Restaurant Manager

Title: Restaurant Manager
Reports to: General Manager

Overview

The Restaurant Manager for Bleu Northeast Kitchen is responsible for the operations and expense management of the restaurant and the bar. This is a hands-on position that provides leadership and assists with the coordination of all food and beverage related activities within the hotel. This includes cost control, generating revenue, and ensuring service delivery is consistent with hotel and Marriott standards.

The Restaurant Manager interacts with guests, team members and other departments, always ensuring that every guest will have a memorable dining, bar or banquet experience.

The Restaurant Manager is responsible for directing and supervising the team within the department and management of scheduling, hiring, training and payroll.

This position is responsible for inventory controls and ordering of all beverages for the hotel and restaurant, as well as beverage costing, to ensure proper profit margins.

The Restaurant Manager is well connected in the local food and beverage community and understands the Vermont food scene, and our restaurant’s goals and aspirations, and works to maintain a pleasant and welcoming environment for our guests and team members.

Responsibilities:

Manages and supports breakfast, dinner, bar, and banquet teams

Ensures Westport Hospitality and Marriott standards are followed. Prepares the team for the Marriott audit

Manages guest relations, communicates with guests on any needs/issues, and maintains follow through to

ensure high satisfaction

Manages costs in accordance with the budget and completes monthly alcohol inventory

Maintains required pars of all beverage and front of house service items

Responsible for all reporting and training in Toast POS and RESY

Perform POS changes for all menus/pricing/programming in Toast

Oversees and makes necessary adjustments to guest reservation system (RESY)

Establishes and maintains vendor relationships

Maintains and assists with development of new beverage and food menus

Works closely with the Executive Chef, Banquet lead, Director of Catering, Events Coordinator & GM

Trains, coaches, works alongside, and helps to grow team members

Creates and implements initiatives to create new business, and assists in the production of social media

content, and print advertising in conjunction with the marketing coordinator

Conducts daily pre-shift meetings and regular departmental meetings

Provides ongoing training and education related to food and beverages with regular tastings and discussion

Communicates effectively with guests, team members and other departments

Responsible for ensuring the proper set up, coordination and execution of banquets

Schedules all F&B team members and oversees payroll within ADP

Calculates weekly tip pool disbursements, working with the accounting team to ensure accuracy

Ensures all F&B public spaces are clean and in good condition, and works with GM and maintenance to make necessary repairs and upgrades

Ensures all Marriott and in house trainings are completed for all team members

Ensures all team members have proper State alcohol service trainings

Attends weekly staff and BEO meeting with Chef, director of catering and the events manager

Coordinates hiring efforts and works with human resources to complete the new hire process

Participate in Manager on Duty coverage as needed

Provide a positive, motivating, and communicative environment for our team members

Apply by answering a few questions to help us get to know you, below.