Opening Restaurant General Manager - Canopy By Hilton

Concord Hospitality Enterprises

8d•$67,000 - $99,000

About The Position

The Restaurant Manager’s Role Provide guests and patrons with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment. Ensure that meals are delivered in a timely fashion with attention to plating, portion and temperature Further responsibilities include department development objectives in improvements in cost savings and labor retention/associate development and meeting the hotel’s F&B financial goals. As well as developing your own leadership skill set. Proper guest service requires an employee staff that is thoroughly trained in service sequence, product knowledge and makes every effort to meet the needs of each and every guest. Lead service education through: Daily line-ups New server, busser, host and bartender training programs Ongoing development programs, seminars Daily evaluation of restaurant service performance Employee discussion and evaluations Coordination of timely food production. PRODUCT QUALITY: The Restaurant Manager needs to work with the Chef to provide "excellent quality and presentation" of all food to the guests. This manager participates in evaluation of food product, kitchen employee performance and development of product consistent with our market position. Further responsibilities include selection and pricing strategy of all liquors and wines and supervision of their procurement. FINANCIAL OBJECTIVES: The Restaurant Manager participates in helping the General Manager and/or a F&B Director create the financial objectives of the restaurant on an annual basis through the budget process. It is the Restaurant Manager's responsibility to assist in meeting the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards and effective utilization of marketing funds. It is also the Restaurant Manager's responsibility to help meet budget in all areas of cost control with consistent focus on cost of sales and payroll. SUPERVISORY RESPONSIBILITIES: Supervises all non-supervisory service employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Responsibilities

Provide guests and patrons with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment.
Ensure that meals are delivered in a timely fashion with attention to plating, portion and temperature
Department development objectives in improvements in cost savings and labor retention/associate development and meeting the hotel’s F&B financial goals.
Lead service education
Work with the Chef to provide "excellent quality and presentation" of all food to the guests.
Participates in evaluation of food product, kitchen employee performance and development of product consistent with our market position.
Selection and pricing strategy of all liquors and wines and supervision of their procurement.
Participates in helping the General Manager and/or a F&B Director create the financial objectives of the restaurant on an annual basis through the budget process.
Assist in meeting the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards and effective utilization of marketing funds.
Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.
Supervises all non-supervisory service employees.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.