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Restaurant Manager

Restaurant Manager

Job ID 
2016-1064
# of Openings 
0
Job Location Name 
Café Lula
Job Location(s) 
US-TN-Nashville
Posted Date 
11/16/2017
Category 
Food and Beverage
Type 
Full-Time

More information about this job

Overview

  • Responsible for the overall operation and financial performance of the Ryman restaurant.  Will provide appropriate revenue/expense forecasts as well as LRP goals, staff development and cohesive team approach toward all events held in the facility. 
  • Lead restaurant operations including overall quality, service and staff performance within the Ryman restaurant.  Assist the Restaurant Chef with the menu development, recipe development and food presentation. Oversee catered events and develop beverage programs within the parameters of the company’s policies, procedures and standards.

Responsibilities

FISCAL RESPONSIBILITY:

  • Responsible for achieving budgeted goals
  • Ensure the maximum profitability is achieved through optimum purchasing, pricing and merchandising
  • Ensure that all employees follow proper cash handling procedures
  • Ensure daily receipts and deposits are accurately posted with cash control and accounting
  • Ensure that invoices are accurately processed in a timely fashion
  • Conduct required audits with accounting department

CUSTOMER SERVICE/GUEST SATISFACTION:

 

  • Follow Ryman Auditorium service standards & procedures
  • Meet/exceed guest expectations at all times
  • Investigate food quality and service complaints and follow up with guest

Operations:

 

  • Manage day-to-day operations of Cafe
  • Coordinate with backstage hospitality for all in-house catering
  • Develop and implement policies & procedures
  • Ensure proper maintenance, cleaning & operation of Cafe areas and service equipment
  • Ensure that the highest level of safety is achieved
  • Maintain well-stocked areas with appropriate signage
  • Ensure understanding of and compliance with all federal, state, and local rules & regulations as well as Ryman policies and procedures

HUMAN RESOURCES:

  • Determine appropriate staffing levels for Cafe
  • Maintain a pro-active human resource function to meet the highest standards for recruiting, hiring, training and developing the Ryman restaurant team
  • Work with Training Manager to implement onboard and reoccurring training program
  • Conduct employee evaluations and disciplinary actions when necessary
  • Monitor activities of employees to achieve set objectives
  • Ensure efficient and effective scheduling in all areas to maximize guest satisfaction and profitability

INVENTORY:

  • Ensure proper purchasing and inventory levels of all food, beverage and non-food and beverage products, as specified by the current menus and volume demands
  • Ensure adherence to policies and procedures for ordering, transferring, receiving, storing, tracking and controlling inventory including but not limited to the proper documentation and system entry
  • Conduct regular in-house inventories as well as periodic inventories with accounting
  • Administer and monitor Loss Prevention programs and systems to protect the company’s inventory and assets

HOSPITALITY/CATERING SERVICES:

  • Work with backstage hospitality, clients, partners and artists to fulfill hospitality requests for concerts and special events, including backstage and front-of-house

COMMUNICATION:

  • Regularly review each area’s progress with the appropriate team members, communicating financial updates, customer service issues, upcoming events, employee recognition, etc
  • Lead outlet marketing, food and wine promotions and keeping current with industry trends
  • Work with Ryman marketing department to promote the restaurant locally, regionally and nationally
  • Maintain and demonstrate strong knowledge of food and beverage trends within the hospitality industry.
  • Execute administrative functions such as reporting, forecasting, quality assurance and departmental meetings.
  • Perform other duties as assigned.

 

Qualifications

Education           

  • High School Diploma Required
  • Bachelor’s degree in Hospitality or a related discipline preferred.

Experience        

  • Minimum of five years of Food & Beverage experience required Minimum of three years in restaurant management preferred
  • Special Event catering experience is a plus
  • Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
  • Excellent verbal and written communication skills
  • Financial background with proven ability to identify opportunities for revenue enhancement and fiscal management
  • Excellent analytical and problem resolution skills with the ability to proactively recommend solutions
  • Strong leadership and managerial skills that include ability to coach, develop and clearly communicate expectations

Licenses/Certifications 

  • State of Tennessee Alcoholic Beverage Commission server permit
  • Valid drivers’ license with a satisfactory driving record
  • CPR certification.
  • ServSafe Certification