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Restaurant Manager - St. Clair Inn 43171 https://rhgcorp.snaphire.com/job?jobmc=43171GOOGLE https://rhgcorp.snaphire.com/job?jobmc=43171GOOGLE
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Salary:
YEAR USD
USD

Location: St. Clair Inn 500 N Riverside Ave St. Clair MI 48079 USA

Type of employment : FULL_TIME

Industry: Hotel Management, Hospitality
Department: Food & Beverage
Career Level: Management (supervisor)
Work Hours: Full-time

Date Posted: 13 May 2019

Valid Through:

REPORTS TO:  Director of Food & Beverage

SUPERVISES DIRECTLY:  Food Servers, Bartenders, Hostesses, In-Room Dining Attendants

Purpose for the Position:  Supervise and control all restaurants outlets in the hotel to the required standards, within agreed budgetary limits and parameters of the law, particularly liquor law.   

Essential Responsibilities:

  1. Provides professional and courteous service at all times and responds to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
  2. Supervises the shift's operations in the Restaurant and liaise with the kitchen staff to ensure smooth operations, compliance with procedures and safety regulations and an optimal level of quality service and hospitality are achieved.
  3. Ensures that room service orders are executed promptly and that they comply with the required standards.
  4. Supervise the Restaurant associates; interview, recommend hiring, schedule, train, develop, empower, coach and counsel, recommend performance reviews, resolve problems, provide open communications and recommend discipline as appropriate.
  5. Assist in P&L control by proper training, staffing, and ordering of inventory.
  6. Updates the cash register system and compile and prepare various reports to aid in the administration of the Restaurant.
  7. Supervise the maintenance/sanitation of the Restaurant and equipment during the shift to protect the assets, comply with regulations and ensure quality service.
  8. Determines amount of future business and workload requirements from information gathered from Sales Department.
  9. Ensures that proper inventory levels are maintained to accommodate all events.
  10. Participates in MOD functions and attends departmental meetings.
  11. Completes projects assigned by the Director of Food and Beverage.

To do this kind of work, you must be able to:

  • Read and interpret business records and statistical reports
  • Use mathematical skills to interpret financial information and prepare budgets.
  • Analyze and interpret established policies.
  • Understand the government regulations covering business operation.
  • Make business decisions based on production reports and similar facts as well as on your own experience and personal opinions.
  • Deal with the general public, customers, associates, union, and government officials with tact and courtesy.
  • Plan and organize the work of others.
  • Change activity frequently and cope with interruptions.
  • Speak and write clearly.
  • Accept full responsibility for managing an activity.
  • Must be available on nights, weekends and holidays.

Physical Demands:  Lifting 20 lbs. maximum and occasionally lifting and/or of objects weighing up to 10lbs.  Requires walking or standing to a significant degree, reaching, handling, feeling, talking, hearing, seeing.

Environmental Conditions:  Inside: Protection from weather conditions but not necessarily from temperature changes.  A job is considered "inside" if the worker spends approximately 75% or more of the time inside.

Math Skills:  Requires mathematical development sufficient to be able to: Deal with a system of real numbers: algebraic solution of equations, and probability and statistical inference.  Apply fractions, percentages, ratio, and proportion. Analysis of variance, correlation techniques, etc.

Language Skills:  Must have developed language skills to the point to be able to:  Read newspapers, periodicals, journals, and manuals.  Write business letters, summaries and reports using prescribed format and conforming to all rules of punctuation, grammar, diction and style.  Participate in discussions and debates.  Speak extemporaneously on a variety of subjects.

Relationships to Data, People and Things:

Data:  Coordinating:  Determining time, place, and sequence of operations or action to be taken on the basis of analysis of data; executing determination and/or reporting on events.

People:  Speaking-Signaling: Talking with and/or signaling people to convey or exchange information.  Includes giving assignments and/or directions to helpers or assistants.

Things: Handling:  Using body members, hand tools, and/or special devices to work, move, or carry objects or materials.  Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tools, objects or materials.

Specific Vocational Preparation:  Specific vocational training includes an occupationally significant combination of:  vocational education, apprentice training, in-plant training, on-the-job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs.  Over 4 years up to and including 10 years.

Restaurant Manager - St. Clair Inn

REPORTS TO:  Director of Food & Beverage

SUPERVISES DIRECTLY:  Food Servers, Bartenders, Hostesses, In-Room Dining Attendants

Purpose for the Position:  Supervise and control all restaurants outlets in the hotel to the required standards, within agreed budgetary limits and parameters of the law, particularly liquor law.   

Essential Responsibilities:

  1. Provides professional and courteous service at all times and responds to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
  2. Supervises the shift's operations in the Restaurant and liaise with the kitchen staff to ensure smooth operations, compliance with procedures and safety regulations and an optimal level of quality service and hospitality are achieved.
  3. Ensures that room service orders are executed promptly and that they comply with the required standards.
  4. Supervise the Restaurant associates; interview, recommend hiring, schedule, train, develop, empower, coach and counsel, recommend performance reviews, resolve problems, provide open communications and recommend discipline as appropriate.
  5. Assist in P&L control by proper training, staffing, and ordering of inventory.
  6. Updates the cash register system and compile and prepare various reports to aid in the administration of the Restaurant.
  7. Supervise the maintenance/sanitation of the Restaurant and equipment during the shift to protect the assets, comply with regulations and ensure quality service.
  8. Determines amount of future business and workload requirements from information gathered from Sales Department.
  9. Ensures that proper inventory levels are maintained to accommodate all events.
  10. Participates in MOD functions and attends departmental meetings.
  11. Completes projects assigned by the Director of Food and Beverage.

To do this kind of work, you must be able to:

  • Read and interpret business records and statistical reports
  • Use mathematical skills to interpret financial information and prepare budgets.
  • Analyze and interpret established policies.
  • Understand the government regulations covering business operation.
  • Make business decisions based on production reports and similar facts as well as on your own experience and personal opinions.
  • Deal with the general public, customers, associates, union, and government officials with tact and courtesy.
  • Plan and organize the work of others.
  • Change activity frequently and cope with interruptions.
  • Speak and write clearly.
  • Accept full responsibility for managing an activity.
  • Must be available on nights, weekends and holidays.

Physical Demands:  Lifting 20 lbs. maximum and occasionally lifting and/or of objects weighing up to 10lbs.  Requires walking or standing to a significant degree, reaching, handling, feeling, talking, hearing, seeing.

Environmental Conditions:  Inside: Protection from weather conditions but not necessarily from temperature changes.  A job is considered "inside" if the worker spends approximately 75% or more of the time inside.

Math Skills:  Requires mathematical development sufficient to be able to: Deal with a system of real numbers: algebraic solution of equations, and probability and statistical inference.  Apply fractions, percentages, ratio, and proportion. Analysis of variance, correlation techniques, etc.

Language Skills:  Must have developed language skills to the point to be able to:  Read newspapers, periodicals, journals, and manuals.  Write business letters, summaries and reports using prescribed format and conforming to all rules of punctuation, grammar, diction and style.  Participate in discussions and debates.  Speak extemporaneously on a variety of subjects.

Relationships to Data, People and Things:

Data:  Coordinating:  Determining time, place, and sequence of operations or action to be taken on the basis of analysis of data; executing determination and/or reporting on events.

People:  Speaking-Signaling: Talking with and/or signaling people to convey or exchange information.  Includes giving assignments and/or directions to helpers or assistants.

Things: Handling:  Using body members, hand tools, and/or special devices to work, move, or carry objects or materials.  Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tools, objects or materials.

Specific Vocational Preparation:  Specific vocational training includes an occupationally significant combination of:  vocational education, apprentice training, in-plant training, on-the-job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs.  Over 4 years up to and including 10 years.

Job Details

Reference # 43171
Posted on 13 May 2019
Closes on
Location(s) St. Clair Inn
Department Food & Beverage
Career level Management (supervisor)
Hours/Status Full-time
More details (document)
Link for schema : https://rhgcorp.snaphire.com/jobdetails?jobmc=43171GOOGLE