Taskforce / Seasonal Restaurant Manager

Seeking a Seasonal / Taskforce F&B Manager

Responsibilities

• Daily line-ups and regular department meetings.

• New server staff training programs.

• Ongoing development and training in Nubb’s, Cove and Pool operations.

• Daily evaluation and regular assessments of outlets service performance.

• Employee discussion and performance management including timely completion of performance evaluations.

• Coordination of timely food and beverage production.

• Work closely with the DOFB and Assistant DOFB on maximizing the performance in the outlets.

• Review all F&B minimums and selling guidelines. Work closely with the DOS&M, CSM and catering to get events to generate more revenue. Support other F&B operations when needed.

• Develop long term and short term revenue strategy

• Directly oversee Nubb’s, Cove and F&B Pool front of the house operations including developing and maintaining managerial oversight of all front-of-the house employees, schedule and train staff

• Produce and track internal sales goals and incentives for FOH staff

• Organize and participate in weekly Resume meetings.

• The Restaurant Manager will partner with Nubb’s Chef to provide "excellent quality and presentation" of all food to the guests. The Restaurant Manager will participate in the evaluation of beverage product, front-of-the-house employee performance, and development of product consistent with our market position.

• Further responsibilities include selection and pricing strategy of all liquors and wines, and supervision of their procurement.

• The Restaurant Manager participates in forecasting the financial objectives of the Nubb’s and Cove on a weekly and monthly basis through the labor management system.

• It is the Restaurant Manager responsibility to meet the financial targets in the sales area by executing and enhancing the annual monthly plan, reacting quickly to new opportunities, running consistently high operation standards. It is also the Restaurant Manager responsibility to meet budget in all areas of cost control with consistent focus on cost of sales and payroll

• The Restaurant Manager is responsible for identifying talent and providing the necessary training as positions open.

• Further responsibilities include filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them. The Restaurant Manager in conducting ongoing training programs for new and existing hourly staff.

• Responsibility for the daily cleanliness of all areas of the restaurant, Event and Pre-Event spaces both internally and externally.

• Coordination of kitchen cleanliness with Nubb’s Chef and the Executive Chef. Coordination of service area maintenance with floor management, employees and any outside services. Ongoing maintenance of the physical asset through capital planning as required in the budget process.

• Manages all subordinate supervisors in the Nubb’s and Cove. Is responsible for the overall direction, coordination, and evaluation of Nubb’s/Cove and F&B Pool employees.

• Carries out supervisory responsibilities in accordance with Cliff House policies, procedures and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving issues or concerns.

• While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
  

Qualifications

• Minimum 3-5 years as a Restaurant Manager in a resort environment/independent restaurant or combination of both experience with proven experience with all aspects of restaurant operations, and sales including budgeting, forecasting, scheduling, reservations management, expense management, inventory, payroll and labor costing, staffing, marketing and P&L management.
• BA/BS in Hospitality/Restaurant Management, Business or equivalent field a plus.
• Proven systems knowledge and experience with InfoGenesis/Micros POS, Avero and ADP/eTime payroll or combination of these systems required.
• QUALIFICATION REQUIREMENTS:
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• EDUCATION and/or EXPERIENCE: Prior experience required. Depending on the role degree may be required.
• LANGUAGE SKILLS: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Wage: $2,600.00 bi-weekly - exempt

Needed Attributes

Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel Officials.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.