Restaurant General Manager

Cambria Detroit•Detroit, MI

12d•Onsite

About The Position

The Cambria Hotel in Detroit is expanding and looking for a dynamic and energetic General Manager to join our team! The General Manager will oversee and manage the daily operations of the restaurant.

Requirements

The ideal candidate for this position must be extremely friendly, outgoing, and organized.
Positive attitude and interpersonal skills.
Flexibility when working alternating shifts.
Excellent verbal and written communication skills.
Excellent observational skills and situational awareness.
Excellent interpersonal and customer service skills including dealing with difficult and rude patrons.
Excellent organizational skills and attention to detail.
Extensive knowledge of drink preparation, food, and service.
Ability to learn cash register software used by bar/restaurant.
High school diploma or GED preferred.
Prior restaurant experience required.
Prior management experience required.

Responsibilities

Keep records required by government agencies regarding sanitation or food subsidies.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Maintain food and equipment inventories and keep inventory records.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
Count money and make bank deposits.
Establish standards for personnel performance and customer service.
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
Greet guests, escort them to their seats, and present them with menus and wine lists.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Schedule staff hours and assign duties.
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Assess staffing needs.
Order and purchase equipment and supplies.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Schedule use of facilities for events such as receptions and negotiate details of arrangements with clients.
Make dining reservations.
Other duties as assigned.