Elements & Jade Bar Restaurant Manager - Sanctuary on Camelback Mountain

JOB SUMMARY

This position contributes to Sanctuarys success by managing all restaurant and staff on a daily basis to successfully execute all restaurant operations; strive to continually improve guest and staff satisfaction and maximize the financial performance in areas of responsibility. As a department head, directs and works with the food and beverage management team and staff to ensure that the highest quality standards are met for food, service, and cleanliness with a focus on living the Sanctuary Commitments and vision of Where Pride and Compassion Meet, critical to the success of this position as a Sanctuary community member.

JOB FUNCTIONS _____________ ________

Note: the following duties and responsibilities are not all-inclusive.

• Ensure compliance with all F&B policies, standards and procedures by training, supervising, follow-up and hands on management. Lead restaurant managers and staff in pre-service agenda.
• Facilitates pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Ensures staff understands local, state and Federal liquor laws; monitors alcoholic beverage service is in complete compliance with local laws.
• Be thoroughly familiar with the menus, ingredients and methods of preparation for each menu item. Thorough knowledge in all beverage and wine list menus. Ability to describe offerings to guests.
• Works with Chef and Restaurant Managers to develop promotions, food and wine pairings, menu items and presentations.
• Fluent in all hours of operation for all food and beverage outlets.
• Responsible for achieving Food and Beverage revenue budget and controlling cost of sales.
• Lead and direct all F&B Front of House Managers and staff to ensure their effectiveness in meeting company standards and policies and guest expectations. Lead weekly F&B meetings and attend/contribute to Leadership meetings.
• Responsive to all functions and deadlines as required by Accounting.
• Maintain and oversee all F&B inventories and control costs. Perform monthly inventory and reconcile with purchases to confirm accurate usage.
• Ensures food, beverage, china, glass and silver inventory levels are kept in accordance with guidelines and storerooms are cleaned and maintained.
• Oversee bookings and work with restaurant sales associate to maximize F&B revenue through outlets.
• Programs the point-of-sale system in Micros.
• Interviews/hires skilled management and hourly staff to meet the business needs of the operation.
• Understands the impact of department's operation on the overall hotel financial goals.
• Ensures cash control procedures are followed by all Restaurant, and Bar/Lounge staff.
• Interacts and responds well to guests who give feedback on product quality and service levels.
• Empowers staff to provide excellent customer service. Establishes guidelines so staff understands expectations and parameters. Provides on-going training to ensure guest expectations are achieved.
• Observes service behaviors of staff and provides feedback to individuals and or managers. Coaches, counsels when necessary. Provides comprehensive yearly associate and manager reviews.
• Reviews Medallia guest satisfaction results and other data to identify areas of improvement; review findings with staff to develop appropriate correction action, shares plans with resort leadership and ensures corrective action is taken to continuously improve results.
• Provides upper management with accurate financial monthly summary, maintains accurate job descriptions, manages Trip Advisor reviews and guest responses, manages Medallia responses, and manages Special Department Projects, Capital Expense projects.
• Maintain a positive work atmosphere by acting and communicating in a manner that enables positive guest interaction, fluid communication with vendors, co-workers, and property management.
• Ensure all equipment is functioning well; immediately report repairs to Director of Engineering.
• Perform additional duties as requested by the Director of Food & Beverage.

JOB REQUIREMENTS _______________

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Extensive knowledge of Restaurant and Bar/Lounge operational procedures (liquor control).
• Knowledge of basic food handling and sanitation standards.
• Effective conflict management/problem resolution skills.
• Strong organization and platform skills; always present yourself to the highest standards.
• Strong decision making and negotiation skills. Ability to effectively listen, speak and write English.
• Strong working knowledge of Micros point of sale system, gratuity sheets, employee time edits, and cashier close-outs.
• Financial management skills e.g., ability to analyze P&L statements, develop operating budgets, etc.
• Ability to work well in stressful and high-pressure situations.
• Knowledge of overall hotel operations as they affect restaurant and related areas.
• Ability to lift and quickly transport up to 50 lbs. on slippery surfaces.
• Requires extending arms, bending and stooping to reach materials.
• Ability to use standard software applications and hotel systems including POS systems.
• Pleasant personality to effectively deal with guests; questions and service, and to contribute to the overall atmosphere of teamwork with fellow staff.

QUALIFICATIONS_____________________________________________________________________________________________