Restaurant and Bar Manager

Company Description

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of banqueting and meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, but more importantly the setting for thousands of memories.

Responsible for the management of all aspects of the Pyramid Restaurant functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Resolve guest complaints, ensuring guest satisfaction.
• Be familiar with all hotel services/features and local attractions/activities to respond to guests’ inquiries accurately.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of:
  • all liquor brands, beers and non alcoholic selections available in the Restaurant.
  • the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
  • designated glassware and garnishes for drinks.
  • all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
  • daily menu specials, 86’d items.
  • dining room layout, table/seat/station numbers, proper table set‑ups, room capacity, hours of operation, price range and dress code.
  • P.O.S. and manual system procedures.
  • daily house count, arrivals/departures, V.I.P.’s.
  • scheduled in‑house group activities, locations and times
  • and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
• Meet with the Chef to review daily specials and 86'd items; update board throughout shift and ensure that staff are aware of such.
• Periodically check with the Front Desk to review updates on house count and arrivals.
• Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Document any late or absent employees.
• Coordinate breaks for staff.
• Assign work and side duties to staff. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department’s standards and delegate these tasks.
• Monitor the preparation of station assignments.
• Conduct pre‑shift meeting with staff and review all information pertinent to the day’s business.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.
• Inspect table set‑ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel.
• Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
• Review the reservation book, pre‑assign designated tables and follow up on all special requests.
• Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
• Check the pick‑up station and side stations.
• Monitor and assist Host(ess) in…