Restaurant/Outlets Manager

Description

Our Restaurant/Outlets Manager is a leader of the restaurant – responsible for being an integral driver of F&B excellence, promoting total Guest satisfaction and a high level of employee morale by overseeing Hyatt Regency restaurant with the bottom-line intent of business growth and success. You will oversee multiple and varied units, including but not limited to restaurants, bars, banquets, and catering events, and in-room dining 

OUTLET STRATEGY AND MANAGEMENT – Oversight, hiring, training and performance management. 

EMPLOYEE RETENTION AND TEAM BUILDING – Maintain morale, address staff concerns, best advocate for all employees and staff members. 

GUEST EXPERIENCES – Empower restaurant staff to provide unrivaled guest service, interact with guests to obtain feedback, manager service deliver from greeting to invitation to return. 

OPERATIONS – Manage day-to-day operations, oversee financial aspects of the restaurant, uphold standards, ensure compliance with all applicable laws and regulations, assist where needed on the floor.

COMMUNICATIONS – Communicate with key partners & Dept heads, act as liaison with other organizational leads, initiate and oversee cross-functional collaborations. Coordination with Director of Food & Beverage 

TALENT MANAGEMENT – Drive the hiring process to identify the right talent; provide leadership and vision; manage staffing levels, oversee, and enforce policies, procedures, and standards. 

PROJECT MANAGEMENT – Ability to delegate and manage tasks, assignments, and projects pertains to Critical Path and Action Plan 

What will you be doing most days? 

•Develop, communicate, and implement a business strategy that is aligned with the property and brand, then lead in its execution 

•Provide inspirational leadership while supervising and managing team members during day-to-day operations 

• Assist team members on the floor, behind the bar, and in the kitchen during high demand times, demonstrating functional expertise, and ensuring staffing levels are appropriate to meet business demands 

• Respond quickly and proactively to guests’ concerns and take ownership of guest feedback until they are addressed and resolved 

• Accountable for all planned events, PDR, IRD, Patio, and dining room ops – Avery 

• Recruit and select talented team members who will enhance the brand’s culture and provide opportunities for growth and development to retain staff 

• Ability and knowledge of food operations and efficiencies – Health Codes 

• Build SOP’s – Approval from DOFB 

• Ensure team members adhere to grooming, uniform, and appearance standards 

• Conduct performance evaluations, provide coaching, and manage disciplinary actions – Approval from DOFB

• Responsible for payroll functions including employee timesheets, resolving open punches, and finalizing department payroll

 • Assist and coordinate employee new hire onboarding in a timely manner  

• Keep up to date with Critical Action Plan & Management Operating Plan 

• Abide by the AOR (Area of Responsibility) 

• Work with the Executive Chef & the culinary team on driving & creating innovative culinary ideas and promotions 

• Work with Director of Food & Beverage on strategy, F&B financials, Forecast, Expenses, and driving revenue 

• Working closely with the Beverage program, beverage menus implementation, perpetual inventory & Cocktail R&D 

• Oversee Dining Room Service – Breakfast, Lunch, Brunch, Dinner 

• Oversee IRD operations – Breakfast, All – Day, To-go orders 

• Oversee Bar Program operations – Cocktails, WBTG, Beer, & HH 

• Oversee Host Program operations – OpenTable, Guest retention & relations, First impression, & flow of service 

• Assist in the Marketplace operation with Purchasing Dept. 

• Work with other dept heads on all important matters – Front desk, security, Human Resources, and etc.

• The Avery direct Liaison to F&B General for Hyatt Regency 

• Any other tasks or assignments assigned to you – JD, AOR, & Critical Path 

Requirements

 • 6+ years of relevant experience in a hotel environment with independent restaurants 

• History of leading, motivating, and coaching teams to achieve objectives 

• Previous experience navigating complex business problems, collaborating with leads across corporate functions, presenting at the executive level, working with corporate business partners, and leading cross-functional large-scale initiatives 

• Excellent oral and written communication skills, including ability to communicate in English 

• Excellent interpersonal skills with ability to advise effectively and tactfully, counsel, coach, resolve conflict, and negotiate within all levels of an organization 

• "Win together" mentality 

• Basic proficiency with Microsoft Office Product Suite, advanced proficiency preferred 

• Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds 

• Must be willing to work a flexible schedule based on business needs, which will include evenings, weekends, and holidays

• Always maintain a professional appearance and manner 

• Ability to be mobile for significant distances between and within buildings 

• Ability to observe performance and detect signs of emergency situations and respond with proper action 

• Must be willing to “pitch-in” and help co- workers with their job duties and be a team player 

• Working with Sales team/dept on providing all guest needs and service 

• Ability to multi-task and delegate day-to-day operations and admin, special projects, & duties 

• Work the FOH team members on all aspects &  core values – creative, respect, fun, excitement, hospitable and empowerment