Restaurant General Manager

Description

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright

We are committed to providing you with:

• An exceptional benefit plan for associates & family members including Medical, Dental, Vision, Short Term and Long Term Disability, Life Insurance, Flexible Spending Account
• 401K matching program
• Discounts with our Crescent managed properties in North America for you & your family members along with Hyatt Branded Hotel Associate Discounts
• Employee Assistance Program

What you will be doing:

• Manages and motivates all restaurant staff to include hiring, supervision, training, communicating objectives for the day, disciplining, scheduling and visually monitoring performance to ensure adherence to all service and productivity standards to provide guest satisfaction.
• Communicates with guests and Team Members both verbally and in writing to answer questions and provide clear direction in advising and instructing staff in details of work. Organizes, conducts and/or attends meetings to obtain and disseminate pertinent information.
• Arrange management and supervisor work schedules, determine days off, ensuring staffing levels are based on occupancy and/or current or anticipated projects. Submit payroll records, correcting errors to ensure pay is on time.
• Maintain and review computerized records for budgeting and forecasting of department expenses.
• Implement new promotions, such as holidays and special events
• Ensure restaurants are clean and maintain public space in accordance with guest expectations and Crescent Hotels and Resorts and Hilton Resorts standards of product and service.
• Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
• Regularly review and evaluate the degree of guest satisfaction of the Restaurant, to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment. Investigate and resolve food quality and service complaints.
• Develop operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
• Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associate at all levels.
• Communicate both verbally and in writing to provide clear direction to staff.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job related duties as assigned.

In addition to performance of essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be determined by the supervisor based upon the particular requirements of the resort.

• Maintains inventories of equipment, amenities, chemicals, and other supplies to ensure items are in stock and reorders Linen a timely manner.
• Coaches, counsels, and disciplines staff, when appropriate, to ensure standards are met and assigns staff to additional training when needed.
• Consults with Property Operations, regarding repair or general maintenance of public areas.
• Performs line staff job functions under high volume and emergency situations.

What is required:

• Must have the ability to communicate in English.
• Self-starting personality with an even disposition.
• Maintain a professional appearance and manner at all times.
• Can communicate well with guests.
• Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.
• Considerable skill in complex mathematical calculations without error.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
• Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system.
• Ability to observe and distinguish product quality by smell, taste, and appearance.

LICENSES OR CERTIFICATES REQUIRED:

• CPR certified required
• First Aid training required
• Alcohol Certification Training, including Manager Alcohol Certification Training
• Food Handler’s Certification

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Qualifications

Restaurant Management experience.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)