Restaurant Manager

Overview: The Restaurant Manager will ensure proper training and supervision of all personnel and deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures.  Responsibilities: Pre-shift meeting conducted with service staff on a daily basis. Consistently ensure the maximum guest information in the restaurant. Ensure supervision of the floor during dining service.    Ensure that service personnel follow the proper steps of service. Monitor timing of guest experience. Handle all complaints to the guests' satisfaction. Maintain a consistently smooth-running operation. Ensure FOH, BOH, and stewarding staff are on duty as scheduled. Ensure side-stands are fully stocked with equipment. Ensure all equipment is functioning properly, cleaned, and in good condition. Ensure station rotation in seating. Assist in seating or service of guests as necessary. Coordinate all functions in dining room during service. Monitor productivity of service, kitchen, and stewarding staff. Monitor and critique the quality and consistency of the food product. Ensure special boards and/or descriptions are posted accurately. Continuously check food quality and presentation coming from kitchen. Maintain food displays during service. Monitor guest satisfaction and comments regarding food. Be familiar with clients so that there is constant recognition of all repeat guests. Reservations reviewed on a daily basis. Reservations checked against the VIP list from the front desk. All special attention details handled properly. Maintain the physical atmosphere and cleanliness of the restaurant. Ensure staff uniforms and appearance meet Omni standards. Ensure all menus inspected daily by hostess. During service, constantly inspect tabletops, side-stations and tray stands. Ensure all lights and music are adjusted appropriately for each meal period. Contribute to the profitability of the restaurant through cost control effectiveness. Oversee and support the IRD and guest amenity operation. Other duties as assigned by management. Qualifications: A minimum of five years upscale dining experience, at least two years at the Restaurant Manager level, in a high-volume dining establishment preferred. Ability to communicate effectively with guests and associates verbally and in writing. Strong knowledge of front of the house operations including foods, beverages, supervisory aspects, service techniques and guest interaction. Ability to walk, stand and/or bend continuously for at least 8+ hours per day to perform essential job functions. Must be detail oriented, and have good knowledge of P&L. ServSafe Manager or Food Handlers Certification required. STAR Certification required. Associate’s degree or equivalent experience preferred.