**Job Description**:**OVERVIEW/BASIC FUNCTION**:Responsible for managing all aspects of restaurant functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.**RESPONSIBILITIES**:Maintain complete knowledge of, enforce and comply with all departmental policies, service procedures & standardsMaintain complete knowledge of selections available in the restaurant including alcoholic & food menu items, as well as their preparation, ingredients, portion size, presentation and priceBe informed of daily specialsKnow dining room layout, capacity, proper table set-up, dress code, operational hours and price rangesDevelop menus with F&B teamDrive sales & incentivize team members to maximize sales & revenueProficiency using Point of Sale system & manual system proceduresStay informed of daily house-count, arrivals/departures, V.I.P.S, in-house group activities, locations & timesAbide by departmental policies and applicable civic regulations regarding food & alcohol serviceSet departmental objectives, schedules, budges, policies/proceduresEstablish par levels for supplies, equipment, linens, etc., completing requisitions to replenish shortagesEnsure optimum service level by checking order status and ensure delivery within designated timelines; handle guest complaintsoffering satisfactory resolution.**QUALIFICATIONS**:**Experience**: Minimum two years' experience as an Restaurant Manager/ Supervisor, preferably with a luxury or ultra-luxury restaurant.**Education**: Minimum secondary school diploma, college degree preferred**General Skills**:Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with mínimal supervision; maintain confidentiality of guest information and pertinent hotel data.**Technical Skills**: Knowledge of various food service styles, ability to satisfactorily communicate in Spanish and English with guests, management and co-workers to their understanding; ability to compute basic mathematical calculations; familiarity with food and beverage cost controls; familiarity with point of sale systems.**Job Requirements**:EEO-1 Code: 401