Restaurant Manager - Twin Farms (BARNARD)

Customer Service

• Assists the F&B Directorwith the day-to-day operations of all food and beverage outlets.
• Serving as a member of the leadership team- particularly in functions related to performance management, motivation, and efficient use of resources.
• Sets the tone and standards for professional, knowledgeable, and friendly dining service.
• Motivates and supports staff in developing their serving skills, wine and food knowledge, and interpersonal abilities.
• Be a key member of the F&B team to handle the planning phase, as well as the execution phase of groups.
• Assist with overall administration completing purchase orders, dining staff schedules and coordinates appropriately to fulfill standards of service; reviews and authenticates timesheets.
• Assumes a leadership role as one of the primary communicators within the department on all matters related to the day to day operations of dining service.
• Opens and / or closes the TheDining Room, Twiggs, Lewis Thompson Dining Room, and Wine Cellar as needed, attending to all details and assets secured and prepared for the following service.
• Directs room arrangement when needed and oversees final set-up with a critical eye on details.
• Executes quick and practical independent decisions with the best balance for interests of our guests, staff and company in mind.
• Expedites food and drink and fills-in on most any dining staff role as needed in order to keep service fluid and complete.
• Maintains dining room standards for safety of guests and staff; ensures that each staff member is aware of and following proper safety procedures.
• Monitors bar and dining supply inventory as well as equipment and staff uniform; submits appropriate requisitions and restocks.
• Consults closely with Kitchen staff to review menu and verify that guests needs are addressed.
• Manages dining guest relations including the direct fielding of any criticism and working to resolve concerns to the guests best possible satisfaction.
• Anticipates and identifies interferences in the flow of service and works to smooth the pace, expectations, and the extent of disruptions.
• Assists with hiring initiatives; also manages disciplinary- corrective actions, including terminations, in conjunction with HR.
• Inspect grooming and attire of staff; rectify any deficiencies.