Jimmy's Pub - Manager

Ojai Valley Inn & Spa•Ojai, CA

19h

About The Position

The Jimmy’s Pub General Manager reports to the Director of Operations. This leadership position is responsible for the smooth functioning of service for a lunch and dinner pub, bar and restaurant in an upscale resort setting. Oversees a team of skilled servers and bartenders, leading the dining staff in the efficient delivery of providing the highest standards of service to our guests. Encourages staff growth and development. Endorses Jimmy’s Pub as a casual setting with exemplary service, food and beverage offerings. Menu items include selections such as sandwiches, salads, burgers, pizza from a wood burning oven as well as a wide range of quality beers on tap, wines, and other spirits. Works cohesively with food and beverage managers and chefs to ensure a seamless guest experience. Competent communicator who resources other hotel managers to ascertain guests needs based on the general resort business which may change on a daily basis. Possesses a distinctive creative ability to ensure competitive positioning in the marketplace. Upholds financial obligations of the restaurant. Professional presentation skills to represent and to promote food and beverage program quality to our guests. Works effectively in a quality assurance environment that embraces input to formulate the positioning, systems development and standards of the restaurant. Exhibits a passion for excellence. Leads by example and acts as a role model for others, and will at all times exhibit the highest levels of professionalism in all management practices and be a resource for the improvement of the guest experience and future growth and development of the resort.

Requirements

A minimum of three (3) years of restaurant management experience, preferably in a high volume, upscale pub, restaurant or bar.
Proven supervisory skills and the ability to provide leadership.
Knowledge of liquor laws and regulations, health department regulations, and current TIPs certification.
Thorough knowledge of Food & Beverage point-of-sale systems (MICROS/ORACLE preferred).
Experience in effective resolution of difficult customer situations.
Excellent communication skills, both verbal and written, to successfully interact with hotel guests and staff.
Strong attention to detail.
Computer literacy, including Word and Excel.
Professional track record, appearance and demeanor.
Solid analytical skills that demonstrate knowledge and understanding of financial responsibilities.
Experience in Food & Beverage administration to include:
Organized implementation of business
Interviewing/hiring
Department orientation
Training, coaching, and counseling staff for maximum productivity and development
Regulating schedules, directing work, and conducting performance evaluations
Must posses a valid drivers license.

Nice To Haves

College degree (preferably in food & beverage, business or hotel management).

Responsibilities

Provide direction, support and communication to all Jimmy’s Pub associates to ensure complete guest satisfaction and attention to detail.
Delegate responsibilities to FOH staff
Conduct performance evaluations of FOH Staff.
Handle human resources concerns including coaching, counseling, and disciplining associates.
Exhibit a “hands on” approach to training, developing and working along side associates and a commitment to individual growth. Maintain an open door policy to encourage and support positive associate relations and guest satisfaction.
Establish service standards and ensure compliance through constant observations.
Observe daily conditions of all physical facilities and equipment in the restaurant; make recommendations for corrections and improvements as needed.
Control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
Oversee all aspects of the beverage operation including:
Controlling costs
Maintaining par and inventory levels
Product selection and enhancement
Requisition and distribution of products to Jimmy’s Pub
Assist Beverage Director in the design and development of beverage menus
Training and education programs for all servers
Create schedules to ensure proper coverage.
Handle guest concerns and recognize and address potentially intoxicated, disruptive or undesirable guests.
Participate in promotional events and keep current on trends in the food and beverage industry.
Financial management:
Review Daily Revenue and Labor reports to stay within budget and forecasted goals
Facilitate methods that increase cost control
Evaluate and adjust labor as necessary to maintain service levels and financial results
Develop and promote productivity and efficiency