Restaurant Manager

As a Restaurant Manager at the Omni Severin Hotel, you'll oversee daily operations in both Bar Cardinale and 8th Notch Coffee Café & Market. Your responsibilities will include monitoring dining room activities, managing staff schedules and payroll, ensuring guest satisfaction, conducting pre-shift meetings, and maintaining high standards in service and cleanliness within the outlets.

To apply for the Restaurant Manager position at the Omni Severin Hotel, candidates should have at least 2 years of Food and Beverage Management experience, preferably in a high-volume, four-star restaurant or hotel. Knowledge of Mixology, excellent communication skills, and the ability to work in fast-paced environments are also critical. Food Handlers and TABC certifications are mandatory.

Yes, the Omni Severin Hotel requires candidates for the Restaurant Manager position to have prior experience in food and beverage management, ideally having worked in a sophisticated bar or high-volume restaurant. This experience helps ensure that you can effectively manage the team and maintain the quality of service our guests expect.

The work environment at the Omni Severin Hotel is fast-paced and dynamic, as you'll be actively involved during peak hours, ensuring both guest satisfaction and staff productivity. The hotel places great emphasis on a supportive atmosphere, allowing you to thrive while embracing the culture of Hoosier Hospitality.

As a Restaurant Manager at the Omni Severin Hotel, you will enjoy a comprehensive range of benefits, including a relocation package, a solid 401K plan with company matching, free parking, and opportunities for career advancement. The hotel is committed to work-life balance, ensuring you feel valued both personally and professionally.

As a Restaurant Manager, addressing guest complaints promptly and effectively is crucial. I believe in actively listening to the guest’s concerns, empathizing with their situation, and providing a suitable resolution. It's important to communicate the steps taken to rectify the issue, ensuring the guest feels heard and valued.

In my experience, effective training involves thorough orientation and ongoing mentorship. I regularly hold pre-shift meetings to discuss expectations and reinforce best practices. Performance management includes setting clear objectives, providing constructive feedback, and conducting regular evaluations to foster growth and development within the team.

Maintaining high service standards starts with leading by example. I believe in instilling a culture of excellence by constantly monitoring service during shifts, providing feedback to team members, and conducting regular training sessions to reinforce standards. Recognizing and rewarding exemplary service also motivates the team to uphold quality.

I maintain inventory levels by closely monitoring usage patterns and conducting regular audits. Establishing strong relationships with vendors also ensures timely deliveries of supplies. I utilize appropriate inventory control systems to track food and beverage usage, thus minimizing waste and ensuring we have what we need when we need it.

Successful team communication relies on transparency, clarity, and regularity. I promote open lines of communication through frequent meetings and encourage team members to voice their ideas and concerns. Utilizing tools like daily briefings allows us to stay aligned and adjust to operational needs effectively.

During busy service periods, prioritization is key. I focus on real-time monitoring of the dining area to address immediate guest needs first. Delegating tasks based on staff strengths also ensures efficiency. I encourage my team to communicate continuously, enabling us to adapt and tackle challenges as they arise.

In a previous role, I identified bottlenecks in service during peak hours. By streamlining our workflow and adjusting staff schedules to match demand, we improved our service speed significantly. Implementing standard operating procedures also enhanced our consistency and guest satisfaction ratings.

Marketing plays a vital role in attracting and retaining guests. I actively collaborate with the marketing team to develop promotions and events that align with seasonal trends. Online engagement and social media presence are also key components of our strategy to reach a wider audience and create buzz around our food and beverage offerings.

Creating a positive work atmosphere involves recognizing achievements, promoting teamwork, and providing constructive feedback. I advocate for a supportive and inclusive culture where team members feel valued. Celebrating milestones and accomplishments also boosts morale and fosters loyalty among staff.

For menu development, I collaborate closely with the culinary team to explore innovative combinations and seasonal ingredients. Analyzing guest feedback and trends also guides our offerings. We aim for a well-rounded menu that not only showcases creativity but also aligns with our brand identity and enhances guest experiences.