Restaurant Manager at Best Western Premier, the Central Hotel

Harrisburg, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Jul, 26

Salary

0.0

Posted On

15 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

P&L Management, Budget Management, Payroll Control, Staff Scheduling, Team Leadership, Food Safety, Sanitation, Inventory Management, Customer Service, Conflict Resolution, Training And Development, Revenue Management, Forecasting, Hospitality Management, Performance Management

Industry

Hospitality

Description

Description Job Summary: The Restaurant Manager is responsible for maintaining high quality, consistent food and beverage service during breakfast, lunch, and dinner in O’Reilly’s Taproom & Kitchen. The restaurant manager supports the Food & Beverage Department through the proper management of the FOH operations of O’Reilly’s Taproom & Kitchen. All responsibilities support the goal of enhancing and influencing the overall guest experience while maintaining compliance with company practice, cost projections and mission statements. Indicators of Success: - Financial – Gross Operating Profit, Revenue, Average Check, Labor Control, Cost Control - Guest Satisfaction & Loyalty – Medallia, Trip Advisor, Comment Cards, Annual QA - Team Building & Satisfaction – Reduce & Maintain Turnover, Culture, Training & Development Areas of Responsibility: - Develops and Implements strategies to achieve revenue and profit goals o Develops and maintains special promotions, provides team members with appreciation, recognition, encouragement, and consistent training o Maximizes productivity by using forecasting techniques to adjust and maintain scheduling for the Front of House, and Back of House Team Members - Manages the operation of assigned Food & Beverage Outlets o Maintains a high quality, consistent product while providing friendly service in a clean and well-maintained environment. o Manages daily food and beverage service, and food preparation techniques. o Inspects assigned food & beverage outlets on an on-going basis and takes appropriate steps to ensure facilities are clean and well maintained to meet or exceed the hotels standards. o Attends F&B team meetings, conducts pre-shift meetings to discuss events, house counts, reservation, and new service techniques o Completes Monthly Inventory for Beverage products with the support of the Food and Beverage Director & Bar Supervisor - Develops and implements strategies and practices which support team member engagement o Recruits, and hire qualified candidates, ensuring proper training is followed through in O’Reilly’s Taproom & Kitchen in the FOH. o Communicates performance expectations, disciplines staff members, and provides on-going feedback o Provides team members with coaching and counseling as needed to achieve performance objectives and reach fullest potential. o Manages the FOH, Operations. -Creates 100% guest satisfaction by providing team members with the training, and resources needed to maximize team member engagement, and deliver exceptional service, and teamwork. o Communicates and reinforces a service culture to all team members o Ensures all team members provide hospitality and respect to all guests and team members o Seeks opportunities to improve guest service, and guest experiences by seeking feedback, reviewing management reports, and through problem resolution o Touches tables in O’Reilly’s Restaurant during business hours to ensure service and food standards are met at all times - Food Safety and Sanitation o Responsible for training all team members on proper food & beverage handling procedures as indicated by the Health Department, and the Pennsylvania Liquor Control Board Requirements Job Duties: - P&L Management: Understand how the P&L is prepared, and the line items within the food and beverage department, and how to impact each line. - Budget Management: Skill in developing and adhering to department budget - Payroll Control and Scheduling: Determine appropriate staffing levels based on forecasted revenue and anticipated business while optimizing profitability, guest service, and team member requests. - Sales Skills: Understand the positioning of the hotel, services provided, and how the hotel can exceed our guests’ expectations. Qualifications: - High school diploma or equivalent. - Minimum of four years’ experience in related professional positions. Experience in a hotel environment preferred. - Ability to read and understand Profit and Loss Statements, and Budgets. - Ability to communicate effectively with management team, guests and staff. - Ability to work a flexible schedule, including weekends and holidays.

Responsibilities

The Restaurant Manager oversees daily front-of-house operations, ensuring high-quality food and beverage service while maintaining financial performance and guest satisfaction. They are responsible for recruiting, training, and managing staff to foster a positive culture and achieve revenue goals.