Restaurant Manager Job Westerly area,Rhode Island USA,Hospitality / Hotel / Catering

Perched high on the bluffs of Watch Hill, RI, the Ocean House overlooks a pristine stretch of private beach with sweeping views of the Atlantic Ocean, Montauk and Block Island. 2 1/2 hours from NYC and 1 1/2 hours from Boston. 49 luxury guest rooms, 23 signature suites and 8 private villa vacation homes. 12,000 square foot OH! spa. Over 10,000 square feet of indoor and outdoor meeting space.

Up to 9 unique dining options during summer season.

A member of the exclusive Relais & Chateaux Collection and only one of five hotels in the United states that hold triple Five-Star with Forbes, Ocean House offers uncompromising service and world-class amenities, while paying homage to New England’s golden age of hospitality with timeless elegance and renewed civility.

The Ocean House is currently seeking a talented Restaurant Manager.

Job Duties

Organize and manage the activities of the F&B Outlets to maintain high standards of food and beverage quality, service and merchandising to maximize profits.
The ideal candidate will be experienced in handling a wide range of administrative and guest support related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the challenges of supporting a luxury food and beverage operation at a five star level.
The ability to interact with staff (at all levels) in a fast paced environment, sometimes under pressure, remaining flexible, proactive, resourceful and efficient, with a high level of professionalism is crucial to this role. Expert level written and verbal communication skills, strong decision making ability and attention to detail are equally important.

Leadership Responsibilities

Ensures the timely completion of certain management duties (scheduling, administrative).
Interacts with VIPs, Ownership and Guests on behalf of the resort – greeting VIP’s, handling special requests, etc.
Trains and motivates staff .

Administrative Responsibilities

Review schedules for the operation of the restaurants, to insure the highest level of guest service while also monitoring labor costs.
Manage effective control of food, beverage and labor costs among all outlets.
Achieve predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion.
Regularly review and evaluate the degree of customer satisfaction of the individual restaurant.
Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Conduct training and development programs within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

Operational Responsibilities

To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.
To ensure that restaurants and restrooms are clean and well maintained that table appointments, including flower arrangements are impecabile.
To ensure that wait staff are always correctly and smartly dressed, that they offer professional and courteous service to their guests in accordance with five star standard.
To ensure that consumable and non-consumable goods are ordered, correctly stored and inventoried.
To ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security.
To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
To ensure that company and statutory hygiene standards are maintained in all areas.
To hold regular performance appraisals with all line staff, identifying areas for development and training needs, and ensuring that this training is effected.
To ensure that fair discipline is effected.
To be fully conversant with all statutory requirements regarding a food and beverage operation.
To be fully aware of trends in the industry and make suggestions for improvement of the food and…