Restaurant General Manager- Fine Dining

Noble House Hotels and Resorts•Seattle, WA

55d•$95,000 - $100,000

About The Position

The Edgewater is Seattle's only over-water hotel, where rock'n'roll history meets Pacific Northwest luxury. A part of Noble House Hotels and Resorts--a curated collection of one-of-a-kind hotels, resorts, and adventures. We provide our guests with exceptional service and the most memorable experiences. Six Seven Restaurant and Lounge at The Edgewater is one of the best downtown Seattle restaurants, and we are excited to be searching for the next General Manager! We are a $9 million, three-meal-period, full-service operation with special event dining, high-volume brunches, and a lounge featuring live entertainment and packed happy hours with views of Elliott Bay. We believe in our industry, our concept, and that we can return to this in the future. The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our associates. What makes us, The Edgewater Hotel, lies within our team. We are a group of individuals who share a passion for hospitality. We let our personalities shine, and we like to have fun. You're a strategic leader! Having experience aligning the business with the mission, values, and vision of the Edgewater Hotel; collaborating with senior leaders and internal partners A student and teacher! Embracing the spirit of learning and sharing of knowledge with staff and guests. Creates and implements training, inspiring managers to teach, mentor, and proactively coach staff so that they develop their skills and talents, preparing them to be successful in their current role as well as the next step in their careers. Share your knowledge! Develops and communicates a clear vision that can be maintained by the Restaurant Managers Get things done…right! Guiding and assisting in supervising the day-to-day activities of restaurant managers and service staff, oversight of assigned responsibilities for work, and setting priorities and deadlines to ensure the timely completion of work. Operational-minded! Achieves restaurant operational objectives by contributing information and recommendations to the executive team, preparing and completing action plans, implementing production, productivity, quality, and customer service standards, resolving customer service problems, identifying trends, and making course corrections/suggestions, determining system improvements, and implementing change. Strong financial acumen! Meeting or exceeding restaurant financial objectives by forecasting requirements, scheduling expenditures, analyzing variances, and initiating corrective actions when necessary. Love the details! Responsible for bar menu planning, inventory, ordering (both internal and external), and managing food and other supplies in order to ensure service is offered effortlessly while maintaining effective cost controls and quality standards. Collaborative! Works in tandem with the Chef and back-of-house staff to ensure seamless, gracious, and efficient service to our guests. Servant leader! Always providing the highest quality of service to the guests, including ensuring the proper training of all staff and supporting employees to ensure customer satisfaction and product quality. Build high-performing teams! Providing oversight and recommendations for and makes decisions regarding hiring, scheduling, promotion, disciplining, firing, or any other status change of employees within the FOH. Creative and see opportunity! Marketing the restaurant by collaborating with senior leaders and the marketing team to create social media initiatives and promotional events. Encourages local businesses to hold social events at the restaurant. Promotes safety and sanitation, inspects all food product handling, and establishes and maintains safe practices. Communication Skills! Plans, promotes, and facilitates meetings. Team Player! Manager and/or FOH Lead while absent from the restaurant.

Requirements

Requires 5 to 7 years of experience in restaurant management.
WSET or CMS Certifications required
Must be certified in ServSafe Management certification course, as well as hold a current Washington State food handler card and Washington State Mixologist license; must maintain CPR/First Aid certification.
Proficient in the following: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and the preparation of reports.
Strong working knowledge of Microsoft Office
Possess strong math skills and can operate inventory, purchasing, and reservation systems. Often trouble troubleshooting with partners to find fixes or improvements. Craftable, Avero, Acumatica, Resy, Micros experience a plus!
Demonstrates team management, delegation, issue resolution, coaching skills, and ability to motivate others.
Ability to interact with others in a friendly, enthusiastic, and outgoing manner.
Ability to take direction.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Comfortable with fluctuating priorities and new initiatives as they arise.
Ability to prioritize tasks and needs in the absence of direction from senior leaders.

Nice To Haves

Craftable, Avero, Acumatica, Resy, Micros experience a plus!

Responsibilities

Aligning the business with the mission, values, and vision of the Edgewater Hotel; collaborating with senior leaders and internal partners
Embracing the spirit of learning and sharing of knowledge with staff and guests.
Creates and implements training, inspiring managers to teach, mentor, and proactively coach staff so that they develop their skills and talents, preparing them to be successful in their current role as well as the next step in their careers.
Develops and communicates a clear vision that can be maintained by the Restaurant Managers
Guiding and assisting in supervising the day-to-day activities of restaurant managers and service staff, oversight of assigned responsibilities for work, and setting priorities and deadlines to ensure the timely completion of work.
Achieves restaurant operational objectives by contributing information and recommendations to the executive team, preparing and completing action plans, implementing production, productivity, quality, and customer service standards, resolving customer service problems, identifying trends, and making course corrections/suggestions, determining system improvements, and implementing change.
Meeting or exceeding restaurant financial objectives by forecasting requirements, scheduling expenditures, analyzing variances, and initiating corrective actions when necessary.
Responsible for bar menu planning, inventory, ordering (both internal and external), and managing food and other supplies in order to ensure service is offered effortlessly while maintaining effective cost controls and quality standards.
Works in tandem with the Chef and back-of-house staff to ensure seamless, gracious, and efficient service to our guests.
Always providing the highest quality of service to the guests, including ensuring the proper training of all staff and supporting employees to ensure customer satisfaction and product quality.
Providing oversight and recommendations for and makes decisions regarding hiring, scheduling, promotion, disciplining, firing, or any other status change of employees within the FOH.
Marketing the restaurant by collaborating with senior leaders and the marketing team to create social media initiatives and promotional events. Encourages local businesses to hold social events at the restaurant.
Promotes safety and sanitation, inspects all food product handling, and establishes and maintains safe practices.
Plans, promotes, and facilitates meetings.
Manager and/or FOH Lead while absent from the restaurant.

Benefits

Health Benefits Package--Medical/Dental/Vision
401K, with matching
Paid Time Off --holidays/personal/vacation/sick
On-site Parking for $35/month
Complimentary dry cleaning
Cell phone reimbursement
Commuter Reimbursement Program - For transportation to and from work using public transportation, and with receipts submitted, we will pay up to $75 each month or 50% of the cost of a monthly ORCA pass, whichever is greater.
Team Member/Family/Friend home and restaurant discounts within Noble House Hotels & Resorts (nationwide)
Career growth opportunities and Recognition Programs
On-Demand Pay
Education Assistance Program