Restaurant Manager

Restaurant Manager

The Restaurant Manager functions as the strategic leader of Atico located in the Springhill Suites Fort Worth Stockyards. This position oversees the development and implementation of department strategies and ensures the implementation of the brand standards, strategies, and initiatives. The position ensures the food and beverage operation meets the brand's target customer needs, ensures employee/guest/client satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. This position also develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer and provide a return on investment.

Responsible for the daily operations of Atico front of the house, including but not limited to providing professional leadership, a positive attitude, and daily training/quality control to all food and beverage personnel, in Atico. Ensures that all food and beverage recipes, preparations, and presentations meet specifications set forth by Chef Tim Love and/or his team. Maintain daily, weekly, monthly, and annual inventory levels. Interview, train, and maintain proper employee work guidelines within the F&B department. Operate within budget guidelines set by the Hotel and Atico General Manager. Maintains cost control specifications daily. Display a high level of commitment to quality of food, workmanship, safety and sanitation, and service standards. Ensure that the food and beverage team provides a high level of customer satisfaction. Ensure that commitment by maintaining a safe, orderly, organized, and sanitized Restaurant. Demonstrate this by example to all staff, using proper food-handling techniques and proper employee training.

Essential Functions:

• Exhibit entrepreneurial spirit in driving all aspects of the operation, including staffing, team morale, revenue, financial management, repairs, and maintenance, embracing and promoting proactive leadership and a positive culture.
• Oversight and responsibility for all day-to-day and ongoing financial operations, including proper cash-handling, revenue and labor reporting, invoice, and expense management.
• Work with leadership to create and adhere to forecasts/budgets, taking proactive steps to ensure financial goals are met by managing COGS, labor, and all other expenses.
• Collaborate with leadership to promote and uphold standards ensuring adherence and consistency in all areas and provide guidance to the management team to achieve a consistent culture that represents the Atico brand appropriately.
• Ensure any communication from Oldham Goodwin or Tim Love is addressed upon receipt and followed up through completion.
• Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn, and aspire to do better every day.
• Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity.
• Coach, mentor and train the team by our Standards, Sanitation, and Food & Beverage specifications.
• Provide ongoing food, beverage, and sanitation seminars to keep information top of mind.
• Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible.
• Ensure the team has all the information, products, and tools necessary to be successful.
• Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests.
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.
• Manage the operations as required to ensure compliance with SOPs, safety regulations, and federal, state, and local regulations to ensure an optimal level of service, quality, and hospitality are provided to the guest(s).
• Abide by all State, Federal, and corporate requirements pertaining to serving alcoholic beverages.
• Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures, and ensure quality service.
• Comply with attendance rules and be available to work regularly.
• Coach, counsel, and progressive discipline up to and including termination of employees.

Requirements

Knowledge

• College or culinary training or extensive food and beverage service experience.
• Minimum of 5 years' previous F&B experience.
• Commitment to quality customer service and food and beverage knowledge.
• Basic math skills.
• Knowledge of basic training techniques.
• Awareness and adherence to local, state, and federal health and sanitation laws.
• Understanding and proper use and maintenance of major back-of-house equipment including, stoves, ovens, refrigeration, slicer, knives, and dish machine.

Skills/Aptitude

• Professional communication skills, oral and written.
• Actively supervises, motivates, and assists with disciplining employees.
• Assists with hiring and training of all new employees.
• Ability to work in a high-energy and demanding environment.
• Organization and leadership skills.
• Demonstrates strong leadership skills and is a team player.
• Works well under pressure.
• Can effectively solve problems.
• Able to take direction.
• Ability to recognize and discipline employees.
• Able to lift and carry over 50 lbs.
• Ability to be on feet for 95% of shift in a fast-paced environment.