Riverside Hotel

New River Café & Bakery Restaurant Manager

Fort Lauderdale, FL

Job status
Full time
Pay
$48,000.00 – Annually
Job description

Immediate Opening at Brand New Cafe by New River!

$1000 Sign-On Bonus

$48,000/yr


We are very excited to be opening a new outlet! It will be located by the New River right next to Laura Ward Park and the Water Taxi. This person will work closely with our Pastry Chef, Sabrina Courtemanche. She is an absolute delight having earned Manager of the Quarter the last 2 years and a participant on Netflix’s Sugar Rush!


Perks

Cell phone reimbursement

Free parking

Free dry cleaning

PTO & Vacation

Insurance after 60 days

Free EAP


Overview

Responsible for the management and achievement of profit for F&B operation of the restaurant. Promotes the desired work culture by taking full ownership of the F&B venue. Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community. Provide strong personal and outlet presence in local community and high level of community involvement.


Key Responsibilities

• Oversee the management of restaurant.

• Work together with the restaurant chef, who oversees the kitchen operations.

• Manage Restaurant Front of House staff within the hotel’s organization structure and human resource and hotel policies.

• Communicate regularly with restaurant staff and conduct effective staff briefings.

• Provide a professional, advisory and executive support service to the Hotel General Manager to assist in meeting strategic goals.

• Establish systems, which monitor the achievement of departmental goals.

• Ensure compliance with business operations and hospitality laws.

• Work with Hotel General Manager and other departments to manage the development of new products and services.

• Develop quality management systems.

• With Purchasing Manager, develop and monitor the implementation of purchasing procedures.

• Manage the delivery of high quality service to guests.

• Access and use Food and Beverage computer programs.


Customer Service

• Demonstrate service attributes in accordance with industry expectations and company standards including:

• Being attentive to Guests.

• Accurately and promptly fulfilling Guests requests.

• Anticipate Guests needs.

• Maintain a high level of knowledge, which affects the Guest experience.

• Demonstrating a ‘service’ attitude.

• Taking appropriate action to resolve guest complaints.

• Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers.

• Review and update existing standards to ensure competitiveness.


Financial Responsibilities

• Prepare, manage and achieve the department’s budget.

• Prepare and manage a cost effective budget with measurable targets for department within the financial parameters set down by the hotel budget.

• Effectively monitor and analyze variations from the budget.

• Develop systems that measure the cost effectiveness of the department.

• Develop procedures that track, report on, and control the running costs of the department.

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.

• Regular and accurate forecasting of food and beverage revenues and costs.

• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.


Business Planning

• Contribute to the overall strategic plan of the business and help compile the annual restaurant business plan.

• Keep abreast of trends in your area and implement best practice initiatives.

• Develop a competitive business plan for your operational area and communicate this to your operational colleagues and staff.


People Management

• Work within the company’s Human Resource Policies to ensure the departmental performance of staff is productive. Duties include:

• Plan for future staffing needs.

• Recruit in line with company guidelines.

• Prepare detailed orientation programs for new staff.

• Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.

• Ensure training needs analysis of your departmental staff is carried out and training programs are designed and implemented to meet needs.

• Deliver training.

• Actively work at developing your direct reports and identify high potential.

• Maintain training records for all direct reports and ensure they do the same for their staff.

• Conduct probation and formal performance appraisal in line with company guidelines.

• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.

• Approve leave requests after considering peaks and troughs in the business.

• Regularly communicate with staff to maintain positive relationships.


Health, Safety and Security

• Familiarize yourself with Company Health and Safety Policies and ensure your areas promote and comply with them.

• Take responsibility to rectify hazardous situations, reporting major areas of concern to your Hotel General Manager or designate.

• Familiarize yourself with property safety, first aid and fire and emergency procedures and actively enforce these in your area of responsibility.

• Ensure security incidents in your operational area are reviewed and corrective measures implemented to prevent recurring incidents.


General

• Comply with the Company’s Corporate Code of Conduct

• Familiarize yourself with the company values and model-desired behaviors.

• Perform tasks as directed by the Hotel General Manager in pursuit of the achievement of business goals.


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