General Manager, Restaurant R'evolution

Sonesta Hotels•New Orleans, LA

15d

About The Position

We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive—bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting. Job Description Summary 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. Job Description 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 “Since the 1970s, I have worked in the food and beverage industry, starting my career in earnest at the Prince Murat Inn in Baton Rouge. Shortly thereafter, I opened The Rathskeller on Third Street in the same city, and discovered my entrepreneurial spirit. My world exploded! I opened Lafitte’s Landing Restaurant – on a wish and a prayer – in 1978 at the foot of the Sunshine Bridge in Donaldsonville, LA. As I renovated the old home, local legend intimated that it had been the residence of privateer Jean Lafitte, thus the restaurant’s name. In 1983, I opened A Taste of Louisiana restaurants throughout the world, introducing Cajun and Creole cuisine from Japan to Beijing, Hong Kong to Seoul, Bogota to Taiwan, and Rome to Moscow. In my fifty-year culinary odyssey around the globe, nuisance of flavors influenced my palate and crept into my culinary melting pot. Restaurant R’evolution is the epitome of diverse tastes and flavors; the Holy Grail of dining experiences; my magnum opus. Your overture begins.” – Chef John Folse

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

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.
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