Restaurant Manager | FT

• Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations.
• Understands associates positions well enough to perform duties in associate’s absence. Understand local contract and adhere to it.

• Responsible for the day to day operation for all restaurant functions, to include efficient and effective running of all events ensuring operating costs are minimized.
• Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration, storage areas, hallways, corridors and storerooms.
• Responsible to adhere to enforce all proper trash procedures.
• Work with Directors of Food & Beverage to plan and implement menu development. Produce current and creative displays that speak to hotel concepts.
• Control requisitioning of food and beverage quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Establish steps of service for all outlets and monitor associates to ensure compliance.
• Ensure leadership floor coverage during peak outlet hours.
• Conduct monthly micros audits to ensure correct pricing and accurate associate access levels.
• Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action.
• Manage day to day operation to consistently inspect all restaurant outlets including Kestra (3 meal) and Legato (Grab & Go) to ensure that the correct standards are being maintained. Responsible for ensuring a level of high-quality cleanliness, service, food quality and presentation.
• Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Familiarizes oneself with repeat client/guests to ensure consistent recognition.
• Communicates daily with outlet leadership team to discuss daily events, business forecast, special projects and status of associates.
• Supervise the outlet sanitation operation and timing of service out of the kitchen. Ensures prompt delivery and quality control from point of departure to arrival.
• Responsible for ensuring that all financial and personnel related administrative duties are completed accurately and on time in accordance with company policies and procedures. i.e.) invoices, payroll, daily recap, requisitions.
• Responsible to conduct daily stand up meeting with associates to ensure relevant information is communicated.
• Responsible for cleanliness and organization of all restaurant space, FOH & BOH. Ensure all areas are clean and public space is configured to blueprint layout when not in use.
• Schedule and conduct daily/weekly walk-throughs. Responsible to maintain all furniture, fixtures and equipment to a high standard. Work with Engineering to submit work order and scheduling of maintenance.
• Schedule and conduct monthly food and beverage inventories.
• Review staffing levels to ensure guests service, operational needs and financial objectives are met. Ensures and maintains productivity level of associates.
• Executes all necessary instructions on Restaurant Event Orders. Handles all special requests and pop ups as needed.
• Attends pre-convention meetings as needed.
• Recruit and interview team members. Monitor and develop team members by training, supervising, follow up and hands on management. Hold associates accountable when not meeting job performance.
• Assist in developing specific goals and plans to prioritize, organize and accomplish set goals.
• Utilizes interpersonal and communication skills to lead, influence and encourage others; advocates sound financial and business decision making.
• Encourages and builds mutual trust, respect and cooperation among associates. Ensures associates are treated fairly and equitably. Strives to improve associate engagement and retention.
• Solicits associate feedback, reviews associate satisfaction results and follows up on associate problems and concerns. Ensure recognition is taking place throughout departments.
• Maintain a professional, neat and organized appearance according to Omni Boston Seaport standards.
• Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident.
• Conduct/attend all required department trainings and meetings.
• Perform any other duties required by senior management.

• Bachelor’s Degree or Equivalent.
• Strong knowledge of food cost and inventories.
• Must possess the ability to handle stressful and busy hotel operations.
• Clear, concise written and verbal communication skills. Candidate must be comfortable speaking to guests and conducting meetings.
• Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests.
• Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food, and beverage cost controls.
• Strong computer and technical skills to include on-line purchasing systems.
• Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary.
• Demonstrated ability to mentor and develop growing talent for the company.
• Demonstrated ability to handle progressive discipline/coaching discussions.
• Proven ability to engage associates at all levels.
• Demonstrated ability to work with Sales and Catering leadership.
• This individual must be willing to work flexible hours as needed during busy times and high-profile events, including nights, weekends and holidays.
• Must meet standards of appearance and maintain a high level of personal hygiene at all time.
• Must be passionate about providing warm, engaging and personalized service.
• Serve Safe certified food manager | Unexpired TIPs required.
• Candidate must be able to work in a fast-paced environment and be able to handle multiple priorities.
• Candidate must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities.
• Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.
• Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers, both in person and by telephone.
• Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations

• Customer Focus • Creativity
• Problem Solving • Drive for Results
• Peer Relationships • Leading & Influencing
• Time Management • Motivating Others
• Composure • Business Acumen

• Interior of hotel, in restaurant and kitchen areas with exposure to steam, humidity and extreme temperature.
• The ability to stand/walk for extended periods of time.
• The ability to bend, reach and lift to 50lbs and push/pull/carry up to 100lbs.
• Exposure to hazardous cleaning chemicals.

Omni Hotels & Resorts