Restaurant General Manager

PRIME GROUP•Hollywood, FL

1d•Onsite

About The Position

The Restaurant General Manager works with the organizations full service and select service hotel assets food and beverage strategy to maximize the value of the company’s investments. The Restaurant Manager will ensure that the daily operation of the food and beverage department achieves established goals and objectives in sales, profitability and member/guest and employee satisfaction levels taking responsibility for the Food & Beverage Department in absence of the Food & Beverage General Manager.

Requirements

Ability to read, write and communicate effectively.
Ability to respond to common inquiries or complaints from customers and guests, staff, regulatory agencies, or members of the business community.
Ability to effectively present information to top management and/or public groups.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Ability to apply concepts of basic mathematical concepts.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Knowledge of Microsoft Word, Microsoft Excel, Microsoft Outlook, Toast POS system and other hospitality platforms.
Associate degree (A.A.) from two-year college or university; and at least three years related experience and/or training; or equivalent combination of education and experience.
Restaurant Training
Food & Beverage Training
Hotel Industry Training
Management and training Certificates and Licenses: Food handling and responsible beverage service certification
Time management skills
Oral and written communication skills
Organization skills
Professionalism
Self-motivated
Goal oriented

Responsibilities

Develop new menu service standards.
Oversee the selection, purchasing, and usage of all restaurants supplies and equipment.
Assists in developing the annual restaurant budget and business plan and manages by that budget and business plan.
Assists in implementing and monitoring internal controls for the restaurant.
Orders food and beverage for all banquet events and distributes supply accordingly.
Create a suitable training program for staff and conducts educational staff tastings.
Conducts month end inventory and maintains orderly storage areas.
Manage the work of others which includes, assisting the General Manager with recruiting, hiring, training, scheduling and performance reviews of the Food & Beverage staff.
Supervise the service staff on the floor during all meal periods, ensuring food and service standards are maintained, maintaining reservation system, managing new staff orientation, and coaching existing staff.
Conduct daily pre-shift meetings and communicate pertinent information on the daily business activities.
Direct the service personnel to serve newly seated members and guests; and check back with the table to provide additional services.
Circulate the dining room regularly to ensure member/guest satisfaction.
Resolve any member/guest complaints immediately and professionally.
Communicate all service issues to the General Manager.
Maintain control of employee uniforms, ensuring that employee wear uniforms and name tags, and that uniforms are kept in proper condition, clean and are readily available at all times to employees.
Set-up and break-down banquet tables, chairs, head tables, display tables, theme decorations and other equipment, as requested per Banquet Event Order.
Ensure the cleanliness and proper set up of dining room, meeting and banquet rooms, and other dining areas and check maintenance of all equipment in these areas.
Troubleshoot and address performance issues relating to staff, menus, equipment and point of sale.
Ensure quantity levels of food and beverage products and maintain quality standards in production, services facilities, and to member/guest satisfaction.
Train all employees on procedures and ensure staff maintains those standards.
Assist in developing and maintaining training programs that exceed member/guest expectations and service standards outlined in the concept document.
Performs other duties as assigned.