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Job Title: Restaurant Manager - Steakhouse/Banquets
Cincinnati
OH
Full Time
Food & Beverage
 
Job Description:


  1. Deliver internal and external guest service the Pinnacle Way.  Always exhibit a friendly and approachable demeanor.  Be polite and courteous when speaking with guests and team members.  Look for and act upon opportunities to assist guests and team members.  Be sincere and genuine during all interactions.  Be prepared with the knowledge and skill required to be responsive to guests and team member’s needs and questions.


  2. Staff, schedule, evaluate, train, develop and monitor team members.




  3. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members.




  4. Hire, train, motivate, evaluate and supervise staff in order to ensure that team members receive adequate guidance and resources to accomplish established objectives; provide schedules to ensure appropriate staffing levels. 




  5. Responsible for staff morale through quality supervision and training; train all assigned outlet personnel to ensure guest service standards are met.




  6. Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels.




  7. Establish and maintain training and development procedures to ensure superior guest service standards are met.




  8. Ensure each banquet and catered event are well staffed, organized and executed to our exceptional Pinnacle Standard.




  9. Open and close work area at scheduled times, ensuring full preparation for operation/function; ensure cleanliness and security of company assets.




  10. Ensure fulfillment of banquet requisition of event and/or engagement with client.


  11. Work with Banquet Chef and kitchen staff to ensure proper food preparation and timing, and that all last-minute changes are taken care of in order to ensure highest levels of customer satisfaction.


  12. Monitor staff, directing necessary action to ensure the proper setup, schedule and delivery of service.


  13. Recommend wage increases, promotions, demotions, discipline and other employment actions for subordinate personnel.


  14. Responsible for ordering and maintaining inventory levels of all needed supplies.




  15. Coordinate with Beverage Manager to ensure effective beverage operations.




  16. Resolve guest concerns or complaints in a timely and friendly manner in order to maintain positive customer relations.




  17. Conduct inspections to ensure a safe work environment: equipment is operating properly, and sufficient supplies are on hand in order to accomplish smooth operation of the department.




  18. Implement and monitor department budget and other administrative processes to achieve proper management of department operations.




  19. Increase department revenues through research and taking positive steps to adjust or change menu offerings, service, portion control, presentation and waste.

  20.  


  21. Develop and implement department management plans including budgets, labor schedules and systems of accountability.




  22. Organize restaurant operations for effective and efficient service as well as overall coordination and control.




  23. Promote the courteous treatment of customers and team members including resolving complaints, answering questions and providing general service.




  24. Ensure food servers, bus persons and other restaurant personnel are meeting or exceeding service standards.

  25.  


  26. Maintain control of the restaurant to ensure staffing levels are appropriate based on business volumes.


  27. Develop and implement policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.




  28. Create and maintain records, reports and other documentation as required to meet company and business expectations.


  29. Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas.


  30. Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons.


  31. Ensure periodic quality checks for all products and service, i.e., greeting times.


  32. Monitor purchasing, staffing, and inventory in order to control product and labor cost and waste, ensuring adherence to the budget.


  33. Monitor work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved.


  34. Oversee and ensure all stations are properly stocked and set up.


  35. Oversee and ensure all equipment and working conditions are well maintained.


  36. Maintain the viability and integrity of all restaurant operations.




  37. Perform other duties as assigned by management. 



  

 


 
Job Requirements:


JOB QUALIFICATIONS

 




  • Ability to obtain and maintain valid gaming license


  • Experience in the management of catering and banquet operations


  • Excellent guest relations skills


  • Knowledge of wines and alcoholic beverages


  • Demonstrated knowledge of table-side service


  • Ability to maintain bar operations


  • Working knowledge of all types of banquet room setups


  • This position operates in a working environment that is subject to varying levels of crowds, noise and smoke, the severity of which depends upon customer volume.


  • Ability to communicate effectively with guests, outside contacts and team members


  • Ability to observe and direct actions of subordinates


  • Ability to effectively and efficiently move around banquet and meeting rooms


  • Ability to lift and move, with or without assistance, large banquet tables, other necessary items, and/or equipment


  • Ability to review and comprehend all necessary documentation and programs


  • Demonstrated management experience in a high volume restaurant.



 

These skills and abilities are typically acquired through the completion of a Bachelor’s Degree in Business Management or related field and five years experience directly related to food and beverage or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.

 


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