Hotel Assistant Restaurant Or Lounge Manager | Job Descriptions | CookingDistrict.com
Job Descriptions

Hotel Assistant Restaurant Or Lounge Manager

Department
Reports to
Restaurant manager
Purpose
To achieve hotel and food and beverage revenue, profit and customer satisfaction goals by supervising the restaurant and lounge operations during assigned shifts
Constituents
  • Guests
  • Employees
  • Associate team
  • Management team
  • Local community
  • Vendors
Indicators of Success
  • Achievement of customer satisfaction and loyalty goals
  • Achievement of revenue and profit goals for assigned outlets
  • Achievement of employee satisfaction and retention goals
  • Achievement of the hotel’s financial goals
Areas of Responsibility
  • Develop and implement business strategies for restaurant and lounge operations that are aligned with our overall mission, vision values and strategies
  • Participate in the development of the outlet’s business strategies
  • Implement strategies for the assigned food and beverage outlets that support achievement of the hotel’s goals
  • Create an environment for employees that is aligned with the company culture through constant communication and reinforcement
  • Deliver the company experience for guests and employees
  • Communicate and reinforce the service vision for the hotel to employees
  • Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees
  • Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective
  • Recruit and select employees needed to provide the company experience
  • Keep current on the pulse of guests, constantly seeking opportunities to follow up on their experience
  • Provide employees with the tools and environment they need to deliver the company experience
  • Develop and implement strategies and practices that support employee engagement
  • Create the company experience for guests in the assigned food and beverage outlets
  • Coordinate the set-up of restaurants and lounge areas in accordance with company standards
  • Confirm daily specials and new menu additions with the executive chef
  • Supervise the food and beverage service provided in each outlet; coach employees on effective service techniques
  • Inspect the restaurant and/or lounge areas on an ongoing basis and take appropriate steps to ensure facilities meet or exceed company standards at all times
  • Respond to customer concerns
  • Work to achieve revenue and profit goal
  • Assist in the implementation of the sales and marketing plan for the outlet by keeping current on competitors on a regular basis
  • Increase sales by coaching employees on effective sales techniques
  • Maximize productivity by using forecasting techniques to adjust scheduling
Success Factors
  • Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and company.
  • Foster teamwork: Work well in a team environment and motivate teams to sustain the needs of both the customer and the company.
  • Take responsibility: Demonstrate personal ownership of tasks and follow through to get the required results.
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Improve continuously: Constantly assess and adapt current practices to perform a task better, faster or more efficiently.
  • Build strong relationships: Foster trust and cooperation among coworkers, customers, and suppliers; develop and sustain personal contact in order to provide mutual benefit.
  • Develop self and others: Continually work to develop own capabilities and the capabilities of others.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
Key Skills and Requirements
  • Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
  • Planning: Skillfully determine whether tasks should be attempted, identify the most effective way to complete the task, and prepare to overcome expected difficulties.
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Hotel Assistant Restaurant Manager.doc