Restaurant Manager - Twin Farms at Sige Relais Chateaux

Barnard, Vermont, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Jan, 26

Salary

65000.0

Posted On

14 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Organizational Skills, Customer Orientation, Strong Communication Skills, Professional Demeanor, Resourcefulness, Task Management, Flexibility, Leadership, Collaboration, Problem Solving, Safety Procedures, Staff Management, Guest Relations, Inventory Management, Menu Review, Staff Training

Industry

Hospitality

Description

Company Description Twin Farms is located in bucolic Barnard, Vermont, about 90 minutes from Burlington, three hours from Boston, or five from New York City. Stays are reserved for adults only and are inclusive of all meals, fine wines and spirits, as well as all activities and equipment. Job Description Assists the F&B Director with the day-to-day operations of all food and beverage outlets. Serving as a member of the leadership team- particularly in functions related to performance management, motivation, and efficient use of resources. Sets the tone and standards for professional, knowledgeable, and friendly dining service. Motivates and supports staff in developing their serving skills, wine and food knowledge, and interpersonal abilities. Be a key member of the F&B team to handle the planning phase, as well as the execution phase of groups. Assist with overall administration – completing purchase orders, dining staff schedules and coordinates appropriately to fulfill standards of service; reviews and authenticates timesheets. Assumes a leadership role as one of the primary communicators within the department on all matters related to the day to day operations of dining service. Opens and/or closes the The Dining Room, Twigg’s, Lewis Thompson Dining Room, and Wine Cellar as needed, attending to all details and assets secured and prepared for the following service. Directs room arrangement when needed and oversees final set-up with a critical eye on details. Executes quick and practical independent decisions with the best balance for interests of our guests, staff and company in mind. Expedites food and drink and fills-in on most any dining staff role as needed in order to keep service fluid and complete. Maintains dining room standards for safety of guests and staff; ensures that each staff member is aware of and following proper safety procedures. Monitors bar and dining supply inventory as well as equipment and staff uniform; submits appropriate requisitions and restocks. Consults closely with Kitchen staff to review menu and verify that guests’ needs are addressed. Manages dining guest relations including the direct fielding of any criticism and working to resolve concerns to the guest’s best possible satisfaction. Anticipates and identifies interferences in the flow of service and works to smooth the pace, expectations, and the extent of disruptions. Assists with hiring initiatives; also manages disciplinary- corrective actions, including terminations, in conjunction with HR. Inspect grooming and attire of staff; rectify any deficiencies. Qualifications Demonstrate organizational skills that include assessing future needs and scheduling accordingly; able to manage consistent follow up. Customer oriented approach to guest issues with a positive and proactive attitude and a strict adherence to confidentiality. Strong communication skills within a variety of situations and supervisory duties. Professional demeanor at all times- particularly when fielding strong guest concerns. Able to react quickly to changing demands and prove resourceful in taking on challenges. Demonstrates an ability to simultaneously manage a diversity of tasks efficiently and effectively with minimal error. Able to establish, maintain, and follow through on priorities despite frequent interruptions, changes, and unexpected stresses. Flexibility with work schedule; demonstrates a sincere level of reliability- including being available to open or close the dining area, and work weekends/holiday periods. Additional Information Required Working Conditions include but are not limited to: Tasks often conducted in a physical, fast-paced environment with ever-changing demands. Occasional desk work; but, in conducting a dinging activity, frequent reaching, bending, and stooping with constant walking/moving around. Frequent travel and transporting of materials between work areas - even under inclement weather. Regularly pushing, lifting, and carrying of 10 to 15 pounds; occasional lifting up to 40 pounds Work involves leadership and collaboration with a team as well as staff from other departments. Shift hours vary, but may be long, include weekend and holiday attendance, and require some availability for emergency and/or to cover staffing needs. Salary & Benefits: Starting salary: $65,000 annually We believe people do their best work when they feel cared for, at work and in life. At Twin Farms, you’ll find benefits designed to support your well-being, your future, and your sense of belonging: Time to recharge – Up to 4 weeks of paid time off, plus paid sick days and holidays, so you can rest, and reset. Nourishment every day – complimentary meal during each shift. A place to call home – Affordable on-site housing may be available for qualified candidates, depending on availability. Future security – 401(k) retirement plan with employer matching to help you plan confidently for tomorrow. Health that’s supported – Employer contributions toward medical, dental, and vision coverage, plus free vision and life insurance at no cost to you. Sharing the magic – Friends & Family discount rates so you can let your loved ones experience the world of Twin Farms. Flexibility for life changes – Relocation assistance may be available for qualified candidates, depending on availability. STANDARD SPECIFICATIONS This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

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Responsibilities

The Restaurant Manager assists the F&B Director with daily operations and sets standards for dining service. They also manage staff training, guest relations, and ensure safety and efficiency in the dining environment.