Plays a significant role in maximizing financial performance and attracting
hotel and non-hotel guests by understanding the local market and partnering with
the culinary leadership to effectively position the outlet. Supervises daily
restaurant operations and assists with menu planning, maintains sanitation
standards and assists servers and hosts on the floor during peak meal periods.
Strives to continually improve guest and employee satisfaction. Determines
training needed to accomplish goals, then implements plan.
CANDIDATE PROFILE
Education and Experience
• H High school diploma or GED; 4 years experience in the food and beverage,
culinary, or related professional area.
OR
• 2-year degree from an accredited university in Food Service Management, Hotel
and Restaurant Management, Hospitality, Business Administration, or related
major; 2 years experience in the food and beverage, culinary, or related
professional area.
CORE WORK ACTIVITIES
Taking an Entrepreneurial Approach to Driving the Restaurant Business
• Understands financial opportunities by surveying restaurant demand.
• Partners with key individuals in the local community to assess opportunities.
• Identifies and analyzes competitors.
• Controls purchases and inventory by negotiating prices and contracts,
developing preferred supplier lists, reviewing and evaluating usage reports, and
taking corrective action.
• Applies sound revenue management strategies to secure the right level of
business at the most optimal time to yield maximum revenues.
Leading Significant Marketing/Public Relations/Media Activities
• Oversees the restaurant marketing plan in partnership with the either the
Hotel General Manager/ Manager or Director of Operations and Hotel/Brand
Marketing teams including Destination Restaurant Chef, if applicable.
• Supports in office/off-site public relations opportunities to promote the
restaurant.
• Creates and executes against the restaurant-related social media posts a