This position is responsible for ensuring service teams provide passionate, sophisticated, attentive, and guest-focused food and beverage service at all times in alternating family/group tour/fine dining restaurant atmospheres.
Reporting to General Manager of the Hotel, the Restaurant General Manager will ensure courteous and superior quality service is provided to all customers. The Restaurant Manager is responsible for creating and driving a profitable, efficient and safe restaurant environment where entertaining and professional level of service is provided to resort families and guests in an effective and dynamic manner through highly responsive supervisory and fine dining staff. The Restaurant Manager will strive to create and motivate knowledgeable, helpful, and cheerful supervisory and non-supervisory staff, dedicated to exceeding guest satisfaction and operating revenue targets. Create annual and semi-annual restaurant business plans, strategies, and controls, including cost-benefit analysis of equipment, products/services, revenue maximization, management and supervisory skill assessment. Recruit, hire, train, develop, schedule, evaluate and counsel management and team members. Ensure guest satisfaction using strategies and tactics. Apply and ensure all operating equipment and cash control standards and systems are used. Complete inventory checks and departmental reports. Man the dining room floor and room service, as required, to ensure that operations are effectively and efficiently carried out cooperating with other departments.