The primary role of the Botanic Restaurant Manager is to manage all day-to-day aspects of our bars and restaurants. It is of utmost importance that this role is an individual that prioritizes guest satisfaction while creating an environment where employees can learn and grow. This role will be accountable for all product and service delivery, guest experience, development of a talented team, maintaining outstanding standards and leading by example.
Duties/Responsibilities:
- Assist in development of a world class team of employees
- Train staff on customer service skills, product knowledge, and other key components to providing unmatched guest service
- Ensure all Accounting and Human Resource policies are being adhered to
- Implement and maintain all food product, display/presentation, and service standards
- Support the department operation and provide direct service to guests as needed
- Communicate with Executive Chef, VP of F&B and other relevant executive employees to successfully complete tasks such as payroll, food ordering, inspections, inventory, etc.
- Maintain and assess necessary improvement on all operating procedures
- Follow all appropriate health code and local food handling requirements, maintain food safety certifications, and model exemplary food health safety practices to employees
- Analyze the restaurant budget with executive staff to price inventory, reduce expenses, adjust purchasing strategies if needed, etc.
- Scheduling all necessary employees to ensure the restaurant can always operate at its highest level of service and efficiency
Requirements:
- 5-10 years of management experience in high volume restaurant/food service industry required
- 3-5 years of resort-based management preferred (pay determined by this specific work experience)
- Degree in Hotel & Restaurant Management or relevant field of study preferred
- Ability to maintain organization in a high paced, constantly changing environment
- Excellent problem-solving skills
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