Restaurant General Manager

Highgate Hotels•San Francisco, CA

4d•Onsite

About The Position

The Restaurant General Manager coordinates, supervises, and directs all aspects of restaurant operations while maintaining profitability and high-quality products and service. The role promotes business, works to reduce employee turnover, manages revenue and payroll budgets, and meets productivity targets while maintaining quality. The position oversees the hotel’s food and beverage outlets at the Hyatt Regency San Francisco Downtown SOMA.

Requirements

At least 4 years of progressive experience in a hotel or related field; alternatively, a 4-year college degree and at least 1 year of related experience; or a 2-year college degree and at least 2 years of related experience.
Proficiency with Windows and company-approved spreadsheet and word-processing applications.
Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
Ability to communicate effectively verbally and in writing with employees and guests at all levels.
Ability to listen to, understand, and clarify concerns raised by employees and guests.
Ability to multitask and prioritize departmental functions to meet deadlines.
Ability to handle problems by anticipating, preventing, identifying, and solving them; understand and evaluate complex information from various sources; and maintain confidentiality.
Ability to work long hours when required.
Ability to exert up to 50 pounds occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Maintain regular attendance as required by scheduling and hotel needs, and maintain high standards of personal appearance and grooming, including wearing a nametag.

Responsibilities

Oversee daily operations of the hotel’s food and beverage outlets and supervise outlet personnel.
Respond to guest complaints promptly and maintain overall guest satisfaction.
Coordinate with other food and beverage managers and keep the immediate supervisor informed of issues requiring attention.
Coordinate and monitor loss-prevention activities in the outlets.
Prepare and submit required reports on time, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
Monitor service quality and assist with menu planning and preparation.
Ensure compliance with local liquor laws, health and sanitation regulations, standard operating procedures, and requisition procedures.
Remain visible on the floor and assist staff during meal periods.
Conduct staff performance reviews according to company standards.
Implement and monitor corporate outlet promotions, buffet standards, and the three-meal concept.
Follow weekly and monthly forecasting procedures.
Train department heads and employees on standard operating procedures, report preparation, and job-related technical tasks; participate in or conduct departmental and hotel training.
Interview candidates for front-of-house food and beverage positions and follow hiring-approval standards.
Attend required hotel meetings and training, participate in manager-on-duty coverage as required, maintain regular attendance and professional appearance, and perform other duties requested by management.
Promote safe and efficient hotel operations, maximize productivity, identify problem areas, and assist with solutions.
Communicate courteously and effectively with guests and employees, listen to and clarify concerns, prioritize work, handle problems, evaluate information, and maintain confidentiality.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave
Employee assistance program
Educational opportunities and tuition reimbursement
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law