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Restaurant General Manager

3 months ago

Franklin, United States Southall Full time
Job DescriptionJob Description

Position: Restaurant General Manager

Reports to: Executive Director of Food and Beverage

Job Type: Full-Time, Exempt

Work Location: Multiple Restaurants (on site)

Position Description

Southall Farm & Inn is a premier destination bringing nature, produce and people together in a powerful and unique way. The Restaurant General Manager will be an integral part of the supervision of the signature restaurant January, the adjacent Three-meal restaurant and bar Sojourner and Pool, as well as the interconnected In-room and Cottage dining experiences. Working closely with the Executive Director of Food and Beverage, the Restaurant General Manager will be responsible for leading the operations of the luxury dining experience of Southall.

Responsibilities

The Restaurant General Manager’s responsibilities will include the leadership of A.M./P.M. shifts in the following areas:

  • Southall’s flagship restaurant January
  • Three-meal restaurant and bar, Sojourner
  • In room and cottage dining
  • Spa and pool Food and Beverage offerings
  • Beverage cart experiences and Patio F&B
  • Mixology programming by incorporating product from the agricultural components of the farm, including our production field, orchard, greenhouses, apiary, and kitchen gardens
  • Food and Beverage programming such as demonstrations in January
  • Property-wide culinary amenities and activations such as Smore’s station, Bourbon bottle service, customized honor bar program, etc.
  • Sourcing vendors, creating operating and team member manuals, creating spreadsheets for inventory and ordering, building relationships with strategic partners, hiring, and training staff
  • Other responsibilities will include but not be limited to: Scheduling, inventory, product ordering, training, and managing the staff, and maintaining the highest levels of quality and control possible
  • Conduct Weekly and Monthly Meetings with notes and sign off sheets
  • Able to manage the business, conduct inventory, labor cost, beverage cost, and operating costs should be monitored and kept in line
  • Any Reasonable Task deemed necessary by your immediate supervisor or CEO

Skills and Experience

  • Minimum of 2-4 years in the industry with a focus on fine dining
  • Minimum of 1 years’ experience working in a high-end hotel or resort, experience with Relais & Chateaux and Forbes standards is preferred but not required
  • Opening experience preferred but not required
  • Restaurant Software knowledge required
  • Award winning background and track record of excellence and success
  • Understanding and management of a Restaurant business plans including financial models, market positioning, business intelligence, etc.
  • Understanding of budgets and P&L to achieve overall profitability
  • Polished verbal and written communication, fluent in English
  • Excellent training skills, positively interacts with all team members and guests
  • Detail orientation and able to maintain a surgical clean work environment
  • Polished and professional appearance
  • Recruitment of staff, design effective schedules and coach performance
  • Plugged into industry trends and inventive to set new trends
  • Customer service oriented with unquestioned hospitality skills
  • Ability to work a flexible schedule to include weekends and holidays as necessary
  • Ability to meet physical and mental requirements of the position which will include working indoors and outside

Education and Requirements

  • 4-year college degree preferred, but combination of education and relevant position training and experience will be considered
  • Must be able to push, pull and lift 50 lbs.
  • Available to work weekends, evenings and/or holidays
  • Must be able to walk and stand for prolonged periods as needed and able to work in all weather conditions

Southall Farm and Inn is committed to a diverse and inclusive workplace. Southall provides equal employment opportunities to applicants and employees and does not discriminate on the basis of age, race, color, ancestry, religion, sex, sexual orientation, gender identity or expression, transgender, national origin, status as a protected veteran, disability or any other classification protected by law. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.