Restaurant General Manager

Department: Food and Beverage

Position:         Restaurant General Manager    

Reports To:    General Manager

Supervisory Responsibilities:   Restaurant Managers/Maître D, Servers, Bussers, Greeters, Bartenders 

Position Overview:   Develop, implement and maintain quality standards for restaurant, including supervision and direction of service staff.  Ensure excellent customer service.

These duties may be described as, but not limited to:

• Hire, train and develop the Dining Room team.
• Interview, select, train, supervise, counsel and discipline service staff for the efficient operation of restaurant.   Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.  Schedule and direct staff in their work assignments.
• Interact positively with customers promoting hotel facilities and services.  Resolve problems to the satisfaction of involved parties.  Answer telephones in a clear voice, coordinate and document reservations.  Organize special events in the restaurant.  Maintain communication with all departments to ensure customer service needs are met.
• Work the floor shifts by providing direct service to guests; i.e. serving and bussing tables, seating guests, bartending, and general clerical/cashier duties.
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.  Work with Executive Chef to verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.  Give guidance toward improvement and make necessary adjustments for consistency.
• Maintain profitability of restaurant to support overall hotel operation.  Control payroll and equipment costs (minimizing loss and misuse).  Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.  Evaluate cost effectiveness of all aspects of operation.  Develop and implement cost saving and profit enhancing measures.
• Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.
• Provide direct service to guests as needed, including, but not limited to, serving and bussing tables, seating guests, bartending, and general clerical/cashier duties.
• Other duties as assigned.

Required Knowledge, Skills, Abilities:

• Good communication skills, both verbal and written.
• Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service and taking disciplinary action when necessary.
• Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
• Knowledge of hotel food and beverage operations.
• Knowledge of food and alcoholic beverages.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Budgetary analysis capabilities required.
• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
• Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10º F) and kitchens ( 110º F).
• Position requires walking and giving direction most of the working day.  Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

Minimum Qualifications:

• High school or equivalent education required.  Bachelor’s Degree Preferred.
• Minimum of three years food and beverage service background with at least one year restaurant management required.
• All employees must maintain a neat, clean and well-groomed appearance per Company standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.