*job description*:*overview/basic function*:responsible for managing all aspects of restaurant functions, in accordance with hotel standards.
directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.
*responsibilities*:maintain complete knowledge of, enforce and comply with all departmental policies, service procedures & standardsmaintain complete knowledge of selections available in the restaurant including alcoholic & food menu items, as well as their preparation, ingredients, portion size, presentation and pricebe informed of daily specialsknow dining room layout, capacity, proper table set-up, dress code, operational hours and price rangesdevelop menus with f&b teamdrive sales & incentivize team members to maximize sales & revenueproficiency using point of sale system & manual system proceduresstay informed of daily house-count, arrivals/departures, v.i.p.s, in-house group activities, locations & timesabide by departmental policies and applicable civic regulations regarding food & alcohol serviceset departmental objectives, schedules, budges, policies/proceduresestablish par levels for supplies, equipment, linens, etc., completing requisitions to replenish shortagesensure optimum service level by checking order status and ensure delivery within designated timelines; handle guest complaintsoffering satisfactory resolution.
*qualifications*:*experience*: minimum two years' experience as an restaurant manager/ supervisor, preferably with a luxury or ultra-luxury restaurant.
*education*: minimum secondary school diploma, college degree preferred*general skills*:must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with mínimal supervision; maintain confidentiality of guest information and pertinent hotel data.
*technical skills*: knowledge of various food service styles, ability to satisfactorily communicate in spanish and english with guests, management and co-workers to their understanding; ability to compute basic mathematical calculations; familiarity with food and beverage cost controls; familiarity with point of sale systems.
*job requirements*:eeo-1 code: 401