Restaurant Manager Job at Hacienda Del Sol in Tucson

Overview

Hacienda Del Sol Guest Ranch Resort is an historic luxury resort located at the foothills of the Catalina Mountains in Tucson, Arizona. Featuring scenic guest rooms, exquisite dining options, and rejuvenating Spa services delivered with Forbes rated service. If you have a passion for great service, we would love to consider you to join our team of extraordinary hospitality professionals.

Summary: The Restaurant Manager reports to the Director of Restaurants and oversees the opening and daily operations of all dining outlets while enforcing Hacienda Del Sol standards in all services and operations and maximizing profitability.

Duties & Functions

• Consistently have a high standard when running the restaurant operations
• Carry out management responsibilities in accordance with the organization's policies and applicable laws; develop SOPs as needed
• Maintain regular attendance in compliance with HDS standards, as required by scheduling which will vary according to the needs of the restaurant
• Maintain high standards of personal appearance and grooming, which include wearing proper attire and name tag when working
• Comply at all times with HDS standards and regulations to encourage safe and efficient restaurant operations
• Maintain a warm and friendly demeanor at all times
• Build relationships with members and staff – actively utilizing the member preference program to recall personal preferences in order to anticipate and exceed member expectations
• Maintain communication with all departments of the restaurant to ensure seamless dining and event execution
• Daily evaluation of restaurant service performance via the daily report on the shared drive including sales, covers, comps, staffing, specials, member feedback, service issues, etc.
• Supervises all employees (as well as hire, train, coach and counsel)
• Fill any open positions with candidates who are qualified and understand the "standards of excellence" required of them. All personnel should receive regular, timely and honest evaluations of their performance and potential. The RM implements and conducts ongoing training programs for new and existing management and employee staff.
• Prepare monthly departmental operations report to be discussed with management
• Maintain and increase departmental revenues – develop strategies to maximize profitability
• Verify closing restaurant procedures have been executed properly
• Monitor and control departmental expenses and payroll
• Conduct regular ongoing training sessions for all F&B service staff
• Maintain and ensure immaculate facilities for guests - inspecting the cleanliness and orderliness of the front of house and back of house areas using a ‘clean as you go’ philosophy
• Ensure sanitary conditions in all dining, kitchen and bar areas in accordance with state and local regulations are maintained
• Approach all encounters with members, guests and fellow employees in a gracious, attentive, courteous and service-oriented manner
• Answer all guest/member complaints and suggestions in a timely manner
• Lead by example, consistently conveying a positive attitude, passion and pride in your work
• Conduct all business for the restaurant as an ambassador of HDS – with integrity and in a professional manner at all times
• Keep fiscal responsibility and member satisfaction in mind when making all decisions

Education and Experience

• College degree preferable or industry training equivalent
• Minimum of two years restaurant management experience in dining room/restaurant and/or banquet management in a luxury private restaurant, resort or high-end restaurant
• Leadership skills to inspire a team and above all, the ability to create an unforgettable guest experience!
• Training skills; and computer knowledge (Microsoft Word, Excel, Outlook) – POS and Hot Schedules system experience a plus
• Food Safety Certification and Alcohol Education Certification (if not already acquired, will acquire upon employment)
• Must be able to convey information and ideas clearly
• Must be able to evaluate and select among alternative courses of action quickly and accurately
• Must maintain composure and objectivity under pressure
• Must be effective in handling any issues that arise in the workplace, including anticipating, preventing, identifying and solving problems as necessary
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
• Must be able to work with and understand financial information and data, and basic arithmetic functions
• Results oriented with a hands-on management style