Restaurant General Manager - San Diego, United States - SkyBridge Luxury & Associates

SkyBridge Luxury & Associates San Diego, United States

1 week ago

Description

SkyBridge Luxury & Associates is proud to partner with a prestigious private club and hotel, seeking an experienced Restaurant General Manager to elevate their renowned hospitality experience. Nestled along the stunning shores of La Jolla, this exclusive opportunity promises to immerse you in a world of luxury and sophistication, where you'll play a pivotal role in shaping unforgettable dining experiences amidst breathtaking coastal vistas.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Estimates food and beverage costs and requisitions or purchases supplies necessary to the "Front of the House" operations.
Confers with Sous Chef, management, and other service personnel to maximize menu options and related activities such as dining room, bar, and banquet operations.
Inspects food and food preparation to maintain quality standards and sanitation regulations. Delegates responsibly with follow‐up to maintain the highest standards of cleanliness.
Investigate and resolve food quality and service complaints.
Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
Maintains inventories of uniforms, service items, and forms.
Prepares daily, weekly, and monthly reports.
Assures all staff is properly trained on responsible alcohol service and adheres to restaurant alcohol service policy.
Responsible for establishing and overseeing standards of customer/member service.
Acts as an integral part of the F & B leadership team by providing assistance to other managers and staff members when needed.
Assures that the floor is properly staffed and maintained.
Assigns work to employees and monitors performance to ensure that quality service standards are maintained.
Fills in as needed by business demand on the dining floor and in the bar.
Evaluate and appraise the performance of subordinate employees. Regularly provides employees with positive and negative feedback regarding performance. Promptly conducts formal periodically scheduled appraisals (i.e. 90 day and annual reviews).
Assists Food & Beverage Director with the design of beverage program and training.
Based on performance, appropriately rewards, coaches, counsels, and disciplines employees. Adheres to applicable company policies and procedures and applicable federal and state laws.
Properly documents performance-related issues (i.e. Guest comments, verbal or written warnings, awards, and achievements).
Plans and organizes daily work activities for employees and helps set weekly and/or monthly goals for the Restaurant.
The manager needs to have a clear understanding of every position and be able to perform it at any time.
Understand and have a full knowledge of the Micros System.
Other duties may be assigned.

SUPERVISORY RESPONSIBILITIES

Manages subordinate supervisors who supervise employees in the restaurant. Responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities by the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

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