General Manager, Restaurant R'evolution

Royal Sonesta New Orleans, LA•New Orleans, LA

15d

About The Position

Manages all aspects of service within Restaurant R’evolution. Ensures compliance with standards of service and operating procedures. Adheres to federal, state, and local regulations concerning health safety or other compliance requirements. Leads the Restaurant R'evolution team including Front of House managers and the Chef de Cuisine with a focus on the fine dining experience.

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Bachelor's degree (B. A.) from four-year College or University preferred; five years or related work experience plus management experience, General Manager experience preferred and/or training; or equivalent combination of education and experience.

Responsibilities

Oversees and supervises day-to-day activities. Plans and organizes work. Communicates and enforces policies and procedures.
Ensures prompt and efficient service of all meals, functions and beverage to the required standards.
Responsible for ensuring that Front of the House Staff are trained and follows Home on the Range SOP’s as well as Sonesta's Service Standards. Provides staff counseling, coaching, and discipline as required.
Ensures compliance with company and statutory hygiene standards in all areas.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Circulates throughout the restaurant, maintaining a high profile with customers and staff.
Remains informed on the trends in the industry and makes suggestions for improvement.
Achieves budgeted revenues, controls expenses, labor costs, and maximizes profitability within all areas of the food and beverage outlet(s).
Maintains procedures to ensure the security and proper storage of restaurant inventory and equipment.
Ensures that all restaurant equipment (coffee and soda machines, registers, etc.) is in proper operational condition and cleaned on a regular basis. Ensures that all restaurant facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notifies Engineering immediately of any maintenance and repair needs.
Attends F&B meetings as required.
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.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
ServSafe certified
Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews
Oversee the management of the Wine Cellar in support of Wine Director.
Oversee Operations of Bar R’evolution beverage program and inventories.
Other duties and responsibilities may be assigned