Restaurant General Manager Old Hickory Steakhouse

Marriott•Nashville, TN

15h•$89,000 - $113,000

About The Position

The Restaurant General Manager leads and initiates food and beverage outlet operations, including marketing, food and wine promotions, customer service, and inventory management. The role assists with menu and recipe development and food preparation for the outlet, and develops beverage programs within the parameters of the company’s national agreements. The manager maintains outlet policies and procedures and develops and executes strategic plans, including budgets, forecasts, profit and loss accountability, cost control, and inventories. The position manages outlet service and management staff, develops initiatives to enhance the guest experience, and ensures staff follow HACCP, OSHA, and regional Alcoholic Beverage Commission guidelines. It also oversees inventory and purchasing practices, equipment maintenance, administrative reporting, quality assurance, and departmental meetings. The manager supports exceptional customer service through guidance, feedback, coaching, and employee empowerment, and performs human resources duties including interviewing, hiring, training, performance appraisal, and employee safety and attendance oversight. Candidates may qualify with a high school diploma or GED and six years of experience in food and beverage, culinary, event management, or a related professional area; alternatively, a two-year degree in a related field and four years of relevant experience are accepted.

Requirements

High school diploma or GED and six years of experience in food and beverage, culinary, event management, or a related professional area; alternatively, a two-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and four years of relevant experience.

Responsibilities

Lead food and beverage outlet operations, including outlet marketing, food and wine promotions, customer service, and inventories.
Assist with menu development, recipe development, and food preparation for the designated outlet.
Develop beverage programs within the parameters of the company’s national agreements.
Maintain established policies and procedures within the outlet.
Develop and execute strategic plans, including budget administration and preparation, forecasting, profit and loss accountability, cost control, and inventories.
Conduct inventory for par levels of food, beverage, and paper supplies.
Establish inventory-control methods and adhere to purchasing procedures.
Verify the proper maintenance, cleaning, and operation of the outlet and service equipment.
Develop and execute creative initiatives to enhance the guest service experience.
Maintain and demonstrate knowledge of food and beverage trends in the hospitality industry.
Execute administrative functions, including reporting, forecasting, quality assurance, and departmental meetings.
Manage the performance of outlet service and management staff.
Verify that outlet staff follow HACCP, OSHA, and regional Alcoholic Beverage Commission guidelines.
Facilitate effective communication within Food and Beverage and with support departments.
Provide service that exceeds expectations to support customer satisfaction and retention.
Improve service by communicating guest needs and providing guidance, feedback, and individual coaching.
Empower employees to provide excellent guest service.
Interview, select, and train employees.
Appraise employee productivity and efficiency and recommend promotions or other status changes.
Provide for the safety and security of employees and property.
Monitor employee attendance and record absences and tardiness.
Help direct supervisors achieve their development goals.
Conduct annual performance appraisals with direct reports according to Standard Operating Procedures.