General Manager|Bob's Steak & Chop House

Omni Hotels & Resorts•Austin, TX

About The Position

Omni Hotels & Resorts is seeking a General Manager for Bob's Steak & Chop House for the beautiful Barton Creek Resort & Spa! The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. About Bob’s Steak & Chop House: Since the opening of the first Bob’s Steak & Chop House in Dallas, Texas, in 1993, the name “Bob’s” has been synonymous with a great steakhouse experience. Building on the reputation we earned at our original Dallas location, Bob’s has opened restaurants nationwide that offer the best cuts of meat available. Bob’s Steak & Chop House specializes in serving big, flavorful steaks that are hand-selected from the top two percent of USDA prime beef along with Texas-sized portions of our award-winning sides. Mouth-watering, legendary seafood and cuts of meat are absolutely delicious as we use homemade and local ingredients to enhance the flavor of our signature menu items. When it comes to Wine, each Bob’s carries a large selection — usually 300 to 500 wines — beyond our core list of favorites. In-house wine buyers select wines from all over the world to satisfy local clientele and regulars at each of our locations. Each Bob’s utilizes climate-controlled wine cellars and features Wine of the Month for our guests to try.

Requirements

Must have at least 4+ years in a Management Role, preferrably in a Steakhouse environment.
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 be Manager ServSafe certified.
Must be TABC certified.
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.
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 applicability of experience and qualifications of job applicants

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 any and 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. Completes accident reports promptly in the event that 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 direction to employees regarding operational and procedural issues.
Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
Conduct orientation, explain the 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 of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.