PM Restaurant Manager - Salishan Coastal Lodge

PM Restaurant Manager This shift will be Full Time and primarily 2 pm to 10 pm.
The Restaurant Manager is primarily responsible for assisting in supervising the restaurant operations of the outlets of Salishan Coastal Lodge.
They will work alongside the Assistant General Manager, Outlets Manager, and Executive Chef to smoothly run our F&B operations.
We See You & We Want You On Our Team! Salishan Coastal Lodge is seeking an enthusiastic Food and Beverage Manager looking to learn and grow at the best hotel on the Oregon Coast.
Work alongside a hardworking yet enjoyable team who will honor your strengths & challenge you to climb in your department and within the hotel.
Competitive salary of $50k-$55k per year Out-of-this-world benefits! Your Well-being is at the forefront of all that we do, so we offer a variety of perks and benefits to take care of all of you.
That includes generous Paid Leave plans, options to plan for your future, and health benefits for you and your pets! 10 weeks paid parental leave 1 month sabbatical after 3 years of service to explore on your terms in your 4th year Generous 401k Matching Travel perks to our incredible destinations just to name a few! We know you live in the beautiful state of Oregon, but are you ready to experience all the state has to offer? It is essential for us that you do what you love to do inside and outside of work.
We value YOU, your mind, your spirit, and the balance between work and LIVING.
If this is your next dream job, learn more about the role below and apply online, we are so glad you found us! Your New Opportunity: You are a natural leader who loves F&B, a multi-tasking master, an orchestrator who turns chaos into a thing of beauty, a people-pleaser, or a herder of cats.
You know what we mean! You do it all with grace and respect, remaining grounded and friendly.
Never let them see you sweat, as they say.
But you don’t sweat, do you? What You Will Tackle: Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
Observing guest reactions and conferring frequently with team members to ensure guest satisfaction.
Maintain positive guest relations at all times.
Resolve guest complaints to over-the-moon satisfaction.
Follow Hotel policies with lost and found items.
Adhere to Hotel requirements for guest and team member accidents or injuries and in emergency situations.
Continuously promote sanitation, safety, and security efforts.
Embrace and exemplify the SCP Culture & Core Values in your day-to-day job duties.
Maintain knowledge of: hotel features/services, hours of operation.
scheduled in-house group activities, locations, and times.
all hotel and departmental policies and procedures.
Point of Sale software and Time Management systems.
Review scheduled activities, anticipate critical situations and plan effective solutions to best prepare for these situations.
Understands food and beverage P&L's and works successfully within budgeted parameters of labor, beverage, and operating expense lines.
Responsible for accurate beverage cost controls as well as being in line with budget for monthly beverage costs.
Manage monthly operating expense budget to ensure food and beverage associates have the tools they need to succeed.
Oversee all F&B inventories and financial transactions.
Check food and beverage supplies and place orders when needed.
Property expert on POS and manages all data input, ensures proper training to new associates, and is the go-to person on the property for functionality issues.
Responsible for all food and beverage collateral as it relates to menus, in-house events, etc.
to ensure brand-consistent messaging.
Collaborate with the Executive Chef to build menus, plan holiday and special events and create mutual support between front and back of house.
Support the F&B marketing plan by keeping current on food trends, seasonal offerings, special promotions, and implementing employee incentives to increase meal order totals.
Collaborate with the marketing team to develop an incentivizing loyalty program for guests.
Source and acquire new items for the grab-n-go market that are locally sourced, sustainable, and provide a unique offering.
Work with vendors to establish proper product training for team members.
Make suggestions and recommendations regarding recruitment and selection of team members and participate in interview process of potential team members.
Make suggestions and recommendations regarding the advancement and promotion of team members.
Make suggestions and recommendations regarding recognition and reward programs, safety management, performance evaluations, and team member relations.
Assist with team member relations, including handling team member complaints and grievances and making recommendations and suggestions to GM and PS when necessary, regarding disciplinary action to be taken against a team member, up to and including termination.
Is "hands-on" and works side-by-side training and supporting team members.
Develop, implement and oversee structured cleaning schedule for F&B outlets to maintain State F&B regulations.
Inspect, plan and ensure that all materials and equipment are in complete readiness for service.
Adhere to and promote all relevant Food Safety Hygiene standards.
Remain up to date on current safety issues to ensure compliance with all health and safety regulations.
Work in a safe manner and abide by OSHA regulations and the Hotel’s policies in regard to accident and incident reporting procedures.
Inspect, plan and ensure that all materials and equipment are in complete readiness for service.
Maintain knowledge of correct maintenance and use of equipment.
Maintain knowledge of and comply with all departmental policies, service procedures, and standards.
Guide and direct team members to achieve established goals and objectives.
Promote teamwork and quality service through daily communication and coordination with other departments.
Cultivate collaborative, mutually supportive relationships with other departments and co-workers.
Monitor team members' interaction with guests, ensuring prompt and courteous service; resolve discrepancies with respective team members.
Prepare and adjust weekly work schedules in accordance with staffing guidelines and labor forecasts.
Coordinate breaks and assign work duties to team members.
Ensure that team members report to work as scheduled.
Document any late or absent team members.
Conduct a pre-shift meeting with team members and review all information pertinent to the day's business.
Assist team members with their job functions to ensure optimum service to guests.
Cultivate the SCP Culture & Core Values by leading our team members to better understand our brand.
Encourage team member buy-in and reward team member ownership of the SCP Culture.
Other duties as assigned.
The Essentials: Must be a United States citizen or possess a valid work permit.
Must have a valid State-Issued Driver's License.
Minimum of 1-year manager experience in food service operations required.
Minimum of 1 year of supervisory experience in food service operations required.
Prior Hotel experience preferred.
Or a combination thereof.