General Manager -Outlets

				Overview:

The Restaurant General Manager is responsible for coordinating, supervising and directing all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels.  They are expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Responsibilities:

* Lead by closely partnering with beverage and culinary teams
* Display leadership in guest hospitality, providing excellent customer service
* Support on-site.off-site public relations opportunities to promote the restaurant.
* Create and execute against the restaurant-related social media posts and public event communications, monitor social media activity, respond to comments, analyze posts/trends, and correct deficiencies.
* Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
* Interact with guests to obtain feedback on product quality and service levels and respond effectively to guest problems and complaints.
* Manage service delivery in all outlets to ensure excellent service from point of entry to departure (e.g., greeting, order-taking and food & beverage speed, fulfillment of special requests, payment and return invite or follow-up call for room service items).  
* Serve as the primary point of contact for restaurant events.
* Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
* Assist servers and hosts on the floor during meal periods and high demand times.
* Actively participate in the hiring process to identify the right talent to support the outlet's concept.
* Provide the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
* Prepare and submit required reports in a timely manner.
* Organize and conduct department meetings on a regular basis.
* Monitor quality of service and product.
* Cooperate in menu planning and preparation.
* Ensure timely purchase of F&B items, within budget allocation.
* Ensure compliance with all local liquor laws, and health and sanitation regulations.
* Ensure departmental compliance with SOP's.
* Ensure the training of department heads on SOP's, report preparation, technical job tasks.
* Attend and/or conduct departmental and hotel training.
* Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
* Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.
* Ensure overall guest satisfaction. 
* Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
* Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
* Must be able to multitask and prioritize departmental functions to meet deadlines.
* Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
* Maintain regular attendance in compliance with TableOne Hospitality standards, which will vary according to the needs of the business.
* Maintain high standards of personal appearance and grooming.
* Comply with Forbes standards and regulations to encourage elevated and luxurious restaurant operations.
* Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
* Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
* Must be able to maintain confidentiality of information.
* Collaborate with all partners to plan and execute initiatives benefitting the success of the restaurant, including but not limited to: culinary, marketing, sales, human resources, accounting, and property partners.
* Perform other duties as requested by management.

Qualifications:

* 4-5 years experience in similar or equivalent role
* Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
* Always maintain a warm and friendly demeanor.
* Clear understanding of State, Federal, and Local employment laws.
* Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
* Long hours sometimes required.
* Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
			

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Highgate Hotels

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