REPORTS TO:  Assistant General Manager

SUPERVISES DIRECTLY:  Banquet House-persons, Bartenders, Food Servers

Benefits/Perks of Working With Us:

Upon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options.

Purpose for the Position:  The Restaurant & Banquet Manager will supervise and control the restaurant and bar outlets to the required standards, within agreed budgetary limits and parameters of the law, particularly liquor law.  Additionally: to schedule banquets, parties, etc., ensuring all arrangements are made to provide the customer with a very high level of service and quality.

The Restaurant & Banquet Manager Essential Responsibilities:

1. To ensure the prompt and efficient set up, service, and breakdown of all meals, snacks, functions, and beverages to the required standards.
2. To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing and cash checks.
3. To ensure the restaurants and banquet spaces are clean and well maintained.
4. To ensure that Bartenders, Food/Room Service Servers, and Banquet House-persons are well trained, correctly dressed, and serve their customers in a professional and friendly manner.
5. To ensure that room service orders are executed promptly and in compliance with the required standards.
6. To ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security.
7. To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
8. To ensure that company and statutory hygiene standards are maintained in all areas.
9. To attend to customer complaints in a timely manner.
10. To ensure reports and administration requirements are timely submitted.
11. To hold regular performance appraisals with all management staff, indentifying areas for development and training needs, and ensuring that this training is affected.
12. To ensure that the causes of staff grievances are investigated, and the appropriate action is taken.
13. To be fully conversant with all statutory requirements regarding a food and beverage operation, that all licenses, including special licenses, are timely applied for and that the conditions affecting the issues of a liquor license are not jeopardized.
14. To ensure that an effective table reservation system is in operation.
15. To circulate throughout the restaurant and bars and maintain a high profile with customers and staff.
16. To be fully aware of trends in the industry and make suggestions for improvement of the food and beverage operation.
17. To carry out or ensure that regular on-the-job-training is taking place to agreed standards.
18. To ensure that the most suitably qualified person is appointed in the event of a vacancy - wherever possible this should be an internal promotion.
19. Delivers a quarterly inventory report of china, glass, silver and linen in addition to regular monthly inventories to the Accounting/Finance Department.
20. Meets with function group leaders to determine last minute changes and discuss various set-up arrangements.
21. To act as Manager on Duty as required.

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.
• See differences in widths and lengths of lines such as those on graphs.
• 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.
• 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.