Restaurant General Manager

Wischermann Partners•Owatonna, MN

9d•$70,000 - $85,000•Onsite

About The Position

The Restaurant General Manager is responsible for managing and executing successful F&B operations in the hotel restaurant. They will plan and oversee the daily operations of the restaurant, bar and in-room dining to achieve the highest level of guest satisfaction and profitability. The Restaurant General Manager will work alongside the other F&B leaders in the hotel to ensure the entire guest experience is seamless.

Requirements

Previous experience in a similar role in a luxury hospitality operation.
Beverage certification preferred.
Previous experience with MICROS POS preferred.
Must have supervisory, coaching, and staff development experience.
Requires the ability to taste alcohol during trainings and new menu updates.
TIPS training certification required within 30 days of hire date.
Good reading, writing, and oral proficiency in the English language.
Flexibility to work a varied schedule, which may include weekends and holidays.
Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance.
Ability to stand and walk for entire shift.
Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.
Offers of employment are contingent upon the successful completion of a background check, and we participate in E-Verify to confirm employment eligibility.

Responsibilities

Supervise and ensure the overall success of the hotel restaurant, bar and IRD.
Responsible for all meal periods and guest experiences, understanding that Dinner is the signature experience for the restaurant.
Support, assist, train and oversee restaurant supervisors and hourly associates.
Maximize guest satisfaction by spending time on the restaurant floor, speaking to guests and staff, and taking ownership of the space.
Assist all food, beverage and experiences in the Club lounge.
Analyze and correct, when necessary, associate engagement with the guests and standard operating procedures.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Maintain complete knowledge of equipment and use only as intended.
Maintain positive guest relations at all times and resolve all guest complaints, ensuring guest satisfaction.
Maintain complete knowledge of all menu items, liquor brands, beer brands, and non-alcoholic selections available in the assigned outlet.
Maintain complete knowledge of the particular characteristics and description of every wine and champagne on the wine list.
Maintain complete knowledge of designated glassware and garnishes for each drink.
Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operation, menus, price range, and dress code of assigned outlet.
Develop an operating strategy that is aligned with the Company’s business strategy.
Manage and update the food & beverage menus within the parameters of the guiding principles and operating plan.
Coordinate with the sales team and group meeting planners to understand and achieve their specific group requirements with the services and facilities offered.
Manage all restaurant F&B inventories weekly and monthly to confirm appropriate handling procedures and within-budget expenses and cost metrics.
Oversee and create associate schedules and make any necessary changes per business demands and budget.
Ensure maximum revenue is achieved from all sales opportunities.
Participate and contribute to marketing meetings for creative opportunities and events.
Meet with group contacts to coordinate and oversee any outlet use.
Execute creative programming within the operating strategy and brand pillars.
Work with the property and corporate leadership team to effectively increase Guest Satisfaction scores and highlight areas of concern.
Responsible for P&L reviews and the budgeting process for all areas of responsibility.
Responsible for departmental meetings and continually communicating a clear and consistent message regarding the departmental goals to produce the desired results.
Responsible for understanding local demand drivers, hotel occupancy and guest type to accurately forecast covers for proper staffing levels.
Ensure all associates have proper supplies, equipment, and uniforms.
Recruit, interview, hire, and train food & beverage associates.
Conduct performance evaluations and discipline staff when needed.
Maintain a professional and personable appearance at all times, according to hotel standards.
Successfully achieve the hotel’s core values of ownership, innovation, craft, respect, and community.
Primary duty will be managing the business and their department. They will regularly direct the work of two or more associates and have the authority to discipline, suspend and recommend for termination.
The Restaurant General Manager has the only authority to terminate associates.
Responsible for cleanliness in all areas of the operating areas.
All other duties as requested.