Restaurant General Manager

Effectively manage and support the overall operation of the food and beverage outlets. Responsibilities encompass hiring, training, scheduling, and coaching staff members, while ensuring financial success and maintaining high standards in line with hotel service policies.

Requirements

• Align with the hotel's mission, vision, and goals.
• Prioritize tasks, multitask, and work efficiently with minimal supervision.
• Exhibit excellent communication, follow-up, and organizational skills.
• Maintain attention to detail, speed, and accuracy in job functions.
• Ensure compliance with state liquor and health and food safety regulations.
• Support and supervise staff, providing feedback and managing performance.
• Oversee food and beverage operations, ensuring financial performance and budget adherence.
• Coordinate group reservations, manage catering events, and enforce inventory policies.
• Ensure safety and training of staff according to hotel policies and laws.
• Foster a positive team environment, leading by example
• Manage day to day restaurant, bar and banquet operations to ensure exceptional guest service.
• Monitor departmental, payroll and supply expenses in accordance with budgetary goals.
• Review work assignments of employees and make adjustments as business needs.
• Follow 4 Keys service standards, standard operation procedures, and safety standards.
• Adhere to all hotel policies and procedures throughout the execution of tasks and responsibilities.
• Follow all additional duties as assigned by management.