Job Description

The ideal candidate will create and manage a unique, upscale dining experience, and create amazing guest experiences. This person must develop a strong team working environment and be able to create synergy within the department.

Job Requirements

  • Exceptional ability to recruit, retain and develop your team
  • Manage costs through inventory and troubleshooting variances; P&L management over all controllable costs
  • Review all cost control opportunities taking corrective action as needed and suggest alternative
  • Secure and/or implement all storage and cash handling procedures to minimize risk & loss
  • Continuously improve the operation
  • Maintain schedules, payroll and other administrative support
  • Maintain food & beverage cost controls including inventory and pars
  • Organize and conduct pre-shift and departmental meetings
  • Manage payroll dollars through daily expected business volumes
  • Maintain all reservation systems and book to accommodate business demands
  • Create side work assignments and ensure completion with FOH staff
  • Maintain cleanliness and presentation of dining room and lounge area
  • Ensure the highest level of service to clients and their guests
  • Responsible for all opening and closing procedures of the restaurant and lounge
  • Responsible for managing of all daily and weekly reports (P&L, POS and Abstract)
  • Properly resolves guest complaint ensuring guest leaves on positive note
  • Must Understand and adhere to Hilton & Chartwell Hospitality operating standards
    Other Requirements
  • Good with technology for inventory, ordering, scheduling, menu development, and general communication
  • Knowledge of all applicable federal, state and local health and safety regulations
  • Hilton experience a plus but not necessary
  • 2+ years of Upscale Restaurant Management experience required
  • 1+ years of leadership/management required
  • High School degree or equivalent preferred
  • Has a strong knowledge of professional services standards; fine dining experience a plus
  • Has strong knowledge of commonly-used concepts, practices, and procedures in a restaurant.
  • Relies on experience and judgment to plan and accomplish goals
  • Must have ability to accurately handle money, make change, process credit card transactions and have strong menu knowledge
  • Performs a variety of tasks. A certain degree of creativity and latitude is required
  • Must be 21 years of age
  • Passion for the business and compassion for people
  • Outstanding leadership and communication skills
  • Organized and detail oriented
  • Must be able to create fun in a fast-paced and stressful environment
  • Must be able to lift approximately 50 lbs.
  • Typically works under general supervision and reports to the Director of Food & Beverage