General Manager - MDRD Restaurant

Job Description

Job Description

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality : the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here.

Annually starting base salary of $75,000 and upwards based on experience, plus bonus eligibility. This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, DailyPay, free downtown parking, free employee meals, hotel and restaurant discounts and more.

SUMMARY

The MDRD Restaurant General Manager is responsible for insuring the overall service standards are met and exceeded, providing your guests with an unequalled, high-quality experience. Maintain a high level of service, food and beverage quality in adherence to AAA Diamond Dining Rating, and AHC Legendary Service Experience, standards. In doing so, creating a warm, hospitable, efficient and professional environment for all guests and colleagues.

ESSENTIAL FUNCTIONS

• As General Manager you will be responsible for hands-on supervision of the entire MDRD team including managers, cooks, stewards, servers, server’s assistants, hosts, and food running, and bartenders.
• Must be able to control costs to meet or exceed food and beverage budget while maintaining the highest operational and guest standards for this AAA four diamond award winning restaurant.
• Always conducting yourself in a professional manner, you will also be responsible to coordinate with culinary and stewarding to promote a positive FOH & BOH team experience.
• Actively involved in seasonal food and beverage menu ideation, creation and execution.
• Analyzing guest feedback periodically to identify service gaps, food and beverage quality concerns, and implementing actions to meet guest expectations.
• Create market leading promotions and innovative special events in conjunction with MDRD chef, and marketing manager, to drive revenue, exceptional guest experiences and keep MDRD as a trend leader in the market.
• Recruit, interview, monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward.
• Seek and give operational direction to the Private Dining Sales manager in the creation and discovery of events. Once an event has been assigned, the Sales Coordinator will begin the coordination of all contractual agreements with the party in accordance with their wishes.
• Oversee the OTJ training programs for all staff.
• Assure the highest level of guest standards are met on a daily basis; to accomplish this, a well-organized work area must be maintained.
• Plans menus for clients according to MDRD food and beverage standards.
• Analyze client needs and assist them in developing a program that would best meet these needs while making the most efficient and effective use of hotel facilities.
• Meet regularly with the MDRD Chef to insure fluidity of communication, strategic analysis and alignment of restaurant goals.
• Oversee the written correspondence to clients in multiple forms of professional communication.
• Assist other managers / supervisor on the floor in a management capacity. Must demonstrate the ability to manage the restaurant from all areas of the restaurant and delegate team members accordingly to achieve maximum efficiency.
• Arrange meeting requirements, additional rooms needed, VIP arrangements, audio visual needs, etc.
• Responsible for adherence to hotel service standards, control of labor expenses, effective inventory management of small wares, linens and furniture, effective scheduling and supervision of MDRD staff and assuring guest satisfaction.
• We are a house of YES. Participate in an “aggressive hospitality program,” greeting all guests with warmth and enthusiasm, and be attentive to their needs while they are with us.
• Must be visible in the public space during all meal periods to ensure guest needs are being met and have “floor presence”.
• Always be accessible to the restaurant team and guests and clearly communicate “leaving the floor” paying particular attention to avoid leaving during the “rush” service times.
• Learn and follow all hotel policies and procedures pertaining to your area of work. Follow established uniform standards and comply with all other company policies.
• Practice safety standards and reports all unsafe conditions.
• Responsible for maintaining energy conservation, loss prevention and recycling programs.
• Adherence to prescribed grooming and appearance standards, setting the example for the team.
• Directly responsible for the grooming and appearance standards of all MDRD colleagues.
• Opening / closing checklist MUST be completed daily. Communicate with the colleagues any areas that have been missed and instruct them to complete them immediately.
• Fill out section assignments, station assignments, running sidework, and pre-shift notes before each shift.
• Actively participate / conduct pre-shifts daily.
• Responsible to coach and train the staff throughout the shift. Give specific direction during the shift as necessary.
• Own” guest and colleague challenges. Have a sense of urgency when you need to take care of a guest challenges, and handle guest feedback in a calm and collected manner, resolve issues promptly and with good judgement.
• Constantly walk through the dining room to ensure cleanliness. Make sure floors are swept, tables are set up and aligned, expo area is clean and stocked, beverage area is clean, condiment area full and clean, bar area is clean, secure, and restocked daily.
• Complete a final walk through with the staff before their departure.
• Complete the nightly operations handover included in the end of day report.
• Good record of attendance and punctuality at work.
• Capable of receiving guidance and feedback from management and implementing it timely and effectively.
• Willingness to perform other duties as assigned.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

CERTIFICATES, LICENSES, REGISTRATIONS

EDUCATION and / or EXPERIENCE

Salary : $75,000