Restaurant General Manager

Maybourne Beverly Hills Hotel•Beverly Hills, CA

3h•Onsite

About The Position

The Maybourne Beverly Hills Hotel invites you to explore opportunities to push your creativity and be outstanding in a career that will bring out your craft and passion. We look for people that will share our vision and help bring it to life. If this is something you want to be a part of, we look forward to receiving your application. The General Manager for the Terrace Restaurant & The Café is responsible for overseeing the daily operations of the restaurant. Specifically, the General Manager manages and leads all colleagues, handles restaurant inventory and general cost of goods, and ensures that all aspects of operation comply with applicable company policies.

Requirements

Proven experience as a Restaurant General Manager (2-3 years minimum)
Strong knowledge of restaurant operations, including front and back of house.
Exceptional communication, interpersonal, and organizational skills.
Ability to thrive in a fast-paced, high-pressure environment.
Proficiency in using restaurant management software and POS systems, most specifically micros symphony
Knowledge or familiarity with Evention (3rd party tip distribution system)
Knowledge of food safety regulations and licensing requirements.
Leadership and problem-solving abilities.
Must have knowledge of food service and hospitality industry, generally involving at least three (3) years of front-of-the-house operations and/or assistant management positions
Possess basic math skills in order to handle money and/or operate our POS system

Nice To Haves

Bachelor's degree in Hospitality, Business Administration, or a related field (preferred).

Responsibilities

Understand all existing policies, procedures, standards, specifications, guidelines and training programs in place; implement and execute systems to ensure the business is operating in compliance with all applicable local, state and federal laws
Create and manage systems to ensure the restaurant is organized to achieve consistently high operating standards; achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training and creating a positive, productive working environment
Implement and execute expense control and cash management systems required to achieve business budgets; analyze revenue and expenses to identify where improvements can be made
Monitor revenue generation and implement strategies to increase sales and profitability.
Collaborate with the marketing team to plan and execute promotional events and campaigns.
Maintain a strong online presence through social media and review platforms.
Implement strategies to attract new customers and retain existing ones.
Oversee employee recruitment, training, development, managing performance evaluations, disciplinary action and employee relations
Lead and mentor a team of leaders withing the food and beverage division to maintain a high level of performance, teamwork, and guest satisfaction.
Set performance expectations, provide feedback, and conduct regular evaluations.
Foster a culture of continuous learning and improvement.
Identify and groom potential leaders within the team.
Build team capability, knowledge, and resources to meet short- and long-term business objectives
Address and resolve operational challenges in a timely and effective manner.
Communicate with leaders and colleagues to ensure operational needs are met as well as attend regular operational meetings to ensure collective excellence is met between departments.
Drive continuous improvement in operational efficiency, service quality, and guest satisfaction.
Oversee menu planning, development, and pricing to meet customer expectations and financial targets.
Make informed decisions that benefit the guest, our colleagues and the business
Prepare weekly employee schedules, ensuring that service will not only be appropriately staffed but that labor costs will remain within budget
Process payroll, facilitate proper cash handling and employee closeout procedures, and manage petty cash and tip distributions in accordance with company policy
Manage the facility to improve longevity of furniture, fixtures and equipment, reduce expenses and achieve quality standards, including, but not limited to, the point-of-sale (POS) systems, internet, trash, recycling, and cleaning services
Ensure compliance with health, safety, and sanitation standards at all times.
Perform any other tasks commonly expected of an individual holding a high-level management position such as this one