What are the responsibilities and job description for the Restaurant General Manager position at Cape Resorts?
Discover Cape Resorts award-winning restaurant The Ebbitt Room, located in the Virginia Hotel. Known for its innovative cuisine, attentive service and refined ambiance, the Ebbitt Room is strongly rooted in a farm-to-table, farm-to-glass dining philosophy and features the freshest ingredients from our very own Beach Plum Farm.
Cape Resorts Property : The Virginia Hotel
Department : Food and Beverage
Position : Ebbitt Room General Manager / Wine Director
Reports To : Property General Manager
Supervisory Responsibilities : Restaurant, Bar & Lounge Staff
Position Overview : The Ebbitt Room General Manager / Wine Director at The Virginia Hotel will execute an elevated, intuitive, consistent, and memorable dining experience for all guests by leading a sincere and knowledgeable hospitality team executing restaurant, bar, lounge, and in-room dining experiences. While positive guest experience is the primary focus, the Ebbitt Room General Manager will also be responsible for curating and maintaining our award-winning beverage program, executing flawless special events, monitoring the overall financial performance of the department, and fostering an unwavering commitment to both guest and team member satisfaction.
These duties may be described as, but not limited to :
- Number one priority is guest satisfaction and adherence to service standards.
- Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
- Take a “hands on” approach to leading as appropriate to maintain a high level of customer satisfaction and quality. Regularly review and evaluate the degree of customer service provided within the restaurant. Maintain customer service standards and mentor staff accordingly.
- Effectively manage costs to meet revenue and profit objectives.
- Craft inventive and enticing beverage selections in alignment with the hotel’s concept and target audience.
- Maintain proper inventory levels for bar and beverage program, ensure orders are placed in a timely manner.
- Lead daily pre-shift meetings and weekly staff meetings to ensure ongoing quality training and overall improvement of operations.
- Develop, implement, and monitor schedules for the operation of all outlets to achieve a profitable result.
- In collaboration with the Executive Chef, implement effective control of food, beverage, and labor costs among all outlets.
- Review outlet budgets based on forecasting, purchasing, recipes, portion sizes, and inventory, labor, and payroll costs.
- Continuously evaluate the performance of staff and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained employees at all levels.
- Function as Manager on Duty for the hotel as needed and support the General Manager with daily operations in all areas of the hotel.
- Maintain and monitor the procedures with the hotel’s POS system. Ensure enforcement of proper execution of shift reports and hold outlet supervisors responsible for follow through with line employees for accountability of money.
- Assist with all special events including, private dining room events, weddings and any food and beverage related meetings or events.
- Monitor daily, weekly, and monthly Food and Beverage Department payroll for accuracy.
- Maintain open communication between the “Front of House” staff and “Back of the House” staff members that creates a cohesive team environment.
- Other duties as assigned.
Required Knowledge, Skills, Abilities :
Minimum Qualifications :
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
