Restaurant Sales Manager

Job Description:

As Restaurant Sales Manager your main responsibilities will be to sell private and group dining in Walker's Exchange, Jockey Silks, Down One Bourbon Bar and Swizzle Dining and Drinks. In addition, you will be responsible to make sure that we capture and properly manage all possible business for each concept and keep as many seats full and producing revenue as possible. You will manage, direct and oversee the daily operations of all private, semi-private and group dining, while providing leadership and setting high standards of conduct and results with regards to associates, guest satisfaction, service standards, hospitality culture, financial results and planning. You will be responsible for all functions related to product served in the restaurant for these functions and will be responsible that all operations occur in a safe and sanitary work environment.

Work Requirements:

• Create, implement, and operate effective systems that meet the Restaurant's standards of quality and Guest Experience, and are clearly communicated and effectively trained for all employees.
• To develop and implement business strategies for the restaurant that are aligned with the company's overall mission, vision, values and strategies
• Prepare reports summarizing sales production, food and beverage profitability, customer satisfaction, etc.
• Develop and implement strategies for the restaurant that align with and support achievement of the hotel's goals.
• Monitor status regularly and adjust strategies as appropriate.
• Develop the annual budget and sales goals in conjunction with the VP of Sales and Marketing, Director of F&B, the controller and hotel general manager.
• Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.
• Deliver the company's hospitality experience for guests and employees.
• Work with the GM of each restaurant, VP of Sales and Marketing, and Director of Food and Beverage of the Hotel to establish guidelines, goals, and SOPs to maximize revenue in each Restaurant.
• You are responsible for fielding all inquiries and booking every opportunity presented that make sense financially and operationally for the restaurant.
• Communicate and reinforce the service vision for the restaurant private and group dining to managers and employees.
• Communicate and plan for all events, bookings, and reservations with the Restaurant Management Team so that they are able to plan, schedule, and effectively execute all events booked.
• Create an environment at the restaurant designed to stimulate all senses through personal services, amenities and experiences provided by employees.
• Ensure that the restaurant delivers the company experience by reviewing restaurant operations from the customer's perspective as well as from a business perspective.
• Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
• Provide employees with the tools and environment they need to deliver the company experience.
• Develop and implement strategies and practices that support employee engagement.
• Research customer preferences and develop menus that incorporates local foods and flavors in dining experience and meets the needs of group and private dining customers.
• Expected to be up on current food and beverage trends, both locally and nationally. Self-development and research recipes that can be used in the restaurant's food and beverage experiences to ensure we remain competitive in our market.
• Manage the dining room and bar operation in regards to private and group dining with the assistance of the Restaurant Management Team.
• Develop and implement annual budget; monitor actual versus budgeted expenses.
• Recommend menu pricing.
• Oversee the inventory, purchasing and disbursement of all supplies.
• Ensure that proper sanitation practices are followed.
• Assist the Management Team with recruiting and selecting staff for Restaurant Events.
• Schedule staff based upon forecasted volumes.
• Other duties as assigned.
• Run and fully manage all aspects of a restaurant shift, including, but not limited to, opening and closing the restaurant.
• Establish the restaurant business plan by surveying restaurant demand; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meet restaurant financial objectives by developing smart strategies to maximize revenues; prepare strategic and annual forecasts and budgets; analyze variances and create effective plans of corrective action; establish and monitor financial controls; develop and implement strategies to drive revenue through increased cover counts, increase in average meal checks, and higher capture rates of hotel guests and return guests.
• Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluate program results; identify and track changing demands.
• Maintain Guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred Guests. The General Manager MUST create and maintain a culture of Hospitality, both for our Guests and for our employees.
• Accomplish restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management and line level staff; clearly communicate job expectations and assure that the tools to complete such expectations are available to the team; plan, monitor, appraise, and review job contributions and effectiveness and create corrective action plans

Qualifications:

• High School Diploma or Equivalent
• Bachelor's degree desired
• 5+ years previous restaurant management and/or hospitality sales experience required
• Experience working in a high-volume dining restaurant is required
• Previous experience in the hospitality industry required
• Working knowledge of computers, internet access, and the ability to navigate with a variety of software packages such as Outlook, Microsoft Excel, Word, and Micros is preferred.
• Must have basic math skills.
• Previous Cost Accounting, Budget Development, Financial Planning and Strategic Planning experience is preferred and will be required on the job.
• Problem solving and problem analysis skills
• Ability to work positively and cooperatively in a diverse team environment
• Ability to lead the team in a positive direction in order to promote the opportunity for growth for both the candidate and for all of their direct reports. In order to be promoted, you must 'replace' yourself by developing internal candidates that can meet these qualifications.
• Excellent communication and guest relations skills
• Extensive knowledge of food handling requirements in regard to public health standards is required. Candidate will be required to be able to be licensed by the local Health Department as a certified Manager.
• Must have a strong financial track record, with ability to sell high volume and profitable restaurant events, private dining, group dining and reservations. Must possess strong natural leadership skills.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Competent at working independently on recurring projects.

The Galt House Hotel offers a comprehensive benefits package which includes medical, dental, 401k, a complimentary meal in the associate cafeteria, complimentary parking, a discounted monthly TARC bus pass and much more.

The Galt House Hotel is a Drug Free Workplace, creating a culture of care where diversity is welcomed.