Restaurant Manager - Hocking Hills Lodge & Conference Center

Hocking Hills Lodge & Conference Center located inside the Hocking Hills State Park has an opening for Restaurant Manager responsible for the oversight of front of house food & beverage operations in the lodge's full-service restaurant, cocktail lounge, and the coffee bar/cafe. More property information is available at Hocking Hills State Park is one of the most visited State Parks in the country requiring a level of attention to detail and service to meet the guest's expectations and experience. Our food & beverage operation serves thousands of guests each month and is open seven days per week, 365 days per year.

• Join an exciting, team-building, and career-oriented work environment.
• Annual salary range is $50,000 - $60,000 depending on experience.
• Full benefits package available after 60 days, 401k, and PTO available.
• Work schedule will allow for a work and life balance, but must available to work nights, weekends, and holidays

This is a working manager position that may require shifts managing busy meal periods. Supervisors are present to assist on some shifts, but during slow periods or labor shortages, the manager will be needed to step in at all times. The ideal candidate must be willing to work various shifts including nights, weekends, and holidays. The ideal candidate will possess:

• 3-5 years+ of restaurant manager experience in an upscale-casual setting with dinner service.
• A degree in hospitality, food service, or business management is preferred, but not required.
• First-hand experience with and knowledge of elevated service standards including suggestive selling.
• Strong knowledge of upscale wine, liquor, beer, bartending, and craft cocktail programs.
• Experience with point of sale systems preferred; training will be provided for lodge's POS system.
• Knowledge of pertinent health regulations and liquor laws. ServSafe accreditation is preferred, but not required.
• Strong customer service skills with the ability to work with diverse groups of employees and guests
• Willing and able to jump in and assist with any task where needed including hosting, bussing, food running, bartending, etc.
• Ability to work a flexible schedule based on business demands including days, nights, weekends, and holidays. Minimum 45 hours per week required.
• Strong knowledge of elevated customer service/dining standards and the ability to train employees to follow those standards
• A focus on training and leading by example; the ability to make ongoing departmental improvements and to adapt easily to change.

Responsibilities include, but not limited to:

• Manage and direct the staff ensuring the guest is greeted by the server in the shortest amount of time; empty tables are cleared within the shortest possible time; the Dining Room, Lounge, and Cafe shifts are properly staffed at all times; the Dining Room, Lounge, and Cafe areas are clean in accordance with health department regulations.
• Generates schedules for all front-of-house areas of food & beverage operations.
• Constantly encourages teamwork, professionalism, and creativity among staff.
• Responsible for overall guest satisfaction and necessary follow-ups to include constant monitoring of guest satisfaction surveys, comment cards, emails, letters, and phone calls.
• Oversee dining reservation waves for each outlet and communication with reservations and front desk on pricing, menus, specials, and packages.
• Maintain health and safety standards within the department for guests and employees.
• Perform administrative responsibilities include, but not limited to cash accountability and cash management, inventory control, payroll, and personnel procedures.
• Plan, coordinate, and implement special events and holiday functions. Coordinate with Banquet Manager for large-scale events.
• Conducts monthly inventory for beer, wine, and liquor and responsible for the lodge monthly beverage cost.
• Work with Executive Chef on creating menus, pricing, specials, shared budgets for china, glass, silverware, and equipment, food costs, and monthly expenses.
• Oversee timekeeping and labor and stay within company established labor percentages
• Responsible for overall beverage purchasing, inventory, and cost of sales.
• Lead all F&B hiring and recruiting including recruiting, job fairs, and interviewing for front of house teams.
• Lead all F&B training to include POS system, Cash Handling, and FOH service training.
• Acts as Manager on Duty multiple times per month including weekends & holidays.
• Sets an example for team in following all policies, procedures, standards of service, and dress code.

About Us: At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.