Restaurant / Outlets Manager

Job Description

Job Description

Description :

Our Restaurant / Outlets Manager is a leader of the restaurant – responsible for being an integral driver of F&B excellence, promoting total Guest satisfaction and a high level of employee morale by overseeing Hyatt Regency restaurant with the bottom-line intent of business growth and success. You will oversee multiple and varied units, including but not limited to restaurants, bars, banquets, and catering events, and in-room dining

OUTLET STRATEGY AND MANAGEMENT – Oversight, hiring, training and performance management.

EMPLOYEE RETENTION AND TEAM BUILDING – Maintain morale, address staff concerns, best advocate for all employees and staff members.

GUEST EXPERIENCES – Empower restaurant staff to provide unrivaled guest service, interact with guests to obtain feedback, manager service deliver from greeting to invitation to return.

OPERATIONS – Manage day-to-day operations, oversee financial aspects of the restaurant, uphold standards, ensure compliance with all applicable laws and regulations, assist where needed on the floor.

COMMUNICATIONS – Communicate with key partners & Dept heads, act as liaison with other organizational leads, initiate and oversee cross-functional collaborations. Coordination with Director of Food & Beverage

TALENT MANAGEMENT – Drive the hiring process to identify the right talent; provide leadership and vision; manage staffing levels, oversee, and enforce policies, procedures, and standards.

PROJECT MANAGEMENT – Ability to delegate and manage tasks, assignments, and projects pertains to Critical Path and Action Plan

What will you be doing most days?

• Develop, communicate, and implement a business strategy that is aligned with the property and brand, then lead in its execution
• Provide inspirational leadership while supervising and managing team members during day-to-day operations
• Assist team members on the floor, behind the bar, and in the kitchen during high demand times, demonstrating functional expertise, and ensuring staffing levels are appropriate to meet business demands
• Respond quickly and proactively to guests’ concerns and take ownership of guest feedback until they are addressed and resolved
• Accountable for all planned events, PDR, IRD, Patio, and dining room ops – Avery
• Recruit and select talented team members who will enhance the brand’s culture and provide opportunities for growth and development to retain staff
• Ability and knowledge of food operations and efficiencies – Health Codes
• Build SOP’s – Approval from DOFB
• Ensure team members adhere to grooming, uniform, and appearance standards
• Conduct performance evaluations, provide coaching, and manage disciplinary actions – Approval from DOFB
• Responsible for payroll functions including employee timesheets, resolving open punches, and finalizing department payroll
• Assist and coordinate employee new hire onboarding in a timely manner
• Keep up to date with Critical Action Plan & Management Operating Plan
• Abide by the AOR (Area of Responsibility)
• Work with the Executive Chef & the culinary team on driving & creating innovative culinary ideas and promotions
• Work with Director of Food & Beverage on strategy, F&B financials, Forecast, Expenses, and driving revenue
• Working closely with the Beverage program, beverage menus implementation, perpetual inventory & Cocktail R&D
• Oversee Dining Room Service – Breakfast, Lunch, Brunch, Dinner
• Oversee IRD operations – Breakfast, All – Day, To-go orders
• Oversee Bar Program operations – Cocktails, WBTG, Beer, & HH
• Oversee Host Program operations – OpenTable, Guest retention & relations, First impression, & flow of service
• Assist in the Marketplace operation with Purchasing Dept.
• Work with other dept heads on all important matters – Front desk, security, Human Resources, and etc.
• The Avery direct Liaison to F&B General for Hyatt Regency
• Any other tasks or assignments assigned to you – JD, AOR, & Critical Path

Requirements :