Restaurant General Manager - Bob's Steak & Chophouse

Omni Hotels & Resorts•Tucson, AZ

23h•Onsite

About The Position

The Omni Tucson National Resort & Spa, a four-diamond luxury property, is nestled in the picturesque foothills of Tucson's Santa Catalina Mountains. It boasts 36-hole championship golf courses, six signature dining outlets, a beautiful Mokara Spa, and 130 premier guest rooms. Associates at the resort benefit from an exciting work environment, comprehensive training and mentoring, and a culture built on respect, gratitude, and empowerment. The General Manager for Bob’s Steak and Chop House is responsible for overseeing and managing all aspects of the restaurant, making final decisions on critical matters.

Requirements

Must have at least 4+ years in a Management Role.
Must have fine dining experience.
Knowledge of computers (MS Word, Excel).
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must have current and appropriate Food Handlers/Beverage selling certifications.
Must have extensive knowledge of both wine and fine dining.
Must be willing to work evenings and Saturdays.
Self-discipline, initiative, leadership ability, and outgoing personality.
Pleasant, polite manner and a neat and clean appearance.
The ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities.
Ability to determine the applicability of experience and qualifications of job applicants.

Nice To Haves

Preferably in an upscale Steakhouse environment.

Responsibilities

Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Responsible for ensuring consistently high quality of food preparation and service.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Estimate food and beverage costs.
Supervise portion control and quantities of preparation to minimize waste.
Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
Ensure positive guest service in all areas.
Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
Ensure that proper security procedures are in place to protect employees, guests, and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents.
Complete accident reports promptly if a guest or employee is injured.
Manage shifts which include daily decision making, scheduling, planning while upholding standards, product quality, and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Provide directions to employees regarding operational and procedural issues.
Interview with hourly employees.
Direct hiring, supervision, development, and, when necessary, termination of employees.
Conduct orientation, explain Bob’s Steak & Chop House Philosophy, and oversee the training of new employees.
Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews.
Maintain an accurate and up-to-date plan for restaurant staffing needs.
Prepare schedules and ensure that the restaurant is staffed for all shifts.