Website Columbus Inn
A Columbus Inn manager is responsible for assisting in the overall development of our operation through strategic planning, staff management, and the achieving of financial objectives. Managers are to oversee all hourly employees of Columbus Inn and assuring the proper execution of all policies and procedures. Teamwork and communication will be the key to a manager’s success. Managers are also required to follow the policies of Columbus Inn that have been set forth by the General Manager and owner. This is to include the upkeep of the physical plant as well as our personal presentation. Managers are to complete their opening, running, and closing procedures within a reasonable time on a daily and weekly basis. Financial accounting will need to be accurate and precise daily. By following procedure, building knowledge, and maintaining a warm and friendly disposition, a manager is better able to perform their job in an extremely efficient manner with great results. Management must be proactive in their approach to create a proper flow to the day and stay in control throughout it.
Time and Attendance – All managers are scheduled for set “in times” daily. You are expected to arrive for these shifts on time and ready to work. Managers’ shifts end according to business volume and/or closing of the facility. Please always be prepared to work a full shift unless otherwise specified.
Food, Beverage, Alcohol Knowledge and Awareness – Must be able to learn all menu items in order to properly inform guests of the ingredients within a dish, the basic steps of its preparation, any potential allergy or dietary restrictions the guest may have, etc. Managers are not only responsible for a guest’s health when it comes to dining, but also during alcohol service.
POS/Financial Daily Operations – Must be able to train staff as well as learn to run back end reporting for our Point of Sale systems. Nightly reporting and assisting in controlling costs. Managers should also be vigilant in protecting the Columbus Inn’s investments by protecting and maintaining equipment, furnishings, and the overall finishes within the physical plant.
Guest/Employee Safety and Sanitation – A manager maintains a safe, secure, and healthy environment by establishing, following, and enforcing safety and sanitation standards and procedures while complying with legal regulations. In order to obtain the level of hospitality we strive for, it is necessary for management to decide on the proper action to be taken regarding a guest complaint/issue.
Recent restaurant experience within an upscale, full service restaurant and bar.
A positive attitude and friendly disposition are imperative for us to achieve our desired level of hospitality.
Proven leadership ability.
Strong knowledge of food and beverage.
Strong wine knowledge helpful but not required.
Great interpersonal skills and a team player attitude
Willing to learn new concepts and ideas
Attention to detail
Event planning or coordination (on-site/catering)
Passion to be great at what you do.
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