The Revere Room - Manager

Job Description

Overivew: The Manager is responsible for overall operation of The Revere Room, while maintaining quality standards and maximizing profitability. This position directs, implements and maintains a service and management philosophy which serves as a guide to respective associates. Most of the time, this position is based on the operation, working the restaurant floor. The expectation of this role is to be based on the floor during service hours, working with, guiding, and coaching the associates and making lasting connections with the guests, many of whom are local—building a stable and precise team that focuses on the guest and constantly pushes to improve by implementing improvements and enhancements that align to the Forbes 5-star requirements and expectations.

Essential Duties and Responsibilities:

• Provide exceptional service and ensure guest satisfaction with dining experiences. 
• Ensure the delivery of brand promise, supporting the implementation of the Ways We Work, demonstrating and reinforcing Rosewood Hotels and Resorts, Values, and Culture Characteristics.
• Exercise responsible supervisory behavior at all times and positively represent the Outlet management team and Rosewood Hotels & Resorts.
• Managed a team of food and beverage professionals, ensuring that brand standards and the required sequence of service components were executed precisely. 
• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards. 
• Ensure discretion and confidentiality with VIP/SAG guests
• Preparation of budgets, analysis of P&Ls, sales projections, and revenue control.
• Ensure all associates are always following the Outlet’s Order of Service and Standard Operating Procedures.
• Conducts interviews, hires, training, performance manage and termination Outlet associates. 
• Schedule associates and prepare payroll documents to ensure associates are appropriately compensated. 
• Ensure that standards are maintained at a superior level daily. 
• Manage guest relations and ensure guest satisfaction 
• Maintain complete knowledge of: 
• All liquor brands, beers, and non-alcoholic selections are available in the Outlet. 
• The particular characteristics and description of every wine/champagne by the glass and significant 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, 86'd items. 
• Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range, and dress code. 
• P.O.S. and manual system procedures. 
• Daily house count, arrivals/departures, V.I.P.'s. 
• Scheduled in-house group activities, locations, and times. 
• Correct maintenance and use of equipment. 
• All department policies/service procedures. 
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving. 
• Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies. 
• Establish par levels for supplies and equipment—complete requisitions to replenish shortages or additional items needed for the anticipated business. 
• Requisition linens/skirting required for business and assign staff to transport such to the restaurant. 
• Partner with the Chef de Cuisine of The Revere Room in creating new items for the outlet based on guest feedback and sales records, review daily specials and unavailable items. Ensure that associates are aware and informed.
• Participate in establishing a marketing and public relations plan for The Revere Room. 
• Review sales for the previous day; resolve discrepancies with Accounting—track revenue against budget. 
• Prepare weekly work schedules under staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands. 
• Ensure that staff report to work as scheduled. Document any late or absent employees. 
• Coordinate proper breaks for staff. 
• Assign work and side duties to staff under departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks. 
• Monitor the preparation of station assignments, ensuring compliance with departmental standards. 
• Conduct pre-shift meetings with staff and review all information pertinent to the day's business. 
• Inspect grooming and attire of staff; rectify any deficiencies. 
• Inspect, plan, and ensure all materials and equipment are ready for service; rectify deficiencies with respective personnel. 
• Constantly monitor staff performance in all service and job function phases, ensuring all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. 
• Inspect table set-ups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective personnel. 
• Inspect all aspects of the Outlet environment, ensuring compliance with standards of cleanliness and order—direct respective personnel to rectify deficiencies. 
• Ensure the Host stand is clean, organized, and stocked with designated supplies. 
• Review the reservation book, pre-assign designated tables, and follow up on all special requests. 
• Ensure that a specified number of menus and wine lists are available and in good condition for each meal period. 
• Check the pick-up and side stations, ensuring agreement to cleanliness standards, stock supply, and organization. 
• Monitor and assist the Host in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests. 
• Anticipate heavy business times and organize procedures to handle extended waiting lines. 
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times. 
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. 
• Monitor and handle guest complaints by following the six-step procedures and ensuring guest satisfaction. 
• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction. 
• Check all orders' status and ensure they are delivered within designated timelines. 
• Monitor and ensure all tables are cleared and reset according to department procedures. 
• Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas. 
• Assist Outlet staff with their job functions to ensure optimum service to guests. 
• Answer the Outlet phone within 3 rings, using correct salutations and telephone etiquette as needed. 
• Access all functions of the P.O.S. system under specifications. Restock journal tape and change ribbons as needed. 
• Manage and approve void checks under Accounting procedures. 
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Accounting standards. 
• Issue manual checks when the system is down and ensure accountability of such. 
• Run system-closing reports and ensure all servers' checks are closed before signing out. 
• Ensure all closing duties for staff are completed before staff signs out. 
• Conduct formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff. 
• Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards. 
• Foster and promote a cooperative working climate, maximizing productivity and employee morale. 
• Prepare and submit daily/weekly payroll and tip distribution records. 
• Complete work orders for maintenance repairs and submit them to Engineering. Contact Engineering directly for urgent repairs. 
• Document pertinent information in the department logbook. 
• Complete all paperwork and closing duties under departmental standards.
• Review status of assignments and any follow-up action with General Manager. 
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees. 
• All other duties as required. 

Confidentiality: While working for the company, there will be access to confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates unless otherwise stated.

General Skills:  Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Thorough understanding of financial reports including labour; ability to effectively direct and manage all facets of the Restaurant.
• Thorough knowledge of first-class F & B operations & imported and domestic wines 
• Demonstrate project management experience in organizing, planning, and executing large-scale projects from conception through implementation.
• Demonstrated experience in leading and developing people and the ability to establish rapport or influence and gain an understanding of others
• Ability to lead a team; flexibility with work schedule
• Ability to enforce hotel's standards, policies, and procedures with all kitchen personnel; ability to prioritize, organize, and delegate work assignments
• Ability to direct performance of Outlet associates and follow up with corrections where needed; ability to motivate Outlet associates and maintain a cohesive team; 
• Ability to promote positive work relationships with service personnel and other departments
• Ability to ascertain associates' training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines
• Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions

Language: Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. 
• Restaurant Environment - constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, and housekeeping and cleaning tools.

Qualifications:

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have a current and valid Food Handler Certification.
• Must have a current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID.

Experience:

• Minimum three years experience as a Restaurant Manager 
• Hotel operational exposure (i.e., F&B) is preferred.
• Experience with a luxury or ultra-luxury property is required.

The salary range for this position is $80,000 to $82,400. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.  

About Us

Situated on one of the most beautiful and exclusive beaches in Southern California, Rosewood Miramar Beach is in Santa Barbara’s picturesque Montecito community. The 16-acre residential-style estate is designed with style, grace, and glamour featuring 153 ultra-luxury guest rooms and suites, including beachfront accommodations, a collection of signature suites, and multi-bedroom bungalows. Amenities include Forbes Five-Star Sense, A Rosewood Spa, a state-of-the-art fitness studio, two cabana-lined pools, and bespoke beach service on the sandy shores of Miramar Beach. Home to six unique dining venues, Rosewood Miramar Beach is a popular culinary destination for locals and visitors alike, with its oceanfront MICHELIN one-star and MICHELIN green star restaurant, traditional Japanese Edomae sushi experience, al fresco beach bar, sophisticated cocktail lounge, casual all-day dining as well as poolside dining, and delightful poolside ice cream shop serving classic American fare. Expansive indoor and outdoor event space, totaling approximately 28,000 square feet, includes the Chandelier Ballroom, with over 6,500 square feet, and the Great Lawn, which offers infinite ocean views. Attentive Estate-Style™ service makes Rosewood Miramar Beach the perfect destination for celebrating life’s moments in highly personalized settings. Rosewood Miramar Beach is owned by Caruso and managed by Rosewood Hotels and Resorts.