Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of banqueting and meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, but more importantly the setting for thousands of memories.

Responsible for the management of all aspects of the Pyramid Restaurant functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.

ESSENTIAL JOB FUNCTIONS

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Resolve guest complaints, ensuring guest satisfaction.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of:
  • all liquor brands, beers and non alcoholic selections available in the Restaurant.
  • the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
  • designated glassware and garnishes for drinks.
  • all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
  • daily menu specials, 86’d items.
  • dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
  • P.O.S. and manual system procedures.
  • daily housecount, arrivals/departures, V.I.P.’s.
  • scheduled in-house group activities, locations and times
  • and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Establish par levels for supplies and equipment.  Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
• Meet with the Chef to review daily specials and 86’d items; update board throughout shift and ensure that staff are aware of such.
• Periodically check with the Front Desk to review updates on housecount and arrivals.
• Review sales for previous day; resolve discrepancies with Accounting.  Track revenue against budget.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.  Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled.  Document any late or absent employees.
• Coordinate breaks for staff.https://careers.accor.com/global/en/job/restaurant-and-bar-manager-in-fairmont-dallas-dallas-united-states-jid-86452