With its rugged coastline and rolling vineyards, the Sonoma Coast has its roots firmly planted in the soil. The Lodge at Bodega Bay, poised atop a tranquil bluff, reflects the wild beauty of this romantic region.
Consistently rated as the #1 Hotel in Bodega Bay and on the Sonoma Coast on TripAdvisor.com, our friendly, down-to-earth and knowledgeable team will ensure our guests have a memorable stay.
We are seeking a AM Restaurant Manager to join our team.
This position is responsible for the management of all aspects of the outlet functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.

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.

• Must have intermediate knowledge of food and beverage preparation, service standards, guest relations and etiquette.
• Intermediate level of wine and cocktail knowledge.
• Must have availability on Saturdays and Sundays.
• The ability to effectively deal with associates and customers some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Able to write Food & Beverage reports, business correspondences, memos and associate performance evaluations
• Excellent organizational skills
• Ability to move through a crowded Restaurant and Lounge to monitor activity.
• Knowledge of various food service styles ability to satisfactorily communicate in English with guests, management and co-workers to their understanding; ability to compute basic mathematical calculations; familiarity with food and beverage cost controls.
• Ability to read, listen and communicate effectively in English. Fluency in other languages preferred.
• Basic math skills that include the ability to add, subtract, multiply and divide.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Able to work in a fast-paced environment.
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Meets legal age requirements for the position.

EDUCATION AND/OR EXPERIENCE

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities.
High school diploma and some college preferred.
Minimum two years’ experience as an Assistant Restaurant Manager/ Supervisor, preferably in a luxury or ultra-luxury environment.
Hotel experience is preferred.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of: All liquor brands, beers and non-alcoholic selections available in restaurant. The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. Designated glassware and garnishes for drinks.
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
• Daily menu specials, 86’d items.
• Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code. P.O.S. and manual system procedures.
• Daily house count, arrivals/departures, V.I.P.’s. Scheduled in-house group activities, locations and times. Correct maintenance and use of equipment. All department policies/service procedures.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Anticipate and order linens/skirting required for business and assign staff to transport such to the restaurant.
• Meet with the Chef to review daily specials and 86’d items; update board throughout shift. Ensure that staff are aware of such.
• Periodically check with the Front Desk to review updates on house count and arrivals.
• Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Document any late or absent employees.
• Plan and coordinate breaks for 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. Identify situations, which compromise the department’s standards and delegate these tasks.
• Monitor the preparation of station assignments, ensuring compliance to departmental standards.
• Conduct pre-shift meeting with staff and review all information pertinent to the day’s business.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
• Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
• Ensure that the Host stand is clean, organized and stocked with designated supplies.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Ensure that specified number of menus and wine lists are available and in good condition for each meal period.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
• Monitor and assist Host in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.
• Anticipate heavy business times and organize procedures to handle extended delays.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following property procedures and ensuring guest satisfaction.
• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Check the status of all orders and ensure that they are delivered within designated timelines.
• Monitor and ensure that all tables are cleared and reset according to department procedures.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas in compliance with Sonoma County Health Dept requirements and property expectations.
• Assist restaurant staff with their job functions to ensure optimum service to guests.
• Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.
• Access all functions of the P.O.S. system in accordance to specifications. Restock journal tape and change ribbons as needed.
• Handle void checks in accordance with accounting procedures.
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards.
• Issue manual checks when the system is down and ensure accountability of such.
• Run system-closing reports and ensure that all servers’ checks are closed before they sign out.
• Ensure all opening and closing duties for staff are completed.
• Conduct a 1-week formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
• Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Respond to all calls from the food and beverage house phone promptly.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Document pertinent information in department logbook.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with on-coming supervisor.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• All other duties as required.
  Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action up to and including termination
  Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel.
  Upon employment, all associates are required to fully comply with the hotel rules and regulations for the safe and efficient operation of the facility.

SUPERVISORY RESPONSIBILITIES

Assists in the overall direction and coordination of the Restaurant, Lounge, Banquets and Room Service and carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, training associates and assisting the Restaurant Manager in planning, assigning, and directing work; appraising performance; rewarding and disciplining associates addressing complaints and resolving problems.

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.

• Must have intermediate knowledge of food and beverage preparation, service standards, guest relations and etiquette.
• Intermediate level of wine and cocktail knowledge.
• Must have availability on Saturdays and Sundays.
• The ability to effectively deal with associates and customers some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Able to write Food & Beverage reports, business correspondences, memos and associate performance evaluations
• Excellent organizational skills
• Ability to move through a crowded Restaurant and Lounge to monitor activity.
• Knowledge of various food service styles ability to satisfactorily communicate in English with guests, management and co-workers to their understanding; ability to compute basic mathematical calculations; familiarity with food and beverage cost controls.
• Ability to read, listen and communicate effectively in English. Fluency in other languages preferred.
• Basic math skills that include the ability to add, subtract, multiply and divide.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Able to work in a fast-paced environment.
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Meets legal age requirements for the position