.. compliance with CarMax, **.A., and EPA policies Demonstrate exceptional interpersonal, communication, and customer service skills Demonstrate exceptional telephone etiquette and active listening skills Working Conditions: Combination of office, shop and outdoor environment. May include working at times .. read more
Restaurant Manager
(Tiller, Terrace, and In Room-Dining)
Job Overview:
Responsible for overseeing Tiller and In Room Dining Service operations in accordance with the resort standards. Leads, directs, and implements exceptional service to ensure guest satisfaction. Demonstrates Cliff House guiding principles and core values, which serve as guide to respective associates.
What you get to do:
Provide Tiller and IRD service to the guests with friendly and professional service to Forbes Star standards, excellent food and beverage quality, strong price value and consistency of execution in an attractive, well-maintained environment. Providing proper guest service requires an employee staff that is thoroughly trained in service sequence and product knowledge while making every effort to meet and exceed the expectations of each and every guest.
Benefits: Health, Dental, Vision Insurance Life and AD&D Insurance Long-Term Disability Insurance Voluntary Accident and Critical Illness Plans Optional Supplemental Life Insurance 401k match of 100% for 5% Tuition Reimbursement Program Referral Bonuses Hotel, Restaurant, Spa and Retail Discounts at Our Portfolio of Hotels Paid Time Off - Earn up to 4 Weeks of PTO Within Your First Year Your day-to-day:
It is the Restaurant Manager responsibility to lead service education and continuously offer a "Great Place to Work" through:
Daily line-ups and regular department meetings. New server staff training programs. Ongoing development and training in Tiller and IRD operations. Daily evaluation and regular assessments of outlets service performance. Employee discussion and performance management including timely completion of performance evaluations. Coordination of timely food and beverage production. Work closely with the Dir of Restaurant on maximizing the performance in the outlets. Support other F&B operations when needed. Develop long term and short-term revenue strategy. Oversee Tiller and IRD front of the house operations including developing and maintaining managerial oversight of all front-of-the house employees, schedule, and train staff. Produce and track internal sales goals and incentives for FOH staff. Organize and participate when needed in the weekly All Manager Staff and Resume meeting. The Restaurant Manager will partner with the Chef and culinary team to provide "excellent quality and presentation" of all food to the guests. The Restaurant Manager will participate in the evaluation of beverage products, front-of-the-house employee performance, and development of products consistent with our market position. Further responsibilities include selection and pricing strategy of all liquors and wines, and supervision of their procurement. The Restaurant Manager needs to understand in forecasting the financial objectives of Tiller and IRD on a weekly and monthly basis through the labor management system. It is the Restaurant Manager responsibility to meet the financial targets in the sales area by executing and enhancing the annual monthly plan, reacting quickly to new opportunities, running consistently high operation standards. It is also the Restaurant Manager responsibility to meet budget in all areas of cost control with consistent focus on cost of sales and payroll. The Restaurant Manager is responsible for identifying talent and providing the necessary training as positions open. Further responsibilities include filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them. The Restaurant Manager in conducting ongoing training programs for new and existing hourly staff. Responsibility for the daily cleanliness of all areas of the restaurant, Event and Pre-Event spaces both internally and externally. Coordination of kitchen cleanliness with the Tiller Chef and the Executive Chef. Coordination of service area maintenance with floor management, employees, and any outside services. Ongoing maintenance of the physical asset through capital planning as required in the budget process. Manages all subordinate supervisors in Tiller and IRD. Is responsible for the overall direction, coordination, and evaluation of Tiller and IRD employees. Carries out supervisory responsibilities in accordance with Cliff House policies, procedures, 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 issues or concerns.
Specific experience we're seeking:
Minimum 3-5 years as a Restaurant Manager in a resort environment/independent restaurant or combination of both experience with proven experience with all aspects of restaurant operations, and sales including budgeting, forecasting, scheduling, reservations management, expense management, inventory, payroll and labor costing, staffing, marketing and P&L management.
* BA/BS in Hospitality/Restaurant Management, Business or equivalent field a plus. * Proven systems knowledge and experience with InfoGenesis/Micros POS, Avero and ADP/eTime payroll or combination of these systems required.
QUALIFICATION REQUIREMENTS: 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.
EDUCATION and/or EXPERIENCE:
Prior experience required. Depending on the role degree may be required.
LANGUAGE SKILLS:
Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
PHYSICAL DEMANDS:
While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
(Tiller, Terrace, and In Room-Dining)
Job Overview:
Responsible for overseeing Tiller and In Room Dining Service operations in accordance with the resort standards. Leads, directs, and implements exceptional service to ensure guest satisfaction. Demonstrates Cliff House guiding principles and core values, which serve as guide to respective associates.
What you get to do:
Provide Tiller and IRD service to the guests with friendly and professional service to Forbes Star standards, excellent food and beverage quality, strong price value and consistency of execution in an attractive, well-maintained environment. Providing proper guest service requires an employee staff that is thoroughly trained in service sequence and product knowledge while making every effort to meet and exceed the expectations of each and every guest.
Benefits: Health, Dental, Vision Insurance Life and AD&D Insurance Long-Term Disability Insurance Voluntary Accident and Critical Illness Plans Optional Supplemental Life Insurance 401k match of 100% for 5% Tuition Reimbursement Program Referral Bonuses Hotel, Restaurant, Spa and Retail Discounts at Our Portfolio of Hotels Paid Time Off - Earn up to 4 Weeks of PTO Within Your First Year Your day-to-day:
It is the Restaurant Manager responsibility to lead service education and continuously offer a "Great Place to Work" through:
Daily line-ups and regular department meetings. New server staff training programs. Ongoing development and training in Tiller and IRD operations. Daily evaluation and regular assessments of outlets service performance. Employee discussion and performance management including timely completion of performance evaluations. Coordination of timely food and beverage production. Work closely with the Dir of Restaurant on maximizing the performance in the outlets. Support other F&B operations when needed. Develop long term and short-term revenue strategy. Oversee Tiller and IRD front of the house operations including developing and maintaining managerial oversight of all front-of-the house employees, schedule, and train staff. Produce and track internal sales goals and incentives for FOH staff. Organize and participate when needed in the weekly All Manager Staff and Resume meeting. The Restaurant Manager will partner with the Chef and culinary team to provide "excellent quality and presentation" of all food to the guests. The Restaurant Manager will participate in the evaluation of beverage products, front-of-the-house employee performance, and development of products consistent with our market position. Further responsibilities include selection and pricing strategy of all liquors and wines, and supervision of their procurement. The Restaurant Manager needs to understand in forecasting the financial objectives of Tiller and IRD on a weekly and monthly basis through the labor management system. It is the Restaurant Manager responsibility to meet the financial targets in the sales area by executing and enhancing the annual monthly plan, reacting quickly to new opportunities, running consistently high operation standards. It is also the Restaurant Manager responsibility to meet budget in all areas of cost control with consistent focus on cost of sales and payroll. The Restaurant Manager is responsible for identifying talent and providing the necessary training as positions open. Further responsibilities include filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them. The Restaurant Manager in conducting ongoing training programs for new and existing hourly staff. Responsibility for the daily cleanliness of all areas of the restaurant, Event and Pre-Event spaces both internally and externally. Coordination of kitchen cleanliness with the Tiller Chef and the Executive Chef. Coordination of service area maintenance with floor management, employees, and any outside services. Ongoing maintenance of the physical asset through capital planning as required in the budget process. Manages all subordinate supervisors in Tiller and IRD. Is responsible for the overall direction, coordination, and evaluation of Tiller and IRD employees. Carries out supervisory responsibilities in accordance with Cliff House policies, procedures, 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 issues or concerns.
Specific experience we're seeking:
Minimum 3-5 years as a Restaurant Manager in a resort environment/independent restaurant or combination of both experience with proven experience with all aspects of restaurant operations, and sales including budgeting, forecasting, scheduling, reservations management, expense management, inventory, payroll and labor costing, staffing, marketing and P&L management.
* BA/BS in Hospitality/Restaurant Management, Business or equivalent field a plus. * Proven systems knowledge and experience with InfoGenesis/Micros POS, Avero and ADP/eTime payroll or combination of these systems required.
QUALIFICATION REQUIREMENTS: 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.
EDUCATION and/or EXPERIENCE:
Prior experience required. Depending on the role degree may be required.
LANGUAGE SKILLS:
Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
PHYSICAL DEMANDS:
While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.