Restaurant Manager

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you. Rosewood Hotel Georgia, a Rosewood Hotel, is looking for an exceptional and outstanding F&B Manager.

Responsibilities

Attend weekly Health Labor Management meetings and ensure daily and weekly labor management procedures are followed; Ensure daily payroll management procedures are submitted within deadlines; Ensure occupational health and safety standards are maintained; Responsible for short and long term planning and management of three hotel outlets operations; Maintain complete knowledge of menu items including all liquor brands, beers and non-alcoholic selections; Develop and recommend the budget, concepts and objectives and manage within those approved plans; Forecast revenues for the outlets and analyze food and beverage costs; Implement reservation system to effectively sell and organize private events; Implement and maintain food and beverage sales and marketing programs; Direct and oversee the management and development of all internal guests in Outlets; Monitor and handle guest complaints by following the six step procedures; Ensure all closing duties for staff are completed; Conduct formal training program on required job functions; Respond to all calls and emails promptly; Coordinate outlets operations with other hotel departments

Requirements

Minimum three years’ experience as a Manager/Supervisor with a luxury food and beverage operation; High school diploma; Professional, positive image, with strong leadership skills; must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; proven ability to develop and train staff; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data; Full Knowledge of various food and beverage products and service styles; ability to satisfactorily communicate in English with guests, management and co-workers to their understanding; ability to compute basic mathematical calculations; excellent salesmanship skills; familiarity with food and beverage cost controls; full knowledge of Micros point of sale systems; fully fluent in Excel and Word; Required to speak, read and write English; Must be able to exert physical effort in transporting 75 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding; Flexible working hours.

Nice to have

Diploma/degree in Hospitality/Culinary Management preferred; proven record in delivering operating results in high volume banquet operations in four/five-star hotels; Additional language is an asset