Restaurant Manager

Responsible for the general operation of food service operations. Oversees kitchen and dining room staff. Responsible for operations in the absence of the General Manager. Responsible for promoting good staff/customer relations through consistent implementation of company standards. Oversees management and profitability of other beverage-related areas of the food service operation. Responsible for supervising and training all beverage personnel and for maintaining cost and labor controls for that department

• Estimates food and beverage costs and requisitions or purchases supplies.

• Maintains operating cost records.

• Monitors budget to ensure efficient operation.

• Confers with food preparation and other personnel to plan menus and related activities such as dining room bar and banquet operations.

• Inspects food and food preparation to maintain quality standards and sanitation regulations.

• Investigates and resolves food quality and service complaints.

• Reviews financial transactions and monitors budget to ensure efficient operation and to ensure expenditures stay within budget limitations.

• Requests identification from customers when legal age is questioned. Manages and oversees general operations on a day-to-day basis.

• Writes schedules for dining room staff.

• Performs and analyzes various daily and monthly reports including budgets sales forecasts and operating reports.

• Monitors food costs and labor costs and takes corrective actions if necessary.

• Provides and coordinates training and development program for all staff.

• Monitors employee performance and participates in annual employee performance reviews.

• Receives reviews and acts upon complaints received from guests. Ensures all safety and sanitation guidelines are followed.

Hotel experience is always a plus! Applicants should have:

• A combination of education and experience

• Eligible to work in the United States
• Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs.
• Ability to sit stand bend kneel and lift as requiredwith or without reasonable accommodations
• Availability to work a flexible schedule including evenings weekends and holidays if needed
• A warm professional demeanor that reflects HVMGs Culture of Excellenceby showing a warm smile friendly personality and positive attitude.

Why Our Associates Love HVMG

• Career growth opportunities across our nationwide portfolio
• Flexible scheduling
• Access up to 40% of your earned wages before payday with PayActive
  
• Paid Time Off (PTO) and Paid Holidays
• Full healthcare benefits: medical dental and vision
• 401(k) with guaranteed 4% match and no vesting period
• Exclusive hotel and food & beverage discounts

Our Be Excellent culture is more than just words on a website -- we live and breathe it. As one associate said in an anonymous survey This is the best management company Ive ever worked for. They walk the talk from the corporate office to the field.

We believe that the hotel business is one of the few industries in which successful career paths can start anywhere on the org chart. You control your destiny and if our executives are any indication todays dishwasher can be tomorrows Senior Vice President.

The above job description is not an exhaustive list of all the duties and responsibilities of the position nor should it be construed as a contract.

HVMG is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal state or local laws. This policy governs all aspects of employment including selection job assignment compensation promotion discipline termination and access to benefits and training.