General Manager

1 week ago

San Diego, California, United States AccorHotel Full time
Job Title: General Manager - Amaya and In Room Dining

Company Description:

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It's where classic meets cool, the fine unwinds into fun and inspiration leads to immersion.

Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego's only three-Michelin starred restaurant, Addison.

Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego.

Job Description:Responsibilities:
  • Manage Amaya and In Room Dining departments and colleagues on a daily basis.
  • Direct and work with the food and beverage/culinary management team and colleagues to successfully execute all operations.
  • Strive to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
Key Responsibilities:
  • Lay out goals and develop strategies to accomplish said goals.
  • Forecasting and scheduling using hotels tools and guidelines.
  • Oversee the initial and continual training of all new and current food and beverage service employees.
  • Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc. according to established policies.
  • Formulate and recommend changes to improve employees' performance and teamwork.
  • Review performance with managers on an annual basis.
  • Manage and control overall expenses of the outlets focusing on higher revenue and profit.
  • Ensure that managers convene with their employees to ensure total knowledge as to all menu items, how they are prepared, what ingredients are used, etc. and total knowledge of beverage program.
  • Work in co-operation with the Chef and Sous-Chefs to ensure quality of products and guests satisfaction.
  • Participate in Department Food and Beverage meetings.
  • Keep informed of special events such as Christmas, New Year's, Thanksgiving, Easter, etc.
  • Review log emails produced by departmental managers on a daily basis.
  • Knowledge of P.O.S. system of hotel.
  • Keep the waste factor in the hotel at a minimum level.
  • Ensure that managers maintain inventories and par stocks.
  • Ensure that all equipment is kept in perfect working condition. Reports any deficiency to the proper department.
  • Manage beverage stock properly as well as wine & cocktail list elaboration and maintenance.
  • Financial knowledge must have working knowledge of Profit and Loss statement.
  • Awareness of and control beverage cost.
  • Awareness of budget and control expenses.
  • Ability in all facets of Human Resources nature. Interviewing, evaluating, discipline, termination.
  • Handle all guest complaints in the food and beverage area and is in charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.
  • Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts.
  • Aid each manager in giving the necessary training to their staff and to assist them in it.
  • Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of The Grand Del Mar policies.
  • Develop and maintain effective communications between all operating departments.
  • Complete accident reports accurately and promptly.
  • Converse with upper management on a regular basis.
  • Respond properly in any hotel emergency or safety situation.
  • Perform other tasks or projects as assigned by hotel management and staff.
Qualifications:
  • Excellent reading, solid proficiency in English, writing, reading, speaking.
  • College degree preferred studies in hotel/restaurant management, business administration.
  • Require minimum five years of restaurant management experience at a department head level.
Physical Demands:
  • While performing the duties of this job, the employee is regularly required to stand and walk.
  • The employee must frequently lift and/or move up to 50 pounds.

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