Restaurant General Manager

Thompson Buckhead - Restaurant General Manager

Tesserae is a rooftop restaurant and lounge specializing in classic American fare paired with breathtaking views from both indoors and outdoors. Crowd-pleasing dishes like Jumbo Shrimp Cocktail and American Wagyu Steak Frites are complemented by expertly prepared signature cocktails, a wine selection reflecting well-known varietals and regions, and local craft beer.

The General Manager reports to the Regional Director of Restaurant Operations for Hyatt’s Lifestyle Independent Restaurant Group as well as the Director of Operations for the hotel.

Tesserae is situated inside the Thompson Atlanta-Buckhead, a part of Hyatt Hotels. This is not your traditional “Hotel Restaurant”. Tesserae fosters and environment where everyone works within a manner that is consistent with an independent owner\operator restaurant in partnership with the hotel.

Essential Duties and Responsibilities:

• Direct oversight of Tesserae Rooftop Restaurant & Lounge, Rooftop Pool Operations, Lobby Bar and In Room Dining. Oversight on operations in other hotel venues may be applicable, as necessary.
• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Provide exceptional service and ensure guest satisfaction with dining experiences.
• Work directly with the hotel Sales & Programming Teams to ensure we are able to correctly position the internal and external events in the venues.
• Manage a team of food and beverage professionals, ensuring that brand standards and the required sequence of service components are executed precisely.

Maintain complete knowledge of:

• Build, maintain, and adjust restaurant reservation blocks according to business levels to maximize revenue potential.
• All menu items, preparation method/time, ingredients, source of ingredients, sauces, portion sizes, garnishes, presentation, and prices.
• The characteristics and description of every wine/champagne by the glass and major wine/champagne by the bottle on the wine list.
• All liquor brands, beers, and non-alcoholic selections are available in the restaurant.
• Use designated glassware and garnishes for cocktails.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment—complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Works closely with the Chef de Cuisine and leadership to create exceptional culinary and guest experiences.
• Periodically check with the Front Desk to review in house guest count and arrivals updates.
• Review sales for the previous day; resolve discrepancies with accounting—track revenue against budget/forecast.
• Prepare weekly work schedules in accordance with the department’s labor standards and forecasts. Adjust schedules throughout the week to meet the business demands.
• Manage and direct all F&B associates.
• Interview, hire, and successfully onboard all new associates.
• Conduct 30, 60, and 90-day reviews as well as end-of-year performance appraisals for all associates.
• Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to resort standards.
• Conduct a daily pre-shift meeting with staff and review all information pertinent to the day's business.
• Attend daily and weekly division and hotel meetings and cascade information to the team where appropriate.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Be able to analyze and participate in weekly labor meetings confidently.
• Ensure that staff report to work as scheduled. Document any late or absent employees in accordance with the attendance policy.
• Coordinate proper breaks for staff.
• Constantly monitor staff performance in all service and job function phases, ensuring all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
• Monitor the preparation of station assignments, ensuring compliance with departmental standards.
• Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Inspect table set-ups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective personnel.
• Inspect all aspects of the restaurant environment, ensuring compliance with standards of cleanliness and order—direct respective personnel to rectify deficiencies.
• Ensure the Host stand is clean, organized, and stocked with designated supplies.
• Ensure Host teams conduct daily confirmation calls and update all reservation notes and tags in line with reservation entry.
• Monitor and assist the Host in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.
• Review the reservation table management system, pre-assign designated tables, and follow up on all special requests.
• Ensure that reservation blocks are set up and paced out according to the collective agreement on booking guidelines agreed between the front of house and culinary teams.
• Check the pick-up and side stations, ensuring agreement to cleanliness standards, stock supply, and organization.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Manage guest relations and ensure guest satisfaction
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day. Always promote positive guest relations.
• Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
• Assist restaurant staff with their job functions to ensure optimum service to guests.
• Manage and approve void checks in accordance with accounting procedures.
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards.
• Run system-closing reports and ensure all servers' checks are closed before signing out.
• Ensure all closing duties for staff are completed before staff signs out.
• Conduct formal training programs on the required job functions with criteria expected and department orientation with new hires. Conduct ongoing training with existing staff.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete work orders for maintenance repairs and submit them to Engineering. Contact Engineering directly for urgent repairs.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Create and maintain a positive collaboration between other outlets, vendors, and corporate/ownership teams.
• Contribute proactively to the outlets' financial success by having in-depth knowledge of financials ability to analyze profile and loss statements to help drive top-line revenue and control costs.
• Contribute proactively to the marketing and programming of the outlet by creating marketing plans, a calendar of programming initiatives, and holiday offerings.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.

Technical Skills:

• Thorough understanding of financial reports, including labor; ability to effectively direct and manage all facets of the Outlet.
• Demonstrates project management experience in organizing, planning, and executing large-scale projects from conception through implementation.
• Demonstrates experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others.
• Ability to lead a team, flexibility with work schedule.
• Ability to enforce hotel standards, policies, and procedures; prioritize, organize, and delegate work assignments.
• Ability to direct performance of outlet associates and follow up with corrections where needed; ability to motivate outlet associates and maintain a cohesive team;
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain associate's training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.

This role will embody our leadership expectations: Championing Hyatt’s Purpose & Values, Experiment to Improve, Drive for Impact and Develop Diverse Talent. This leader will also demonstrate our values of empathy, wellbeing, respect, integrity, experimentation and inclusion.

Hyatt is an equal opportunity employer - M/F/Veteran/Disability/Sexual Orientation/Gender Identity

Qualifications

· Demonstrated ability to effectively interact with people

· 4 years or more of progressive F&B management experience

· Service oriented style with professional presentations skills

· Proven leadership skills

· Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line

· Clear concise written and verbal communication skills

· Must be proficient in Microsoft Word and Excel

· Must have excellent organizational, interpersonal and administrative skills

· Experience in implementing new food & beverage concepts