Hay Creek Hotels
Job Description
Position:
Restaurant Manager
Department:
Food & Beverage
Purpose:
Create and maintain relationships with guests in the restaurant, bar, banquet, and in-room dining areas, with a strong passion for elevating one's dining experience. A distinctive element exclusive to Hay Creek Management's approach to guest service is its "Host Philosophy," which encourages each associate to develop the skills necessary to offer competent hospitality service outside the realm of their primary job responsibilities. The ability of our Host Associates to proficiently multi-task provides guests at Hay Creek properties with secure, comfortable confidence that their service expectations will be exceeded.
Essential Functions: ? Under the direction of the Director of Restaurant manager restaurant front-of-house personnel, including but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. ? Work with the Director of restaurants to ensure all front-of-house staff are onboarded, trained, coached, disciplined, motivated, developed, and rewarded consistently. ? Create effective, cost-efficient schedules for assigned F&B staff based on forecast and budget. ? Assist in the development of departmental training and outcomes. ? Responsible for all F&B staff management, including issuance and adherence to standards of appearance and uniform policy, time and attendance policy, steps of service and service standards, etc. ? Follow company guidelines for progressive disciplinary action. ? Work with the F&B Director to ensure proper ordering and inventory is in place. ? Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing written monthly inventory. ? Develop and lead daily staff meetings and pre-meals/stand-up. ? Regarding all meetings and communication, develop topics to discuss daily, operational focuses, safety issues, in-house VIPs, specials, educate staff, share feedback, etc. ? Develop and maintain inside sales and marketing strategies i.e., check staffers, signs, staff incentives, etc.; constantly striving to drive public relations and overall revenue. ? Discuss specials daily with the chef, type, and print, proof final with the chef, administer to staff, and educate. ? Constantly update the point-of-sale system by updating and maintaining pricing, adjusting buttons when necessary, entering specials daily, maintaining counts, 86's, etc. ? Work closely with the F&B Director on all projects, operational goals, labor efficiencies, etc. ? Assist with maintaining and updating associate phone/email lists. ? Regularly touch tables daily, ensuring guest satisfaction at all times. ? Expedite food regularly, practicing and training for proper timing of food courses. ? Active communication of all standards to staff. Ensure compliance with all procedures. ? Coordinate workflow to ensure a smooth-running operation. ? Complete employee performance reviews/evaluations. Administer to employee with F&B Director. ? Administer progressive discipline with F&B Director. ? Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their employees. Managers should be present on the floor and assisting their teams in all operational needs at peak service times. ? Practice conscious knowledge of food allergies and safety in preparation. ? Responsible for comp and void privileges and approving active promotions and gift cards/certificates. ? Flexibility to workdays, nights, weekends, and peak service days. ? Address every guest using the S.E.A.C. method, with a smile, and eye contact, acknowledge their presence promptly with an appropriate greeting, and kindly close. ? Attend all scheduled meetings and training sessions. ? Understand and practice all HCH safety and security procedures, including Emergency Evacuation Procedures, Accident Reporting, Right to Know Law, Written Information Security Program, Bloodborne Pathogen Procedures, Anti-Harassment Policy, and Violence in the Workplace Policy. ? Comply with all Hotel and HCH time and attendance policies. ? Comply with all Hotel and HCH uniforms, dress codes, and appearance standards.
Hotel Specific Essential Functions: ? Ability to remain standing for 10 hours (or 100% of shift). ? Ability to remain in a standing or stationary position for up to 8 hours. ? Ability to frequently move and lift up to 50 lbs. ? Ability to lift items overhead. ? Ability to walk the property and grounds regularly. ? Ability to move up and down stairs regularly. ? Ability to bend frequently and repetitively during a shift. ? Ability to use repetitive manual dexterity. ? Ability to move quickly based on guest needs. ? Ability to effectively communicate, often in a public forum. ? Ability to frequently communicate and exchange accurate information effectively. ? Ability to read, write, understand, and speak English.
Technology and Equipment: ? Microsoft Office, including Outlook, Word, and Excel programs. ? Point of Sale System ? Multi-line Phone System ? Credit Card Processing ? Computer and Printer ? Time Keeping System and Software ? Automatic dishwasher
Working Environment: ? Hotel property with approximately 141 guest rooms. ? Work will primarily take place in a restaurant environment. ? Group and solo work. ? Practice and observe all safety procedures. ? Interior of the hotel, in all areas with exposure to extreme temperatures. ? Exterior of the hotel with exposure to weather conditions. ? Exposure to various hazardous chemicals.
Experience and Skills Hotel Specific Essential Functions: ? Ability to remain standing for 10 hours (or 100% of shift). ? Ability to remain in a standing or stationary position for up to 8 hours. ? Ability to frequently move and lift up to 50 lbs. ? Ability to lift items overhead. ? Ability to walk the property and grounds regularly. ? Ability to move up and down stairs regularly. ? Ability to bend frequently and repetitively during a shift. ? Ability to use repetitive manual dexterity. ? Ability to move quickly based on guest needs. ? Ability to effectively communicate, often in a public forum. ? Ability to frequently communicate and exchange accurate information effectively. ? Ability to read, write, understand, and speak English.
Technology and Equipment: ? Microsoft Office, including Outlook, Word, and Excel programs. ? Point of Sale System ? Multi-line Phone System ? Credit Card Processing ? Computer and Printer ? Time Keeping System and Software ? Automatic dishwasher
Job Benefits The Mountain View Grand offers an extensive benefit and incentive package, including: Insurance Benefit package, to include Company-funded Medical, Dental, Vision, Life, Disability, Accident, and Critical Illness Competitive Salary/Wages Competitive Paid Time Off Structure including Vacation, Sick, Holiday Pay, Jury Duty Leave, and Bereavement Leave Standard Annual Performance/Salary Reviews Merit and Cost of Living Adjustments Complimentary Meals Daily Free Parking Employee and Friends & Family Lodging Discounts as low as forty-nine dollars per night at all HCH Properties Discounts at specific property partners (NEIRA, Historic Hotels of America) 50% Discount when Dining at any HCH Property Industry Discounts through Working Advantage (Entertainment Tickets, Hotels, Rental Cars, Outdoor Activities, Restaurants, etc.) Discounts at each of our Spas, Golf Courses, Fitness rooms/programs and other featured amenities Supportive, open-door policy work environment Work Culture that is fun, energetic and motivating Employee Recognition Program - 'Delight and Surprise Dollars' Accelerated Career Advancement to include professional enrichment, conferences & classes, and manager in training programs.
Restaurant Manager
Department:
Food & Beverage
Purpose:
Create and maintain relationships with guests in the restaurant, bar, banquet, and in-room dining areas, with a strong passion for elevating one's dining experience. A distinctive element exclusive to Hay Creek Management's approach to guest service is its "Host Philosophy," which encourages each associate to develop the skills necessary to offer competent hospitality service outside the realm of their primary job responsibilities. The ability of our Host Associates to proficiently multi-task provides guests at Hay Creek properties with secure, comfortable confidence that their service expectations will be exceeded.
Essential Functions: ? Under the direction of the Director of Restaurant manager restaurant front-of-house personnel, including but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. ? Work with the Director of restaurants to ensure all front-of-house staff are onboarded, trained, coached, disciplined, motivated, developed, and rewarded consistently. ? Create effective, cost-efficient schedules for assigned F&B staff based on forecast and budget. ? Assist in the development of departmental training and outcomes. ? Responsible for all F&B staff management, including issuance and adherence to standards of appearance and uniform policy, time and attendance policy, steps of service and service standards, etc. ? Follow company guidelines for progressive disciplinary action. ? Work with the F&B Director to ensure proper ordering and inventory is in place. ? Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing written monthly inventory. ? Develop and lead daily staff meetings and pre-meals/stand-up. ? Regarding all meetings and communication, develop topics to discuss daily, operational focuses, safety issues, in-house VIPs, specials, educate staff, share feedback, etc. ? Develop and maintain inside sales and marketing strategies i.e., check staffers, signs, staff incentives, etc.; constantly striving to drive public relations and overall revenue. ? Discuss specials daily with the chef, type, and print, proof final with the chef, administer to staff, and educate. ? Constantly update the point-of-sale system by updating and maintaining pricing, adjusting buttons when necessary, entering specials daily, maintaining counts, 86's, etc. ? Work closely with the F&B Director on all projects, operational goals, labor efficiencies, etc. ? Assist with maintaining and updating associate phone/email lists. ? Regularly touch tables daily, ensuring guest satisfaction at all times. ? Expedite food regularly, practicing and training for proper timing of food courses. ? Active communication of all standards to staff. Ensure compliance with all procedures. ? Coordinate workflow to ensure a smooth-running operation. ? Complete employee performance reviews/evaluations. Administer to employee with F&B Director. ? Administer progressive discipline with F&B Director. ? Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their employees. Managers should be present on the floor and assisting their teams in all operational needs at peak service times. ? Practice conscious knowledge of food allergies and safety in preparation. ? Responsible for comp and void privileges and approving active promotions and gift cards/certificates. ? Flexibility to workdays, nights, weekends, and peak service days. ? Address every guest using the S.E.A.C. method, with a smile, and eye contact, acknowledge their presence promptly with an appropriate greeting, and kindly close. ? Attend all scheduled meetings and training sessions. ? Understand and practice all HCH safety and security procedures, including Emergency Evacuation Procedures, Accident Reporting, Right to Know Law, Written Information Security Program, Bloodborne Pathogen Procedures, Anti-Harassment Policy, and Violence in the Workplace Policy. ? Comply with all Hotel and HCH time and attendance policies. ? Comply with all Hotel and HCH uniforms, dress codes, and appearance standards.
Hotel Specific Essential Functions: ? Ability to remain standing for 10 hours (or 100% of shift). ? Ability to remain in a standing or stationary position for up to 8 hours. ? Ability to frequently move and lift up to 50 lbs. ? Ability to lift items overhead. ? Ability to walk the property and grounds regularly. ? Ability to move up and down stairs regularly. ? Ability to bend frequently and repetitively during a shift. ? Ability to use repetitive manual dexterity. ? Ability to move quickly based on guest needs. ? Ability to effectively communicate, often in a public forum. ? Ability to frequently communicate and exchange accurate information effectively. ? Ability to read, write, understand, and speak English.
Technology and Equipment: ? Microsoft Office, including Outlook, Word, and Excel programs. ? Point of Sale System ? Multi-line Phone System ? Credit Card Processing ? Computer and Printer ? Time Keeping System and Software ? Automatic dishwasher
Working Environment: ? Hotel property with approximately 141 guest rooms. ? Work will primarily take place in a restaurant environment. ? Group and solo work. ? Practice and observe all safety procedures. ? Interior of the hotel, in all areas with exposure to extreme temperatures. ? Exterior of the hotel with exposure to weather conditions. ? Exposure to various hazardous chemicals.
Experience and Skills Hotel Specific Essential Functions: ? Ability to remain standing for 10 hours (or 100% of shift). ? Ability to remain in a standing or stationary position for up to 8 hours. ? Ability to frequently move and lift up to 50 lbs. ? Ability to lift items overhead. ? Ability to walk the property and grounds regularly. ? Ability to move up and down stairs regularly. ? Ability to bend frequently and repetitively during a shift. ? Ability to use repetitive manual dexterity. ? Ability to move quickly based on guest needs. ? Ability to effectively communicate, often in a public forum. ? Ability to frequently communicate and exchange accurate information effectively. ? Ability to read, write, understand, and speak English.
Technology and Equipment: ? Microsoft Office, including Outlook, Word, and Excel programs. ? Point of Sale System ? Multi-line Phone System ? Credit Card Processing ? Computer and Printer ? Time Keeping System and Software ? Automatic dishwasher
Job Benefits The Mountain View Grand offers an extensive benefit and incentive package, including: Insurance Benefit package, to include Company-funded Medical, Dental, Vision, Life, Disability, Accident, and Critical Illness Competitive Salary/Wages Competitive Paid Time Off Structure including Vacation, Sick, Holiday Pay, Jury Duty Leave, and Bereavement Leave Standard Annual Performance/Salary Reviews Merit and Cost of Living Adjustments Complimentary Meals Daily Free Parking Employee and Friends & Family Lodging Discounts as low as forty-nine dollars per night at all HCH Properties Discounts at specific property partners (NEIRA, Historic Hotels of America) 50% Discount when Dining at any HCH Property Industry Discounts through Working Advantage (Entertainment Tickets, Hotels, Rental Cars, Outdoor Activities, Restaurants, etc.) Discounts at each of our Spas, Golf Courses, Fitness rooms/programs and other featured amenities Supportive, open-door policy work environment Work Culture that is fun, energetic and motivating Employee Recognition Program - 'Delight and Surprise Dollars' Accelerated Career Advancement to include professional enrichment, conferences & classes, and manager in training programs.