The Farmer's Daughter Restaurant at Normandy Farm Hotel is seeking a Restaurant Manager with a minimum of 2 years of management experience in the hospitality industry.

We are devoted to building a world class team that is committed to providing exemplary personalized customer service. This commitment has resulted in a workplace and total guest experience that is extremely welcoming, pleasant, and yes, fun.

Title: Farmer’s Daughter Restaurant Manager 

Job Function: The Restaurant Manager is responsible for the overall satisfaction of guests as well as maintaining a clean and safe work environment. They supervise the dining room staff and work closely with the Restaurant Operations Manager to achieve the restaurant’s stated goals. As a member of the management team, the Restaurant Manager shall lead by example and always conduct themselves in a manner that is fitting for a manager of a first-class restaurant.

This is a Full-time position to include a full benefits package.

• Medical/Dental/Vision
• Company paid Life insurance
• 401k match
• Short term and Long-term disability
• Paid Time Off

Additional Responsibilities:

• Set up, operate, and close all Dining Rooms & related areas (Main Dining Room, Orchard Room, Dowry Room, Wine Room, Bar, Lobby)
• Must be pro-active and communicate effectively with the Director of Restaurant Operations, Food and Beverage Director, Chefs, other Restaurant Managers, and all others.
• Greets members and guests, always guaranteeing an enjoyable dining experience.
• Ensures that the dining room is always attended during operating hours.
• Has full knowledge of all a la carte menus and general knowledge of banquet menus.
• Able to coordinate food service for dining rooms during even the busiest of times and ensures quality, cleanliness, and timeliness throughout the meal period.
• Assures that all safety regulations, company policies, and liquor policies are followed and is fluent in any accident or emergency procedures.
• Inspects the dining room before, during, and after each meal period to ensure cleanliness and timeliness throughout the meal period.
• Identifies staffing needs and maintains appropriate staffing levels. Understands when to eliminate staff to meet budget concerns without sacrificing service standards.
• Schedule restaurant staff and makes decisions based on what is best for the guests, not based on what is comfortable or necessarily convenient.
• Full knowledge of MICROS POS System.
• Able to run reports on the operating systems and close out the day’s business in a timely and accurate manner including posting to the daily flash reports.
• Ensures all paperwork including cash payments is accurately recorded and deposited properly.
• Works to ensure that all record-keeping procedures are consistently followed.
• Attends all food and beverage staff meetings.
• Able to read, comprehend and execute events based on the Banquet Event Order
• Properly charges and bills events per the BEO and communicates with the accounting department.
• Able to assist the Director of Restaurant Operations and Executive Chef with evaluating menu items and recommends changes based on guest feedback and trends.
• Assists in maintaining inventory par levels, organization of storage areas, and rotation of stock.
• Works with the hotel front desk team to coordinate dining reservations for hotel guests, as well as provide room service for in-house guests.
• Attend and participates in all training sessions and team meetings.
• Follow instructions and adhere to all procedures and company policies while maintaining a high standard of conduct.
• "An exemplary work ethic, meticulous attention to detail, and a passion for providing superior customer service are necessary for all applicants."

• Minimum of 2 years of restaurant management experience
• Graduate with a degree in Hospitality Management Preferred 
• Ability to interact with staff effectively and professionally at all levels of the organization
• Thorough knowledge of food and alcoholic beverage selections
• Professional, articulate, friendly, detail orientated, organized and punctual
• Excellent oral and written communication skills
• Demonstrated drive to provide exceptional service and willingness to go out of his/her way to accommodate members and exceed their expectations
• Ability to work full-time flexible hours, especially on nights, weekends, and holidays
• Flexibility, with the ability to adjust to meet the changing needs of the restaurant
• Must show enthusiasm for the job and the restaurant
• Must be considerate, patient, and willing to help out fellow employees
• Must be able to tolerate pressure and work calmly and efficiently during busy times
• Possess the highest work ethic, personal morals, and honesty beyond reproach