Restaurant Manager

• Be available to work a flexible schedule, including weekends, holidays, and varied shifts. 
• Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department.
• Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. 
• Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. 
• Responsible for responding and handling guest related issues pertaining to the department. 
• Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. 
• Manages all aspects of employee performance to ensure productivity and a quality work environment.
• Other duties as assigned.

Responsibilities

• Minimum of two years of supervisory experience in the Restaurant / Food and Beverage field.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. 
• High school graduate or equivalent, some college preferred.
• ServSafe and/or food safety training.
• Alcohol awareness training (such as TIPS)
• Familiarity with food and beverage cost controls.
• Ability to write routine reports and correspondence.
• Ability to accurately compute mathematical calculations and use required measurement tools.
• Ability to prepare budgets and ensure cost controls.
• Bilingual English/Spanish a plus.
• Knowledge of local activities and attractions appropriate for clientele.