Restaurant General Manager

Purpose:

To achieve hotel food and beverage revenue, profit and customer satisfaction goals by overseeing all hotel food and beverage outlets including Banquet Operations.

Constituents:

• Guests
• Employees
• Management team
• The local community
• Vendors

Indicators of Success:

• Achievement of customer satisfaction and loyalty goals
• Achievement of revenue and profit goals for assigned outlets
• Achievement of employee satisfaction and retention goals
• Achievement of the hotel’s financial goals

Areas of Responsibility:

• To develop and implement business strategies for Food and Beverage operations aligned with the company’s overall mission, vision values and strategies.
• Develop and implement strategies for the assigned food and beverage outlets that support achievement of the hotel’s goals.
• Monitor status regularly and adjust strategies as appropriate.
• Develop the annual budget in conjunction with the hotel Controller and General Manager.
• Create an environment for employees aligned with the company culture through constant communication and reinforcement.
• Deliver the company experience for guests and employees.
• Communicate and reinforce the service vision for the hotel to supervisors and employees.
• Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
• Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
• Select the employees needed to provide the company experience.
• Keep current on pulse of the guests, constantly seeking opportunities to follow-up on their experience.
• Provide employees with the tools and environment they need to deliver the company experience.
• Work directly with the accounting team to reconcile invoices daily/weekly.
• Work directly with the Executive Sous Chef to ensure kitchen operation is running efficiently and smoothly. Provide mentoring and any assistance needed to the culinary team.
• Oversee the inventory process with the assistant managers to ensure accuracy.
• Develop and implement strategies and practices that support employee engagement.
• Create the company experience for guests in the assigned food and beverage outlets.
• Coordinate the set-up of the restaurant and lounge areas in accordance with the company’s standards.
• Confirm daily specials and new menu additions with the Executive Chef.
• Manage the food and beverage service provided in each outlet; coach employees on effective service techniques.
• Inspect restaurants and lounge areas on an ongoing basis and take appropriate steps to ensure facilities meet or exceed company standards at all times
• Respond to customer concerns in accordance with the company experience.
• Develop and implement strategies to achieve revenue and profit goal.
• Assist in the development of the marketing plan for the outlet by keeping current on competitors on a regular basis.
• Increase sales by coaching employees on effective sales techniques.
• Maximize productivity by using forecasting techniques to adjust scheduling.

Success Factors:

• Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and company.
• Foster teamwork: Work well in a team environment and motivate teams to sustain the needs of both the customer and the company.
• Take responsibility: Demonstrate personal ownership of tasks and follow through to get the required results.
• Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
• Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
• Build strong relationships: Foster trust and cooperation among coworkers, customers, and suppliers; develop and sustain personal contact in order to provide mutual benefit.
• Develop self and others: Continually work to develop own capabilities and the capabilities of others.
• Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
• Think critically: Take a well-ordered, logical approach to: identifying business, market, or cross-functional issues; analyzing problems; organizing work and planning action.

Key Skills and Requirements:

• Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
• Knowledge of budgeting process: Demonstrate knowledge of and skill in creating and maintaining the departmental budget.
• Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way to complete the task, and preparing to overcome expected difficulties.
• Sales skills: Understand the features, functions and positioning of his/her product or service and is capable of closing business with customers by helping them recognize the value the company brings to the enterprise.