SUMMARY

This position will ensure guest satisfaction through prompt, courteous, and professional service while maintaining a consistent quality of product. It will ensure a quality work environment through the practice of exceptional training, development, and interpersonal skills, and ensure operational business success through prudent financial management and protection of the business assets. The successful candidate will have a proven ability to lead a team and direct the vision of the highest quality operation.

EDUCATION/EXPERIENCE

• Bachelor’s degree in hotel/restaurant management. A proven combination of education coupled with 6 years applicable managerial experience can be considered if verifiable.
• Must have a minimum of four years of management experience in a comparable restaurant of size, revenue, and menu style with a developed wine menu.
• Must be a certified Sommelier.
• Must have strong knowledge of food and beverage service, product, cost control, labor control, marketing, and sales technique.
• Must have extensive wine, beer, and spirits knowledge. Formal training required and provable.
• Must be able to work all nights, weekends, Sunday mornings & holidays.
• Prior experience with MICROS/ POS/Open table system
• TIPS certified.
• Must be SERVESAFE Manager certified.

OTHER SKILLS AND ABILITIES

Advanced computer and phone skills

SUPERVISORY RESPONSIBILITIES (If applicable)

• Must report to Director of Conference & Food Service with any issues regarding guests and employees.
• Must be able to enforce disciplinary actions with employees in a professional and timely manner.
• Required to attend and schedule any meetings pertaining to the position.
• Ensure all scheduling is completed weekly and on time.
• Complete any ordering, communication with guests, staff, and management daily.
• Communicate effectively with guests, staff, and fellow management daily.
• Ensure all ordering of Wine, spirits, beer, and non-alcoholic beverages is done through proper channels and on a regular basis, as business demands
• Ensure all job responsibilities of the Aerie Assistant manager, Bar Supervisor, Supervisor, Waitstaff, Bartenders, Bussers, and Hosts are being met.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to the restaurants’ problems that may arise quickly.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• To foster an environment of guest satisfaction through creating consistent memorable and exceptional experience for our guests
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees with guidance from the Human Resources team.
• Create, implement, and achieve financial goals as established in the annual business plan.
• Prepare weekly schedule within budgeted parameters.
• Encourage and motivate staff to maintain a high level of morale.
• Conduct daily pre-meal and monthly meetings.
• Support upper management decisions and assist staff where needed.
• Ensure that all micros’ items are up to date to include pricing and inventory levels of all food and beverage items we offer in Aerie.
• Plan all special events in Aerie i.e. wine dinners/tasting, themed events, holiday gatherings.
• Complete recap sheets daily
• Prepare monthly forecasts and annual budget.
• Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Ensure all beverage ordering is done in a timely manner for upcoming business demands.
• Monitor beverage Cost of Goods sold to ensure it falls at or below defined monthly parameters.
• Identify, analyze, and resolve any inefficiency in the operation.
• Maintain a clean, sanitary, and well-organized operation to highest industry levels.
• Maintain exceptional communication with all Resort Departments
• Consistent high level of communication and information to staff and guests
• Coaching and counseling of all employees to ensure teamwork.
• Ensure all state liquor laws and county health codes are being met.
• Follow established Food & Beverage fundamentals on a daily basis in regard to sanitation, quality, and service
• Complete all assignments requested of you in a timely manner.
• Maintain a high standard of sanitation and safety.
• Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items.
• Must follow proper grooming and dress standards set forth by the Employee Handbook
• Responsible for cleaning and sanitation of own area
• Maintain open line of communication with staff, kitchen, management.
• Must understand and abide by environmental practices of the resort.
• Other duties as assigned.

SUPERVISORY RESPONSIBILITIES (If applicable)

• Must report to Director of Conference & Food Service with any issues regarding guests and employees.
• Must be able to enforce disciplinary actions with employees in a professional and timely manner.
• Required to attend and schedule any meetings pertaining to the position.
• Ensure all scheduling is completed weekly and on time.
• Complete any ordering, communication with guests, staff, and management daily.
• Communicate effectively with guests, staff, and fellow management daily.
• Ensure all ordering of Wine, spirits, beer, and non-alcoholic beverages is done through proper channels and on a regular basis, as business demands
• Ensure all job responsibilities of the Aerie Assistant manager, Bar Supervisor, Supervisor, Waitstaff, Bartenders, Bussers, and Hosts are being met.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to the restaurants’ problems that may arise quickly