Rooftop Restaurant General Manager

HEI Hotels and Resorts•West Hollywood, CA

About The Position

The Rooftop Restaurant General Manager plans and manages the restaurant, room service, and other food and beverage outlets as appropriate. The role is responsible for customer satisfaction, quality service, compliance with company and franchise policies and procedures, and applicable federal, state, and local regulations, while meeting or exceeding financial goals. The position directs daily restaurant and bar operations, including breakfast, lunch, and dinner service, and manages outlet staffing and development. It also oversees budgets, revenue and expenses, promotions, maintenance, and sanitation to support high-quality service and a positive guest experience.

Requirements

Minimum two years of post-high-school education.
Two or more years of full employment in a related position.
Thorough knowledge of restaurant or hotel practices and procedures to perform non-repetitive analytical work.
Supervision, management, and communication skills.
Ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
Ability to make decisions generally guided by established policies and procedures.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business plan preparation, repairs and maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to set priorities, plan, organize, and delegate.
Written communication skills that are concise, well organized, complete, and clear.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills.
Ability to adapt communication style to different audiences, including supervisors, coworkers, and the public.

Nice To Haves

Hotel experience preferred.

Responsibilities

Direct the day-to-day operations of the restaurant and room service for breakfast, lunch, and dinner.
Direct the day-to-day operations of bar operations.
Manage outlet human resources, including interviewing, hiring, scheduling, training, developing, empowering, coaching, counseling, conducting performance and salary reviews, resolving problems, maintaining open communications, and recommending discipline or termination as appropriate.
Implement company programs and manage outlet operations to ensure compliance with LSOPs, SOPs, safety rules, and applicable federal, state, and local regulations, and to provide service, quality, and hospitality at an optimal level.
Forecast, implement, monitor, control, and report on outlet budgets and related costs, including labor, food, beverages, supplies, and equipment, to maximize revenue and minimize expenses while maintaining adequate supplies and staffing.
Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and support future sales.
Create, recommend, and implement promotions, displays, buffet presentations, and ideas to attract more hotel guests and increase local market share.
Monitor and control maintenance and sanitation of outlet areas and equipment to protect assets, comply with regulations, and ensure quality service.
Comply with attendance rules and maintain regular availability for work.
Perform other job-related duties as assigned.