Restaurant Manager

TITLE : RESTAURANT MANAGER BLACK POINT INN

DEPARTMENT : RESTAURANT

REPORTSTO : FOOD &BEVERAGE MANAGER

LOCATION: BLACK POINT INN , SCARBOROUGH, ME

HOURS: 40-45 HOURS PER WEEK

COMPENSATION: $1000 TO $1150 PER WEEK

SEASONAL POSITION: MID-APRIL THROUGH OCTOBER

BENEFITS: 401K, HEALTH INSURANCE, DISCOUNTED STAYS/F&B AT AFFILIATED PROPERTIES, NIERA DISCOUNTED STAYS AT AFFILIATED PROPERTIES

JOBSUMMARY :

TheRestaurant Manager at Black Point Inn is responsible for supervision of FOHstaff bar/restaurant operations in support of or in the absence of the Food andBeverage Manager. He or she works with the Food and BeverageManager to create memorable experiences for our guests, to meet and exceedexpectations, and build relationships while driving profitability.

SUMMARYOF ESSENTIAL JOB FUNCTIONS:

Responsible for gracious guestservices and interaction from reservations to departure, attending to guestsinquiries, comments and or concerns while representing BPI and The Migis HotelGroup (MHG) in a professional manner and appearance.

Work with the Executive Chef and Foodand Beverage Manager to hold the standards of product and operational executionof restaurant/bar services. Continuously direct, evaluate and improve food andbeverage services.

Responsible for knowledge about allfoods served from raw ingredients to final preparation, plating and beveragepairings, a complete understanding of the kitchens timing and execution of allmenu items. The Restaurant Manager acts as liaison between the guests, servicestaff, and kitchen.

Responsible for shift end (daily)financial reporting to the Food and Beverage Manager and General Manager, inthe form of tip-out information, schedule changes, product inventories,ordering/delivery invoice, and sales.

Responsible for assisting the Food andBeverage Manager with recruitment, training and scheduling of all front ofhouse employees to budget.

Responsible for assisting the Food andBeverage Manager in providing timely feedback to all associates.

Provide staff members with leadershipby being an active participant on the floor. Be seen as a source of informationand guidance, offer relevant information, and motivate through example.

Communicate effectively with allmanagement and across hotels lines. Open honest feedback delivered in anappropriate manner to peers and line staff alike is vital.

Maintain knowledge of house counts,business levels, scheduled groups and activities.

Assist the Food and Beverage Managerin maintaining a two-week schedule staffed to forecasted business and labortargets. Effectively lead our staff towards greater consistency toincrease productivity while maintaining optimum service to guests.

Responsible for filling shifts andaltering schedule day to day as changes need to occur based on call outs, shiftchanges, or business demand.

Assist the Food and Beverage Managerin managing bar service, restaurant, cocktail and wine menus and purchasing ofall beverages. Have a knowledge of pars, cost and inventory controls, theuse of standardized drink recipes and consistent service practices.

Ensure the execution of a clean, wellgroomed, facility without defect or damage, overseeing proper care, cleaningand stock of interiors, service and table wares, furniture and POS equipment.

Responsible for the welfare of ourguests and employees: minimize the liability to ownership by understanding andenforcing, health & safety code regulations, licensing, and state lawsregarding the sale, service and consumption of alcoholic beverages on premise.

Assist the Food and Beverage Managerin performance of monthly liquor, beer, wine, and soda inventories. Youwill be asked to monitor smallware's to include glass and china, establish andmaintain pars and control cost through care and reduction in breakage.

Responsible for the performance ofdaily internal operations and tasks required from opening to closing.

Protect the assets of BPI and MHG.

5 day work week in season, 40-45 hoursa week

Understand personal sanitation, theuse of personal protective equipment and be aware of ways to prevent personalinjury from improper reaching, lifting, stretching and carrying.

Know who to notify in case of brokenequipment or unsafe/unsanitary conditions.

MINIMUMREQUIREMENTS:

Must be eligible to work in the UnitedStates of America.

Must be at least 18 years of age.

Must enjoy working with the public andhave a strong appreciation for the guestsexperience.

Knowledgeable of fine, casual andbanquet dining styles, proper food and beverage service, basic cookingtechniques, current health codes and liquor laws.

Should be well spoken, have a can-doattitude, be a quick learner and with hands on accountability.

Prior experience in food &beverage service is necessary; to include 3 plus years of food and beverageexperience. Management experience would be an asset.

Must be able to perform and teach allskills required of any front of house positions and willing to learn the skillset of back of house employees.

Diploma or degree in businessmanagement, culinary arts or hospitality management would be a great asset.

Candidate should show enthusiasm,graciousness, flexibility, adaptability, strong leadership and organizationskills, the ability to work under pressure and multi-task, and the desire tolearn and teach.

Ability to communicate in English,both orally and written, with guests and employees, some of whom will requirehigh levels of patience, tact and diplomacy.

Ability to work as a part of a team.

Ability to understand verbaldirections, menu details, labels on chemicals, and other workplace safetysignage.

Active listening and observationskills.

Ability to work under pressure anddeal with deadlines, and stressful situations during busy periods.

ABILITIESREQUIRED:

Frequent walking, bending, balancing,stooping, reaching, pushing, lifting, manual dexterity and repetitivemotions. May require the ability to work on uneven outdoor surfaces, moveand arrange chairs, tables, and banquet equipment.

Occasional stair climbing.

Manually handle/lift/carry product upto 50 pounds between knee and shoulders.

Must have bilateral fine manipulationof both hands which may be repetitive for entire shift.

Must be vertically mobile working inlimited space for entire shift.

Working in extreme temperatures andconditions both indoors and out.

Schedule varies according tooperational needs; may include early mornings, evenings, weekends, holidays,and split-shifts.

Frequent handwashing.

Hazards include, but are not limitedto lifting injuries, stress, slips, and tripping.

NO HOUSING AVAILABLE

DISCLAIMER

The above statements are intended to describethe general nature and level of work being performed by people assigned to thisclassification. They are not to be construed as an exhaustive list of allresponsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normalresponsibilities as needed.