Restaurant General Manager - District of Columbia 33684 https://inntrack.snaphire.com/job?jobmc=33684GOOGLE https://inntrack.snaphire.com/job?jobmc=33684GOOGLE
Careers at Hamilton Hotel Washington DC Hamilton Hotel Washington DC
Salary: YEAR USD

Location: Washington, DC DC 20005 USA

Type of employment : FULL_TIME

Industry: Hospitality
Department: Food & Beverage
Career Level: Experienced, Management, Executive
Work Hours: Full-time

Date Posted: 09 Oct 2018

Valid Through: 08 Nov 2018 10:48

The Restaurant General Manager will lead the efforts to recruit, train, open and operate a team of industry-leading professionals in making Via Sophia Restaurant, Bar and Society Bar a top-10 restaurant in Washington D.C. They will be responsible for maximizing financial performance, ensuring an authentic Italian experience, attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership. Supervises daily restaurant operations and assists, menu planning, maintaining sanitation standards. The correct candidate will naturally exist on the floor during peak meal periods while striving to continually improve guest and employee satisfaction. He/She will determine training needed to accomplish goals, then implement the plan.

RESPONSIBILITIES

  • Take an Entrepreneurial Approach to Driving the Restaurant Business
  • Identifies and analyzes competitors.
  • Control purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action.
  • Maintain service and sanitation standards in restaurant, bar/lounge and room service areas.
  • Conduct daily "taste panels" to educate, drive sales and create sales goals.
  • Ensure "on the floor" presence of all managers.
  • Train and prepare staff / managers for immediate success as well as future career progression.
  • Ensure a genuine sense of hospitality reverberates throughout the restaurant at all times.
  • Monitor appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.
  • Monitor compliance and liquor control with all applicable local laws and regulations.
  • Monitor compliance with all food & beverage policies, standards and procedures, including food handling and sanitation standards.
  • Manage day-to-day operations so that customer expectations of quality and standards are meet on a daily basis.
  • Oversee the financial aspects of the department including purchasing and payment of invoices.
  • Empower employees to provide excellent customer service. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
  • Manage service delivery to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
  • Actively participate in the hiring process to identify the right talent to support the concept.
  • Manage staffing levels to meet service standards, operational needs, and financial objectives.
  • Provide guidance and direction, including setting standards and monitoring performance.
  • Facilitate the fair and equal treatment of employees. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Demonstrate honesty/integrity and model appropriate behaviors by leading by example and serving as a role model.
  • Provide the leadership, vision and direction to bring together and prioritize the restaurant goals in a way that will be efficient and effective.
  • Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices.

 

QUALIFICATIONS

  • 5 years' experience in the food and beverage, culinary, or related professional area.
  • Demonstrated growth within the high volume and well-regarded destination restaurant industry.
  • Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.
  • Must possess valid ServeSafe/Food Handler's/ABC Management certification
  • Able to meet financial targets
  • Passion for delivering exceptional levels of guest service

Restaurant General Manager - District of Columbia

The Restaurant General Manager will lead the efforts to recruit, train, open and operate a team of industry-leading professionals in making Via Sophia Restaurant, Bar and Society Bar a top-10 restaurant in Washington D.C. They will be responsible for maximizing financial performance, ensuring an authentic Italian experience, attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership. Supervises daily restaurant operations and assists, menu planning, maintaining sanitation standards. The correct candidate will naturally exist on the floor during peak meal periods while striving to continually improve guest and employee satisfaction. He/She will determine training needed to accomplish goals, then implement the plan.

RESPONSIBILITIES

  • Take an Entrepreneurial Approach to Driving the Restaurant Business
  • Identifies and analyzes competitors.
  • Control purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action.
  • Maintain service and sanitation standards in restaurant, bar/lounge and room service areas.
  • Conduct daily "taste panels" to educate, drive sales and create sales goals.
  • Ensure "on the floor" presence of all managers.
  • Train and prepare staff / managers for immediate success as well as future career progression.
  • Ensure a genuine sense of hospitality reverberates throughout the restaurant at all times.
  • Monitor appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.
  • Monitor compliance and liquor control with all applicable local laws and regulations.
  • Monitor compliance with all food & beverage policies, standards and procedures, including food handling and sanitation standards.
  • Manage day-to-day operations so that customer expectations of quality and standards are meet on a daily basis.
  • Oversee the financial aspects of the department including purchasing and payment of invoices.
  • Empower employees to provide excellent customer service. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
  • Manage service delivery to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
  • Actively participate in the hiring process to identify the right talent to support the concept.
  • Manage staffing levels to meet service standards, operational needs, and financial objectives.
  • Provide guidance and direction, including setting standards and monitoring performance.
  • Facilitate the fair and equal treatment of employees. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Demonstrate honesty/integrity and model appropriate behaviors by leading by example and serving as a role model.
  • Provide the leadership, vision and direction to bring together and prioritize the restaurant goals in a way that will be efficient and effective.
  • Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices.

 

QUALIFICATIONS

  • 5 years' experience in the food and beverage, culinary, or related professional area.
  • Demonstrated growth within the high volume and well-regarded destination restaurant industry.
  • Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.
  • Must possess valid ServeSafe/Food Handler's/ABC Management certification
  • Able to meet financial targets
  • Passion for delivering exceptional levels of guest service

Job Details

Reference # 33684
Posted on 09 Oct 2018
Closes on 08 Nov 2018 10:48
Property name
Location(s) Washington, DC
City Name
Department Food & Beverage
Career level Experienced, Management, Executive
Hours/Status Full-time
Pay range ($low)
Pay range ($high)
Bonuses Yes
Benefits Competitive compensation and benefits package
More details (document)
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