Job Purpose: Responsible for the management of all aspects of the Omni Viking Lakes, directing, implementing, and maintaining a service philosophy which serves as a guide to respective staff, in accordance with Omni standards.

Essential Job Functions:

• To consistently ensure maximum guest satisfaction while dining in the restaurant.
• Pre-meal meetings conducted with service staff daily.
• Supervision of floor during operation.
• Ensure that service personnel follow service protocol including steps of service.
• Monitor timing of guest experience.
• Handle all complaints to the guests' satisfaction.
• Maintain a consistently smooth-running operation.
• Make the Front of the House staff weekly schedule.
• Ensure Kitchen, stewarding and cashier staff are on duty as scheduled.
• Ensure the side-stations are fully stocked with equipment.
• All side-work complete and checked out by the manager.
• Making sure the beverage machines are functioning properly.
• Ensure station rotation in seating.
• Assist in seating or service of guests as necessary.
• Coordinate all functions in dining room during service.
• Monitor productivity of service staff.
• Monitor and critique the quality and consistency of the food product.
• Making sure special boards and/or descriptions are posted accurately.
• Continuously check food quality and presentation coming from kitchen.
• Maintain food displays during service.
• Monitor guest satisfaction and comments regarding food and service.
• To be familiar with clients so that there is constant recognition of all repeat guests.
• Review reservations daily and check against the VIP list from the front desk.
• All special attention details handled properly.
• Maintain the physical atmosphere and cleanliness of the restaurant.
• Ensure the staff’s uniforms and appearances meet specifications.
• Make sure tabletops are set to specifications, and during service, constantly inspect tabletops, side-stations and tray stands.
• All menus inspected daily by hostess.
• Make sure all equipment is in good condition and clean.
• Make sure work areas are being maintained neat, orderly, and clean.

• All lights and music adjusted appropriately for each meal period.
• To contribute to the profitability of the restaurant through cost control effectiveness.
• Constantly perform positive up-selling techniques with service staff.
• Expedite table turnover and table resetting. Implement sales promotions and merchandising programs.
• Be familiar with all beverage-related procedures and equipment and assist the cashier when needed.
• Know and adhere to all company policies and procedures.
• Know emergency procedures (including CPR) and work to prevent accidents.
• Be familiar with and enforce all policies related to liquor liability laws.
• Perform all other duties assigned and/or required by management.

Qualifications

• Bachelor’s Degree or Equivalent preferred
• 4 years of experience in a previous Food & Beverage operations leadership role required.
• Previous Restaurant General Manager or Assistant General Manager Experience preferred.
• Flexible schedule including evenings, weekends, and holidays.
• Understanding of financial statements and labor productivity
• Excellent communication skills

Physical Requirements:

• Must be able to stand and walk for an extended period or for an entire shift.
• Must be able to move, lift, carry, push, pull, and place objects of moderate weight without assistance.

Working Environment:

• Interior of restaurant kitchen and designated bar area, with occasional travel around resort property as needed.
• Exposure to various hazardous chemicals.
• Exposure to food items and beverages.

Tools & Equipment:

• MICROS computer and card, telephone, wine key