Mgr Restaurant I

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About the Role Le Meridien is seeking a Restaurant Manager I to oversee daily restaurant operations. This full-time role involves supervising staff, maintaining service and sanitation standards, and ensuring guest satisfaction. The manager will also contribute to menu planning and support front-of-house staff during peak periods. Key Responsibilities Supervise and manage employees, overseeing all day-to-day operations within restaurants, bars, and room service areas. Maintain high service and sanitation standards across all food and beverage outlets. Review staffing levels to meet guest service, operational needs, and financial objectives. Lead, influence, and encourage team members through strong interpersonal and communication skills, fostering mutual trust and cooperation. Identify developmental needs of staff and provide coaching, mentoring, or training to enhance knowledge and skills. Ensure compliance with all food and beverage policies, standards, procedures, and applicable laws and regulations, including liquor laws and food handling. Establish and maintain collaborative relationships with employees, setting clear expectations and parameters. Manage service delivery to ensure excellent guest experiences from entry to departure, including order taking, food delivery, and payment collection. Address guest problems and complaints effectively, seeking feedback to continuously improve service results. Provide guidance and direction to subordinates, setting performance standards and monitoring progress. Oversee financial aspects of the department, including purchasing and invoice payments. Leadership and Team Development This role requires a leader who can provide vision and direction to prioritize departmental goals efficiently. The manager will act as a role model for guest hospitality and customer service, empowering employees to deliver exceptional experiences. A focus on employee retention and ongoing training to meet guest expectations is essential, along with soliciting feedback through an open-door policy. Operational Support The Restaurant Manager I will assist servers and hosts on the floor during meal periods and high-demand times, ensuring smooth operations. This includes recognizing good quality products and presentations. The role also involves supervising daily shift operations in the absence of an Assistant Restaurant Manager. Qualifications and Experience High school diploma or GED with 4 years of experience in food and beverage, culinary, or a related professional area. Alternatively, a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, combined with 2 years of experience in food and beverage, culinary, or a related professional area. Application Process Candidates meeting the specified qualifications are encouraged to apply for this full-time position.