Restaurant Manager at SFP East Shore Associates, Inc. – Harrisburg, Pennsylvania

Job Summary:

The Restaurant Manager is responsible for maintaining high quality, consistent food and beverage service during breakfast, lunch, and dinner in O’Reilly’s Taproom & Kitchen. The restaurant manager supports the Food & Beverage Department through the proper management of the FOH operations of O’Reilly’s Taproom & Kitchen. All responsibilities support the goal of enhancing and influencing the overall guest experience while maintaining compliance with company practice, cost projections and mission statements.

Indicators of Success:

- Financial – Gross Operating Profit, Revenue, Average Check, Labor Control, Cost Control

- Guest Satisfaction & Loyalty – Medallia, Trip Advisor, Comment Cards, Annual QA

- Team Building & Satisfaction – Reduce & Maintain Turnover, Culture, Training & Development

Areas of Responsibility:

- Develops and Implements strategies to achieve revenue and profit goals

o Develops and maintains special promotions, provides team members with appreciation, recognition, encouragement, and consistent training

o Maximizes productivity by using forecasting techniques to adjust and maintain scheduling for the Front of House, and Back of House Team Members

- Manages the operation of assigned Food & Beverage Outlets

o Maintains a high quality, consistent product while providing friendly service in a clean and well-maintained environment.

o Manages daily food and beverage service, and food preparation techniques.

o Inspects assigned food & beverage outlets on an on-going basis and takes appropriate steps to ensure facilities are clean and well maintained to meet or exceed the hotels standards.

o Attends F&B team meetings, conducts pre-shift meetings to discuss events, house counts, reservation, and new service techniques

o Completes Monthly Inventory for Beverage products with the support of the Food and Beverage Director & Bar Supervisor

- Develops and implements strategies and practices which support team member engagement

o Recruits, and hire qualified candidates, ensuring proper training is followed through in O’Reilly’s Taproom & Kitchen in the FOH.

o Communicates performance expectations, disciplines staff members, and provides on-going feedback

o Provides team members with coaching and counseling as needed to achieve performance objectives and reach fullest potential.

o Manages the FOH, Operations.

-Creates 100% guest satisfaction by providing team members with the training, and resources needed to maximize team member engagement, and deliver exceptional service, and teamwork.

o Communicates and reinforces a service culture to all team members

o Ensures all team members provide hospitality and respect to all guests and team members

o Seeks opportunities to improve guest service, and guest experiences by seeking feedback, reviewing management reports, and through problem resolution

o Touches tables in O’Reilly’s Restaurant during business hours to ensure service and food standards are met at all times

- Food Safety and Sanitation

o Responsible for training all team members on proper food & beverage handling procedures as indicated by the Health Department, and the Pennsylvania Liquor Control Board

Job Duties:

- P&L Management: Understand how the P&L is prepared, and the line items within the food and beverage department, and how to impact each line.

- Budget Management: Skill in developing and adhering to department budget

- Payroll Control and Scheduling: Determine appropriate staffing levels based on forecasted revenue and anticipated business while optimizing profitability, guest service, and team member requests.

- Sales Skills: Understand the positioning of the hotel, services provided, and how the hotel can exceed our guests’ expectations.

Qualifications:

- High school diploma or equivalent.

- Minimum of four years’ experience in related professional positions. Experience in a hotel environment preferred.

- Ability to read and understand Profit and Loss Statements, and Budgets.

- Ability to communicate effectively with management team, guests and staff.

- Ability to work a flexible schedule, including weekends and holidays.