Restaurant Manager - Alaia

About Us
At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.
Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.
Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.
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Location Description
Deeply rooted in the land, the history, and the layered richness of O'ahu, at Turtle Bay you'll find an authentic connection to a place of uncommon natural splendor and the warm, welcoming community within it. Where your days are filled with constant discovery and moments that touch your soul, allowing you to explore the uncommon depths of this remarkable coast.
Overview
The Manager is responsible for overseeing the operation and staff of the restaurant and deck to maintain the highest level of standards and efficiency. Responsible for the management of all aspects of the whole F&B outlet functions, in accordance with hotel standards. Directs, implements, and maintains a service and management philosophy, which serves as a guide to respective staff.
REPORTS TO: F&B Director
SUPERVISES: Servers, Back Servers, Host(ess), Assistant Managers, Supervisors.
WORK ENVIRONMENT:
All outlets, Kitchen'/Stewarding areas.
Job involves working:
• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust and/or mite hazards.
• around chemicals.
KEY RELATIONSHIPS:
Internal: Employees in Alaia, F&B Outlets Culinary - Stewarding/Kitchen, Catering & Conference Services, F&B Services and Managers, Guest Services - Front Desk, Finance, Housekeeping, Administrative Offices and Property Operations.
External: Hotel guests/visitors and suppliers.
ESSENTIAL JOB FUNCTIONS

1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards, sequence of service, 4 Diamond standards.
   2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
   3. Maintain physical atmosphere and cleanliness of restaurant.
   4. Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
   5. Maintain positive guest relations at all times.
   6. Resolve guest complaints, ensuring complete guest satisfaction, with a sense of urgency.
   7. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately.
   8. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
   9. Maintain complete knowledge of:
2. a) all liquor brands, beers and non-alcoholic selections available in the Restaurant.
   b) the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
   c) designated glassware and garnishes for drinks.
   d) all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
   e) daily menu specials, 86'd items.
   f) dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
   g) P.O.S. and manual system procedures.
   h) daily house count, arrivals/departures, V.I.P.'s.
   i) scheduled in-house group activities, locations and times.
   j) and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

1. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
   11. Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
   12. Meet with the Chef to review daily specials and 86'd items; update board throughout shift and ensure that staff are aware of such.
   13. Periodically check with the Front Desk to review updates on house count and arrivals.
   14. Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget.
   15. Prepare weekly work schedules in accordance with staffing guidelines, the union contract, and labor forecasts. Adjust schedules throughout the week to meet the business demands.
   16. Ensure that staff report to work as scheduled. Document any late or absent employees.
   17. Coordinate breaks for staff.
   18. Assign work and side duties to staff. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.
   19. Monitor the preparation of station assignments.
   20. Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
   21. Inspect grooming and attire of staff; rectify any deficiencies.
   22. Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
   23. Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.
   24. Inspect table set-ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel.
   24. Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
   25. Review the reservation book, pre-assign designated tables and follow up on all special requests.
   26. Ensure that specified number of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
   27. Check the pick-up station and side stations.
   28. Monitor and assist Host(ess) in greeting and escorting guests to their tables. Ensure that tables are seated to best service the guests.
   29. Assist in seating guests as needed.
   30. Anticipate heavy business times and organize procedures to handle extended waiting lines.
   31. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
   32. Check the status of all orders and ensure that they are delivered within designated timelines.
   33. Monitor and ensure that all tables are cleared and reset according to department procedures.
   34. Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
   35. Monitor neatness, supplies of daily buffet, alert kitchen before group arrival.
   36. Assist restaurant staff with their job functions to ensure optimum service to guests.
   37. Answer the restaurant phone within 3 rings.
   38. Access all functions of the P.O.S. system. Restock journal tape and change ribbons as needed.
   39. Handle voided checks.
   40. Assist servers with expediting problem payments.
   41. Issue manual checks when the system is down and ensure accountability of such.
   42. Run system closing reports and ensure that all servers' checks are closed before they sign out.
   43. Ensure all closing duties for staff are completed before staff sign out.
   44. Conduct a 1 week formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
   45. Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.
   46. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
   47. Respond to all pages by beeper, and emails promptly doing staff edits when necessary, submitting payroll punctually and correctly.
   48. Prepare and submit daily/weekly payroll and tip distribution records.
   49. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
   50. Document pertinent information in department logbook and communication book.
   51. Complete all paperwork and closing duties in accordance with departmental standards.
   52. Review status of assignments and any follow-up action with on-coming supervisor
   53. Supervise floor during service, achieve 100% table visits.
   54. Maintain up to date employee bulletin boards
   55. Display recognition for regulars, repeat guests, VIPs
   56. Inspect what you expect, or you lose respect
   57. Hold pre-meal meetings in a timely and efficient manner ensuring all staff are accountable for showing up on time and conducting the pre-shift so all pertinent information is shared and understood
   58. Serve our guests.
   59. Serve the other Turtle Bay Resort team members who serve our guests.
   60. Perform any and all functions as directed - you are a member of the entire Turtle Bay Resort team, not just a member of your department.
   61. Take personal responsibility to ensure the success of the team - the team succeeds because of your actions.
   62. Always put the team objectives ahead of your personal agenda.
   63. Perform the security and safety function of all Turtle Bay Resort employees to ensure the security and safety of all guests and of all fellow employees - be vigilant for all safety/security issues, correct and/or report all issues immediately.
   64. Perform the housekeeping function of all Turtle Bay Resort employees - keep your work area clean and neat, and correct and/or report any housekeeping issues outside of your work area in the public and heart-of-the-house areas as you encounter.
   65. Perform your sales function - all Turtle Bay Resort employees are salespeople for the company and for the property - be knowledgeable of Turtle Bay Resort and of all aspects of your property, and always present both in the best light to guests and to the community at large.
   66. Perform your community ambassador function - get involved in your community and represent Turtle Bay Resort and your property well.
   67. Always speak first and speak last to guests in a friendly, courteous manner - every guest encounter should include this.
   68. Always greet co-workers in the same friendly, courteous manner - never pass a fellow employee without acknowledgement.
   69. Deal with all guests and fellow Turtle Bay Resort team members with respect and honesty.
   70. Present yourself properly in the work place at all times - full uniform including name badge, dress/uniforms always clean and pressed, personal grooming always up to standard.

SECONDARY JOB FUNCTIONS

1. Complete and direct scheduled inventories.
   2. Prepare weekly/monthly forecast of revenues, covers and labor costs.
   3. Conduct monthly departmental meetings.
   4. Attend designated meetings, menu and wine tastings.
   5. Interview restaurant applicants.
   6. Relieve Host(ess).
   7. Expedite on floor or in kitchen as business demands.
   8. Complete departmental filing.
   9. Update P.O.S. menu changes.
   10. Order restaurant flowers from approved supplier.
   11. Order morning newspapers for the restaurant from approved supplier.

Qualifications
Essential:
1. High school graduate or vocational training certificate, some college.
2. Minimum 21 years of age to serve alcoholic beverages.
3. 3-5 years' experience as a Manager, Assistant Restaurant Manager/ Supervisor, preferably an upscale restaurant.
4. Food handling certification. Hold or immediately obtain a Blue Card to serve alcohol. Provide or complete TB Test.
5. Computer knowledge including Word and Excel.
6. Knowledge of various food service styles.
7. Fluency in English both verbally and non-verbally.
8. Provide legible communication and direction.
9. Compute basic arithmetic.
10. Familiarity with food and beverage cost controls.
11. Ability to:
• enforce Hotel standards, policies and procedures with Restaurant staff.
• prioritize and organize work assignments, delegate work.
• direct performance of Restaurant staff and follow up with corrections where needed.
• coach and motivate Restaurant staff and maintain a cohesive team.
• ascertain Restaurant training needs and provide such training.
• be a clear thinker, analyze and resolve problems exercising good judgement.
• suggestively sell menu items, beverages and wines.
• input and access information into P.O.S. system.
• work without direct supervision, maintaining a clear direction, focusing on departmental goals.
• strong organizational skills excellent communication skills, using a professional vocabulary.
• ability to resolve guest complaints completely.
• maintain essential equipment and inventory.
Desirable:
1. College degree.
2. Previous guest relations training.
3. Previous Culinary training.
4. Certification of previous training in liquor, wine, and food service.
5. Training in CPR.
6. Certification of previous training in an alcohol awareness program.
PHYSICAL ABILITIES
Essential:
1. Exert physical effort in transporting 50 pounds.
2. Endure various physical movements throughout the work areas.
3. Reach 1 foot above arm length.
4. Remain in upright position for 8 hours throughout work shift.
5. Satisfactorily communicate with guests, management, and co-workers to their understanding.
6. Able to maintain professional posture throughout the shift.
STANDARD SPECIFICATIONS
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pos...