Tree Bar Manager

Tree Bar Manager page is loaded## Tree Bar Manager locations:
Coeur d'Alene, IDtime type:
Full time posted on:
Posted Yesterday job requisition :
JR103796
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** Key Responsibilities  
• Restaurant Operations  o Oversee day-to-day operations of the restaurant, including opening and closing procedures.  o Works with Culinary and F&B leadership team to continuously analyze menus, prices, and overall product offering to ensure maximum profiablity.  o Organize the restaurant and make preparations in an efficient manner to cope with the daily restaurant covers and events.  o Optimize seating capacity by constantly monitoring reservation status and professionally allocating tables.  

o Implement strategies to enhance the overall dining experience and customer satisfaction.  o Manage inventory levels, order supplies, and control food and beverage costs to maximize profitability.  o Ensures guest profiles are maintained and updated on a daily basis.  o Actively manage the restaurant through observance and teamwork, ensuring floor presence and communication with colleagues.  o Assist with all member or guest issues/concerns in a professional, courteous, and prompt manner.  

o Monitor guest feedback and make necessary adjustments to improve service quality.  o Responsible for establishing procedures and training to ensure fast, courteous, and efficient service, and adherence to safety and service guidelines.  o Ensure all cleaning schedules, temperature records, opening/closing checklists are completed and recorded daily.  o Maintain all equipment and be sure it is properly handled and maintained by all F&B staff.  

o All government, safety, health, and security standards are complied through the department at all times.  
• Quality Control  o Maintain high standards of food quality, presentation, and consistency.  o Conduct regular inspections of the restaurant to ensure compliance with food safety and sanitation standards.  o Address any issues related to food quality, service, or cleanliness promptly and effectively.  
• Staff Management  o Recruit, train, and supervise restaurant staff, including servers, cooks, and other personnel.  o Continuously create and implement new ideas for training & development, department objectives, and goals.  o Scheduling of staff to ensure F&B outlets are staffed adequately along with monitoring punctuality and monitoring the department labor budget.  o Conducts/attends daily briefings to communicate necessary information and to provide objective and constructive feedback to employees.  

o Listen to employee concerns and deals with any challenges in a timely manner.  o Ensures attendance on behavioral and vocational training programs, and personally conducts key training for employees in the outlet.  o Recommends promotions and disciplinary action for subordinates.  
• Financial Management  o Ensures cost effectiveness of resources (material & staff) to achieve optimum profitability.  o Prepares annual capital and operational budget for the restaurant.  o Monitor inventory levels through regular inventory checks and compare with budget allotment and costs.  o Ensures cost effectiveness of resources (material & staff) under his/her control to achieve optimum profitability to comply with and enforce Discovery Land’s rules and policies.  

o Controls pilferage and breakage to cut down operational cost.  
• Any and all other duties deemed necessary by a member of management.  Qualifications  
• A degree in Hospitality Management or Culinary Degree.  
• Five (5) or more years’ experience in a luxury full service environment.  
• Experience in Food & Beverage Management or similar capacity role with exposure in food and beverage standards in an international setting.  
• Sommelier Certification from an internationally recognized institution, preferred.  
• Prior experience in a similar capacity with exposure in food and beverage standards in an international setting.  
• Experience in private dining events.  
• Strong, proven leadership abilities to effectively…