Restaurant General Manager-Boathouse

The Las Olas Company / Riverside Hotel•Fort Lauderdale, FL

3d•Onsite

About The Position

Responsible for the management and achievement of profit for F&B operation of the restaurant, bar and pool service. Promotes the desired work culture by taking full ownership of the F&B venue. Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community. Provide strong personal and outlet presence in local community and high level of community involvement.

Requirements

Access and use Food and Beverage computer programs
Demonstrate service attributes in accordance with industry expectations and company standards
Being attentive to Guests
Accurately and promptly fulfilling Guests requests
Anticipate Guests needs
Maintain a high level of knowledge which affects the Guest experience
Demonstrating a 'service' attitude
Taking appropriate action to resolve guest complaints
Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers
Review and update existing standards to ensure competitiveness
Prepare, manage and achieve the department's budget.
Prepare and manage a cost effective budget with measurable targets for department within the financial parameters set down by the hotel budget
Effectively monitor and analyze variations from the budget
Develop systems that measure the cost effectiveness of the department
Develop procedures that track, report on, and control the running costs of the department
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Regular and accurate forecasting of food and beverage revenues and costs.
Responsible for ensuring that all financial (invoices, reporting) and personal and payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Contribute to the overall strategic plan of the business and help compile the annual restaurant business plan
Keep track of trends in your area and implement best practice initiatives
Develop a competitive business plan for your operational area and communicate this to your operational colleagues and staff
Work within the company's Human Resource Policies to ensure the departmental performance of staff is productive.
Plan for future staffing needs
Recruit in line with company guidelines
Prepare detailed orientation programs for new staff
Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation
Ensure training needs analysis of your departmental staff is carried out and training programs are designed and implemented to meet needs
Deliver training
Actively work at developing your direct reports and identify high potentials
Maintain training records for all direct reports and ensure they do the same for their staff
Conduct probation and formal performance appraisal in line with company guidelines
Coach, counsel and discipline staff, providing constructive feedback to enhance performance. Approve off requests after considering peaks and troughs in the business
Regularly communicate with staff to maintain positive relationships
Familiarize yourself with Company Health and Safety Policies and ensure your areas promote and comply with them
Take responsibility to rectify hazardous situations, reporting major areas of concern to your General Manager or designate
Familiarize yourself with property safety, first aid and fire and emergency procedures and actively enforce these in your area of responsibility
Ensure security incidents in your operational area are reviewed and corrective measures implemented to prevent recurring incidents
Comply with the Company's Corporate Code of Conduct
Familiarize yourself with the company values and model desired behaviors
Perform tasks as directed by the General Manager in pursuit of the achievement of business goals
Pre-employment screenings, COVID-19 testing and background checks will be conducted for all viable candidates.

Responsibilities

Oversee the management of restaurant, bar and pool
Oversee the management of the kitchen operations
Manage staff within the hotel's organization structure and human resource and hotel policies
Communicate regularly with food and beverage staff and conduct effective staff briefings
Provide a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals
Establish systems which monitor the achievement of departmental goals
Ensure compliance with business operations and hospitality laws
Work with sales to manage the development of new products and services
Develop quality management systems with Purchasing Manager, develop and monitor the implementation of purchasing procedures
Manage the delivery of high quality service to guests
Access and use Food and Beverage computer programs
Demonstrate service attributes in accordance with industry expectations and company standards
Prepare, manage and achieve the department's budget.
Prepare and manage a cost effective budget with measurable targets for department within the financial parameters set down by the hotel budget
Effectively monitor and analyze variations from the budget
Develop systems that measure the cost effectiveness of the department
Develop procedures that track, report on, and control the running costs of the department
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Regular and accurate forecasting of food and beverage revenues and costs.
Responsible for ensuring that all financial (invoices, reporting) and personal and payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Contribute to the overall strategic plan of the business and help compile the annual restaurant business plan
Keep track of trends in your area and implement best practice initiatives
Develop a competitive business plan for your operational area and communicate this to your operational colleagues and staff
Work within the company's Human Resource Policies to ensure the departmental performance of staff is productive.
Plan for future staffing needs
Recruit in line with company guidelines
Prepare detailed orientation programs for new staff
Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation
Ensure training needs analysis of your departmental staff is carried out and training programs are designed and implemented to meet needs
Deliver training
Actively work at developing your direct reports and identify high potentials
Maintain training records for all direct reports and ensure they do the same for their staff
Conduct probation and formal performance appraisal in line with company guidelines
Coach, counsel and discipline staff, providing constructive feedback to enhance performance. Approve off requests after considering peaks and troughs in the business
Regularly communicate with staff to maintain positive relationships
Familiarize yourself with Company Health and Safety Policies and ensure your areas promote and comply with them
Take responsibility to rectify hazardous situations, reporting major areas of concern to your General Manager or designate
Familiarize yourself with property safety, first aid and fire and emergency procedures and actively enforce these in your area of responsibility
Ensure security incidents in your operational area are reviewed and corrective measures implemented to prevent recurring incidents
Comply with the Company's Corporate Code of Conduct
Familiarize yourself with the company values and model desired behaviors
Perform tasks as directed by the General Manager in pursuit of the achievement of business goals