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Los Angeles | GM of Outlets | Luxury Hotel

3 months ago

Santa Monica, United States Madison Collective Full time
Job DescriptionJob Description

DESCRIPTION:


Brand new, beachfront, luxury hotel is currently in search of a General Manager of Outlets who will manage all aspects of the Food & Beverage operation in Santa Monica. The ideal candidate will be responsible for overseeing one full-service, chef-driven restaurant as well as two bars, banquets/events, and In-Room Dining.


Job duties include (but are not limited to):

  • Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
  • Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
  • Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. lounge, restaurants, banquets, kitchens, steward, etc.
  • Develop, implement and monitor schedules for the operation of all food and beverage sub-departments to achieve a profitable result.
  • Participate with Food and Beverage managers in the creation of menus designed to attract a predetermined customer market.
  • Implement effective control of food, beverage and labor costs among all sub-departments to company standards.
  • Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
  • Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
  • Maintain follow-through of all guest requests, problems, complaints and/or accidents which occur in all F&B Outlets, including Restaurant Service, Pool Lounge, Room Service and Banquets.
  • Focus the F&B Department on their role in contributing to the guest service scores. Ensure that F&B employees are at all times, attentive, friendly, helpful and courteous to guests, all other employees and managers.
  • Motivate, coach, counsel and discipline all F&B personnel according to company S.O.P.s.
  • Lead daily pre shift meetings and monthly staff meetings and provide training on a rotational basis using the steps of services, universal behaviors, and menu matrix knowledge to ensure effective training according to company standards.
  • 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 associates at all levels to ensure consistent positive guest experiences.
  • Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to hotels standards.
  • Regularly review and evaluate the degree of guest satisfaction of the individual restaurants and banquet service, 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.
  • Assist in developing and ensure implementation of Food and Beverage promotional ideas
  • Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc.
  • Maintain company S.O.P.'s regarding purchase orders, vouchering of invoices and checkbook accounting.
  • Develop, initiate, and promote sales, including up selling, programs for use by all service personnel.
  • Attend BEO meeting.
  • Conduct beverage purchasing as needed. Purchase Food & Beverage operating equipment as needed.
  • Conduct monthly beverage inventories and reconciliations.
  • 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

REQUIREMENTS:


  • Bachelors Degree in Hospitality, Restaurant and/or Management related field
  • Must have hotel F&B experience including IRD
  • GM experience in full service, chef-driven concepts
  • 5+ years of restaurant/hotel F&B management experience
  • 1+ year of multi-unit or multi-outlet experience
  • 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 communicatewell 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

BENEFITS:


  • Competitive base salary ($100-120K+)
  • Bonus potential
  • Medical/Dental/Vision
  • 401K option
  • Free parking
  • Companywide hotel discounts
  • Fun work environment
  • EOE