RESTAURANT MANAGER
ALAIA BELIZE MARRIOTT AUTOGRAPH COLLECTION HOTEL
Position: Restaurant Manager
Status: Full Time, Exempt
Reports to: Director of Food and Beverage
Basic Responsibilities:
- Operational Excellence – Own and drive the Restaurant food & beverage program with total ownership on daily tastings, trainings, sequence of service.
- Finance- Control and monitor each dollar entering and exiting the F&B outlets, in compliance with resort standards and relevant rules/regulations, in pursuit of aggressive financial goals
- Budgeting/Forecasting– Responsible for yearly creation of outlets budget, specifically with Beverage cost. Responsible for monthly reforecasting of business based on occupancy.
- Payroll– Execute weekly payroll for team members
- Scheduling– Execute weekly schedule for hourly team members and management team based on forecasted business
- House Accounts– Execute monthly reconciliation of outlet’s house account
- Check Requests– Execute monthly creation of check requests to pay various vendors
- Ordering– Responsible for ordering of all FOH and BOH service items
- Personnel- Create and maintain a team of dedicated professionals, develop and train individuals, motivate and inspire towards resort and divisional goals
- Staffing- Interview, hire and train new team members as needed
- Training- Execute training for team members pertaining to Forbes/AAA standards and general service standards, specifically for bars and mixology
- Service- Ensure proper service to 5-Star, 5-Diamond, and resort standards as the benchmark of a luxury hotel pool, beach, and restaurant
- Community- Keep up with the maintenance of a natural environment while meeting the needs of a luxury hotel property
- Team- Participate as a committed, interdependent member of the Alaia F&B Leadership team
- Compete- Continuously strive for financial, personal, departmental, team, and service goals in a competitive marketplace.
Education and Experience:
- Formal education in a hospitality or business field of study from an accredited university
- High level of food and wine experience to lead high-end wine dinners
- High volume all-day-dining experience with kitchen line expediting
- Three or more years’ experience in the F&B industry at a luxury segment hotel or resort
- Two or more years leadership experience at a similar level hotel or resort
- High level of wine expertise to host wine dinners
Knowledge and Technical Skills:
- Must be well versed with high-end food and beverage programs trending globally
- Must be well versed in financial and personal management skills of a food and beverage operation
- Must obtain high level of communication skills both verbal and written
- Must be able to utilize advanced computer programs, POS programming, and Inventory modules
Essential Physical Requirements:
- 80% – standing, walking, working in an outside environment of high temperatures, harsh sun, and a high volume restaurant
- 20% – sedentary, meeting, working on computers
- Must be able to lift and carry up to 50 pounds across short-medium distances.
COMMENTS:
- A Criminal Record Search is required of the successful candidate, at his/her own expense;
- Must hold a valid passport;
Only those candidates selected for an interview will be contacted. Remuneration to be negotiated. No phone calls please. Interested candidates should forward a resume and supporting documents by email to the Human Resources Manager at [email protected] with “Restaurant Manager” in the subject line, by no later than April 14, 2021.
