General Manager of Food & Beverage - Toscana Lansing

To achieve marketing, sales, profitability, and quality service goals for the outlets by executing marketing strategies,

providing quality service to the customers and employing leadership and managerial skills effectively.

• Supervises, guides, and trains all associates. (Both FOH & BOH)
• Ensures that management/supervisors in are covering all hours of every shift to ensure constant supervision of front and

  back of the house.

• Schedules, evaluates and directs all food and beverage personnel.
• Provides disciplinary action when, and if, necessary.
• Provides associates with the necessary tools or equipment they need to perform their job.
• Takes immediate action on prob!ems that are encountered in the food and beverage departments.
• Participate in Monthly departments meetings, Weekly staff meetings, Weekly food and beverage meetings, Monthly
• inventories, and Leadership Team meetings.
• Monitors, directs, and coordinates effective sanitation, cleanliness, and organization effort in operating areas; to include

  maintenance and control of glassware, china, silver, linen use, and supplies.

• Coordinates efforts to coincide with volumes in business generated by the Sales and Rooms Division. For example, group

  commitments, full occupancy, etc.

• Establishes, directs, and reviews liquor procedures to ensure adequate security, accountability, presentation, and service

  performance.

• Handles or assists with any guest related complaints, as well as coordinates the follow up on those complaints.
• Knowledgeable and practices food and liquor federal, state, and local laws and regulations.
• Produces approved budget and operates both established guidelines in regard to costs, expenses, sales, and profit for

  food and beverage departments. Develops, institutes, and maintains control and procedure to ensure sameness.

• Develops short term and Jong-term financial and operational plans for the restaurant, which support the overall objectives

  of Concord Hospitality.

• Monitors the performance of the restaurants through verification and analysis of customer satisfaction systems and

  financial reports. Initiates corrective action.

• Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints.
• Initiates corrective action.
• Implements and maintains sales/marketing programs.
• Establishes and maintains applicable preventative maintenance programs to protect the physical assets of the outlets.

  Implements and maintains effective two-way communication systems which reach all employees.

  Develops new programs, which result in an increased level of customer satisfaction and operational excellence.

  Manages in compliance with established company policies and procedures, along with local, state, and federal

  laws and regulations.

  Performs other related duties as required.

  Suggests and implements revenue generating programs that provide maximum price value to the guest.

  Teach, implement, and reward employees in utilizing their empowerment to meet or exceed customer

  expectations.

  Ensures staff demonstrates technical skills; conducts technical training on a regular basis.

  Updates staff on regular basis on menu highlights.

  Monitors presentation of food product and reviews areas of concern with the Sous Chefs and Line Cooks.

  Ensures that restaurant is clean and ready for customers at all times.

  Monitors service and teamwork on a regular basis and counseJs associates on both aspects.

  Ensures that staff is utilizing up selling techniques while providing customer service.

  Accommodates group bookings by adhering to proper banquet techniques.

  Ensures proper staffing procedures to ensure the highest possible payroll productivity at the lowest possible costs

  in keeping with the standards of Concord Hospitality operation.

  Works in close cooperation promotional and operational efforts to maximize achievement of sales. For example,

  advertising, posters, mailers, etc.

  Analyzes and monitors profit and loss statements.

  Interview and hire new personnel.

  Reviews and approves all reviews, hires, job transfers, warning notices, counseling sessions and terminations.

  Evaluates staff performance and refers to the Standard Operating Procedures.

  Reads, learns, understand, and refers to the Standard Operating Procedures.

  Conducts performance evaluations and training sessions with each Supervisor.

  Promotes and ensures the upkeep of each department's training procedures and personnel development within

  the food and beverage discipline.

  Develops and institutes new food menus for the Restaurants, Room Service and Lounge.

  Provides for a safe work environment by following all safety and security procedures and rules.

  Is an active member of the property's Leadership Team.

  Assist other Leadership Team members and/or managers when needed.

  Evaluates staff performance on a 90-day and annual basis.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.