Restaurant Manager Job at Hospitality Online in Davenport

Overview

Orlando Resort at Championsgate

The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river.

Omni Orlando’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.

Job Description

Responsible for the management of all aspects of the restaurant operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.

Responsibilities

• Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations.
• Understands associates positions well enough to perform duties in associates absence. Understand local contract and adhere to it.
• Responsible for the day to day operation for all restaurant functions, to include efficient and effective running of all events ensuring operating costs are minimized.
• Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration, storage areas, hallways, corridors and storerooms.
• Responsible to adhere to enforce all proper trash procedures.
• Work with Directors of Food & Beverage to plan and implement menu development. Produce current and creative displays that speak to hotel concepts.
• Control requisitioning of food and beverage quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Establish steps of service for all outlets and monitor associates to ensure compliance.
• Ensure leadership floor coverage during peak outlet hours.
• Conduct monthly micros audits to ensure correct pricing and accurate associate access levels.
• Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action.
• Manage day to day operation to consistently inspect all restaurant outlets including Kestra (3 meal) and Legato (Grab & Go) to ensure that the correct standards are being maintained. Responsible for ensuring a level of high-quality cleanliness, service, food quality and presentation.
• Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Familiarizes oneself with repeat client/guests to ensure consistent recognition.
• Communicates daily with outlet leadership team to discuss daily events, business forecast, special projects and status of associates.
• Supervise the outlet sanitation operation and timing of service out of the kitchen. Ensures prompt delivery and quality control from point of departure to arrival.
• Responsible for ensuring that all financial and personnel related administrative duties are completed accurately and on time in accordance with company policies and procedures. i.e.) invoices, payroll, daily recap, requisitions.
• Responsible to conduct daily stand up meeting with associates to ensure relevant information is communicated.
• Responsible for cleanliness and organization of all restaurant space, FOH & BOH. Ensure all areas are clean and public space is configured to blueprint layout when not in use.
• Schedule and conduct daily/weekly walk-throughs. Responsible to maintain all furniture, fixtures and equipment to a high standard. Work with Engineering to submit work order and scheduling of maintenance.
• Schedule and conduct monthly food and beverage inventories.
• Review staffing levels to ensure guests service, operational needs and financial objectives are met. Ensures and maintains productivity level of associates.
• Executes all necessary instructions on Restaurant Event Orders. Handles all special requests and pop ups as needed.
• Attends pre-convention meetings as needed.
• Recruit and interview team members. Monitor and develop team members by training, supervising, follow up and hands on management. Hold associates accountable when not meeting job performance.
• Assist in developing specific goals and plans to prioritize, organize and accomplish set goals.
• Utilizes interpersonal and communication skills to lead, influence and encourage others; advocates sound financial and business decision making.
• Encourages and builds mutual trust, respect and cooperation among associates. Ensures associates are treated fairly and equitably. Strives to improve associate engagement and retention.
• Solicits associate feedback, reviews associate satisfaction results and follows up on associate problems and concerns. Ensure recognition is taking place throughout departments.
• Maintain a professional, neat and organized appearance according to Omni Boston Seaport standards.
• Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident.
• Conduct/attend all required department trainings and meetings.
• Perform any other duties required by senior management.

Qualifications include a minimum of five years progressive experience in Food & Beverage Management, with at least two of these years in a senior leadership position; Bachelor’s Degree or Equivalent; strong knowledge of food cost and inventories; ability to handle stressful operations; clear written and verbal communication; proven ability to motivate managers and associates; strong forecasting, budgeting, scheduling, P&L and cost control knowledge; Serve Safe certified food manager and unexpired TIPs; ability to work in a fast-paced environment; extensive hands-on F&B knowledge across multiple outlets; leadership, coaching and guest service skills; and flexibility for nights, weekends and holidays. This individual must meet appearance standards and be committed to equal opportunity and safe work practices. Environment and physical requirements are listed below.

CORE COMPETENCIES include Customer Focus, Creativity, Problem Solving, Drive for Results, Peer Relationships, Leading & Influencing, Time Management, Motivating Others, Composure, Business Acumen.

Environment & Physical Requirements

• Interior of hotel, in restaurant and kitchen areas with exposure to steam, humidity and extreme temperature.
• The ability to stand/walk for extended periods of time.
• The ability to bend, reach and lift to 50lbs and push/pull/carry up to 100lbs.
• Exposure to hazardous cleaning chemicals.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available without links. If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please email applicationassistance@omnihotels.com.

Source: Hospitality Online