Restaurant Manager - Vistal

Manage all aspects of one or more full-service food and beverage outlet(s) on a daily basis and coordinate special events.  Ensure compliance with standards of service and operating procedures.  Adhere to federal, state and local regulations concerning health safety or other compliance requirements. 

At InterContinental Hotels & Resorts^® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership
  of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

FINANCIAL RETURNS

• Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet(s). 
• Maintain procedures to (1) ensure the security and proper storage of restaurant inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and control costs.  Participate in taking inventories.
• Promote teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.
• Work Directly with Senior Leadership to help build goals and create clear plans to achieving these goals. 
• Harbor an environment that cultivates teamwork and has a greater focus on guest satisfaction
• Assist in the development and implementation of new menus and train accordingly
• Monitor performance of the restaurant through analysis of guest feedback and financial results.  Initiate corrective action as needed. 
• Work closely with Director of Outlets to identify areas of opportunity within the operation. Conduct daily stand up meetings to inform staff of special promotions, daily specials, and additional information.

PEOPLE

• Ensure all staff is properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job functions.

GUEST EXPERIENCE

• Ensure guests are greeted upon arrival.  Respond appropriately to guest complaints.      Establish and implement appropriate service recovery guidelines in order to ensure total guest satisfaction.     

RESPONSIBLE BUSINESS

• Supervise day-to-day activities of Vistal, Garibaldi, Room Service, and Layover.  Plan and organize work.  Communicate and enforce policies and procedures. 
• Ensure that all restaurant equipment (coffee and soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis.  Ensure that all restaurant facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes.  Notify Engineering immediately of any maintenance and repair needs. 
• Perform other duties as assigned.

Supervises a number of service employees such as wait staff, buspersons, cashier/greeters, in one or more food and/or beverage outlet(s) in a large, full- service, luxury, or resort hotel. 

High school diploma or equivalent and at least 3-4 years restaurant management experience in a full-service outlet or similar setting.  Hospitality Management Degree or some college preferred.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Wine/Beverage Knowledge 
• Moving about the outlet(s)
• Handling objects, products
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when completing paperwork, ordering, interpreting results, and giving and receiving instructions. 
• Must be proficient at Word, Excel
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.