25 to 28 hourly depending on experience INNS OF AURORA, LLC. CORE VALUES While our employees skill sets vary greatly from position to position, our core set of values remain the same. As an Inns of Aurora, LLC employee, learning and exemplifying these characteristics is a key part to your success. All Inns of Aurora employees are expected to demonstrate the following characteristics as defined in the Inns of Aurora, LLC handbook Courage Initiative Dependability Flexibility Integrity Judgment Respect for others Position Purpose The Restaurant Manager is responsible for supervising and managing staff, daily operations of the restaurant performance as well as maintaining high standards of food, service, health and safety, and guest experience. responsibilities duties functions tasks Guest Operations Maintain a strong presence in the restaurant; ensure guests are greeted at the door and their orders are taken promptly and correctly Personally respond to all guest complaints Closely monitor guest dining experiences Build positive clientele relationships with repeat guests Create and maintain bar menus Monitor food and beverage presentations and monitor expediting process Report all restaurant complaints and communicate day to day matters Director of F and B read and review daily guest survey responses Maintain and promote cleanliness standards, quality control, hygiene, health and safety Ensure cleanliness of restaurant and bar areas before, during and after meal periods Coordinate opening and closing procedures Requisition of restaurant supplies candles, menus, etc. Personnel Management Design weekly schedules Train all staff for job competence and ensure staff is aware of restaurant policies and procedures including service standard for F&B and guest service standards Manage and remediate all staff conflicts, including disciplinary action Manage hiring and termination procedures, including interviews and staffing decisions using company procedures Train, supervise, and monitor food sanitation and safety procedures in the dining rooms, bar and service areas Train and monitor compliance of staff with guest check procedures Ensure all employees adhere to code of conduct and company uniform standards, as defined in the IOA handbook Ensure alcohol awareness programs, such as TIPS, are followed Adhere to all work rules, procedures and policies established by the hotel and restaurant, including but not limited to, those contained in the employee handbook Demonstrate the leadership qualities as outlined in the Leadership Job Requirement Chart Inventory Management Financials Maintain and order proper amounts of wines, liquor, beer etc. for restaurant and banquet Check and monitor inventory on weekly monthly basis Supervise settlement of guest bills in accordance to hotel and/or restaurant policy Achieve and maintain budgeted covers and create goals to strive to improve over the year Follow up on accounting issues and resolve accordingly Assist with design and implementation of experiential packages Manage cash drawer throughout the shift and during opening closing procedures, as necessary Conduct P and L analysis and monthly variance report Complete weekly payroll as needed Marketing Conduct continuous market research in the trends of service styles, menus, cocktails, wine, etc. Suggest, create, and implement marketing initiatives, promotions, etc. Develop and implement creative strategies to increase revenue Network with local consumers and businesses to advertise our products and services Select wines and meet with vendors and on an on-going basis and network with local wineries Develop, implement and assess in-house promotions Requirements qualifications Hospitality degree, or related field, or 4 plus years of equivalent experience Minimum of 3 years supervisory experience of 10 or more employees Ability to multi task effectively under fast paced working conditions