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Restaurant General Manager- Mayfair Grill

2 months ago

Miami, Florida, United States Mayfair House Hotel & Garden Full time
For seekers of the timeless and worldly, the provocatively spirited, the cultured, and the hidden gem traveler, Mayfair House Hotel & Garden, A MICHELIN Key Hotel, offers an iconic experience set against a sexy & seductive backdrop, designed to evoke a cultured escape through guest programing and effortless service. Mayfair House Hotel & Garden is a place where everything is refreshingly current yet timeless. It is rooted in its artist narrative and anchored by its signature eccentric design. Join this industry changing and forward-thinking team as the Restaurant General Manager for Mayfair Grill and Fountain Lounge to create high tough, unpretentious, personable, accommodating, effortless and discreet service, ultimate with the highest level of diligence in in making the Mayfair House service come to life.

The Restaurant General Manager manages, directs and organizes the restaurant to maintain high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service, and merchandising to maximize the hotels profitability.

ESSENTIAL JOB FUNCTIONS:

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.
QUALIFICATIONS:5+ years hotel restaurant management experience required.
Knowledge of commonly used restaurant POS systems.
Ability to remain standing for 10 hours (or 100% of shift).
Ability to remain in a standing or stationary position for up to 8 hours.
Ability to frequently move and lift up to 80 lbs.
Ability to reach and lift items overhead regularly.
Ability to carry loaded trays up to 50 lbs. on shoulders regularly.
Ability to bend frequently and repetitively during a shift.
Ability to move quickly based on guest needs.
Ability to effectively communicate, often in a public forum.
Ability to frequently communicate and exchange accurate information effectively.
Ability to read, write, understand and speak English.
Basic computer skills: Excel, Word, Outlook
All other duties as assigned
In addition to a great work environment, our talented team enjoys:Competitive compensation
Yearly bonus program
Cellphone Stipend
Professional development and growth
Paid time off for personal, vacation, and holiday
Employee Assistance Program (EAP)
Room discounts at all Crescent Hotels & Resorts hotel locations
Parking
Daily Employee Meals
And much more
REQUIRED SKILLS AND ABILITIES:

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. Thorough knowledge of food and beverage products, proper preparation and presentation of foods and beverage items. Ability to prepare signage for catering functions. Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 20 lbs. on an occasional basis. Ability to create special themes and menus. 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.

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 c)

Source: Hospitality Online