Restaurant Manager

Job Title: FOUNDRY GRILL RESTAURANT MANAGER Department: F&B Reports To: Senior Restaurants Manager Rate of Pay: DOE Shift: Weekends, holidays and special events are required based on business needs. FLSA Status: Exempt/Salaried SUMMARY Oversee all aspects of service & hospitality operations for Sundance's 3 meal restaurant, the Foundry Grill exhibiting exceptional leadership skills to foster a culture of excellence, collaboration, and accountability while promoting the resort guiding principles and environmental commitment. Work collaboratively with the Culinary team, Senior Restaurants Manager, and Beverage Manager to ensure the highest quality experience for the guest. Demonstrate an exceptional understanding of human interaction, service standards, and product knowledge to provide staff the highest level of training.
ESSENTIAL DUTIES/RESPONSIBILITIES Lead a professional service team in providing exceptional service & hospitality to our guests. Oversee and lead service team in daily training, monitoring and improving current standard operating procedures.
Guide the service team to ensure the restaurant's hospitality is excellent and always consistent. Ensuring genuine guest connection, listening and anticipating guest needs, enhancing the dining room experience, and ensuring every detail is managed & executed to Sundance standards.
Ensure staff has accurate information in all aspects of food, wine, service and resort information to share with guests.
Personally greet and/or seat 80 % of guests on a daily basis during peak times of each meal period to provide presence and leadership.
Own all aspects of Foundry Grill restaurant operations, hospitality and service standards during shift.
Service Standards: Review current training procedures: review, update and/or create comprehensive training program for all employees and managers. Administer training for all Restaurant employees to ensure proper sequence of service for all guests. Train and reinforce the recycling program and efforts to minimize food waste Ensure that dining spaces are clean, organized and in proper working order at all times. Ensure completion and effectiveness of side work and cleaning schedules. Evaluate current standards, procedures and job descriptions; update and/or create standards and procedures elevating levels of service and performance within the department. Create schedules and hiring staff. Ensure that the Restaurants are properly staffed, that shifts are properly covered according to business demands and that the staff is properly trained. Oversee and responsible for the set-up, confirmation and organization of restaurant reservations - assist in creating databases and create customer profiles Responsible for reviewing staff performance and completing all other management paperwork and certifications in accordance with Sundance policy and Utah/Federal law. Must be responsible for and oversee compliance with UDABS and State Laws. Provide direction and training to ensure that staff, facilities and record keeping are compliant with state laws and regulations as prescribed by the UDABS/County/State laws, rules and regulations. Train staff to share the Sundance story of land preservation and environmental commitment. Reinforce environmental initiatives including but not limited to recycling, minimizing food waste, and proper disposal of food waste. Profitability Responsible for assisting in the creation and administering Restaurant budgets. Control costs, regulate sales and labor and maintain profitability standards. Inventory supplies. Order supplies. Ensure restaurant supplies and stocks are at adequate levels for service. Work closely with Senior Restaurant Manager, Beverage Manager, Director of Culinary, and Director of Dining on menus, food concepts, wine lists and guest feedback Exhibit job and product knowledge sufficient to provide guests with accurate information in all aspects of food, service and resort information. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Complete all applicable paperwork for the above responsibilities according to protocol and submit to HR in a timely manner.
Manages 40 - 50 people which includes lead supervisor, supervisors, bussers, servers, bartenders, and hosts..
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
HOSPITALITY MANAGEMENT SKILLS Oversee daily operations of the service & hospitality team to ensure smooth running and high-quality service.
Train and mentor staff members, providing them with the tools and knowledge they need to excel in their roles.
Handle customer complaints and feedback, working to solve problems quickly and improve the guest experience.
Monitor and maintain the highest standards of cleanliness and safety throughout the facility.
Develop and implement policies and procedures to enhance operational efficiency and guest satisfaction.
Coordinate with other departments to ensure all guest needs are met and operations are synchronized.
Manage inventory and order supplies, keeping an eye on budget constraints and cost effectiveness.
Analyze customer feedback and sales data to identify trends and opportunities for improvement.
Lead by example, demonstrating exceptional customer service and setting a positive tone for the team.
Organize and oversee special events and promotions to enhance guest engagement and increase revenue.
MANAGEMENT SKILLS Financial management and accountability including preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Sundance Partners, LTD.
Ability to manage change effectively.
Ability to conceptualize and implement the Sundance guiding principles.
Provide leadership to position Sundance to achieve its vision.
Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles.
Clear concise written and verbal communication skills.
Ability to sell concepts and ideas to management, peers, and employees.
Build morale and spirit.
Instill a guest service attitude in all employees.
Instill a "can-do" attitude in all employees.
Excellent time management skills.
Follow, support and enforce company policies and procedures.
Excellent problem resolution skills.
Assume responsibility and accountability for self and employees.
Ability to quickly evaluate alternatives and decide on a plan of action.
Think creatively.
EDUCATION and/or EXPERIENCE Bachelor's degree (B.A.) from four year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience. Two to four years food service management experience in a full service restaurant. Expert knowledge of restaurant management, hospitality, wine, liquors and beer. Prior experience with basic accounting and budgeting.
CERTIFICATIONS, LICENSES, REGISTRATIONS Must have or obtain current food handlers permit in accordance with State and Federal law within 30 days of employment.
Must have or obtain the Tips & Sips alcohol service permit in accordance with State and Federal law within 30 days of employment.
Must pass UDABC background check and send fingerprints to the DABC to represent Sundance's liquor license.
Must possess a valid U.S. Drivers' License in good standing as determined by Sundance's Insurance Company guidelines.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle or feel and taste or smell. The employee is occasionally required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision and depth perception.
OTHER QUALIFICATIONS Must be 21 years of age or older.
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