hotel’s restaurant and banquet departments, ensuring that customers are served promptly and courteously in accordance with standard operating procedures and in line with hygiene and safety regulations. This position ensures guests are provided with an unforgettable experience that will inspire guests to return for multiple occasions.
Responsibilities
Profitability & Operating Procedures
- Responsible for leading outstanding service for the food and beverage team within the restaurant and banquet service programs
- Responsible for restaurant and bar cost control, overall profitability, budgeting, forecasting, minimizing wastage, etc.
- Supports revenue and cost objectives by controlling beverage cost and Front of House labor cost
- Works with Kitchen Manager to create and maintain profitable, successful menus and specials for banquets
- Ensuring cash procedures are adhered to and strictly monitored, including P&L preparation and calculation of all restaurant cost centers
- Ensuring restaurant health, safety, cleanliness, and security are maintained and ensuring events are staffed appropriately and in accordance with licensing laws and hotel security procedures
- Ensuring correct food handling, food storage, and personal hygiene procedures according to federal, state, local, and company regulations
- Ensuring proper scheduling of FOH restaurant and banquet staff in accordance with fluctuations in the volume of business
- Ensuring standard operating procedures are achieved and maintained at all times
Restaurant
- Managing the opening and closing of the restaurant. Working the evening shift and being present during bar hours is required. Working on Fridays and Saturdays is required.
- Working closely with Kitchen Manager on developing, establishing, and monitoring preparation procedures, policies, and recipes for food items
- Works with clients and catering sales staff to create event-specific menus for unique group needs
- Excels in knowledge of restaurant and catering banquet max occupancies. Has ability to lead set ups that comply with all hotel safety and fire regulations
- Attends all staff and banquet meetings
- Ensure set-up, service and break-down of banquets by following Banquet Event Orders
- Ensuring the restaurant runs smoothly on a daily basis and is adequately stocked with all necessary goods
- Creating, monitoring, and maintaining restaurant reports, logs, checklists, etc.
- Monitoring and reporting equipment maintenance issues and ensuring such issues are resolved
- Working knowledge of Point of Sale systems
Bar
- Accountable for monthly inventories of bar beverages and reporting updates to General Manager
- Maintaining extensive bar knowledge including selections, pairings, cost controls and inventory
- Ability to forecast, plan and manage all beverage orders, duties, Front of House staff and finances
- Creating and maintaining custom beverage programs, menus, and promotions
- Working knowledge of and ability to perform bartender and server responsibilities as needed
Leadership
- Oversees development and training of FOH restaurant and banquet staff.
- Actively participating and contributing to the recruiting, interviewing, and selection of restaurant FOH staff
- Participating in meetings and huddles to discuss training and service standards
- Determining standards of performance as a basis to review progress of personnel
- Evaluating all FOH restaurant/banquet staff annually, completing comprehensive written evaluations for associates’ files
- Complying with all brand standards regarding food and beverage
- Ensuring all management and restaurant personnel receive ABC and ServSafe training as needed
- Developing policies to increase motivation thereby reducing turnover of associates
- Reporting and meeting regularly with General Manager regarding departmental performance and ensuring they are informed of any relevant information or issues
- Ability & willingness to work in a fast-paced environment and be an effective communicator
- Reporting and, where possible, taking action on any incidents of complaint, accident, loss, or damage
- Exemplifying leadership by communicating a vision of success which the team will want to be a part of:
- Promoting a positive attitude and team environment, including “leading by example”, for the restaurant, setting the pace/standards and encouraging mutual respect
- Training and developing the team to ensure F&B service is to specification and staff cooperate with cooks, managers, and other staff
- Praising and recognizing good performance; establishing benchmarks and incentives
- Enforcing company disciplinary procedures in conjunction with the General Manager
- Being proactive in problem solving and working on own initiative to deal with problems and opportunities
Events & Community
- Developing and maintaining professional relationships with internal and external customers, community officials, and local businesses
- Promoting a positive perception of the company at all times both internally and externally
- Using social media and other marketing initiatives to promote the restaurant to all prospective customers to maximize sales and revenue
- Supports and works on local event ideas to attract and maintain patrons
- Checking customer satisfaction regularly, ensuring all guest feedback and complaints are dealt with in a professional and efficient manner
Requirements
- Prior Food & Beverage supervisory experience is required
- Prior Restaurant Manager experience is strongly preferred
- State health and/or alcohol compliance card required
- Knowledge of restaurant operations, including budgeting, food preparation, purchasing, menus, service, etc.
- Previous experience with POS system and cash management
- Customer-service oriented with excellent interpersonal and communication skills
- Strong initiative and work ethic
- Punctual, reliable, and regular attendance
- Strong organizational skills and attention to detail
- Ability to work in a fast-paced environment
- Excellent multi-tasking and decision-making skills
- Competence in conflict and crisis management
- Must maintain Manager ServSafe Certification
- Valid driver’s license and Department of Motor Vehicles Report
- Must have and maintain a valid driver’s license and meet the required criteria for driving a company vehicle
- Must be able to lift and carry up to 25lbs. Must be able to stand, sit, stoop, bend, twist, and reach frequently.