Restaurant General Manager - Alexandria, United States - Aparium Hotel Group

Aparium Hotel Group Alexandria, United States

1 week ago

Description

Position:
Restaurant General Manager

Location:
Alexandria, VA

Job Id:
112

# of Openings:

0

RESTAURANT GENERAL MANAGER
Reports to the Director of Food + Beverage: position is exempt

WHO WE ARE
Hotels done differently. At Aparium, we believe in the power of People, Place and Character.

We ensure our hotels are a place where individuals are valued and celebrated, elevating our associates' pride in who they are, where they live and who we serve.

Our hotel is a tribute to the neighborhoods and the people of the communities where we operate.

Located in the heart of Old Town Alexandria, Hotel Heron will open in the spring of 2024 offering guests the opportunity to see Old Town from a new vantage point.

With Washington, DC just minutes away, Hotel Heron acts as a flag in the sand just across the river, beckoning travelers to explore beyond the National Mall and Monuments to discover a city ripe for its new renaissance.

Originally opened in 1926 as the George Mason Hotel, this adaptive reuse combines the iconic inn with an adjacent new building that houses a modern event space and elevated guest rooms.

This chic 134 room boutique hotel is home to a signature ground floor restaurant serving hearth inspired Mid-Atlantic cuisine, a cozy craft cocktail bar hidden in the heart of the hotel, and an open-air seasonal rooftop bar with unparalleled views of the Potomac.

Elevated amenities include a state-of-the-art fitness center and meeting spaces designed for socializing, co-working, creating, eating, drinking, and relaxing.

The hotel brings together world travelers and neighbors alike while showcasing Alexandria's rich legacy and knack for innovation through thoughtful touches from local businesses and artisans.

The hotel is managed by Aparium Hotel Group.

Founded in 2011, Aparium is driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings and was born with an intense focus on unearthing the amazing moments unique to every city.

Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically.

Recognized by Travel + Leisure World's Best Awards as a leading hotel brand, Aparium is known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.

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.

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 well-run shift.

It is your nature to jump-in 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.

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 open-minded - no ego is allowed

Model behaviors of servant leadership and hands-on 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 pre-shift 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 for the restaurant to ensure compliance with local health and safety codes, hotel's safety and security policies and adherence to state and local liquor laws

Assist with other duties as assigned by the Director of Food + Beverage

HOW YOU LEAD
Engage others in general conversation to build rapport quickly; leading and adapting communication and presentation tactics to engage your audience; displaying adaptable interpersonal skills for a wide range of audiences and stakeholders

Approach fact finding and discovery missions in a collaborative effort; valuing input and experiences of others that creates additional insight to uncover deeper issues that may need to be addressed or removed as a barrier to implementation

Value the importance of making decisions with integrity, maintaining confidentiality across internal work groups, and knowing how to use discretion when appropriate; knows how to keep a secret by understanding the difference between transparency and confidentiality

Be highly analytical in thought and recommendations; although never acting like the smartest person in the room; and continually seeking out the facts, being able to express a point of view without it being driven by ego

Demonstrate business acumen and practice sound financial decisions by ensuring the actions and plans put into place support the achievement of operational goals and budgets

POSITION REQUIREMENTS
Minimum of (5) five years of hospitality management, specifically in restaurants

Minimum of (2) two years serving as a Restaurant General Manager

Opening experience preferred

Strong background in service training

Bachelor's degree in related field of Hospitality Management or equivalent work experience

Certified Sommelier or Certified Wine Specialist preferred, but not required

Ability to work varied shifts that will include, evenings, weekends, and holidays

Ability to obtain and or maintain TIPS certification

Adaptable interpersonal skills to communication and address all employee levels of the hotel

Professional proficiency of the English language in reading, writing and verbal communication

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees.

We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.

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