General Manager - Alexandria, United States - Hotel Heron

Hotel Heron
Hotel Heron
Verified Company
Alexandria, United States

3 weeks ago

Mark Lane

Posted by:

Mark Lane

beBee recruiter
Description

RESTAURANT GENERAL MANAGER

  • Reports to the Director of Food + Beverage: position is exempt
  • WHO YOU ARE
  • Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You realize not all remedies can be outlined in a training manual or found in a recipe book. You are the consummate Maitre D' with elevated services experience. You are energized by the frenetic pace of a bustling dining room and gain deep satisfaction from conducting a wellrun shift. It is your nature to jumpin when the going gets tough to help support your team in delivering exceptional service. You have developed relationships with guests and service industry colleagues alike, as they often contact you for reservations; you are known for making them and their friends feel valued. You understand that what we do consists of a lot of moving parts. You have a clear understanding of how a successful operation should be run and how that connects to staffing, scheduling, training, ordering, side work, shift logs, preshifts and all the other systems and tools your team employs.
  • THE ROLE
  • The Restaurant General Manager reports directly to the Director of Food + Beverage. All leaders of Aparium are required to get their hands dirty unearth existing opportunities and personally ensure that systems, processes, culture, and the guest experience are always improving. Having the ability to be a soldier is as critical as being a general.


The Restaurant General Manager will be involved with the planning, execution and growth of the restaurant's food and beverage program.

They will lead the team by example, spending the majority of your time engaged in service; supporting and coaching associates, actively participating in service at the door and table and establishing personal connections with guests.

We encourage our leaders to inspire, encourage and challenge each other to be their absolute best; you will partner with the Culinary team on delivering on our unique brand of translocal hospitality.


WHAT YOU WILL DO

  • Drive holistic restaurant performance by developing and executing an operating plan that delivers on the restaurant's unique food and beverage concept which includes attaining a high level of service, a robust wine menu and authentic local cuisine
  • Develop trusting and transparent relationships with the Director of Food+ Beverage, Executive Chef and associates of the restaurant by being collaborative, humble and openminded no ego is allowed
  • Model behaviors of servant leadership and handson assistance, providing your team with all that you know about food, wine and service through mentoring, coaching and training to develop the team's technical and soft skills
  • Demonstrate a thorough understanding of food and beverage items offered, including ingredients, methods of preparation and proper service; communicating advanced knowledge of wines and spirits utilized for the restaurant concept and leading the curation of Tullibee's wine list, educating the team to ensure they can speak to the restaurant's wine program
  • Practice continual improvement practices by identifying root causes of service issues, taking action to correct them by collaborating with your team to also improve the operation through creating efficiencies, bettering communication, and improving the guest experience
  • Act as the front of house ambassador for Tullibee by actively engaging in all aspects of service to ensure the experiences exceed guest expectations, seating is maximized, ensuring the restaurant maintains the top ranking of social media platforms
  • Collaborate with the Director of Food + Beverage and establish goals based on P+L performance, setting KPI's and evaluating menu item performance with the Executive Chef to identify improvements or change
  • Demonstrate advanced knowledge of food and beverage financial acumen by leading inventory for the restaurant, evaluating budget and cost controls, monitoring and controlling labor and other expenses
  • Collaborate with the Director of Lifestyle and Director of Sales to create, plan and execute special events such as New Year's Eve, Valentine's Day, and Mother's Day to provide experiences that demonstrate the hotel's translocal hospitality operating principles
  • Facilitate daily preshift meetings that are well organized, well thought out and are conducted with service staff for each shift; verifying daily opening and closing procedures are completed properly
  • Observe daily conditions of all physical facilities and equipment, communicating any recommendations for corrections and improvements to the Director of Food + Beverage or Director of Facilities
  • Demonstrate advanced knowledge of the POS by having the ability to input, print, close, comp, void, transfer, report, code, and route as needed, ensuring staff is thoroughly trained on using the POS efficiently
  • Act as guardian of health and safety
More jobs from Hotel Heron
See all jobs of Hotel Heron