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Restaurant Manager – St. Louis, MO

Posted January 9, 2020

 
 

JOB DESCRIPTION:
  • Monitoring cleanliness and sanitation in the kitchen and adjacent areas.
  • Creative menu planning to adjust to guest needs.
  • Overseeing food preparation.
  • Checking quality of food deliveries.
  • Ordering all food and cleaning supplies and maintaining proper supply levels.
  • Maintaining costs within budget levels.
  • Manage labor costs, schedules and productivity.
  • Hiring, coaching and disciplining direct reports.
  • Interacting positively and professionally with guests to resolve issues.
  • Maintaining Food and Beverage inventories and controls.
  • Acting as Manager on duty as required.
  • Performing other duties as assigned to meet business objectives

EDUCATION AND EXPERIENCE:

  • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

  • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

KNOWLEDGE, SKILLS AND ABILITIES:

  • Ability to provide legible communication and directions
  • Familiarity with food and beverage costs controls.
  • Ability to accurately compute mathematical calculations or employees of organization
  • Outgoing personality
  • Ability to communicate effectively verbally
  • Demonstrated ability to lead a team
  • Excellent attention to detail
  • Excellent time management skills

JOB COMPETENCIES:

  • Drive for Results
  • Business Acumen
  • Decision Making
  • Developing direct reports
  • Hiring/staffing
  • Customer Focus
  • Integrity/Trust