General Manager

4 weeks ago

Skiff Alberta, Medicine Hat region, Canada Aimbridge Hospitality Full time

Job Summary

Under the direction of the Vice President of Operations, the Restaurant General Manager plans and directs the overall Food & Beverage operations for a stand-alone bar and/or restaurant including all related management functions to ensure a positive guest experience.

Responsibilities

QUALIFICATIONS:

  1. Requires a BS/BA degree in related field and eight (8) to ten (10) years of related experience or an equivalent combination of education and experience.
  2. Must obtain and maintain valid licenses / certifications per Federal and/or State.
  3. Must be at least twenty-one (21) years of age.
  4. Familiar with a variety of the field’s concepts, practices, and procedures.
  5. Ability to deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive memorable entertainment experience.
  6. Commitment to routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
  7. Must present an image of excitement, enthusiasm, and outgoing personality while being able to project a professional appearance.
  8. Relies on experience and judgment to plan and accomplish goals.
  9. Able to perform a variety of complicated tasks.
  10. Must possess excellent organizational, communication, and multi-tasking skills.
  11. Must possess excellent time management skills along with the ability to forecast the time management needs of others.

JOB RESPONSIBILITIES:

  1. Drives P&L strength by implementing appropriate programs and systems and provides oversight to ensure adherence to such. Ensures strong fiscal responsibility is demonstrated by staff.
  2. Utilize and/or create financial reporting tools to properly measure area’s efficiency and financial success. Takes corrective action as necessary.
  3. Develops and administers operating and capital budgets.
  4. Conducts or reviews detailed management and operational analyses to ensure ongoing success and efficiency within the department.
  5. Responsible for specifications and quality of all food and beverage products.
  6. Controls all labor and food cost percentages.
  7. Responsible for quality consistency and presentation of all food and beverage products delivered to guests.
  8. Recommends to senior management operational enhancements that support initiatives and promote excellence.
  9. Monitors profit and loss statements to ensure objectives are met and recommends corrective actions as required.
  10. Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc.
  11. Demonstrates a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
  12. Ensures prompt and discreet notification to appropriate management of any observation of illegal acts or internal ethics violations.
  13. Ensures appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
  14. Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management peers, direct reports, and team members as appropriate.
  15. Responsible for cleaning and sanitizing work and public spaces.
  16. Other duties as assigned.
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