Job Details
Description
As a Restaurant General Manager in Fairport, NY, your passion for the food industry knows no bounds. Your expertise in hospitality shines throughout the day, from sunrise to sundown. In this pivotal role, you will:
- Lead through Example: Showcase to your team the essence of hospitality and service, guaranteeing each guest a remarkable dining experience.
- Stay Up-to-Date: Stay informed about the latest food service trends and products, integrating them effectively into operations.
- Hands-On Supervision: Actively manage your designated areas, recognizing and rewarding outstanding staff, pinpointing areas for enhancement, and interacting with guests and team members to elevate overall experiences.
- Efficient Management: Supervise all outlets to provide high-quality products and services through well-trained staff, while also ensuring profitability and maximizing the Guest Satisfaction Index (G.S.I.).
- On-Duty Leadership: Assume the role of Manager on Duty as needed.
Responsibilities Develop and implement strategic plans to enhance restaurant operations and achieve financial goals.
Manage and lead a team of restaurant staff to ensure excellent customer service and operational efficiency.
Oversee inventory management, ordering, and supplier relationships to maintain optimal stock levels and quality standards.
Analyze sales and financial reports to identify areas of improvement and implement corrective actions as needed.
Ensure compliance with health and safety regulations and uphold company policies and procedures to provide a safe and pleasant dining experience for guests.
Qualifications At least six years of progressive experience in food & beverage in a resort or hotel is required, with college coursework and prior supervisory experience required and strongly prefer prior restaurant management in a hotel environment.
To be successful in this role, you must be able to read, write, and verbally communicate effectively and professionally in English.
You must be able to professionally deal with difficult situations and people.
You will regularly use a computer and various software programs and must have certified alcohol training and ServSafe.
Physical requirements include the ability to work long hours, Light workExerting up to 20 pounds of force occasionally, and/or 10 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Possesses the ability to bend, stretch, twist, or reach with your body and arms, and work under variable temperatures and noise levels.
Near Vision - The ability to see details at close range. Ability to stand for long periods of time without sitting or leaning.
Have previous experience scheduling, processing payroll, and knowledge of understanding profit and loss statements.
Ability to forecast and budget food costs effectively.
Ability to lead and manage associates and managers.