Restaurant General Manager - Henley

Kimpton Hotels & Restaurants • Nashville, TN

1d

About The Position

As the GM of Restaurants, Bars, and Events, you'll build an exciting, innovative, and memorable dining experience for all guests by leading a well-rounded, knowledgeable front-of-house team. Essentially, you're the ultimate servant-leader and are responsible for monitoring labor costs, financial performance, staff development, scheduling, and nightly/daily service coordination. You'll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.

Requirements

• 3+ years as a Restaurant GM or Director of Food and Beverage in a luxury hotel environment. Food Handler Certification (if applicable).
• Bachelor's degree in Hospitality/Restaurant Management, Business or equivalent field preferred.
• Experience with all aspects of restaurant/banquet/catering operations, and sales including budgeting, expense management, inventory, payroll and labor costing, staffing, marketing, owner relations, and P&L management.
• Proven systems knowledge and experience with Aloha/Avero, Micros and ADP/eTime payroll or combination of these systems required.
• Passion for crafting and personalizing guest experiences!
• Flexible schedule, able to work evenings, weekends, and holidays when needed.

Responsibilities

• Maintain an active presence throughout the restaurant and event spaces - lead daily line-ups and regular department meetings, conduct daily walk-throughs of event setups, coordinate and participate in BEO meetings.
• Lead a team of restaurant supervisors and foster opportunities to learn, grow, and develop their skills. Identify talent and provide the necessary training as positions open.
• Interview, hire, and train; plan, assign, and direct work; appraise performance; mentor (and celebrate employees!); address any feedback and problem solve.
• Participate in crafting the financial objectives of the department on an annual basis through the budget process. Consistently meet the budget in all areas of cost control with a focus on payroll and cost of sales.
• Partner with Executive Chef to give final approval of all menus and pricing.
• Collaborate with the Director of Sales & Marketing on Catering Marketing Strategy to execute and improve the annual marketing plan. Work closely with sales on booking groups.
• Work directly with in-house clients and contracted to connect and build repeat guests.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 11-50 employees