Summary/Objective

Assist in providing leadership to ensure an extraordinary restaurant experience for the guests. Work with the Director of Operations – Food & Beverage and the Executive Chef & Culinary Director to develop an outstanding culinary and service program for the restaurant and amenity program for in-room dining. Assist in managing all areas of the restaurant and in-room dining by working as part of a management team that is dedicated to hospitality and service. Train, coach and counsel associates on menu knowledge and guest service and encourage personal and professional growth.

Essential Functions

• Provide and ensure an exceptional experience for all guests. 
• Participate in the interviewing, hiring, training, coaching, counseling and development of associates. 
• Maintains high level of associate satisfaction through hands on involvement and creating a culture of empowerment.  
• Basic understanding of budgets, forecasting and financial statements and able to operate within established parameters. 
• Assist in performing monthly inventory of liquor, beer and wine and contribute to maintaining budgeted costs. 
• Assist in creating ongoing training programs to ensure consistent execution of service standards and menu knowledge of the associates. 
• Establish and maintain par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business including amenity program. 
• Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections available in restaurant and the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. 
• Maintain safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems. 
• Update job knowledge by participating in educational opportunities; reading professional publications, maintaining personal networks, participating in professional organizations. 
• Assist in conducting annual Touchpoint discussions of hourly & salaried associates. 
• Assist with daily/weekly payroll and tip distribution records. 
• Foster and promote a cooperative working climate, maximizing productivity and associate morale. 
• Conduct pre-shift meeting with associates and review all information pertinent to the day's business.  
• Assist in preparing weekly work schedules in accordance with staffing guidelines and labor forecasts.  Adjust schedules throughout the week to meet the business demands. Monitor and address associate time and attendance. 

Working Conditions/Physical Demands

• Able to lift 50 pounds. 
• Able to stand on feet for long periods of time in a hot environment.   
• Schedule will reflect business demands.  Long and unusual hours on occasion. 
• Exposure to heat, steam, humidity as well as refrigeration up to freezing temperatures 

Required Education and Experience

• Passionate and knowledgeable about food and beverage and creating a unique guest experience. 
• Ability to diplomatically deal with difficult situations and people while exhibiting a consistent level of professionalism. 
• Excellent communication skills as strong problem solving skills. 
• Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests and vendors. 
• Ability to taste a variety of dishes and ingredients and provide feedback 
• Minimum of 2-3 years of management experience in a high service oriented restaurant. 
• Competent use of MS Office, Open Table and Micros programs 
• Minimum of one year experience in a similar position, preferably with a luxury or ultra-luxury restaurant 

Safety Responsibilities

Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe conditions; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.