Restaurant Manager in MINOCQUA, Wisconsin at DataDeletionTarget

The Waters of Minocqua is looking for a service-oriented Restaurant Manager to manage two venues in the Northwoods area. This is an exciting opportunity to create memorable dining experiences for our guests, continually improve our quality of service and help our team reach their full potential

Skills and Qualifications

• Previous restaurant experience

• Prior work as a manager or supervisor

• Success with customer service

• Training in food safety

• Experience with long shifts

• Financial literacy

• Ability to keep inventory organized

Job Description

The Restaurant Manager is responsible for establishing and maintaining our guests’ experience. The position is responsible for managing all areas of full service and/or quick service operations on the property, including but not limited to, hiring, training, and retaining an excellent staff, teaching, and learning, scheduling, food cost, labor cost, shared P&L responsibility, sanitation, safety, and cleanliness, while adhering to all The Waters of Minocqua policies and procedures. This position will report directly to the General Manager.

Compensation Details:

Salary based on experience Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off and 401k Benefit Plan

Essential Duties and Responsibilities

• Supervise assigned personnel engaged in the daily functions of restaurant operations for the facilities.

• Applying best practices, maintain appropriate labor costs, schedule personnel to ensure appropriate coverage.

• Train staff and inspire, motivate, and develop employees in restaurant operations.

• Maintain a menu which is reflective of the restaurant.

• Enforce and educate staff regarding sanitation and cleaning guidelines for State and Federal Health Department standards.

• Oversee cleaning and maintenance of all kitchen/restaurant floors, equipment, coolers, freezers, and dish machines.

• Ensure quality and consistency in the food service preparation by watching portion sizes, recipe following and waste. Monitor food for flavor and presentation.

• Place weekly orders for all food and beverage related products and supplies for operational services.

• Work with Sales & Event Manager on a weekly basis, to plan for future operational needs ensuring that the restaurants can maximize profitability.

• Maintain best practices for inventory controls. Oversee, receive and check-in products for quality and accuracy. Ensure proper rotation of products, store products properly, and check invoices for accuracy and price fluctuations.

• Conduct interviews of food and beverage applicants.

• Assist upper management in establishing compensation for potential food and beverage employees. • Perform other duties as assigned.

Education and Experience Required Related Experience:

Food preparation and presentation methods and quality standards; maintenance and care of culinary facilities, equipment, supplies, and materials; kitchen hygiene and safety.

Minimum qualifications, special training or another license, certification, etc.:

• BS/BA in Culinary Arts, or related field and minimum two (2) years' experience in food and beverage management or banquet operations, which includes progressive supervisory responsibility; or AS/AA in Culinary Arts, or related field and minimum of four (4) years' equivalent combination of training and experience.

• Possession of a Certified Food Protection Manager certification recognized by the State of Wisconsin or able to achieve within 30 days of hire.

• Open availability including nights, weekends, and holidays.

• Proven track record of building high-performing teams.

• Must have a track record of stability in previous employment (4 professional recommendations). Knowledge Of: Food preparation and presentation methods and quality standards; maintenance and care of culinary facilities, equipment, supplies, and materials; kitchen hygiene and safety; state and local food service laws and regulations. Skills In: Planning, assigning, scheduling, and supervising the work of others; maintaining effective working relationships; estimating food and plate costs, developing menus, preparing meals, and monitoring and purchasing food inventories; communicating effectively, verbally and in writing