Food + Beverage General Manager

FOOD + BEVERAGE GENERAL MANAGER

The Food + Beverage General Manager (GM) works in tandem with the Director of Food & Beverage, Front of House, and Heart of House teams to create an unparalleled guest experience while ensuring a leading class experience for all Crew Members. The GM will possess exceptional accountability for planning, organizing and directing all guest services, operations and development processes while achieving optimal guest satisfaction.

WHAT'S ON YOUR PLATE:

• Manages financial controls; reviews and monitors restaurant sales and revenue; controls Profit & Loss by following cash handling / security procedures, maintaining inventory, managing labor, reviewing financial reports and taking appropriate actions.
• Champions a culture of high standards and recognition where all Crew Members continuously improve in everything they do while providing a warm, energetic and inclusive environment for guests and Crew alike.
• Manages variable labor in accordance with budget, closely monitors the PMIX and ordering, oversees COMPS and guest recoveries and maintains server and bartender Stats Analysis.
• Recruits, interviews and hires Crew Members; facilitates ongoing personal and professional development through training, regular evaluation of performance and established process of coaching and counseling.
• Implements and ensures flawless execution of marketing activations and other promotional activities.
• Ensures a hygienic working environment by complying with health and legal regulations and establishing, following and enforcing sanitation standards and procedures.
• Establishes, teaches and implements Standard Operation Procedures (SOPs) and conducts regular audits to ensure compliance.
• Monitors, demonstrates and enforces adherence to safety standards, inclusive of all national and local alcohol regulations, by ensuring compliance with restaurant security procedures and maintenance of security systems.
• Organizes and creates Crew Member and leadership schedules to guarantee proper coverage in consideration of forecasted business volume; leads weekly meetings to ensure communication and synergy across all shifts and dayparts.
• Ensures pay accuracy by approving weekly payroll reports and tip pools for all Crew within purview.
• Coordinates effective restaurant operations and reviews weekly reservations and events to ensure the books are well maintained at all times.
• Other duties as assigned by Food & Beverage leadership.

INGREDIENTS YOU WILL BRING TO THE TABLE:

• 5+ years of management experience in either a food service or retail environment, including Profit & Loss responsibility.
• Strong knowledge in cost accounting, developing budgets and financial planning.
• Demonstrated experience with leadership, decision-making, conflict resolution, process improvement, strategic planning, customer focus and quality assurance.
• Excellent oral / written communication skills.
• Full understanding and embodiment of the Bobby Hotel brand can-do attitude, demonstrating a level of passion, skill and dedication where no task is beneath you.

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