Restaurant Manager at INDUS HOTELS INC

Rochester, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

24 May, 26

Salary

65000.0

Posted On

23 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Training, Mentoring, Scheduling, Cash Control, Guest Relations, Menu Development, Beverage Program Management, Food Quality Assurance, Sanitation Standards, Departmental Communication, Vendor Management, Inventory Management, Budgeting, Payroll Processing, Hiring, Performance Appraisal

Industry

Hospitality

Description

Description Summary Manage the work activities of all Restaurant (Lila’s) and Catering associates to ensure outstanding service to all guests by performing the following duties. 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. Essential Duties and Responsibilities include the following. Other duties may be assigned. Direct, train and mentor all associates. Assign duties and shifts to associates and observe performance to ensure adherence to hotel policies and established operating procedures. Ensure proper cash control procedures are followed. Answer inquiries pertaining to hotel policies and services. Attend staff meetings to discuss company policies and guest complaints, and to make recommendations to improve service and ensure more efficient operation. Monitor service by speaking with guests, reviewing guest satisfaction surveys and observing associates. Ensure all brand standards and initiatives are implemented and followed. Develop and institute new wine lists and cocktail menus for the Restaurant and In Room dining. Responsible for overall Beverage Program. Including Liquor, Wine & Beer menus and glassware. Assist with development, implantation and creation of Restaurant, Bar, and Catering Menus. Ensure food quality and service standards are being maintained. Ensure food sanitation and proper food handling standards are being followed. Ensure effective departmental communication through logs, daily stand up meetings and monthly department meetings. Develop and maintain positive business relationships with all guests, vendors and other external partners. Conduct regular physical inspections to ensure all standards of excellence are being met. Facilitate and maintain on-going communication and collaboration with all associates. Perform a variety of administrative tasks including maintaining an accurate inventory of supplies, maintaining department budget, processing department payroll, and handling any accounting and purchasing functions. Maintain up to date records and files. Provide information pertaining to hours and available services of the hotel, i.e. restaurant, banquet services. Ensure the cleanliness of the Restaurant, Meeting Space and surrounding areas. Assist in checking all fixtures, equipment and conditions (lights, music, heating/cooling, furniture, wallpaper, etc.) for proper operations, settings and maintenance. Report deficiencies. Undertaking any additional duties as required. Requirements Supervisory Responsibilities: Directly supervise associates in the Food & Beverage Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. Education and Experience Required: One to three years related experience and/or training. Associate degree (A. A.) or equivalent from two-year college or technical school; or equivalent combination of education and experience.

Responsibilities

The manager is responsible for directing, training, and mentoring all restaurant and catering associates to ensure outstanding guest service, which includes assigning duties, monitoring performance, and enforcing hotel policies and operating procedures. Key duties also involve overseeing the overall beverage program, developing menus, ensuring food quality and sanitation standards, and handling administrative tasks like budgeting and payroll.