Restaurant and Bar Manager

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.

ESSENTIAL JOB FUNCTIONS

• 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 guest inquires 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 housecount, 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 housecount 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…