Restaurant Manager

For 30 years, Tommy Bahama has created a world where the sun always shines, the water is always warm and easy breezy styles are always in season.  Now, we’re bringing that daydream to life with the first Tommy Bahama Resort; Tommy Bahama Miramonte Resort & Spa.  The luxury boutique resort has transformed its unique 215-room resort to showcase island living meets desert luxury.  Centrally located in the heart of the greater Palm Springs Valley in the prestigious Indian Wells.  The resort is woven through 11 expansive acres of fragrant citrus trees and flower gardens surrounding eleven two-story guest room buildings.  A place to escape the everyday and enjoy the award-winning Spa, signature restaurant Grapefruit Basil, three salt-water pools with full-service cabanas, chef’s garden, bocce ball courts.

Tommy Bahama Miramonte is an oasis at the heart of it all: a destination where guests come to escape the deadlines and demands of the everyday; where they’re inspired to soak up life’s simple pleasures and celebrate its greatest moments.  The magic of this place is rooted in the land and brought to life where desert luxury meets an island state of mind and experiences that connect guests with a variety of offerings that are unique to the region. Welcome to your estate of wellbeing.

You will be an integral member of a team of passionate, empowered associates that curates unique dining experiences for our Miramonte Resort & Spa guests. You will lead the effort to deliver distinctively different guest experiences while ensuring profitability objectives are achieved.

Salary Range: $66,560/yr. - $70,000/yr. 

Position Summary:

The RB&E Manager is responsible for making sure that every guest is satisfied with the dining experience. This manager must ensure that all expectations are met or exceeded.  The responsibilities also include overseeing the smooth order of service, communicating with the front desk and kitchen, and assisting the staff when needed.  The dining room manager must react to any special requests, VIP guests, and service bottlenecks.  Lastly, the manager must organize and supervise staff arrivals, call-ins, side work, linen, cleanliness and dining room and bar service matters.

Duties and Responsibilities:

• A warm personality, attentive, and presentable.
• Committed to delivering high levels of customer service.
• Responds courteously and efficiently to queries and problems from guests, and all staff.
• Special projects as directed by others.
• External products and merchandising.

During Service

• Be physically present on the floor during service.
• Observe the flow of service, providing assistance when necessary
• Be personally involved with the service of VIP and journalists tables
• Be attentive to position numbers, ensuring the proper delivery of food to each guest
• React to any problems that occur, taking action that shows the guest we are sorry
• Conduct voids as needed
• Be aware of any bottlenecks or overwhelmed service areas and assist as necessary
• Make sure that all needed supplies are on the floor at all times, including china, glass, linen, and other various supplies
• Be aware of any guests with disabilities and make sure that all their needs are met
• Perform/monitor tableside service and carving
• Have extensive wine knowledge
• Be familiar with all cheeses: Taste, origin, milk type, pronunciation, etc.

 Managing

• Be comfortable with all aspect of the Culinary Contract
• Point out team member mistakes and give constructive criticism
• Train the staff to have comprehensive knowledge of the menu and wine list
• Delegate responsibilities to wait staff, for example:
• Check all place settings before service
• Check all side stations before service and maintain during service
• Recognize any potential bottlenecks and adjust staff positions as necessary
• Assign side work
• Observe staff appearance before and during service
• Maintain supply and impeccable condition of menus
• Maintain cleanliness of dining room
• Notify staff of any 86’d items or any changes to the menu
• Discuss with staff any service procedures that need addressing
• Periodically review guest checks for accuracy
• Know the all menus, including ingredients and preparations

 Scheduling

• Handles scheduling of staff
• Ensure that the staff follows the schedule
• Check to see that all scheduled staff members are present and assign stations
• React to any sick calls and ensure that call-ins are handled appropriately
• Implement side work schedule

 Communication

• Communicate daily specials to wait staff
• Communicate with maitre d’ to review daily seating plan and any guest preferences (or special requests)
• Communicate with kitchen regarding pace of service, special needs, and general guest satisfaction
• Be aware of any conflicts between staff and work to solve these problems
• Provide wait staff with any relevant information during pre-shift meetings
• Perform regular performance appraisals and communicate to individual staff members
• Set goals for each member of the wait staff (continual improvement)

 Supervisory Responsibilities: The RB&E manager oversees all dining room staff, including captains, food servers, and bussers.  This manager also supervises bartenders and all bar personnel in the absence of the beverage manager.

Prerequisites:

• Excellent communication and listening skills.
• Ability to work under pressure.
• Excellent organizational and prioritization skills, attention to detail, and problem-solving skills.
• Must be mature, pleasant, courteous, cooperative and an enthusiastic team player who displays good human relations’ skills.
• Must be flexible in working hours, including weekends, evenings and holidays.

 Supervisory Responsibilities: The general manager supervises all Front of house and Back of the house Restaurant team members.

Physical Requirements:

The physical requirements are representative of those that must be met by the team member to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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