Restaurant Manager

The restaurant manager provides operational, training, and managerial oversight to the restaurant and Food & Beverage department.To manage the restaurant as a successful independent profit center, ensuring maximum guest satisfaction through consistent planning, organizing, directing, and controlling the food and beverage operation and administration.To ensure that foods and beverages are served to the guests in the restaurant in a courteous, professional, efficient, and flexible manner consistent with established service standards in the resort in order to maximize guest satisfaction and return clientele.Maintain an active floor presence, including bussing and food running, during peak times as needed.Create daily reports based on walk-through inspections of the food and beverage operational areas and storage facilities.Assign responsibilities to subordinates, implement the multi-tasking principle, and check their performance periodically.To be flexible and extend job duties and responsibilities that do not distinctly differ in nature from the original assigned work, including re-assignment to alternative departments and areas if required, to meet business demand and guest service needs.Supervising, training, and coaching bar team members and ensuring their working efficiency and effectiveness.