Job Description

At AT&T Hotel and Conference Center, we are looking for our next Restaurant Manager with an emphasis on our Bar(s) operation! This individual will help lead along with our Assistant Director of F&B, Director of F&B, and the rest of our management team.

The ideal candidate will have a flexible availability as we are in hospitality and a 24/7 establishment which means that our outlets open very early and can close later into the evening. 

COMPENSATION/SALARY: $55,000 /annually 

Principle Responsibilities & Position Purpose:
Management position that is responsible for the daily operations in Restaurants/Bars and Room Service.  Position assists with menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak meal periods and supervises Restaurants/Bars and Room Service Departments, where applicable.  Responsibilities include ensuring guest and associate satisfaction while maintaining the operating budget.  Accountable to ensure standards and legal obligations are followed.

ESSENTIAL FUNCTIONS

 

1. Interacts with guests to obtain feedback on product quality and service levels
2. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
3. Ensures all associates have proper supplies, equipment and uniforms.
4. Empowers associates to provide excellent customer service within guidelines.
5. Handles associates questions and concerns.
6. Handles guest problems and complaints, seeking assistance from supervisor as necessary.
7. Monitor associates to ensure performance expectations are met.
8. Provides feedback to associates based on observation of service behaviors.
9. Strives to improve service performance.
10. Sets a positive example for guest relations.
11. Assists in the review of comment cards and guest satisfaction results with associates.
12. Supervises daily shift operations.
13. Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.
14. Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.
15. Meets and greets guests.
16. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals and produce desired results.
17. Ensure compliance with all restaurant policies, standards and procedures.
18. Monitor alcohol beverage service in compliance with local laws.
19. Manages to achieve or exceed budgeted goals.
20. Supervises on-going training initiatives.
21. Performs all duties of restaurant associates and related departments as necessary.
22. Provides services that are above and beyond for customer satisfaction and retention.
23. Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
24. Encouraging and building mutual trust, respect, and cooperation among team members.

 

1. Supervising and managing associates.  Managing all day-to-day operations.  Understanding associate positions well enough to perform duties in associates’ absence.
2. Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by management based upon the particular requirements of the company.

 

1. All other reasonable requests as required
2. Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honest/integrity; leads by example.
3. Serving as a role model to demonstrate appropriate behaviors.
4. Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
5. Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customer on a daily basis.
6. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
7. Analyzing information and evaluating results to choose the best solution and solve problems.
8. Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
9. Developing specific goals and plans to prioritize, organize, and accomplish your work.
10. Ensuring and maintaining the productivity level of associates.
11. Providing the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

ORGANIZATIONAL RELATIONSHIPS
Positions directly reporting to this position (titles):

• Servers
• Attendants

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

 

• Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
• Ability to arrive to work on time and when scheduled.
• Excellent communication skills, both written and verbal.
• Be flexible concerning scheduling needs and requirements.
• Basic math skills necessary
• Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
• Determining the kind of tools and equipment needed to do a job.
• Performing routine maintenance on mechanical or technological equipment and determining when and what kind of maintenance is needed.
• Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
• Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control (e.g., accounting and budgeting).

QUALIFICATION STANDARDS
EDUCATION
High School diploma or equivalent preferred

2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration or related major is preferred but not required.

EXPERIENCE LICENSES OR CERTIFICATES
2 – 4 years experience in supervisory role or leadership within food and beverage, culinary, or related professional area

The Benefits working at AT&T Hotel and Conference Center for FLIK/Compass:

• Paid Vacation Days 
• Annual Merit Increases
• 11 Paid Holidays (at time of hire-salaried)
• Ride the Bus for Free with UT Proximity Card
• Free Daily Shift Meals
• Lockers & Locker Rooms with Showers
• Discounted Monthly UT Garage Parking on-site 
• Discount Gift Shop offerings
• Referral Bonus $

We are owned by UT Austin and managed by Compass Group North America, a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V.

AT&T Hotel and Conference Center participates in E-Verify. Applicants must have valid and legal work authorization in the United States.

 

Job Tags

Full time, Contract work, Local area, Flexible hours, Shift work, Afternoon shift,

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