Restaurant Manager

 

Job title: Restaurant Manager – City Specific

Department:  Food & Beverage

FLSA status: Exempt

Reports to: Senior Restaurant Manager

 

Job Summary:



Inspired by a commitment to excellence, the service team at Entertainment Cruises creates unforgettable memories for our guests.  The successful restaurant manager manages front-of-the-house cruise execution to ensure consistently high levels of quality, service and customer satisfaction while maintaining a high level of profitability.

 

Essential Functions:

 Cruise Execution

· Manages front-of-the-house staff, including recruitment, training, coaching/discipline, and retention of assigned vessel

· Rotates as shift manager on cruises and ensures adherence to procedures detailed in the Product Management Guide.  This includes thorough pre-cruise preparation, adherence to cruise scripts, supervision of front-line staff, proper execution of food & beverage service and entertainment.

· Gathers pertinent cruise event details from the other departments to ensure special guest requests are fulfilled thereby ensuring complete guest satisfaction.

· Conducts pre-cruise meetings and communicates to front-line staff all necessary information regarding the cruise (seating charts, special bar packages, boarding procedures, etc.).

· Ensures that staff and guests adhere to all safety standards and procedures.

· Ensures that staff is trained and consistently follows and adheres to proper alcohol service guidelines thereby ensuring the safety of each guest.

· Ensures that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company’s strict standards of sanitation.

· Resolves guest service issues by utilizing strong customer service skills and exercising diplomacy in keeping with company objective of customer retention.

· Observes and identifies line-staff that require further training and development to ensure proper and effective service.

· Recommends and executes approved programs that improve the level of service and product quality.

 Staff Management

· Recruits all front-line staff when necessary to fill vacant positions.

· Delivers training to all new front-line staff.

· Schedules front-line staff according to staffing matrix.

· Adheres to Company’s performance management guidelines for all discipline and termination situations.

· Recommends to the Senior Restaurant Manager the promotion of front-line staff to full-time annual positions.

· Develops positive working relationships with city department heads and peers.

· Develops strong teamwork within the staff.

· Helps develop and execute employee incentive programs.

 Administration

· Adheres to established cash control procedures and ensures standards are maintained.

· Monitors costs and maintains cost control for assigned areas of responsibility, i.e. bar costs, concessions, etc.

· Administers payroll system including scheduling, checking, transmitting and processing.

· Plans, negotiates and executes collateral duties as assigned by Senior Restaurant Manger: bar, laundry/linen, gift shop, uniforms, galley, entertainment, and SRT Program and Training; scheduling for servers, server assistants, bartenders and cruise directors.

· Schedules front-line staff work periods to achieve maximum payroll efficiency.

· Ensures that all states and local health and alcohol control requirements are met onboard and that all employees are familiar with these requirements.

· Attends all scheduled meetings.

· Operates all restaurant systems (PC, restaurant cost analysis software, cash registers).

 

Accountabilities:

The successful restaurant manager will personally contribute to the unforgettable guest experience, be favorably viewed by supervisors and peers, and be swift and efficient in the execution of their assigned duties.  Performance will be measured by quality, service, departmental tests, management evaluation, and feedback from peers on the city’s team.



 

Job Specifications / qualifications:

 Minimum of 3 years of total restaurant experience in full-service, high volume environment.  Degree preferably in a discipline related to the work of the position.

OR

Equivalent work experience.Must have a minimum of 2 years restaurant supervisory experience.Responsible alcohol service requirements.  TIPS Certification requiredHealth department sanitations codes & requirements.  ServSafe Certification requiredMathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgetsSuccessfully manage front-line restaurant staffCommunicate effectively in oral and written formRecruit front-line restaurant staffTrain, develop and motivate staffAnalyze and solve problemsAbility to read, write, and speak English to comprehend and communicate job functionsDemonstrated ability to manage multiple priorities/tasksEstablish and maintain effective working relationships as required by job responsibilityProvide advice/opinion and exercise discretion concerning confidential and sensitive mattersListen effectively, assesses the situation, determine relevant issues, identify solutions and gain consensusSet aside emotional factors and/or validate them in order to discover key/relevant issuesQualified comprehensive background checkWork with Microsoft Office applications (especially Word & Excel)