Restaurant Senior Manager

Restaurant Service Manager VUE Rooftop
Hilton Garden Inn Iowa City Downtown University

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Great advancement opportunities!

Perched on the 12th floor with sweeping views of Iowa City VUE Rooftop is redefining upscale dining and hospitality downtown and were seeking a Restaurant Service Manager to help lead this next chapter.

This is a rare opportunity to join a newly assembled leadership team partnering with an accomplished Executive Chef an amazing kitchen team and a newly appointed F&B Director to craft a guest experience worthy of the view. For a hospitality professional ready to build a legacy rather than inherit one this is the role.

What sets this opportunity apart:

• Compensation commensurate with experience recognizing the value you bring
• A vibrant elevated atmosphere where refined service meets genuine energy
• A talented dedicated kitchen team that takes pride in every plate that leaves the pass
• Meaningful advancement potential we develop our leaders and promote from within
• Direct collaboration with a leadership team invested in your long-term growth

What we ask in return:
As a premier hospitality destination VUE Rooftop operates on the rhythm of the industry we love this role requires weekend and holiday availability along with participation in a rotational closing schedule for weekend nights. If you understand that great hospitality happens when others are celebrating this is second nature to you.

If youre ready to bring polish energy and leadership to Iowa Citys most distinctive rooftop venue wed love to meet you.

Apply today help shape the future of VUE Rooftop

What we offer:

• Health Dental Vision and other benefits available
• DailyPay
• 401k
• Paid Training
• Paid PTO
• Referral program
• Discounts at all Kinseth Hotel Corporation hotels and restaurants

SUMMARY

Assists in managing daily operations of the restaurant overseeing franchise service standards and guest satisfaction training coaching and mentoring of employees and monitoring budgets and P&Ls.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Assists staff to ensure superior quality of restaurant operations and provide guest satisfaction.
• Assists with managing the business units overall financial performance including but not limited to: budgeting accounts payable accounts receivable payroll cash handling and purchasing and reviews financial transactions and monitors budget to ensure efficient operation and that expenditures stay within budget limitations.
• Ensures compliance with franchise agreements through regular inspections of the quality and service programs franchise required reports are accurate and filed on time new standards and the guest relations cases are answered in a timely manner
• Communicates with general manager regularly and informs GM of daily progress and ongoing issues.
• Coordinates the recruitment hiring orientation training and development of hourly employees.
• Conducts one on ones with management employees.
• Reviews schedules of hourly employees to ensure labor is within budget and meets guest demands.
• Assists general manager with safety training and program compliance such as MSDS status lock out tag out safety committees blood-borne pathogens prevention fire/tornado procedures and general safety.
• Coordinates and tracks employee benefits communications and benefits offerings in a timely manner.
• Assists general manager with monitoring the local market and competitive trends affecting business units performance.
• Assists with food preparation and menu planning 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 to ensure guest satisfaction.
• Assists in and oversees accurate and timely inventories and prevention of excess waste.

KHC POLICIES:Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/ policies include dress code safety and performance must also maintain a professional image and report to work as scheduled.

SUPERVISORY RESPONSIBILITIES:Manages 2-7 subordinate supervisors who supervise a total of 50-200 employees in the Kitchen Department Service Department Bar Department and Banquet responsible for the overall direction coordination and evaluation of these directly supervises one non-supervisory out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing hiring and training employees; planning assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS:To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and/or ability required.

EDUCATION and/or EXPERIENCE:Bachelors degree (BA) from four-year college or university; or one to four years related experience and/or training; or equivalent combination of education and experience.

CERTIFICATES LICENSES REGISTRATIONS:May require franchise specific certification as well as federal/state/local food service handling certifications.

PHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this employees must follow proper safety precautions at all times to avoid injuries.

While performing the duties of this job the employee is regularly required to stand walk and talk or employee frequently is required to use hands to finger handle or feel and taste or employee is occasionally required to sit; reach with hands and arms; climb or balance; stoop kneel crouch or employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 vision abilities required by this job include close vision distance vision color vision peripheral vision depth perception and ability to adjust focus.

Required Experience:

Senior Manager