Restaurant General Manager

Restaurant General Manager

Overview:

The Restaurant General Manager is responsible for the successful operation and administration of the restaurant department.

The Restaurant Manager must ensure that the department is continually balanced while focusing on providing exceptional food and beverage experiences to every guest and maximizing department profitability at the same time. The Restaurant General Manager is responsible for ensuring that all restaurant operations are carried out professionally, to standards, and at the highest level of service. The Restaurant General Manager will achieve the desired outcomes through the creation, development and maintenance of a competent, motivated and empowered restaurant staff. The Restaurant General Manager will effectively lead, train, coach, motivate, engage and provide feedback to the restaurant staff, supervisors and managers daily. The Restaurant General Manager will serve as the restaurant department liaison to all other hotel departments. 

Key Duties & Responsibilities:

• Work with members of the food and beverage team in menu planning and development.
• Drive restaurant revenues through marketing, promotion and up selling efforts.
• Effectively manage restaurant budget.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor food portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditure is authorized and budgeted.
• Schedule staff hours and assign duties.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Establish standards for personnel performance and customer service.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Perform service tasks such as clearing tables and serving food and drinks when necessary.
• Maintain food and equipment inventories and keep inventory records.
• Help to organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lounge facilities.
• Order and purchase equipment and supplies.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs, etc.
• Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Greet guests, escort them to their seats, and present them with menus and wine lists. 
• Take dining reservations.
• Compile and balance cash receipts at the end of the day or shift.
• Train workers in service, sanitation, and safety procedures.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.

Education and Experience:

• High School Graduate or General Education Degree (GED): or Work Equivalent
• Previous hotel restaurant experience preferred. Management experience required.
• Basic computer skills needed. Familiarity with Microsoft Office preferred.
• Experience with hotel restaurant systems such as MICROS is preferred.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.