- Monitor, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result while controlling labor cost/payroll.
- Partners with the Area Director of Food & Beverage, Area Executive Chef and Chef de Cuisine in the creation and merchandising of attractive menu designs to solicit a predetermined customer market.
- Implement effective cost controls of food, beverage and labor costs. Monitor the Restaurant and Bars budgets to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.
- Regularly review and evaluate the degree of customer satisfaction of the entire front of the house food and beverage operation, recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes. Investigate and resolve food quality and service complaints. Develop, along with assistance from department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
- Ensure compliance with all Springboard Hospitality policies and procedures that relate to food and beverage, safety, as well as local, state, and federal laws and regulations.
- Hire, train, supervise, develop, discipline and counsel all Food & Beverage FOH team members according to OLS policies and procedures.
- Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Springboard Hospitality Rules of Conduct.
- Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for associates as well as guests.
- Report any unusual occurrences and/or requests to the Hotel General Manager.
- Read and abide by all the regulations and rules of conduct stated in the employee handbook.
- 5 years+ Food and Beverage, Restaurant management experience
- Hotel experience preferred
- Pizza & Italian food experience
- Alcohol Beverage Training and Food Handlers Certification/CPR certification preferred
- Excellent knowledge of food, wine and cocktails
- Banquets and events experience
- Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
- Willing to work flexible hours (i.e. weekends, evenings)
- Exceptionally organized and able to multi-task
- Multi-tasking
- Strong communication skills and be able to speak, read and write English fluently / Bilingual a plus
- Possess excellent supervisory skills
- Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards
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Restaurant General Manager - Venice, United States - OLS Hotels & Resorts
Description
Job DetailsJob Location:
Hotel Erwin - VENICE, CA
Position Type:
Management
Salary Range:
$90, $110,000.00 Salary/year
Description
Join the 30-year-old company turned start-up that is making waves in Hospitality
With forty hotels and resorts and home offices in Los Angeles and Waikiki, Springboard Hospitality has reinvented itself from a successful thirty-year legacy in small-scale hospitality management.
Join us as we launch our next thirty years (and beyond) as the leader in independent and soft-branded lifestyle hotels.
Be a part of a team that values innovative thinkers from diverse backgrounds to help define a new intersection of bold ideas and problem solvers.
states, were known for seamlessly navigating vital asset operations, from revenue management and human resources to marketing, food and beverage, and more.
At Springboard, we emphasize the importance of progressive innovation as an integral component to our success.Springboard has undergone a process of identifying five key words that define our essential characteristics.
It is our belief that others who also identify with these key words as mirror images of themselves, have untapped potential to help create an innovative hotel management company while being their best selves each and every day.
Those five words are...PERSONALIZED > INDEPENDENT > DYNAMIC > CONNECTED > COLLABORATIVE
Restaurant General Manager
More efficiency. More innovation. More edge.
Be an integral part of the opening team of a newly remodeled restaurant in a hotel located in the heart of the Sunset Strip
Your passion for food equates your passion for delivering the best service.
You ensure that these delectable dishes are presented in a timely and caring manner.
Your senses are in tuned with the environment an active listener with an eye for detail and feel for the room.
You are known as the Customer Experience Extraordinaire
You are on the floor making sure service and guest experience are amazing
Are you our Restaurant General Manager?
Here is what the job looks like:
As the Restaurant General Manager, you will administer and manage the Food & Beverage Front of House (FOH)Restaurant, Bar, Room Service, Banquets departments to meet the daily needs of the operation, while reporting to the Area Director of Food & Beverage.
ESSENTIAL JOB FUNCTIONS:
ONGOING + EVERYDAY TASKS:
Participate in the development of the annual budget; develop short and long term financial operating plans
Attend mandatory meetings including divisional, staff, etc.
May be assigned to participate in Manager-on-Duty coverage program, which may require occasional weekend stay overs
Participate in community public relations for the hotel
Perform general cleaning tasks to adhere to health and safety standards.
Complete other duties as assigned by the Area Director of F&B and/or Hotel General Manager
Qualifications
SOME NOTES FROM OUR PEOPLE & CULTURE TEAM:
Requirements are representative of minimum levels of knowledge, skills and /or abilities.
To perform this job successfully, the team member will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.
Here are our expectations from you:
These are what the job requires:
Education & Experience
of associates supervised:
15-30 associates
Travel required:
Limited local travel may be required
Hours Required: 40-50 Hours/Week; Scheduled days and times may vary based on need
Springboard is proud EEO/AA employer M/F/D/V. We maintain a drug-free workplace
