Restaurant Manager

Salary $80K-$90K DOE
Come join us at the Paso Robles Inn were in search of a dynamic and driven food and beverage professional with a passion for hospitality a deep appreciation for exceptional wine and cuisine and an unwavering commitment to elevating service standards. This individual thrives on building best-in-class guest experiences cultivating team excellence and consistently exceeding the highest benchmarks of our industry.

This position oversees frontâofâhouse functions at our upcoming Charlie Palmar Restaurant ensures compliance with company policies and regulatory requirements and maintains service standards consistent with a highâquality dining environment in Paso Robles CA. The Director of Outlets provides direction to staff supports culinary collaboration with Chef Palmer and the culinary leadership team and ensures the delivery of a consistent guestâfocused experience.

Work Hours

• Will be required to work flexible scheduled shifts based on business needs.
• Scheduling includes holidays nights and weekends depending on hotel events and functions.

Job Requirements

• Understand the mission vision and goals of the hotel.
• Must be able to prioritize and work efficiently with limited supervision.
• Must be detail-oriented and able to multi-task efficiently.
• Must be able to speak and understand and communicate the primary language(s) used in the workplace.
• Must possess excellent communication follow-up and organizational
• Must have the ability to push pull bend squat and lift on a regular basis.
• Safety requirements of PPE as needed for the duty assigned and with the use of required tools and equipment.
• 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 guests service needs; work cohesively with co-workers as part of a team.
• Knowledgeable and ensure compliance with all state liquor regulations.
• Knowledgeable and ensure compliance with all health and food safety regulations.

Job Responsibilities

• Accountable for the financial performance of the department.
• Prepare and control the hotel budget for the department.
• Manage and support in conjunction with the banquet supervisor the full operations of the banquets and catering department.
• Monitor departmental payroll and supply expenses in accordance with budgetary goals.

• Ensuring staff members follow proper procedures for ordering pouring and cashiering.
• Coordinate all aspects of groups with reservations in the restaurant banquet and bar.
• Responsible for monthly beverage inventory.
• Responsible for the organization of the liquor room and beer/wine cooler. Maintain inventory log. Enforce policies regarding these areas including liquor requisitions.
• Responsible for the liquor par levels in beverage areas.
• Set up and monitor food and beverage events and promotions.
• Hold a pre-shift meeting with staff prior to reporting to stations.
• Be prepared for each daily activity and review any variations with management and staff.
• Communicate daily with department managers and MOD to assure consistency and pass on pertinent information.

• Consistently monitor the performance of associates on an ongoing basis and provide feedback.
• Reward discipline and document associate performance and provide timely counseling.

• Properly handle all administrative work with regard to interviewing hiring performance appraisals and terminations of staff.

• Select qualified goal and service-oriented individuals and develop these individuals with clear guidelines to associates.

• Maintain efficiency in the operation of the staff in a high standard of quality of service and courtesy bringing total satisfaction to our guests and the hotel.
• Maintain close control and inventory of uniforms supplies and equipment.
• Prepare and post weekly schedules in accordance with guest needs and staff availability.

• Carries out supervisory responsibilities in accordance with Hotel policy and applicable laws.

• Ensure all associates are safety conscious and trained in safe work practices.
• Have a thorough knowledge of hotel fire regulations and policy accident reports safety programs and what the direct duties are in relation to each; ensure that all associates are properly trained in these procedures.
• Facilitate departmental training modules; continually monitor evaluate and revise training content to reflect changes in the process; address the needs identified by associates.

• Participate in Hotel Manager on Duty Program.

• Must be TIPS and Food Safety certified as required.

• Follow 4 Keys service standards standard operation procedures and safety standards.
• Follow all appropriate policies and procedures while constantly striving to improve all standards of operations.
• Follow safety and security procedures.
• Work cohesively with co-workers and all departments as part of a team.
• Adhere to attendance and reliability standards.
• Follow all additional duties as assigned by management.

CCC Management II LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race color religion sex (including pregnancy childbirth breastfeeding and related medical conditions) sexual orientation gender identity or expression national origin ancestry age disability (physical or mental) medical condition genetic information marital status military or veteran status or any other characteristic protected by applicable federal state or local law. We are committed to complying with the California Fair Employment and Housing Act (FEHA) Title VII of the Civil Rights Act the Americans with Disabilities Act (ADA) and all other applicable equal opportunity laws. If you need accommodation for any part of the application process because of a medical condition or disability please contact:

Required Experience:

Manager