Fairways Restaurant Manager

Reports ToFood & Beverage Director
Position Summary

Responsible for the management of all aspects of Restaurant and Beverage departmental functions and work areas, in accordance with the Hotel standards. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff.

Staff Management & Development

Hands-on supervision of management team and line staff as necessary, in order to ensure all standards are met in applicable areas and outlets of responsibility under this position.

• Recruitment, hiring and retention of required staff- the goal is that we are fully-staffed with well-trained team members
• Fully Staffed defined: In the hotel F & B outlets, we have the appropriate amount of people on the floor during every shift including, but not limited to, maintaining server section sizes to be no larger than six tables. “Maintain these maximum section sizes” always deliver the experience!
• Ensure Members Lounge is fully staffed with a minimum of 1 Bartender
• Ensure Beverage Cart is in Operation accordingly to business level on the course
• Daily line-ups, including communication of all pertinent operational and service issues- positive, motivating and uplifting.
• Written and verbal communications of daily and overall expectations of staff
• Development and adherence to applicable staffing levels (see Staffing Guide for details)
• Management of staff scheduling, maximizing staff retention while at the same time, maintaining minimum staffing levels
• Development, management and conducting of Training programs
• Weekly training as required, including checklists, applicable testing, follow-up shadowing and accountability methods
• Training to include outlet/position requirements, guest communication opportunities, product knowledge, service delivery standards, table maintenance, dress and appearance standards and up-selling techniques
• Ensure satisfactory completion of all training is met prior to staff promotions and transfers
• Ongoing training in each outlet as necessary in order to meet required standards
• Training to be developed and approved in conjunction with HR, the Executive Chef and the Director of Food and Beverage
• Research and document results of staff development efforts through measurable tools available, such as guest comment cards, mystery shoppers, internal critiques, lift in average checks, staff retention levels, testing opportunities of staff knowledge and management input.
• Management of staff relations within the department, including counseling notes, corrective action plans, disciplinary actions and terminations as necessary.

Brand Standards

Ø Follow all Brand Standards

• Beverage compliance
• Food Offerings – work closely with Executive Chef
• Steps of Service
• Monthly Promotions

Ø Brand Compliance

• Maintain compliance in regards to Company Standards
• Maintain compliance for all Audit Standards