RESTAURANT MANAGER - FULL SERVICE RESTAURANT

SUMMARY

As a Restaurant manager you will work along with the Assistant Food and Beverage Directors, a committed team of cooks, servers and restaurant attendants to provide quality food and beverage services and a dining experience that exceeds guest expectations in order to increase revenues and decrease costs.

WHAT YOU WILL DO

• Provide a memorable food and beverage experiences to internal and external guests.
• Continuously strive to increase revenues and decrease costs, under the direction of the Assistant Director of Restaurants.
• Ensure standards of appearance and sanitation are maintained daily, utilizing established tools, SOP's and resources.
• Maintain good safety practices of employees and guests throughout the property.
• Follow state policies and regulations for serving alcoholic beverages in a responsible manner. Utilize Alcohol Standard Operating Procedures to manage day to day operations and monthly reporting guidelines.
• Maintain daily records including revenues and payroll and is responsible for monthly profit and loss statements.
• Complete nightly reports.
• Review daily sales and payroll
• Utilize approved scheduling tools and adjust scheduling according to labor and sales figures as directed by the Assistant Director of Restaurants.
• Ensure all guest needs are met during the meal in order to achieve a positive dining experience, utilize service standards and service reviews to coach the Front of House Service team on a daily basis.
• Handle guest complaints in a professional manner.
• Be responsible for coordinating and communicating with front and back of house personnel to provide a dining experience that exceeds guest expectations.
• Reward and discipline as merited by employee performance.
• Assign, oversee and evaluate employee work performance.
• Maintain current training and certification records for all personnel.
• Recommend promotion, transfer or termination of employees based on performance evaluation.
• Provide directional flow of restaurant during service.
• Participate and work special events as directed by the Assistant Director of Restaurants.
• Responsible for inventory and purchasing for Seventy-One as directed by the Assistant Director of Restaurants.
• Responsible for all work done by Seventy-One employees.
• Have direct and continuous contact with guests on a daily basis.
• Have direct and continuous contact with co-workers, management and other departments. Attend weekly meetings as directed by the Assistant Director of Restaurants.

WHAT YOU WILL NEED TO GET THE JOB DONE

• You must have the ability to interact at any time with guests and other employees in a pleasant manner and maintain good working relationships with others and all departments at Snowbird.
• Associates degree in related field. 
• Additional related work experience may be substituted for education.
• 2-4 years of job-specific work experience with demonstrated competence.
• Must be at least 21 years of age.
• Sommelier Level 1 Certification or the ability to reach Sommelier Level 1 within 6 months of hiring.
• Must be able to calculate, analyze and manage COGS (cost of goods sold), labor and any variable costs related to the restaurant.
• Ability to properly manage your time during operational hours making sure that it is spent wisely between guests, employees and managing the outlet.
• Demonstrate good operational planning skills to properly stream line business between take out and sit-down patrons.
• Serve Safe Food Handler Permit, Tips Cert, DABC background check.
• Ability to handle, process, maintain and protect guest personal information, including credit card information, in compliance with all company or department policies and procedures according to PCI rules and requirements.
• This includes privacy and confidentiality, reporting, storage and disposal of sensitive information. 
• Will not share or disclose any guest personal or financial information to anyone unless authorized by the guest, manager or company or unless disclosure is permitted within departmental policies and procedures.
• Must demonstrate strong interpersonal skills, including excellent guest service, listening and oral communication skills and conflict management and dispute resolution skills.
• Must demonstrate competency in reading, writing and arithmetic with accuracy in counting, adding, subtracting, multiplying and dividing.
• Ability to learn menus and wine lists and display extensive knowledge in wine.
•  Must direct staff activities and address guest issues while maintaining professional attitude.
• Requires judgment within policy guidelines and initiation of activities within job description and responsibility limitations.
• Knowledge and understanding of PCI DSS, including the safe and secure handling and maintenance of personal, financial and credit card information of guest/customers is preferred.

WORK SCHEDULE

• Shifts vary, based on business needs.
• Weekends and holidays required, depending on business levels.

WORKING CONDITIONS

• Must be prepared to stay overnight, if necessary, on occasional times of road closures.
• May experience unusual stress from continual work with public, winter conditions, snow night requirements and commuting to/from Snowbird.
• Must be able to lift 35 lbs.
• Must be able to carry trays and other items needed for service.
• Must be able to stand for long periods of time.
• Must demonstrate ability to bend, kneel, handle, reach, grasp and perform repetitive motions.
• Must be able to stand/walk during your shift.