Tabor Hill General Manager
About The Position
Under the supervision of the CEO, oversees, directs, and coordinates the planning, organizing, training, and leadership necessary to achieve objectives in sales, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation of all guest facing operations. Serve as a positive example by providing exceptional customer care Administer daily restaurant, retail, and kitchen functions including opening and closing responsibilities, bank drops, change orders, petty cash handling, tips tracking, staff performance/attendance records, etc Develop training for staff in coordination with the Senior Director of Hospitality, Assistant Director of Hospitality, Culinary Director, and HR on product knowledge, customer service, sales technique and food service procedures Monitor reservations to ensure adequate staffing levels for all estate offerings and experiences Responsible for hiring, coaching, mentoring and disciplinary action for all customer facing staff and kitchen staff on the property Support the Events Manager to ensure proper execution of all events taking place on the property Support the kitchen manager and kitchen staff in executing quality products and providing superior customer experiences Responsible for preparing weekly meetings with staff Respond to email and phone inquiries regarding operations using expert communication skills and always demonstrating the utmost professionalism Complete, submit and post staff schedules Make Point of Sale (POS) updates and run needed reports to maintain up-to-date knowledge of the performance of the property Prepare and send weekly updates to the team; ensure that messaging is both effective and engaging Update any and all estate signage/literature as needed; hours of operation, tasting guides, menus, etc. Ensure all property needs are met and the property has everything necessary to execute daily operations Complete monthly product inventory counts with extreme attention to detail; use problem solving skills to resolve discrepancies Oversee weekly product orders in order to provide our guests with all they need Essential Job Functions Provide direct management for all guest facing staff and kitchen staff and operations Act as a constant presence on the floor to ensure superior guest experiences Responsible for completing staffing schedules Responsible for overseeing accurate inventories Responsible for ordering items for the property to ensure efficient operations Monitor floor plans and reservations to ensure sufficient staffing Develop and promote a positive and productive work environment Provide both formal and informal feedback to support continuing staff development Develop/recommend new drink and menu suggestions based on customer feedback Work with the Culinary Director in ensuring menu execution and staff training are completed – Culinary Director will be responsible for menus, ordering for location, and ensuring kitchen staff are trained on menu execution Responsible for assisting with hiring, scheduling, training, and staffing kitchen staff Maintain working knowledge of the POS system and other software required to perform the duties of the job Provide back up and support for any estate position as needed
Requirements
- High School Diploma required – bachelor’s degree strongly preferred
- Previous restaurant, retail, and/or hospitality experience required
- Previous management experience required (3 years minimum)
- Exceptional team builder and team player
- Ability to work a flexible schedule including weekend and night shifts
- Excellent verbal and written communication skills
- Ability to remain positive and calm is high stress situations
- Ability to jump in and help the team with any need; hands-on leader
- Flexibility
- Expert Communication Proficiency
- Strong Collaboration Skills (Selfless Leader)
- Superior Customer/Client Focus
- Technical Capacity
- Strong Organization Skills
- Motivated Self-Starter
Nice To Haves
- Experience with Revel POS software a plus
Responsibilities
- Oversees, directs, and coordinates the planning, organizing, training, and leadership necessary to achieve objectives in sales, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation of all guest facing operations.
- Administer daily restaurant, retail, and kitchen functions including opening and closing responsibilities, bank drops, change orders, petty cash handling, tips tracking, staff performance/attendance records, etc
- Develop training for staff in coordination with the Senior Director of Hospitality, Assistant Director of Hospitality, Culinary Director, and HR on product knowledge, customer service, sales technique and food service procedures
- Monitor reservations to ensure adequate staffing levels for all estate offerings and experiences
- Responsible for hiring, coaching, mentoring and disciplinary action for all customer facing staff and kitchen staff on the property
- Support the Events Manager to ensure proper execution of all events taking place on the property
- Support the kitchen manager and kitchen staff in executing quality products and providing superior customer experiences
- Responsible for preparing weekly meetings with staff
- Respond to email and phone inquiries regarding operations using expert communication skills and always demonstrating the utmost professionalism
- Complete, submit and post staff schedules
- Make Point of Sale (POS) updates and run needed reports to maintain up-to-date knowledge of the performance of the property
- Prepare and send weekly updates to the team; ensure that messaging is both effective and engaging
- Update any and all estate signage/literature as needed; hours of operation, tasting guides, menus, etc.
- Ensure all property needs are met and the property has everything necessary to execute daily operations
- Complete monthly product inventory counts with extreme attention to detail; use problem solving skills to resolve discrepancies
- Oversee weekly product orders in order to provide our guests with all they need
- Provide direct management for all guest facing staff and kitchen staff and operations
- Act as a constant presence on the floor to ensure superior guest experiences
- Responsible for completing staffing schedules
- Responsible for overseeing accurate inventories
- Responsible for ordering items for the property to ensure efficient operations
- Monitor floor plans and reservations to ensure sufficient staffing
- Develop and promote a positive and productive work environment
- Provide both formal and informal feedback to support continuing staff development
- Develop/recommend new drink and menu suggestions based on customer feedback
- Work with the Culinary Director in ensuring menu execution and staff training are completed
- Responsible for assisting with hiring, scheduling, training, and staffing kitchen staff
- Maintain working knowledge of the POS system and other software required to perform the duties of the job
- Provide back up and support for any estate position as needed
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
