Restaurant General Manager

5 months ago

Vancouver, Canada Rosewood Hotel Group Full time

**General Information**:

- Country/Region- Canada- Province/City- Vancouver, B.C.- Location- Rosewood Hotel Georgia- Department- Food & Beverage - Services- Job Type- Full-time Permanent**JOB TITLE: RESTAURANT GENERAL MANAGER**

**DEPARTMENT: FOOD & BEVERAGE**

**REPORTS TO: DIRECTOR OF FOOD & BEVERAGE
**OVERVIEW/BASIC FUNCTION**:

- Responsible for managing all aspects of the The Georgia Bar and the 1927 Lounge. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.**RESPONSIBILITIES**:

- To be an integral part of the leadership team of these two key outlets in the hotel.
- Engage with guests and be the ambassador for product and service for these two key outlets.
- Form partnerships with outside companies to generate marketing.
- Develop, implement and executive creative and innovative ideas that will lead to guest satisfaction and promote brand awareness.
- Collaborate with the department’s leaders, alongside the marketing team, on implementing sustainability practices and new ideas.
- Inspect grooming and attire of staff; resolve any deficiencies.
- Maintains an excellent reputation in the eyes of the public, the owners, the guests and the staff. Searches for new business, follows up leads, receives and entertains potential customers and exercises good Public Relations with repeat customers.
- Maintain complete knowledge of and comply with all departmental policies, service procedures and standards, on a daily basis.
- Attend Rosewood Daily Review and ensure that departmental daily reviews are conducted for every shift with the department
- Attend weekly Heath Labor Management meetings and ensure that daily and weekly labor management procedures are followed.
- Ensure that daily payroll management procedures are submitted within deadlines. Ensure payroll paperwork is submitted on time for all departments within your department. Ensure staff adheres to the proper requisition process.
- Ensure occupational health and safety standards are maintained throughout the hotel and are in compliance with local, state and Federal laws. Follow up on items requiring actions from the Occupational Health & Safety Committee.
- Maintain complete knowledge of menu items including:

- o All liquor brands, beers and non-alcoholic selections available in all three outlets.- o The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.- o All food menu items, preparation method/time, ingredients, portion sizes, garnishes, presentation and prices.- Develop and recommend the budget, concepts and objectives and manage within those approved plans. Achieve/ exceed annual budgets.
- Forecast revenues for the outlets and analyze food and beverage costs in order to maximize profits for the three outlets.
- Implement reservation system to effectively sell and organize private events in the Outlets.
- Implement and maintain food and beverage sales and marketing programs relating to outlets.
- Correct maintenance and handling of equipment. Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
- Prevents loss of equipment and assets by enforcing strict controls.
- Assist in the ordering of liquor and wine for the hotel with the Purchaser.
- Exercise Serving it Right parameters and maintain complete knowledge and strictly abide by liquor regulations, particularly those prohibiting service to minors, intoxicated persons and impaired driving.
- Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
- Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
- Supports the Head Chef in the creation of new items for the three outlets based on guest feedback and sales records.
- Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
- Ensure weekly work schedules in accordance with staffing guidelines and labour forecasts. Adjust accordingly to meet the business demands.
- Ensure that staff report to work as scheduled. Coordinate breaks for staff.
- Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.
- Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
- Constantly monitor and document staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. Handle disciplinary problems and counsel employees according to hotel progressive disc

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