Fine Dining Restaurant Manager (Food Services)

General Responsibilities:
Responsible for overall operation of Food and Beverage areas while maintaining quality standards and maximizing food and beverage profitability.Responsible for all kitchen, restaurant, and bar operations.Ensures implementation of the brand service strategy and brand initiatives with the objective of meeting or exceeding guest expectations.Maintain inventories to PAR levels that minimize waste but still ready to serve customers.Maximize customer experience through quality of service and product.Must assign restaurant supervisor duties during all shifts when not present in that capacity.
Primary Functions:
Revenue
Financial: Aggressively pursue the restaurants revenue goals and effectively utilize menu engineering tools and prepare and manage the annual budget.
Profit:
Effectively control and manage all operational expenses including labor, overtime, food costs, supply costs, etc., enforce company procurement guidelines, and seek and implement cost saving strategies.
Quality:
Guest Service: Ensure that the hotel meets/exceeds AATMOS Standards
Training:
Guest Service: Analyze service and quality issues, identifying training needs, ensure implementation of training programs to optimize results, and adhere to the companys training guidelines and policies.
Leadership:
Leading: Motivate, coach and train team members, set goals and hold team members accountable, and provide feedback, rewards, and recognition.Work Ethic: Demonstrate a high level of integrity, take ownership of personal and team actions, communicate effectively, promote collaboration, nurture a positive, professional work environment, and adhere to AATMOS' Standard Operating Procedures

Specific Responsibilities:

Maintain a professional image and support the Company in actions and words at all times.
Maintain a work atmosphere consistent with the AATMOS standards for professionalism and total quality Guest service.
Maintain open channels of communication with General Manager, fellow co-workers, Associates, and Guests.
Address guests complaints in a manner which results in superior guest service.
Actively enforce all safety policies to protect associates, guests, and company assets.
Always extend professionalism and courtesy to guests.
Motivate and encourage staff to effectively solve problems needing attention.
Assist and train Associates to understand Guests ever-changing needs and how to exceed them.
Proactively deal with Associate concerns.
Provide a safe working environment, in compliance with OSHA/SMDS standards.
Comply with all Corporate accounting procedures. Lead by example, demonstrating self-confidence, energy, and enthusiasm.
Act as the Hotel Manager On Duty when assigned as such by the Hotel General Manager.
Ensure that staff reports to work as scheduled. Document any late or absent Associates.
Coordinate breaks for Associates. Inspect grooming and attire of staff; rectify any deficiencies.
Participate in establishment of a marketing plan for F&B. Establish and implement annual objectives for F&B areas.
Prepare and maintain operating budget. Attend budget meetings on a regular basis.
Ensure that the required operating licenses and permits are obtained and displayed as required by law.
Support and uphold hotel philosophy concerning hiring, employee relations, supervision, and disciplinary action.
Participate in quality control activities.
Maintain clean and safe work area.