Restaurant Manager at Atlantic Hospitality – Southwest Harbor, Maine

An Outlet Manager in hospitality is responsible for the day-to-day operations of a specific food and beverage outlet within a hotel or restaurant, overseeing staff, ensuring excellent customer service, maintaining quality standards, managing inventory, and achieving financial targets by maximizing sales while controlling costs, all while upholding the establishment's brand image and guest satisfaction.

Key responsibilities of an Outlet Manager:

• Staff Management:
• Supervise and train all staff within the outlet, including servers, bartenders, hosts, and bussers.
• Schedule staff according to anticipated customer traffic and operational needs.
• Conduct performance evaluations and provide feedback to staff.
• Address employee concerns and resolve issues promptly.
• Operational Oversight:
• Ensure smooth day-to-day operations of the outlet, including maintaining cleanliness and sanitation standards.
• Monitor food and beverage quality, presentation, and consistency.
• Manage inventory levels to minimize waste and optimize profitability.
• Implement and enforce company policies and procedures related to service standards.
• Customer Service:
• Greet and interact with guests to ensure a positive dining experience.
• Handle customer complaints effectively and take necessary corrective actions.
• Respond to guest feedback and implement improvements where necessary.
• Promote upselling and suggestive selling to maximize revenue.

Financial Performance:

• Monitor sales performance and identify opportunities to increase revenue.
• Analyze labor costs and implement strategies to optimize staffing levels.
• Manage expenses related to food, beverage, and supplies to stay within budget.
• Prepare reports on sales, costs, and profitability for management review.
• Training and Development:
• Conduct regular training sessions for staff on new menu items, service standards, and operational procedures.
• Identify and develop high-potential staff members for future leadership roles.

Required Skills and Qualifications:

• Proven experience in a supervisory role within the hospitality industry, preferably in a food and beverage outlet
• Strong understanding of restaurant operations, including POS systems and inventory management
• Excellent communication and interpersonal skills to effectively interact with guests and staff
• Leadership qualities to motivate and manage a team
• Ability to work under pressure and handle multiple tasks simultaneously
• Knowledge of health and safety regulations related to food service

Success Factors:

• Ambassador of Joy: Embody and promote a culture of positivity and enthusiasm, ensuring that both guests and staff feel welcomed, valued, and inspired.
• Customer-Centric Focus: Understand and anticipate the needs of both internal and external guests, consistently exceeding expectations.
• Meticulous Attention to Detail: Deliver work that is precise, thorough, and up to the highest standards of luxury hospitality.
• Effective Communication: Provide clear, concise, and actionable information to ensure colleagues, guests, and stakeholders are well-informed.
• Ownership & Accountability: Take full responsibility for tasks, ensuring they are followed through to achieve the desired results.
• Foster Team Collaboration: Work collaboratively within teams, motivating others to sustain exceptional levels of performance.
• Build Strong Relationships: Establish trust and foster cooperation with colleagues, guests, and partners to promote mutual success.

Safety and Security

• Recognizes and reports potential safety hazards in the hotel, such as broken doors or railings, fire hazards, etc.
• Recognizes and reports potential security problems in the hotel, such as locking doors after hours, etc.
• Understands and follows policies and procedures for the hotel’s key control system and ensures others follow them.

Additional Responsibilities:

• Any other duties assigned by Supervisor.