- 24-Feb-2023 to Until Filled (MST)
- The Charter Seattle
- Seattle, WA, USA
- 72000-75000 per year
- Salary
- Full Time
Full Health coverages, 401K, PTO, Hilton room discounts and more!
The Fog Room Manager manages the daily operations of the restaurant including bar if applicable, maintaining established quality and service standards, maximizing profits, controlling expenses, and ensuring sanitation, safety and food quality. This position is responsible for ensuring the smooth operation of the dining room, by directing the activity of staff, facilitates the prompt and accurate seating and service of all guests.
What you will be doing
- Manage staffing, training and day-to-day activities of the restaurant and bar staff. Ensure that staff is scheduled based on forecasted business and maintains labor cost objections by adhering to labor standards and also monitors overtime costs.
- Assist the Executive Chef in monitoring the presentation of food product and reviews any areas of concern raised by guests or staff. Ensure that the restaurant is clean and ready for guests at all times.
- Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. Ensuring that all goals are geared toward exceeding guest expectations.
- Work with the other hotel departments to encourage restaurant referrals and develop programs to increase capture ratios for meal periods.
- Observe food and beverage outlet operations and take needed action to ensure standards of product presentation and service are being maintained. Taste test food and beverage products for consistency.
- Responsible for the selection, training and development of the personnel within the department, planning, assigning and directing work, appraising performance, rewarding and disciplining employees; safety, addressing complaints and resolving problems Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
- Manage guest relations and ensure that all guest issues and complaints are addressed in a timely fashion that meets and exceeds guest expectations by providing excellent service.
- Provide direction and be accountable for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
- Implement special event menus and promotions, such as holiday and special event promotions and present to The Director of Outlets.
- Ensure all staff members approach encounters with guests and associates in a friendly, service-oriented manner.
- Assist in the development of marketing plan by reviewing the available data and conducting competitive surveys. Analyze market trends and implement strategies to improve patronage.
- It is expected that this position have commitment to the operation and have flexible hours, take ownership of the restaurant.
- Focus on outside sales and growth of revenue. On a daily basis, new business should be solicited, and community relationships should be generated and nurtured.
- Work closely with The Director of Outlets and Executive Chef to gain knowledge and education of food & wine, and to ensure this information is then communicated to all restaurant staff to ensure superior service.
- Work continuously towards positive revenue growth.
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Requirements
- High school degree or equivalent education. Associates Degree or above preferred.
- A minimum of 5 years Food & Beverage management experience with a restaurant organization or a similar size hotel.
- Must have 2-3 years of previous supervisory experience.
- Must have through knowledge of all food & beverage operating departments
- Must have knowledge of food & beverage industry, current market trends and federal, state, and local laws pertaining to the hospitality industry such as OSHA, TIPS training, Food Sanitation and Safety regulations.
- Must be able to speak, read, write and understand the primary language(s) used in the workplace.
- Ability to supervise large staff and accomplish goals on a timely basis.
- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy; and collect accurate information to resolve conflicts.
- TIPS certified strongly preferred.
- ServSafe, CPR, and/or First Aid certifications are preferred.
