Outlets General Manager

Conrad Hotels and Resorts•Nashville, TN

About The Position

Blue Aster is seeking a motivated, highly capable individual with a genuine passion for hospitality to serve as our new Restaurant Manager and provide functional restaurant leadership. This individual will work alongside and directly support the Director of F&B/Assistant Director of F&B with responsibility for all FOH operations, support of BOH operations, team leadership and development, guest and employee satisfaction, beverage programming, private and hosted restaurant events, and revenue as well as COGS targets.

Requirements

Strong leadership abilities, sound judgment, and knowledge of operations
Experience working in a chef-centric concept; high volume but intimate atmosphere ideal
Excellent customer service skills and experience working with diverse VIP and regular clientele
Ability to multi-task and perform calmly in a fast-paced environment
Strong attention to detail, efficient, reliable, organized, amicable, personable
Experience in training, mentoring, and educating team members
Familiarity with analysis of restaurant financials and taking direct action to produce positive results
Knowledge of inventory management, ordering, and staff scheduling
Excellent interpersonal skills to communicate with management, executive team, and employees
A strong working knowledge of POS systems, restaurant software and platforms, and Microsoft Excel
Exceptional verbal and written communication skills including proper grammar and email etiquette
Ability to work in a fast-moving environment and maintain physical and mental stamina while dealing effectively with guests, management, team members, and external contacts
Aptitude for both collaborative and solo work while accepting direction and practicing excellent time management skills
Capability to address challenging situations with guests and team members using the utmost tact and professionalism
BA/BS Degree
A MINIMUM OF 3 YEARS OF PREVIOUS FOOD AND BEVERAGE MANAGEMENT EXPERIENCE
Ability to lift or carry a minimum of 20 pounds, unassisted, in the performance of specific tasks assigned
Possess manual dexterity to use and operate technological and additional equipment
Physical ability to access all areas of the property
Ability to withstand prolonged standing and walking, along with stretching, bending and kneeling without restriction
Ability to work indoors, outdoors, and be exposed to various environmental factors such as, but not limited to noise, aromas, heat, and dust

Nice To Haves

Experience with Conrad, Waldorf Astoria, LXR, Ritz Carlton, Mandarin Oriental, Park Hyatt, Leading Hotels of the World, Luxury Collection etc. preferred.

Responsibilities

Responsible for the successful achievement of all financial, quality, and service goals alongside the Director/Assistant Director of F&B
Monitor and ensure The Restaurant’s high service standards, prioritizing guest and employee satisfaction
Interact directly with guests to provide welcoming, friendly service and to proactively solicit/receive feedback and respond accordingly
Help plan and directly execute staffing, training, and supervision for all department team members
Work with the culinary team to ensure the highest quality of food product and service
Possess a working knowledge of all restaurant and company policies and SOPs
Help develop new policies and procedures within the framework of the restaurant’s existing SOPs and ensure compliance with both
Assist in identifying and developing promotional marketing and revenue-generating opportunities
Order product and manage inventory of items such as dry goods, coffee, and small wares
Perform tasks, assignments, and projects; meeting deadlines and surpassing expectations
Direct others in completion of task or assignments; render advice and provide expertise or judgment based on information gathered
Conduct candidate interviews, make recommendations for new hires, and collaborate on staff training
Determine when infractions or disciplinary issues occur and follow up with the appropriate level of progressive discipline
Responsible for the timely evaluation and training of all direct reports, conducting introductory period and annual performance reviews as needed
Maintain a genuine open-door policy and address all team member concerns or challenges in a timely, professional, and agreeable manner
Conduct and actively participate in meetings with management and staff
Represent the restaurant within the community, developing and maintaining relationships for the purposes of growing business as well as maintaining an excellent reputation as a company and operation
Evaluate information and take action based on that information to positively impact the situation, function, or operation
Proactively manage resources to balance eliminating excess cost and unnecessary expenditures while prioritizing repairs, maintenance, quality of product, and the guest experience
Create a work environment that promotes teamwork, honest feedback, recognition, joy, mutual respect, and employee satisfaction
Provide administrative, operational, and logistical support as needed
Responsible for confidential and time sensitive material
Additional duties as necessary and assigned
Be fully conversant with current Health, Safety & Hygiene legislation affecting food preparation, production and service areas and to ensure that the laid down requirements are met.
Work with the Chief Steward and Director of Food and Beverage to ensure that the Stewarding Department works effectively to meet the above in line with business, as laid down by State & City Code.
Ensure that all employees are periodically trained in all matters relating to food hygiene and safety and their legal responsibilities
Audit food storerooms to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes
Ensure that appropriate records are maintained in accordance with Company and legal requirements.
To carry out all other duties legally and reasonably requested of you by your manager which fall within the scope and purpose of this position
Contribution is made to the setting of departmental objectives in relation to the business strategy.
Contribution is made to management discussions to solve problems, identify improvements and make decisions
Oral and written communication is carried out in a manner, and at a level and pace, likely to promote understanding, effective performance and harmonious working relationships.