Restaurant General Manager

Trump International Hotel and Tower Chicago•Chicago, IL

9h•$85,000 - $90,000•Onsite

About The Position

Manages, directs, and organizes restaurant operations to maintain high standards of food and beverage quality, service, and marketing and maximize profits through outstanding customer service.

Requirements

Thorough knowledge of restaurant operations, including foods, beverages, supervisory aspects, service techniques, and guest interaction.
Considerable skill in math using percentages.
Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, collect accurate information, and resolve problems.
Ability to work under pressure and deal with stressful situations during busy periods.
Ability to access and accurately input information using a moderately complex computer system.
Interpersonal skills to provide overall guest satisfaction.
Experience with supervision of employees required.
Ability to obtain any government-required license or certificate.

Nice To Haves

High School graduate or equivalent preferred.
A four-year college degree is a plus.
At least five years’ experience in a related field is preferred.
Hotel restaurant management experience preferred.
Additional language ability is strongly preferred.

Responsibilities

Interviews, selects, trains, supervises, counsels, and disciplines restaurant staff to ensure the efficient operation of the outlet.
Organizes and conducts pre-shift and department meetings to communicate pertinent information to the staff, such as house counts and menu changes. Schedules and directs staff in their work assignments.
Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality. Guides improvement and implements necessary adjustments for consistency.
Regularly reviews and evaluates the degree of customer satisfaction of the restaurant; recommends and implements new marketing and/or operational policies and procedures when necessary to keep up with demand and market changes; investigates and resolves food quality and service complaints. Interacts positively with customers.
Maximizes restaurant department profitability; implements adequate controls of food, beverage, and labor costs; and monitors the restaurant’s budget to ensure efficient operations, including achieving budgeted revenue and labor expenses. Ensures par stock levels are maintained by calculating inventory, ordering, retrieving, and stocking products. Evaluates the cost-effectiveness of all aspects of operation. Develops and implements cost-saving and profit-enhancement measures.
Utilizes computers to charge customers, accurately create forecast and revenue reports, and draft correspondence—inputs and retrieves data changes computer procedures and programs the system accordingly.
Responsible for ensuring compliance with all policies and procedures related to the restaurant and all local, state, and federal laws and regulations; responsible for ensuring cleanliness and proper sanitation of all work and service areas.
Participates in developing, implementing, and marketing new and creative menus to attract a pre-determined customer market; promotes cross-selling of other hotel outlets and the company.
Participate in developing the restaurant's annual budget and develop short—and long-term financial operating plans.
Attend mandatory meetings, including divisional meetings, departmental meetings, staff meetings, etc.
Participate in the Manager on Duty coverage program.
Participate in community public relations for the restaurant and the hotel.
Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint, and/or Outlook Express.
In emergencies, perform in the capacity of any position supervised.
Perform other duties and responsibilities as assigned or required.