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Restaurant Manager

2 mesi fa

Roma, Lazio, Italia Sorelle Holdings Llc A tempo pieno

Job Summary:

We are seeking a highly skilled and experienced Restaurant Manager to join our team at Sorelle Holdings Llc. As a key member of our management team, you will be responsible for ensuring that our guests receive exceptional service and that our restaurant operations run smoothly and efficiently.

Key Responsibilities:

  • Ensure that all guests feel welcome and are given responsive, professional, and gracious service at all times.
  • Perform all aspects of the position with efficiency, respect, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
  • Understand the philosophies of management for Sorelle and BHC, and display consistent attention to detail and follow through with all Sorelle and BHC policies.
  • Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.
  • Collaborate with the management team to create a culture and restaurant work environment based upon respect, foster opportunities for the team to learn, grow, and develop their abilities.
  • Ensure that service standards are on par with all outside accreditation sources, and adhere to the service foundation and philosophies established by Sorelle and BHC.
  • Understand all programs, procedures, standards, specifications, guidelines, and training protocols, and offer positive solutions to problems or issues and be a voice in the decision-making team.
  • Train in varying positions in Sorelle and BHC, and ensure that all food and products are consistently prepared and served according to the restaurant portioning, cooking, and serving standards.
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures per the restaurant's accounting policies and procedures.
  • Make employment and termination decisions consistent with hotel guidelines for approval or review, and fill in where needed to ensure guest service standards and efficient operations.
  • Complete weekly assignments as designated, participate in Daily Summary Operations Meetings of Sorelle and BHC, and participate in Weekly Managers Meetings Sorelle and BHC.
  • Assist the management team in overseeing the day-to-day operation of the restaurant, write the weekly staff schedule, schedule labor as required by anticipated business activity while ensuring that all positions are staffed, as needed, and that labor cost objectives are met.
  • Maintain a consistent level of business for the restaurant ensuring that its budgeted targets are met, identify and manage all aspects pertinent to providing guests with the atmosphere standard set by management upon opening (lighting, music volume, crowd density, etc.), conduct pre-shift meetings keeping staff informed about developments in the restaurant, the industry, and the future.
  • Maintain monthly management notes to establish guidelines for service and restaurant operations in the future, conduct staff interviews and make recommendations for observations and hiring according to hotel policies, organize and lead staff training classes and food wine seminars.
  • Demonstrate commitment to making all the current staff and management better, supervise Captains in their running of the dining room service, oversee the Host department to ensure that the guest experience at the door meets restaurant standards and that guests are greeted warmly and with hospitality.
  • Offer feedback to contribute to the Captains' and Sommelier evaluations, ensure continuous improvement in quality of service, operational effectiveness, and employee retention and satisfaction, supervise guest/hourly employee interaction during service hours, support the Captain, Hostess, and floor staff in pre-opening responsibilities, support the FOH team in all aspects of dining room service.

Requirements:

  • 2-3 years of culinary wine experience, preferably in a fine dining environment.
  • Excellent communication and organization skills.
  • Ability to interact professionally and diplomatically with a variety of business partners.
  • Fluency in Microsoft Office Suite: Word, Excel (Advanced ability), PowerPoint.
  • Prior experience with accounting software, POS systems, and payroll/HRIS systems.
  • Minimum of 2 years' experience in the restaurant/hospitality industry.
  • Must have a working knowledge of restaurant management and operations.
  • Must have strong computer skills with working knowledge of Microsoft Excel and Word.
  • Four-year college or culinary degree required.

Physical Demands:

The physical demands described here are representative of those that must be met by a manager to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the manager is regularly required to stand, walk, sit, and talk or hear. Frequently it is required to use hands to finger, handle, or feel objects, tools, or controls and reach with hands and arms. The manager is occasionally required to stoop, kneel, crouch, or crawl. The Manager must be able to lift and/or move up to 30 pounds, be able to work in a standing position for long periods of time and able to safely lift and easily maneuver plates, cases of water or wine, chairs and dining room tables.