layiq

/la·yiq/adjective

worthy; deserving; fitting; suitable.

A role, opportunity, or path that merits attention, time, and pursuit.

Restaurant Manager at Inns of Aurora | LAYIQ

1. Guest Operations: Maintain a strong presence in the restaurant; ensure guests are greeted at the door and their orders are taken promptly and correctly
Personally respond to all guest complaints
Closely monitor guest dining experiences
Build positive clientele relationships with repeat guests
Create and maintain bar menus
Monitor food and beverage presentations and monitor expediting process
Report all restaurant complaints and communicate day-to-day matters to general manager; read and review daily guest survey responses
Maintain and promote cleanliness standards, quality control, hygiene, health and safety
Ensure cleanliness of restaurant and bar areas before, during and after meal periods
Coordinate opening and closing procedures
Requisition of restaurant supplies (candles, menus, etc.)
2. Personnel Management: Design weekly schedules
Train all staff for job competence and ensure staff is aware of restaurant policies and procedures including service standard for F&B and guest service standards
Manage and remediate all staff conflicts, including disciplinary action
Manage hiring and termination procedures, including interviews and staffing decisions using company procedures
Train, supervise, and monitor food sanitation and safety procedures in the dining rooms, bar and service areas
Train and monitor compliance of staff with guest check procedures
Ensure all employees adhere to code of conduct and company’s uniform standards, as defined in the IOA handbook
Ensure alcohol awareness programs, such as TIPS, are followed
Adhere to all work rules, procedures and policies established by the hotel and restaurant, including but not limited to, those contained in the employee handbook
Demonstrate the leadership qualities as outlined in the Hospitality Partners Leadership Job Requirement Chart
3. Inventory Management/Financials: Maintain and order proper amounts of wines, liquor, beer etc. for restaurant and banquet
Check and monitor inventory on weekly/monthly basis
Supervise settlement of guest bills in accordance to hotel and/or restaurant policy
Achieve and maintain budgeted covers and create goals to strive to improve over the year
Follow up on accounting issues and resolve accordingly
Assist with design and implementation of experiential packages
Manage cash drawer throughout the shift and during opening/closing procedures, as necessary
Conduct P&L analysis and monthly variance report
Complete weekly payroll
4. Marketing: Conduct continuous market research in the trends of service styles, menus, cocktails, wine, etc.
Suggest, create and implement marketing initiatives, promotions, etc.
Develop and implement creative strategies to increase revenue
Network with local consumers and businesses to advertise our products and services
Select wines and meet with vendors and on an on-going basis and network with local wineries
Develop, implement and assess in-house promotions

Restaurant Manager

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