Cantina Contramar Manager

Description

• Hold Members accountable and issue discipline to those who do not comply to Company/department policies and procedures
• Effectively communicate with management, chefs, and culinary staff in order to fulfill and address any issues or needs requested by guests and or other Members
• Inspect dining room, food receiving, preparation, production, and storage areas to ensure health and safety regulations are always adhered to
• Exercise cost controls for all aspects of restaurant operation
• Check daily condition of facility and equipment, ensuring all malfunctions are reported in HotSos and followed up with Engineering
• Ensure correct policies and procedures for check handling / closing are maintained by service staff
• Maintain a positive working relation with all Members
• Train and hold accountable Members in the performance of their duties
• Follow current proper policies and procedures for comps and voids
• Forecast workload, prepare schedules, approve payroll
• Estimate beverage and operational supply needs and requisitions in accordance with established par stock
• Assist with supervision of staff, ensuring that correct procedures, methods of service, conduct, and grooming policies are followed
• Respond quickly and positively to guests’ questions, requests, problems, and complaints and resolve them effectively and consistently
• Maintain communication with Manager and Chef on all food service and menu issues
• Work as a team, assisting guest and Member’s needs and inquiries
• Ensure work area and storeroom are always clean and organized
• Maintain overall knowledge of the resort and proactively provide assistance to customers when appropriate using clear and concise conversation
• Inspect, plan, and ensure restaurants are ready for service each day before opening with adequate staff and supplies
• Delegate responsibilities to Members and supervise tasks to completion, correctly, and on time
• Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings: initiating improvements and building relationships with preferred patrons
• Maintain direct communication with guests for special requests and large party reservations
• Maintain liaison with reservations and sales in order to facilitate the proper handling of restaurant obligations

Requirements

• Complete knowledge of health and safety regulations
• Food Handler’s Certificate required
• Strong communication skills
• High School Diploma or equivalent required
• Minimum of 1 year hotel/restaurant management for a luxurious, fine-dining restaurant preferred
• Excellent organizational skills; and have the ability to function under time constraints and deadlines with attention to detail.
• Must have basic knowledge of Microsoft Office software
• Excellent communication and customer service skills
• Must be willing and able to work a flexible schedule to include holidays, nights, and weekends
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Strong overall knowledge of menu preparation and presentation
• Minimum of 1 year in front-of-the-house operations preferred
• Stay well groomed, looking professional, clean, and appropriately fitted in compliance with the Company’s standards
• Excellent interpersonal skills to deal effectively with guests, Members, leaders and other outside contacts.
• Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs
• Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
• Ability to lead and mentor a team
• Demonstrated knowledge of service and F&B operations
• Two (2) or more years of prior relevant management experience in Food and Beverage

Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance