Restaurant Service Manager - VUE RooftopHilton Garden Inn Iowa City Downtown University
It never hurts to ask questions about the role. If you would like learn more, please send an email to kstramel@kinseth.com
Great advancement opportunities!
Perched on the 12th floor with sweeping views of Iowa City, VUE Rooftop is redefining upscale dining and hospitality downtown - and we're seeking a Restaurant Service Manager to help lead this next chapter.
This is a rare opportunity to join a newly assembled leadership team, partnering with an accomplished Executive Chef, an amazing kitchen team, and a newly appointed F&B Director to craft a guest experience worthy of the view. For a hospitality professional ready to build a legacy rather than inherit one, this is the role.
What sets this opportunity apart:
Compensation commensurate with experience, recognizing the value you bring
A vibrant, elevated atmosphere where refined service meets genuine energy
A talented, dedicated kitchen team that takes pride in every plate that leaves the pass
Meaningful advancement potential - we develop our leaders and promote from within
Direct collaboration with a leadership team invested in your long-term growth
What we ask in return:As a premier hospitality destination, VUE Rooftop operates on the rhythm of the industry we love - this role requires weekend and holiday availability, along with participation in a rotational closing schedule for weekend nights. If you understand that great hospitality happens when others are celebrating, this is second nature to you.
If you're ready to bring polish, energy, and leadership to Iowa City's most distinctive rooftop venue, we'd love to meet you.
Apply today - help shape the future of VUE Rooftop
What we offer:
Health, Dental, Vision and other benefits available
DailyPay
401k
Paid Training
Paid PTO
Referral program
Discounts at all Kinseth Hotel Corporation hotels and restaurants
SUMMARY
Assists in managing daily operations of the restaurant, overseeing franchise service standards and guest satisfaction, training, coaching and mentoring of employees and monitoring budgets and P&Ls.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Assists staff to ensure superior quality of restaurant operations and provide guest satisfaction.
Assists with managing the business unit's overall financial performance including but not limited to: budgeting, accounts payable, accounts receivable, payroll, cash handling and purchasing and reviews financial transactions and monitors budget to ensure efficient operation and that expenditures stay within budget limitations.
Ensures compliance with franchise agreements through, regular inspections of the quality and service programs, franchise required reports are accurate and filed on time, new standards and the guest relations cases are answered in a timely manner
Communicates with general manager regularly and informs GM of daily progress and ongoing issues.
Coordinates the recruitment, hiring, orientation, training and development of hourly employees.
Conducts one on ones with management employees.
Reviews schedules of hourly employees to ensure labor is within budget and meets guest demands.
Assists general manager with safety training and program compliance such as MSDS status, lock out tag out, safety committees, blood-borne pathogens, prevention, fire/tornado procedures and general safety.
Coordinates and tracks employee benefits communications and benefits offerings in a timely manner.
Assists general manager with monitoring the local market and competitive trends affecting business unit's performance.
Assists with food preparation and menu planning and related activities such as dining room, bar, and banquet operations.
Inspects food and food preparation to maintain quality standards and sanitation regulations.
Investigates and resolves food quality and service complaints to ensure guest satisfaction.
Assists in and oversees accurate and timely inventories and prevention of excess waste.
KHC POLICIES: Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.
SUPERVISORY RESPONSIBILITIES: Manages 2-7 subordinate supervisors who supervise a total of 50-200 employees in the Kitchen Department, Service Department, Bar Department, and Banquet Department. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises one non-supervisory employee. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
EDUCATION and/or EXPERIENCE: Bachelor's degree (BA) from four-year college or university; or one to four years related experience and/or training; or equivalent combination of education and experience.
CERTIFICATES, LICENSES, REGISTRATIONS: May require franchise specific certification as well as federal/state/local food service handling certifications.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries.
While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel and taste or smell. The employee is occasionally required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
