Job Description

The Restaurant General Manager must have previous food service and bar experience and possess outstanding leadership and guest service skills. This position is responsible for maintaining high standards of guest service, safety, and cleanliness. The Food & Beverage Manager will ensure that each guest has a positive experience and that all expectations are exceeded, while resolving any issues that may arise. They will be responsible for exemplifying our culture.

Job Responsibilities

• Oversee a team of employees including hiring, development, scheduling and training
• Ensure high-level of service in all aspects of operations and give each guest a memorable dining experience from start to finish
• Create a service first work environment
• Assure cleanliness of both front and back of the house areas
• Assign service-related tasks to servers
• Ensure dining tables are properly prepared for service
• Communicate to staff all current menu choices, specials and menu deviations, or if the kitchen staff is running out of any items
• Assist with special events as needed.
• Adhere to grooming and appearance standards consistently.
• Understand and communicate products and services available at the hotel.
• Follow all company safety and security policies and procedures
• Ensure team members' uniform is neat and professional and grooming standards have been followed
• Anticipate and address guests' service needs
• Thank guests with genuine appreciation
• Develop and maintain positive working relationships with others
• Comply with quality assurance expectations and standard
• Performs other duties as assigned, requested or deemed necessary by management

Job Requirements

• Minimum of 3-5 years Restaurant Management
• Ability to direct and coordinate the organization's goals and objectives
• Hands on leadership style. Able to build, coach, and develop a team
• Exceptional customer service and problem-solving skills,
• Detail oriented with focus on quality, perform all duties as required or requested,
• Open availability including nights, weekends, and holidays when restaurant is open and based upon the needs of the business