Hilton
Listed on Hilton's careers page
Is this your job? Claim it: post it here as your company, and applicants come to your dashboard.
Claim this jobPay not stated in the advert
Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Restaurant Manager , you’re not just managing daily operations for one of our hotel dining outlets – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
Here's what you'll do during a typical day:
ESSENTIAL FUNCTIONS
Interviewing, selecting, training, supervising, counselling and disciplining restaurant staff for the efficient operation of the outlet. Organizing and conducting pre-shift and department meetings communicating pertinent information to the staff, such as house count and menu changes. Schedules and directs staff in their work assignments
Maximizing restaurant department profitability; implementing effective control of food, beverage, and labour costs and monitoring the restaurant’s budget to ensure efficient operations, including achieving budgeted revenue and labour expenses. Ensuring par stock levels are maintained (by calculating inventory, ordering, retrieving and stocking product). Evaluating cost effectiveness of all aspects of operation. Developing and implementing cost saving and profit enhancement measures.
Utilizing computers to accurately charge customers create forecast and revenue reports and draft correspondence. Inputs and retrieves data and changes computer procedures and programs of in the system accordingly.
Moving throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards is met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments for consistency.
Regularly reviews and evaluates the degree of customer satisfaction of the restaurant; recommends and implements new marketing and/or operational policies and procedures when necessary to keep up with demand and market changes; investigates and resolves food quality and service complaints. Interacts positively with customers.
Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state and federal laws and regulations; responsible for ensuring cleanliness and proper sanitation of all work and service areas.
Participating in the development, implementation and marketing of new and creative menus to attract a pre-determined customer market; promotes the cross-selling of other hotel outlets and the company.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of
the following supportive functions, with the percentage of time performing each function to be solely determined
by the supervisor based upon the particular requirements of the company.
What It Takes to Make the Stay
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Understand menu items and preparation methods.
Provide excellent service and address guest concerns.
Supervise staff and foster teamwork.
Clearly communicate with guests and staff.
Resolve issues promptly and professionally.
Multitask and maintain order in a busy environment.
Ensure standards are consistently met.
Understand safety protocols and hygiene practices.
Manage transactions and control costs.
Handle changes and remain calm under pressure.
