Restauraunt General Manager

Stonebridge Hospitality Associates•Brooklyn, NY

21d•Onsite

About The Position

The purpose of a RESTAURANT GENERAL MANAGER is to direct and organize the activities and services of all hotel food and beverage outlets (restaurant, lounge, room service, coffee shop, etc) according to hotel brand standards and in the hotel’s continuing effort to deliver outstanding guest service and financial profitability. elNico is the new rooftop bar and restaurant at The Penny Williamsburg, serving imaginative Mexican food, drinks, and good times. Triumphant views of the Brooklyn and Manhattan skyline are included with every visit. The dining room and terrace will open for dinner and drinks every day.

Requirements

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization
Ability to calculate figures and amounts such as discounts, interest, commissions, and percentages.
Ability to interpret and perform basic computer functions.
Knowledge of Outlook, Word, and Excel.
Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
Observes and adheres to safety and security procedures, promoting a safe work environment.
Ensures new hires complete new hire orientation and complete all brand required training.
Seeks out new assignments and assumes additional duties when necessary.
Able to reach effective solutions, poses good questions, consults helpful resources, and does not stop at the first answer he/she comes across.
Can be relied upon regarding task completion and follow up.
Ensures work responsibilities are covered when absent.
Takes ownership of all work performed and communicated.
Completes tasks on time or notifies appropriate person with an alternate plan.
Organizes resources, performs tasks, and coordinates with other functions to most effectively and efficiently perform work responsibilities and accomplish objectives on a timely basis.
Assists department in exceeding productivity standards.
Identifies and resolves problems in a timely manner, using intuition and experience to complement data.
Gathers and analyzes information skillfully.
Demonstrates knowledge of EEO policy and promotes a harassment-free environment.
Shows respect and sensitivity for cultural differences.
Able to build morale and group commitments to achieve goals and objectives.
Practices attentive and active listening with all employees.
Listens without interruption and gets clarification.
Actively participates in meetings, contributing ideas to improve the company.
Solicits customer feedback to improve service.
Personally demonstrates a commitment to customer service by anticipating and responding promptly to guest needs.
Monitors and controls labor costs.
Seeks approval for overtime, if required.
Provides regular performance feedback and proactively addresses performance concerns of staff.
Develops staff so that successful customer service scores are achieved.
Position has management responsibilities of restaurant staff.

Nice To Haves

Strong wine knowledge to craft a global wine menu that matches the approachable, but refined culture of the restaurant.

Responsibilities

Manages all outlet operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy & procedure implementation and enforcement and meeting participation and facilitation.
Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and evaluations and delivering recognition.
Curate the entire beverage program. Must have strong wine knowledge to craft a global wine menu that matches the approachable, but refined culture of the restaurant.
Monitor and assess product and service and satisfaction trends, evaluate and address issues and make improvements accordingly.
Serve on the Hotel’s Executive Committee and be a business partner to the General Manager.
Ensure compliance with health, safety, sanitation and alcohol awareness standards.
Initiate and implement marketing and up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue.
Ensure associates have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of hotel and local area.
Recruit, interview and train team members.
Monitor budget and review financial transactions to ensure that expenditures are authorized and budgeted.
Maintain food and equipment inventories, and keep inventory records.
Develop weekly staff work schedule, based on forecasted occupancy while monitoring labor costs in accordance with budget.
Maintains regular attendance and is consistently on time.
Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
Performs any other duties as requested by supervisor. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.