Restaurant Manager

Overview

Castle Group is a property management company, which provides guidance and oversight for our clients, as it relates to operating their “on-property” food and beverage outlets.

A Restaurant General Manager for Castle Group, impacts every Guest experience within our restaurant, bar and banquets. We always deliver an experience that will exceed our Guests' food, beverage, and culinary expectations. 

• This individual will report directly to the General Manager, as well as the Board of Directors.
• This role requires monthly presentations to the Board of Directors during meetings
• Work a minimum of 5 rotating shifts during a week, that will vary in arrival and departure times, and will include weekend work.  A minimum of 50 hours per week.

Responsibilities

Includes the following.  Other duties may be assigned.

• Consistent maintenance of/and refinement of Steps of Royal Service standards.
• Achieve and exceed sales goals through communication of events and specials
• Place and/or review weekly orders for products necessary to be successful.
• Maintain food, beverage, and labor cost consist with budget and sales expectations
• Prepare and implement seasonal menu changes
• Participate in EOM inventories and reconciliation  
• Assure outlet pars of all china, glass, and silver are at identified levels daily.
• Attends daily and weekly food and beverage meetings.
• Participates in planning, organizing, and controlling costs for events on property
• Assures cleanliness of all F&B areas. (restaurant as well as banquet facilities where applicable)
• Resolve guest complaints, ensuring guest satisfaction.

• Monitor and maintain cleanliness, sanitation, and organization of all F&B components
• Maintain complete knowledge of menu items and bar recipes, and train associates to execute
• Maintain complete knowledge of local, state, and federal food safety standards
• Interview, Hire, Train, Coach, and hold associates accountable for job performance
• Maintain appropriate staffing levels for sales expectations and seasonal changes
• Assure staff have the tools and supplies to do their job.
• Ensure that assigned staff have reported to work; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Assign work and side duties to staff in accordance with departmental procedures.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct pre-shift meetings with staff and review all information pertinent to the day's business. Inspect grooming and attire of staff; rectify any deficiencies.
• Complete all paperwork and closing duties in accordance with departmental standards.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

The requirements listed are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Three to Five years of Restaurant Management experience; or comparable
  • Exceptional understanding of all Profit & Loss line items, as it relates to restaurant operations
• Serve Safe certification preferred.

Language Skills

• Fluent in English as a primary language.

Mathematical Skills

• Exceptional understanding of basic math skills, such as but not limited to; addition, subtraction, division and multiplication

Reasoning Ability

• Individual must be capable of quickly assessing issues, and providing immediate and long term solutions.

Other Skills and Abilities

• Exceptional understanding of the following
  • Email, POS, Calculator, Excel and Word
• Able to learn and master software for club operations

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is frequently required to stand, walk, talk, and hear.
• Employee must be able to occasionally lift up to 25 lbs.

Work Environment

The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The Restaurant Manager will be asked to perform as a “working” manager from time to time. Meaning, this individual may be expected to perform a function during service that can/may include cooking, serving, cleaning, and giving direction alongside the associates they will supervise.  

Responsibilities

Includes the following.  Other duties may be assigned.
- Consistent maintenance of/and refinement of Steps of Royal Service standards.
- Achieve and exceed sales goals through communication of events and specials
- Place and/or review weekly orders for products necessary to be successful.
- Maintain food, beverage, and labor cost consist with budget and sales expectations
- Prepare and implement seasonal menu changes
- Participate in EOM inventories and reconciliation  
- Assure outlet pars of all china, glass, and silver are at identified levels daily.
- Attends daily and weekly food and beverage meetings.
- Participates in planning, organizing, and controlling costs for events on property
- Assures cleanliness of all F&B areas. (restaurant as well as banquet facilities where applicable)
- Resolve guest complaints, ensuring guest satisfaction.
- Monitor and maintain cleanliness, sanitation, and organization of all F&B components
- Maintain complete knowledge of menu items and bar recipes, and train associates to execute
- Maintain complete knowledge of local, state, and federal food safety standards
- Interview, Hire, Train, Coach, and hold associates accountable for job performance
- Maintain appropriate staffing levels for sales expectations and seasonal changes
- Assure staff have the tools and supplies to do their job.
- Ensure that assigned staff have reported to work; document any late or absent employees.
- Coordinate breaks for assigned staff.
- Assign work and side duties to staff in accordance with departmental procedures.
- Communicate additions or changes to the assignments as they arise throughout the shift.
- Conduct pre-shift meetings with staff and review all information pertinent to the day's business. Inspect grooming and attire of staff; rectify any deficiencies.
- Complete all paperwork and closing duties in accordance with departmental standards.