General Manager- Planet Hollywood

Bertucci's•Orlando, FL

73d

About The Position

Reports to the Regional Director for the entire operation of the unit. Supervises Assistant General Manager, Director of Sales, Merchandise Manager, Executive Chef, Controller and PR Manager and guides them in operating their departments

Requirements

Accountability - Ability to accept responsibility and account for his/her actions.
Analytical Skills - Ability to use thinking and reasoning to solve a problem.
Communication, Oral - Ability to communicate effectively with others using the spoken word.
Communication, Written - Ability to communicate in writing clearly and concisely.
Decision Making - Ability to make critical decisions while following company procedures.
Leadership - Ability to influence others to perform their jobs effectively and to be responsible for making decisions.
Management Skills - Ability to organize and direct oneself and effectively supervise others.
Problem Solving - Ability to find a solution for or to deal proactively with work-related problems.
Responsible - Ability to be held accountable or answerable for one's conduct.
Working Under Pressure - Ability to complete assigned tasks under stressful situations.
Education: Bachelor's Degree (four year college or university)
Experience: Two to four years related experience
Computer Skills: Microsoft Office

Responsibilities

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Order and purchase equipment and supplies.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Greet guests, escort them to their seats, and present them with menus and wine lists.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
Create accurate P&L analysis and action plans.