Food & Beverage General Manager - mar'sel (Fine Dining)

Terranea Resorts•Rancho Palos Verdes, CA

1d•$100,000 - $110,000•Onsite

About The Position

The General Manager will provide oversight and management to all operations to Terranea Resorts flagship restaurant, mar’sel. They will be directly responsible for the performance of the Dining Room, Bar and Host Station. Will manage the training of all staff to ensure excellent service standards while coaching and growing Food and Beverage leaders, maximizing revenue/profits and monitoring all cost in line to Food and Beverage goals. The General Manager of mar’sel will assist in maintaining the Four-Star Forbes Rating.

Requirements

Must be able to read, write and speak English.
Must have excellent leadership skills
Must be a positive example for staff
Must be able to work well under pressure
Must be able to accurately follow instructions, both verbally and written
Must be highly detail oriented
Must have excellent computer skills
Must have strong working knowledge of all systems and hardware as it relates to Food and Beverage, i.e., Micros, Opentable, Micros, equivalents
Must be able to work in a fast-paced environment
Must have excellent listening skills
Must possess excellent communications skills
Must be professional in appearance and demeanor
Must always ensure a teamwork environment
Ability to work a flexible schedule that may include evenings, weekends, and holidays
Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
Minimum of three years of Forbes/Michelin restaurant experience and fully understand mandates and rating scales.
Must have a passion for creating an exceptional experience for all guests
Minimum 3 - 5 years of fine dining experience
Must possess valid Food Handler’s card and RBS certification
Must have strong working knowledge of Microsoft Office programs
Knowledge of Forbes service standards
Must have valid driver’s license and meet company driving standards

Nice To Haves

Level 1 Sommelier or higher preferred

Responsibilities

Maintains a commitment to customer service and guest satisfaction
Assist the development and execution of new promotion, events, etc.
Participates in bi-weekly F&B leadership meetings
Responsible for the service standards of all service staff; Servers, Bussers, Bartenders, Expeditors and Hosts
Makes recommendations for china, silver, lines, etc.
Maintains strong knowledge of hospitality trends, especially in food & beverage
Monitors and maintains the outlet’s systems and equipment to ensure their optimum performance
Participate in developing and implementing controls for expense management
Participate in implementing strategies to continually improve revenues
Monitors Revinate scores, shares with the team and ensures service standards are met
Assist with the development, training and inspiration of outlet’s staff for promotion
Provides prompt follow-up to all guest concerns
Resolves guests issues promptly and with great care and effectiveness
Works with HR to recruit and hire staff
Completes all proper new hire and termination paperwork for service staff
Maintains safe and pleasant work environment
Manages beverage list, maintains beverage PAR levels and assist with end of month inventories
Works closely with Purchasing Team to ensure proper cost control on all beverages
Recommends promotion/ discipline and /or termination when appropriate of team members
Takes a proactive approach to coaching and counseling
Utilizes labor management tools to schedule and control labor costs
Offers warm and sincere welcome/farewell for all guests including use of guests name & eye contact with each guest
Maintains an up to date working knowledge of all resort amenities as well as any special events
Interacts with resort staff in a professional manner, assisting other departments with necessary information
Always maintains a professional demeanor and attitude
Communicates all pertinent information to the outlets team
Maintains constant awareness of safety issues, (i.e., broken glass, frayed electrical cords, leaks, broken locks and suspicious persons). Reports all safety incidents to LP.
Ensures proper handling, cleaning and sanitation of equipment, china, glass, and silver
Follows through on lost and found procedures, absolute respect for guests’ property should always be exercised
Maintains a professional appearance. Follows all property dress code standards
Remain alert, courteous, and helpful to the guests and colleagues at all times
Maintain complete knowledge of and comply with all departmental policies /service procedures / standards
Anticipate guests’ needs, responds promptly and acknowledge all guests, however busy and whatever time of day
Familiar with all Hotel services / features and local attractions / activities to respond to guest inquiries accurately
Monitor and maintain cleanliness, sanitation, and organization of work areas
Maintains complete knowledge of: All liqueur brands, beers, and non-alcoholic selections available to the outlet, The characteristics and descriptions of every wine / Champagne by the glass and major wine on the list, Designated glassware and garnishes for drinks, All menu items, preparation method /time, ingredients, sauces, portion sizes, garnishes, presentation, and prices, Daily menu specials, Manual POS procedures, Daily house guest counts, arrivals / departures, VIPs, Scheduled in-house group activities, locations, and times
Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving
Requisition linens / skirting required for business and assign staff to transport such to outlet
Meet with Chef to review daily special items; update the team throughout the shift
Ensure that assigned staff reports to work, document any late or absent employees
Coordinate breaks for assigned staff
Assign work and side duties to staff and review in accordance with departmental procedures
Conduct pre-shift meetings with staff and review all information pertinent to the day’s business
Inspect grooming and attire of staff; rectify any deficiencies
Inspect table/set-ups; check for cleanliness, neatness and agreement with guest’s order and department standards; rectify deficiencies with respective personnel
Ensure that all orders are delivered within designated timelines
Ensure all closing duties for staff are completed before staff signs off
Provide feedback to VP of Food & Beverage
Foster and promote a cooperative working climate, maximizing productivity and employee morale
Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs
Document pertinent information in department logbook
Create proposal for signature, seasonal, and celebratory cocktail recipes, as well as beverage promotions. Train staff and manage roll out of new cocktails
Performs other duties as assigned
Complete and direct scheduled inventories
Prepare weekly schedule
Attend designated meetings, food, and wine tastings
Interview restaurant applicants
Stock supplies and maintain PAR levels according to business levels
Expedite on floor or in kitchen as business demands
Complete departmental filing