Restaurant Manager at Crowne Plaza North Augusta

Lansing, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Jun, 26

Salary

0.0

Posted On

13 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Customer Service, Team Leadership, Training, Operational Efficiency, Sanitation Compliance, Alcohol Service Knowledge, Cost Management, Marketing, Communication, Problem Solving, Time Management, Flexibility, Hospitality, Food Service Experience, Software Navigation, Guest Engagement

Industry

Hospitality

Description

Description The Restaurant Manager is responsible for overseeing the daily operations of the hotel’s on-site restaurant. This role ensures a high standard of service, quality, and hospitality while maintaining operational efficiency and maximizing profitability. The Restaurant Manager is expected to lead by example, train and supervise associates, and ensure an exceptional guest experience in line with hotel standards. Benefits and Discounts provided to company employees: Medical/Dental/Vision Insurance Vacation time Vacation Enhancement Personal Day Paid Holidays Funeral/Bereavement Leave Pet Bereavement Footwear Reimbursement Policy $20,000 Life Insurance Policy Holiday Bonus Sick time Travel Benefits at IHG® Hotels & Resorts Worldwide Friends and Family Rate at the Crowne Plaza Lansing Retirement Plan with company match Benefits eligibility varies based on position, employment status, and length of service. Duties and Responsibilities Supervise and guide restaurant associates daily activities. Train and develop new and current staff. Deliver superior service and maximize customer satisfaction; respond to guest complaints and ensure effective recovery is offered. Engage and connect with guests and fellow associates. Organize and conduct pre-shift meetings. Maintain 3rd party delivery sites for accuracy. Monitor guest behavior and alcohol consumption to determine when alcohol service to the guest should cease; notify Person In Charge of incidents involving excessive alcohol consumption or impaired condition of guests; check identification whenever the age of a guest requesting an alcoholic beverage service is questionable. Coordinate daily Front of the House and Heart of House restaurant operations, assisting in in the Front of the House when necessary. Manage Banquet Event Orders (BEOs) for the Hotel Restaurant. Ensure compliance with sanitation and safety regulations, including all liquor laws. Knowledge of table service standards and appropriate table settings and service ware, as well as knowledge of all menu items and methods of preparation. May also serve as Person in Charge. Manage costs including, but not limited to, operational costs and labor costs. Build usage of private dining and the Studio to increase sales. Marketing to build business through use of social media and traditional marketing methods. Ensure associate time and job codes are accurate for bi-weekly payroll. Additional duties as necessary and assigned Specific job knowledge, skills, and abilities: Ability to engage with guests and answer questions and engage with guests and clients in a warm, engaging, and hospitable way. Basic reading, writing, and math skills Ability to navigate and use necessary software and applications. Frequently communicate with individuals inside and outside the Company to exchange accurate information. Able to work independently as well as part of a team. Ability to work a flexible schedule including, nights, weekends and/or holiday. Frequently operate a computer and other office equipment, such as a photocopier, telephone, and computer printer. Frequently move about inside the office to collaborate with co-workers, attend meetings, access file cabinets, and operate office equipment. Physical demands: Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 º F) and kitchens (+110 º F), possibly for one hour or more. Frequently lift and transport trays of food or food items weighing up to 50 pounds; occasionally maneuver carts or equipment weighing up to 250 pounds occasionally. Constantly exert well-paced mobility for up to 8 hours in length and in limited space areas and be able to maneuver between tables. Occasionally position self to fulfill cleaning duties. Requirements A high school or equivalent education is preferred. Minimum of three years of prior food service experience is required. Must be at the minimum age to serve alcohol in line with any local legislative requirements. 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. In addition, attendance at all scheduled training sessions and meetings are required. Upon employment, all associates are required to fully comply with Crowne Plaza Lansing rules and regulations for the safe and effective operations of the Hotel’s facilities. Associates who violate Hotel rules and regulations will be subject to disciplinary action, up to and including, separation. This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to review the job or to require that other or different tasks be performed as assigned. All job requirements are subject to possible revision to reflect changes in the position requirements or to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a threat or risk to the health and safety of themselves or other employees. This position description in no way states or implies that these are the only duties which will be required in this position. Employees will be required to follow other job-related duties as requested by their supervisor/manager (within the guidance and compliance with Federal and State laws). Continued employment remains on an “at-will” basis.

Responsibilities

The Restaurant Manager oversees daily operations of the hotel’s on-site restaurant, ensuring high standards of service and hospitality. They lead by example, train staff, and manage restaurant operations to maximize profitability and guest satisfaction.