General manager

Reports to : Director of Food & Beverage

THE APPARATUS ROOM CONCEPT Chic yet approachable. Historic while tastefully modern. The Apparatus Room bridges the old and the new, offering iconic New American cuisine rooted in Midwestern ingredients, as well as thoughtful cocktails crafted by accomplished mixologists.

THE ROLE The Apparatus Room General Manager reports directly to the Director of Food & Beverage. All leaders of Aparium are required to get down and dirty to unearth existing needs and personally ensure what needs to be fixed is repaired.

We are a young company that is in hyper-growth, so having the ability to be a soldier is as critical as being a general.

As the Apparatus Room General Manager, you will be involved with the planning, execution and growth of the restaurant’s food and beverage program.

You will lead your team by example, spending the majority of your time engaged in service; supporting and coaching associates, actively participating in service at the door and table, and establishing personal connections with guests.

We encourage our leaders to inspire, encourage and challenge each other to be their absolute best; you will partner with the culinary team on delivering on our unique brand of translocal hospitality.

• WHO YOU ARE Your past experiences have led you to understand that there is an art science to the how and what a hospitality operations professional is responsible for;
• not all remedies can be outlined in a training manual or found in a recipe book. You are energized by the frenectic pace of a bustling dining room and gain deep satisfaction from conducting a well-run shift;

and will jump-in when the going gets tough and your team respects you for that. You have developed relationships with guests and service industry colleagues alike, as they often contact you for reservations you are known for making them and their friends feel valued.

You understand that what we do is not rocket science but there are a lot of moving parts; you have a clear understanding of how a successful operation should be running and how that connects to staffing, scheduling, training, ordering, sidework, shift logs, preshifts, and all the other systems and tools your team employs. WHAT YOU WILL DO

• Drive restaurant performance by developing and executing an operating plan that delivers on The Apparatus Room’s unique New American food and beverage concept which includes attaining a high level of service, classically inspired cocktail program and authentic, modern cuisine
• Develop trusting and transparent relationships with the Hotel General Manager, Executive Chef, and associates of the restaurant by being collaborative, humble, and open-minded no ego is allowed
• Model behaviors of servant leadership and hands-on assistance; and provide your team with all that you know about food, beverage, and service, through mentoring, coaching, and training to develop the team’s technical skills
• Demonstrate a thorough understanding of food and beverage items offered, including ingredients, methods of preparation and proper service;

communicate advanced knowledge of beers, wines, cocktails and spirits utilized for the restaurant concept, and lead the curation of The Apparatus Room’s wine list and educate the team to ensure they can speak to the restaurant’s wine program

• Act as the front of house ambassador for The Apparatus Room by actively engaging in all aspects of service to ensure the experience exceeds guest expectations, seating is maximized, and ensuring the restaurant maintains the top ranking on social media platforms
• Collaborate with the Director of Food & Beverage and establish goals based on P&L performance and KPIs, and evaluate menu item performance with the Executive Chef to identify improvements or changes
• Demonstrate advanced knowledge of food and beverage financial acumen by leading beverage inventory; evaluating budget and cost controls;

and monitoring and controlling labor and other expenses

• Collaborate with Director of Lifestyle and Director of Sales to create, plan and execute special events, e.g., New Year’s Eve, Valentine’s Day, and Mother’s Day to provide experiences that demonstrate the hotel’s translocal hospitality operating principles
• Facilitate daily pre-shift meetings that are well organized, intentional, and educational; and verify daily opening and closing procedures are completed properly
• Observe daily conditions of all physical facilities and equipment; communicate any recommendations for corrections and improvements to the Hotel General Manager and Chief Engineer
• Demonstrate advanced knowledge of the POS by having the ability to input, print, close, comp, void, transfer, report, code and route;

and ensure staff is thoroughly trained on using the POS efficiently

Act as guardian of health and safety for the restaurant to ensure compliance with local health and safety codes, hotel’s safety and security policies, and adherence to state and local liquor laws

POSITION REQUIREMENTS

• Minimum of five (5) years of hospitality management, specifically in restaurants
• Minimum of two (2) years serving as a Restaurant General Manager or Assistant General Manager
• Bachelor’s degree in related field of Hospitality Management or equivalent work experience
• Ability to work varied shifts that will include, evenings, weekends and holidays
• Ability to obtain and maintain a Food Handlers Certification
• Adaptable interpersonal skills to communication and address all employee levels of the hotel
• Professional proficiency of the English language in reading, writing and verbal communication

HOW YOU LEAD

Engage others in general conversation tactics to build rapport quickly; leading and adapting communication and presentation tactics to engage your audience;

displaying adaptable interpersonal skills for a wide range of audiences and stakeholders

• Approach fact finding and discovery missions in a collaborative effort; valuing input and experiences of others that creates additional insight to uncover deeper issues that may need to be addressed or removed as a barrier to implementation
• Value the importance of making decisions with integrity, maintaining confidentiality across internal work groups and knowing how to use discretion when appropriate;

knows how to keep a secret by understanding the difference between transparency and confidentiality

Be highly analytical in thought and recommendations; although never acting like the smartest person in the room; and continually seeking out the facts;

able to express a point of view without it be driven by your ego

• Demonstrates business acumen and practices sound financial decisions by ensuring the actions and plans put into place support the achievement of operational goals and budgets

Last updated : 2024-07-30