Restaurant General Manager

Highgate Hotels•Honolulu, HI

31d

About The Position

The Restaurant General Manager is responsible for coordinating, supervising and directing all aspects of F&B's operations, while maintaining a profitable F&B outlet and high-quality products, service levels, and customer satisfaction. They are expected to be passionate and to market ideas to promote business, reduce associate turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high. The Restaurant General Manager will be a high-energy trainer and mentor to all team members, a dynamic individual who is enthusiastic about hospitality, and one who inspires greatness in everything that they do.

Requirements

Minimum requirement of 5 years in Food & Beverage industry and at least 2 years of supervisory or manager experience or related experience.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Long hours are sometimes required.
Required to be standing for extended amount of time.
Flexibility in schedules required to flex depending to the operation.
Computer and POS literacy.
Passion for excellence and great enthusiasm in providing exceptional service standards.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner throughout the hotel.
Must be effective at listening to, understanding, and clarifying concerns raised by guests and employees.
Must be able to multitask, detailed orientated, and prioritize departmental functions to meet deadlines.
Always maintain a warm and friendly demeanor.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Responsibilities

Ensure all associates at all times are attentive, friendly, helpful and courteous to all guests, managers and fellow team members.
Oversee all aspects of the daily operation of the outlet.
Be visible on the floor and assist the team as needed during each meal period; Providing floor coverage as Manager on Duty.
Supervise outlet personnel.
Recruiting, hiring, retaining and training all restaurant staff, including managers, bartenders, servers, runners, bussers, hosts and baristas.
Developing employee schedules to ensure adequate coverage for shifts.
Implementing streamlined processes in the restaurant to enhance the guest experience
Coordinate marketing and promotional activities to attract new customers and retain existing ones.
Respond to guest complaints in a timely manner.
Work with other F&B managers and senior leaders to keep them informed of issues as they arise.
Collaborating across departments to develop and implement interdepartmental procedures.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Assist in coordinating and monitoring all phases of Loss Prevention in the outlet.
Ensure preparation of required reports, including (but not limited to) payroll, revenue, employee schedules, quarterly actions plans.
Prepare and submit required reports in a timely manner.
Monitor quality of service in F&B outlets.
Assist in menu planning and preparation.
Ensuring compliance with local liquor laws, health and safety regulations, energy management practices, preventive maintenance protocols, and other standards to maintain consistency in operations.
Ensure compliance with SOP's in all outlets.
Ensure compliance with requisition procedures.
Supporting in monitoring the restaurant's financial performance, including sales and expenses; overseeing profit and loss by establishing standard operating procedures, cash management protocols, inventory control, and labor management.
Assist and responsible for inventory controls and counting including but not limited to alcohol, food and supplies (china, glassware, utensils, etc.).
Conduct staff performance reviews in accordance with restaurant standards.
Ensure the training of employees on SOP's and technical job tasks.
Be involved in and/or conduct departmental and hotel training.
Complete tip reporting.
Ensure overall guest satisfaction.
Oversee private events in function spaces and suites.
Oversee quality of service in In Room Dining.
Hold outlet personnel accountable to the hotel, department and position standards; recognize outstanding performance and coach when appropriate.
Perform other duties assigned to them by senior leaders.
Cultivating a positive team environment by recognizing and praising performance, providing feedback for improvement, and promoting peer appreciation.
Establishing and maintaining a database to track employee challenges, coaching discussions and disciplinary actions as necessary.
Maintaining the cleanliness and functionality of all food and beverage equipment and facilities.
Managing the accuracy of Point of Sale and reservation systems.
Conducting ongoing professional development and training initiatives.
Enforcing employee dress code policies including proper uniforms and name tags.
Training staff on elevated service standards and ensuring alignment with the company's culture and professional standards.
Participating in restaurant management training and leading emergency procedures.
Monitor industry trends and market conditions to keep the competitive and innovative.