Restaurant Manager - Twin Farms - ()

Empresas : Relais & Châteaux

Company Description

Twin Farms is located in bucolic Barnard, Vermont, about 90 minutes from Burlington, three hours from Boston, or five from New York City. Stays are reserved for adults only and are inclusive of all meals, fine wines and spirits, as well as all activities and equipment.

Job Description

• Assists the F&B Director with 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 The Dining Room, Twigg’s, 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 guest’s 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.

Qualifications

Additional Information

Required Working Conditions include but are not limited to :

Salary & Benefits :

Starting salary : $65,000 annually

A benefits package designed to support your well-being, your future, and your sense of belonging

STANDARD SPECIFICATIONS

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.

Requisitos :