Capriccio Grill (Restaurant) General Manager

Description

REPORTS TO: Director of Food & Beverage and Assistant Director of Food & Beverage.

SUPERVISES: Capriccio Grill Managers, Capriccio Grill Supervisors, Capriccio Servers, Hosts and Busperson and Peabody Deli Cashiers.

WORK ENVIRONMENT:

Restaurant, Kitchen/Stewarding areas.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• indoors.
• around chemicals.

KEY RELATIONSHIPS:

Internal: Capriccio Grill associates Bar, Stewarding, Kitchen, Catering, Sales, Storeroom, other F&B Outlets and Managers, Front Desk, Accounting, Housekeeping, Executive Offices, Engineering, Guest Services, Telecommunications and Human Resources.

External: Hotel guests/visitors and vendors, and other Peabody Hotels' staff.

ESSENTIAL JOB FUNCTIONS

1. Maintain complete knowledge of and comply with all departmental and hotel policies, service procedures and standards. Maintain standards in compliance with AAA, Mobil and Preferred.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipation and awareness of guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction. Utilize Critical Moments of Service if applicable.
7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
8. Maintain complete knowledge of:
9. • all liquor brands, beers and non-alcoholic selections available in restaurant.
   • the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
   • designated glassware and garnishes for drinks.
   • all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
   • daily menu specials, discontinued items.
   • dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range, and dress code, and manual system procedures.
   • daily house count, arrivals/departures, VIPs.
   • scheduled in-house group activities, locations and times.
10. Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
11. Check storage areas for proper supplies, organization and cleanliness. Instruct designated associate to rectify any cleanliness/organization deficiencies.
12. Establish par levels for food and beverage supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
13. Requisition linens/skirting required for business and assign associate to transport such to the restaurant.
14. Check stock of wines/champagnes and order shortages noted. Ensure wines are received, properly stored and kept secured.
15. Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
16. Meet with the Chef to review daily specials and discontinued items; update special board throughout shift. Ensure that associates are aware of changes.
17. Periodically check with the Front Desk to review updates on house count and arrivals.
18. Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
19. Ensure that staff reports to work as scheduled. Document any late or absent associates.
20. Coordinate breaks for staff.
21. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
22. Monitor the preparation of station assignments and side work, ensuring compliance to departmental standards.
23. Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
24. Inspect grooming and attire of staff; rectify any deficiencies.
25. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective associate. Document counseling as necessary.
26. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective associate.
27. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective associate.
28. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective associate to rectify deficiencies.
29. Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
30. Review the reservation book, pre-assigned designated tables and follow up on all special requests.
31. Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
32. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
33. Greet and escort guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.
34. Anticipate heavy business times and organize procedures to handle extended waiting lines.
35. Check the status of all orders and ensure that they are delivered within designated timelines.
36. Monitor and ensure that all tables are cleared and reset according to department procedures.
37. Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
38. Assist associates with their job functions to ensure optimum service to guests.
39. Answer telephone according to Peabody Service Excellence® practices.
40. Take, record and confirm restaurant reservations/cancellations in accordance with departmental standards.
41. Access all functions of the POS system in accordance to specifications. Restock journal tape and change ribbons as needed.
42. Handle void checks in accordance with Accounting procedures.
43. Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Accounting standards.
44. Issue manual checks when the system is down and ensure accountability of such.
45. Run system-closing reports and ensure that all servers' checks are closed before they sign out.
46. Ensure all closing duties are completed before associates sign out.
47. Provide feedback to associates on their performance. Handle disciplinary problems and counsel associates according to hotel standards. Document counseling as necessary.
48. Foster and promote a cooperative working climate, maximizing productivity and associate morale.
49. Respond to all pages by beeper promptly.
50. Prepare and submit daily/weekly payroll and tip distribution records.
51. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
52. Document pertinent information in department log book.
53. Complete all paperwork and closing duties in accordance with departmental standards.
54. Review status of assignments and any follow-up action with on-coming supervisor.
55. Responsible for interacting and receiving feedback from guests.
56. Responsible for training and development of associates.
57. Must be certified in Manager ServSafe food handling.
58. Must be certified in TIPS Training alcohol awareness within 60 days of employment.
59. Must be certified in TRAC training and compliance.
60. Prepare and administer timely performance evaluations according to hotel standards.
61. Prepare weekly cost analysis.
62. Update wine list and vintages.

SECONDARY JOB FUNCTIONS

1. Complete and direct scheduled inventories.
2. Conduct monthly departmental meetings.
3. Attend designated meetings, menu and wine tastings.
4. Interview applicants.
5. Expedite on floor or in Kitchen as business demands.
6. Complete departmental filing.
7. Update POS menu changes.
8. Order flowers from approved vendor.

Requirements

QUALIFICATIONS

Essential:

1. High school graduate or equivalent vocational training certificate, some college.
2. Minimum 18 years of age to serve alcoholic beverages.
3. 3-5 years experience as an Assistant Restaurant Manager/Supervisor, preferably in a high volume, fast-paced and upscale restaurant.
4. Knowledge of various food service styles (i.e., French service, Russian service, Butler style service).
5. Fluency in English, both verbal and written. Ability to provide legible communication.
6. Compute basic arithmetic.
7. Knowledge of food and beverage cost controls.
8. Ability to:

• • perform job functions with attention to detail, speed and accuracy.
  • prioritize and organize.
  • be a clear thinker, remaining calm and resolving problems using good judgment.
  • follow directions thoroughly.
  • understand guests' service needs.
  • work cohesively with associates as part of a team.
  • work without direct supervision.
  • maintain confidentiality of guest and associate information and pertinent hotel data.
  • ascertain departmental training needs and provide such training.
  • direct performance of associates and follow up with corrections when needed.
  • satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.
  • maintain regular and punctual attendance.
  • adhere to Peabody grooming standards.
  • exemplify Peabody Service Excellence®.

9. Ability to comprehend P & L and budget reports and write commentary.

Desirable:

1. College degree or equivalent.
2. Previous experience in cashiering/order taking and food service.
3. Certification of previous training in liquor, wine and food service.
4. Previous culinary training.
5. Certification in CPR & First Aid.
6. Ability to suggestively sell.
7. Ability to input and access information in the property management system/computers.
8. Previous guest relations training.

PHYSICAL ABILITIES

Essential:

1. Exert physical effort in transporting restaurant equipment and supplies up to 50 pounds to and from outlet operations.
2. Ability to move freely within food outlet area.
3. Ability to reach overhead areas (with or without step ladder).
4. Ability to stand and walk continuously for an entire shift.
5. Ability to bend and squat freely.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.