General Manager - Austin, United States - Thompson Austin - 5th and Brazos

Thompson Austin - 5th and Brazos

Verified Company

Austin, United States

1 week ago

Posted by:

Mark Lane

beBee recruiter

Description

It's fitting that our restaurant is named after Mexico's most popular toast, because at Arriba Abajo, bringing people together is at the heart of everything we do.

And we do it seamlessly with service, views, experiences, and tastes that are a cut above the rest. From Oaxaca to the Yucatan, we guide each and every party on a journey between Mexico's coasts.

From raising a glass of something deliciously fresh to partying poolside with the Austin skyline in view — we are the place for seamless group outings with service and offerings that never miss a beat.

Located in Downtown Austin, in the heart of the music and ever-changing culinary scene, Arriba Abajo's General Manager plays an integral part of leading the vision of our restaurant's cantina-themed style.

The General Manager reports to the Regional Director of Restaurant Operations for Hyatt's Lifestyle Independent Restaurant Group as well as the Hotel Manager.

Arriba Abajo is situated inside the Thompson and Tommie Austin, a part of Hyatt Hotels. This is not your traditional "Hotel Restaurant".

Arriba Abajo fosters and environment where everyone works within a manner that is consistent with an independent owner\operator restaurant in partnership with the hotel.

Essential Duties and Responsibilities:

Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
Provide exceptional service and ensure guest satisfaction with dining experiences.
Manage a team of food and beverage professionals, ensuring that brand standards and the required sequence of service components are executed precisely.

Maintain complete knowledge of:

Build, maintain, and adjust restaurant reservation blocks according to business levels to maximize revenue potential.
All menu items, preparation method/time, ingredients, source of ingredients, sauces, portion sizes, garnishes, presentation, and prices.
The characteristics and description of every wine/champagne by the glass and major wine/champagne by the bottle on the wine list.
All liquor brands, beers, and nonalcoholic selections are available in the restaurant.
Use designated glassware and garnishes for cocktails.
Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
Establish par levels for supplies and equipment—complete requisitions to replenish shortages or additional items needed for the anticipated business.
Works closely with the Chef de Cuisine and leadership to create exceptional culinary and guest experiences.
Periodically check with the Front Desk to review in house guest count and arrivals updates.
Review sales for the previous day; resolve discrepancies with accounting—track revenue against budget/forecast.
Prepare weekly work schedules in accordance with the department's labor standards and forecasts. Adjust schedules throughout the week to meet the business demands.
Manage and direct all F&B associates.
Interview, hire, and successfully onboard all new associates.
Conduct 30, 60, and 90day reviews as well as endofyear performance appraisals for all associates.
Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to resort standards.
Conduct a daily preshift meeting with staff and review all information pertinent to the day's business.
Attend daily and weekly division and hotel meetings and cascade information to the team where appropriate.
Inspect grooming and attire of staff; rectify any deficiencies.
Be able to analyze and participate in weekly labor meetings confidently.
Ensure that staff report to work as scheduled. Document any late or absent employees in accordance with the attendance policy.
Coordinate proper breaks for staff.
Constantly monitor staff performance in all service and job function phases, ensuring all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
Monitor the preparation of station assignments, ensuring compliance with departmental standards.
Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
Inspect table setups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective personnel.
Inspect all aspects of the restaurant environment, ensuring compliance with standards of cl