Restaurant Manager

We are looking for a Restaurant Manager to join our growing organization.

Job Summary: As the Restaurant Manager you will use your exceptional hands-on leadership and training skills to execute a memorable dining experience for all guests. You will achieve excellence by meeting or exceeding planned objectives for Food & Beverage revenue, employee satisfaction, and guest scores by leading the day-to-day operations, planning for the short term and long term outlook and mentoring your people to deliver consistent quality and exceptional service time and time again. 

Pomeroy Perks:

• Top of market pay 
• Paid job training
• Personal days: 4 per year after 6 months of continued full-time employment
• Growth and development opportunities, both personal and professional
• Health and Wellness benefits (some restrictions may apply)
• Vacation is accrued starting on your first day of work at a rate of 4% of your earnings
• Pomeroy Travel Program

Some of the Restaurant Manager's duties include:

• Demonstrating and leading the regular exchange of information with all shifts both front of house and back of the house and if applicable front desk team, banquets departments, and the Hotel General Manager.
• Setting the First Impression of the service experience by monitoring and addressing the cleanliness and readiness of the restaurant/lounge(s), and all public areas and teaching your people to do the same.
• Collaborating with Hotel Operations and assisting in tackling property goals and executing assigned tactics in a thorough and timely manner. Must be a goal setter and a vigorous champion or active team member as required.
• Manage and monitor the activities of the Food & Beverage service teams making sure adherence to all operational procedures, occupational health and safety standards, Liquor and VLT and hotel processes and policies. However, don’t forget you and members of your team will occasionally have to find creative solutions in the pursuit of service excellence.
• Connecting with Executive Chef, Hotel General Manager, Outlet Managers, and other key leadership roles through conversation and actively listening is crucial to the position’s success. You must be able to understand, act on, and follow up on requests made by key leaders making sure any promise made is kept.

Skills/Experience/Education:

• Minimum 6+years in food and beverage service with some supervisory or management experience
• Excellent listening, comprehension and communication skills required
• Ability to read, analyze, and interpret general business documents and data.
• ProServe
• Ability to train one-on-one and in group settings
• Excellent eye for quality and detail
• Ability to multi-task, produce accurate work against hard deadlines
• Ability to work multiple systems including POS system

Working Conditions: The Restaurant Manager spends a lot of time interacting with guests and employees and must possess high energy and the ability to be a hands-on leader. The Restaurant Manager may experience:

• Time spent working on the floor and behind the Bar in the front of the house in all functions
• Long periods of standing and interacting with the employees
• Long shifts may be required. Shifts will alternate between dayshift or afternoon/evening shifts any day of the week or weekend as needed
• Due to the location of our restaurants, Managers may be exposed to brief periods of cold to very cold air in the winter as front doors open and close