What are the responsibilities and job description for the The Nickel Hotel- Food & Beverage General Manager position at Method Co.?
The Nickel Hotel is a new boutique property in downtown Charleston, featuring a premier rooftop bar, Rosemary Rose. This expansive rooftop bar and lounge is poised to become one of the city's most popular gathering spots. The project is developed by Method Co., a hospitality company known for creating exceptional boutique hotels and restaurants, including The Pinch Hotel and Lowland Restaurant.
The General Manager is an experienced service industry professional who oversees both the FOH and BOH operations. The position includes a long list of responsibilities that covers restaurant operations, all of which serve to enhance and influence the overall guest experience with the highest level of hospitality while maintaining compliance with company practices, cost projections, and mission statements.
Duties & Responsibilities
- Achievement of budgeted food sales, beverage sales, labor costs and profitability.
- Completion of daily, weekly and monthly sales reports.
- Completion of Customer Follow-up calls on a timely basis.
- Timely analysis of Food & Beverage and Hotel Room Prices in relation to competition.
- Accountable for client engagement, external partners, strategic direction and contract relationships across the property portfolio.
- Build cross functional teams with exemplary communication, functional skills and full accountability while maintaining a customer focus priority.
- Launch and support development and opening of additional restaurant concepts and/or additional lines of revenue within the business.
- Coordinated all financial planning, oversaw accounts payable, accounts receivable and invoicing.
- Participation and input towards F&B & Hotel Marketing activities.
- Entertainment of potential and existing customers.
- Collaboration with marketing dept. of Sales Promotions & Mailings.
- Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
- Development and maintenance of all department control procedures.
- Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
- Building and hiring of operational teams.
Qualifications
- Operational Cost Controls
- Budgeting
- Forecasting Strategic Initiative
- Guest Relations
- P&L Accountability
- HR Practices
- Hiring, Training & Development
- Special Events Management
- Facility Maintenance
- Business Development
- Cost Reconciliation
- Marketing & Strategic Analysis
- Menu Development
- Financial Analysis & Reporting
Benefits
- Full Comprehensive Affordable Healthcare Benefits
- 401(K) Retirement Savings
- Paid Vacation, Personal Time Off, Major Holidays
Salary : $75,000 - $85,000
