Bar and Restaurant General Manager

You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn't find in a travel guide. If this sounds like you, you're in the right place. You've got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That's why we're not just looking for anyone. We're looking for someone like you.

JOB SUMMARY

Manages all aspects of the restaurant sales and operations. Areas of responsibility include Restaurant and Bar staffing, sales and marketing, and day to day operations. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in the area of responsibility.

CANDIDATE PROFILE

Education and Experience

* High school diploma or GED; 6 years of experience in bar/restaurant management

OR

* 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years of experience in bar/restaurant management.

Skills and Knowledge

* Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

* Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.

* Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.

* Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.

* Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

* Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.

* Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.

* Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

* Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.

* Facilitates pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.

* Order and purchase equipment and supplies.

* Oversees the booking and manages service of restaurant parties, special events and room service hospitality suites.

* Manages all outside vendor contracts to include security and outside cleaning.

Developing and Maintaining Budgets

* Manages department's controllable expenses to achieve or exceed budgeted goals.

* Understands the impact of department's operation on the overall property financial goals.

Sales and Marketing

* Partners with outside Marketing, PR and Social Media platforms to drive new business

* Lead all Renaissance brand on-site events from planning to execution

* Executes the sales strategy and verifies that booking goals are met.

* Partners with Catering Sales and Group Sales within the Sales Office and hotel to establish booking processes and execution.

* Serves as the sales contact for the, property leadership team, Enterprise Sales Team (EST), Group Sales, Area Sales and Catering Sales leaders.

* Serves as the sales contact for customers; serves as the customer advocate.

* Provides customer intelligence in evaluating the market and economic trends that may lead to changes in sales strategy to meet or exceed customer expectations.

* Researches competitor's sales strategies to identify ways to grow covers and revenue.

* Suggests innovative marketing ideas and proactively develops deployment strategies to continue to growing sales

* Partners with marketing coordinator to determine and develop marketing communication activities.

* Executes and supports Marriott's Customer Service Standards and hotel's Brand Standards.

* Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).

Talent and Entertainment

* Establish relationships with local talent and Beverage and Food vendors to provide unique experiences in F&B outlets.

* Structure monthly events to ensure local discoverers continue to stay relevant and on trend

* Ensure all brand initiatives are activated and per brand directives

Leading Food and Beverage Team

* Establishes challenging, realistic and obtainable goals to guide operation and performance.

* Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

* Encourages and builds mutual trust, respect, and cooperation among team members.

* Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

* Serves as a role model to demonstrate appropriate behaviors.

* Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.

* Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

* Acts as the discoverer service role model for the restaurant while setting an on brand example of excellent customer service, creating a positive atmosphere for discoverer relations.

* Displays leadership in discoverer hospitality, exemplifies excellent customer service and creates a positive atmosphere for discoverer relations.

* Ensures cash control and liquor control procedures are followed by all Restaurant and Bar/Lounge ambassadors.

* Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.

* Ensures staff understands all applicable liquor laws.

Ensuring Exceptional Customer Service

* Provides services that are above and beyond for customer satisfaction and retention.

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