Peter B's Restaurant Manager

The Portola Hotel & Spa is a distinguished hospitality venue renowned for delivering exceptional service and guest experiences. Nestled in a prime location, this establishment combines luxurious accommodations with exquisite dining options, making it a preferred destination for both leisure and business travelers. The hotel prides itself on its commitment to quality, professionalism, and guest satisfaction, fostering a welcoming atmosphere where guests can relax and enjoy superior amenities. Employees at Portola Hotel & Spa are part of a dedicated team that values collaboration, excellence, and continuous improvement in all aspects of service.

The restaurant manager role at Portola Hotel & Spa is integral to maintaining the high standards of hospitality and operational efficiency that the hotel is known for. This position is responsible for coordinating the workforce across restaurant outlets to ensure prompt, accurate, and friendly service for all guests. The manager acts as a leader and mentor to the team, overseeing recruitment, training, and professional development to build a knowledgeable and passionate staff. The role requires a hands-on approach, including assisting with bussing, serving, and bartending, supporting the team during meal breaks to maintain smooth operations. Resolving guest service issues promptly and professionally is a critical aspect of this position, ensuring a positive dining experience.

Additionally, the restaurant manager enforces hotel policies and procedures, particularly those concerning the sale and service of alcoholic beverages, maintaining compliance and safety. The role involves meticulous supervision of staff uniforms, appearance, and break coordination to uphold the restaurant's image. Daily scheduling and staffing are managed by the manager to meet business needs effectively while adhering to standard operating procedures for opening, side work, and closing duties. Financial responsibilities include handling a cash bank, processing guest payments, and ensuring accurate closing procedures are followed.

Communication is key for the restaurant manager, who must liaise consistently with Engineering and IT departments to maintain operational equipment and coordinate with the kitchen staff to ensure timely food preparation and product consistency. The manager also works closely with the Food & Beverage Director to address operational challenges and improvements. Maintaining a clean and sanitary environment in line with health standards is a continuous priority. The ideal candidate projects a professional, friendly, and courteous demeanor to guests, patrons, and staff alike.

This position requires flexibility in scheduling to accommodate varying business volumes and the dynamic nature of the hospitality industry. Educational qualifications include a high school diploma or equivalent, with additional degrees enhancing employment prospects. Certification in food handling and responsible alcohol service, such as Serve Safe and TiPS, is mandatory. The successful candidate must demonstrate strong leadership, organizational, and administrative skills, with the ability to handle high-pressure situations diplomatically and maintain focus during peak hours. Prior experience of at least five years in progressive food and beverage supervisory roles within high-volume, full-service restaurants is essential, preferably with fine dining experience and knowledge of food and wine pairings. This comprehensive role offers the opportunity to contribute to a prestigious hotel operation while developing a rewarding career in hospitality management.