Aerie Restaurant Manager (FT)

SUMMARY

This position will ensure guest satisfaction through prompt, courteous, and professional service while maintaining a consistent quality of product.  It will ensure a quality work environment through the practice of exceptional training, development, and interpersonal skills, and ensure operational business success through prudent financial management and protection of the business assets.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• To foster an environment of guest satisfaction through creating consistent memorable and exceptional experience for our guests
• Create, implement, and achieve financial goals as established in the annual business plan
• Prepare weekly schedule within budgeted parameters
• Encourage and motivate staff to maintain high level of morale
• Conduct daily pre-meal and monthly meetings
• Support upper management decisions and assist staff where needed
• Complete group recap sheets on a daily basis
• Prepare monthly forecasts and annual budget
• Assist in the creation of menus, wine lists, and beverage lists for each of the operations
• Identify, analyze, and resolve any inefficiency in the operation
• Maintain a clean, sanitary, and well-organized operation to highest industry levels
• Maintain exceptional communication with all Resort Departments
• Consistent high level of communication and information to staff and guests
•  Coaching, and counseling of all employees to ensure teamwork
• Ensure all state liquor laws and county health codes are being met per
• Follow established Food & Beverage fundamentals on a daily basis in regards to sanitation, quality, and service
• Complete all assignments requested of you in a timely manner
• Maintain a high standard of sanitation and safety
• Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items
• Must follow proper grooming and dress standards set forth by the Employee Handbook
• Responsible for cleaning and sanitation of own area
• Maintain open line of communication with supervisor
• Must understand and abide by environmental practices of the resort
• Other duties as assigned

EDUCATION/EXPERIENCE

• College degree in hospitality or business preferred
• Must have a minimum of three years of management experience in a service-minded, high-quality restaurant with and bar with similar operations levels
• Above average knowledge of food and beverage service, product, cost control, labor control, marketing, and sales technique
• Extensive wine, beer, and spirits knowledge needed.  Formal training preferred
• Prior experience with MICROS POS system preferred

OTHER SKILLS AND ABILITIES

• Basic computer and phone skills

SUPERVISORY RESPONSIBILITIES (If applicable)

• Must report to the Food and Beverage Director with any issues in regards to guests and employees
• Must be able to enforce disciplinary actions with employees in a professional and timely manner
• Required to attend and schedule any meetings pertaining to the position
• Ensure all scheduling is completed weekly and on time
• Complete any ordering, communication with guests, staff and management daily
• Communicate effectively with guests, staff and fellow management daily

TYPICAL PHYSICAL DEMANDS

• Ability to stand for prolonged periods of time
• Constant stooping, bending and carrying of loads that sometimes exceed 30 pounds

TYPICAL MENTAL DEMANDS

• Must be able to handle extremely high business levels in a faced paced environment
• Must possess a strong, yet friendly personality in order to maintain a great working environment with fellow employees and guests
• Required to meet any deadlines given for any and all projects
• The highest level of consistency, service and professionalism is required on a daily basis
• Must have the ability to handle multiple difficult situations at once in a calm and organized fashion

WORKING CONDITIONS

• Noise level moderate in restaurant can be loud in lounge
• Fast paced

COMMENTS

Native American Preference will apply.  Must be able to pass a background investigation and a drug screen as a condition of employment.  Must be able to work flexible hours and take on additional responsibilities when asked.  Must adhere to company policies regarding strict confidentiality.

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.  Management retains the right to add or to change the duties of the position at any time.  Any qualifications to be considered an equivalent in lieu of stated minimums require prior approval of the Director of Human Resources.