Fine Dining General Manager

We are the perfect fit for your next adventure- The Admiral Hotel as you know it is being reborn and we are seeking to hire a dynamic General Manager for our new upscale restaurant, Le Moyne's Chophouse. Preparation for opening day will begin in the winter & that is where you come in! If you're ready to invest your passion and experience into creating something great, this is the job for you!

WHAT WE HAVE TO OFFER:

LOCATION: 251 Government Street Mobile, AL 36602

SALARY: $70,000 per year with annual bonus opportunities

BENEFITS:

• A culture that values passion, individuality, and fun!

• Opportunities for internal growth and development

• Paid Time Off (PTO)

• Paid holidays

• Affordable medical, dental, & vision insurance plans

• Company provided life insurance

• Short & Long Term Disability and Accident and Critical Illness Insurance

• Traditional 401(k) & Roth 401(k) with employer matching of up to 3.5%

• Referral program

• Employee Assistance Program

• Discounts at all Avocet-owned hotels & restaurants

WHO WE ARE LOOKING FOR:

POSITION SUMMARY:

The Le Moyne’s Chophouse General Manager plans and directs all restaurant operations while maintaining high standards of food, guest service, health and safety. The Le Moyne’s Chophouse General Manager ensures maximum profitability and efficient performance of the restaurant and the optimal utilization of staff and resources. The Le Moyne’s General Manager is responsible for exemplifying Le Moyne’s culture as well as promoting the whole property as both the Destination and Employer of Choice!

While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

MAIN DUTIES AND RESPONSIBILITIES:

• Ensures the restaurant meets or exceeds all regulation and compliance standards required by State of Alabama Alcohol Beverage Licensing, Department of Health & Environmental Control, Department of Employment & Workforce and all other applicable agencies.
• Understands and meets overall restaurant business objectives set forth by senior leadership.
• Assists with budget development, cost analysis, and financial reporting.
• Develops and implements creative strategies to increase revenues.
• Ensures competitive advantage by identifying and maintaining knowledge of competitor's offerings.
• Manages beverage and supplies inventories ensuring competitive pricing through vendor management.
• Monitors business volume forecast and plans accordingly in areas of labor, productivity, costs, etc.
• Accomplishes restaurant human resource objectives by recruiting, training, scheduling, coaching, and disciplining staff; communicating job expectations; monitoring and reviewing job contributions; and enforcing policies and procedures.
• Ensures all aspects of bi-weekly payroll including payroll allocations, position codes and paid me off are correct and payroll is submitted in a timely manner.
• Maintains quality of operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; and building relationships with preferred patrons.
• Works with Avocet marketing department to attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participates in professional societies.
• Works closely with other departments to ensure guest satisfaction and safety.

SUPERVISORY RESPONSIBILITIES:

Le Moyne’s Chophouse, The Living Room and Banquet Staff including Bartender, Server, Server Assistant, Host, and Banquet Captain

JOB REQUIREMENTS:

Education:

• High School Diploma or equivalent. College degree preferred. Degree in hospitality management a plus.

Experience:

• At least 5+ years of restaurant experience. At least 2-3 years of experience in restaurant management.

Skills & Abilities:

• In-depth working knowledge of alcoholic and non-alcoholic beverages
• In-depth working knowledge of food preparation and presentation
• Able to communicate both verbal and written
• Knowledge of basic accounting principles including cost and payroll control, budgeting, and analyzing financial data
• Able to forecast and strategically plan for business needs relating to both inventory and staffing
• Proven ability to maximize profitability and proficiency of operation with high degree of quality
• Strong interpersonal and interaction skills
• Able to promote customer service and focus among staff
• Excel at leading and developing team members

WORKING CONDITIONS:

The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equipment to Be Used:

• Microsoft Office Suite.
• Google Suite
• POS computer system
• Various kitchen equipment and beverage equipment

Physical & Mental Requirements:

• Ability to work varied schedules from week to week based on business demands in excess of 40 hours including holidays and weekends with flexibility in schedule from me to me with minimal notice.
• Must be able to resolve problems, handle conflict, perform and make effective decisions under pressure.
• Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Ability to multitask and delegate effectively
• Servant Leadership mentality
• Must be able to stand and walk 8+ hours. Frequently required to sit, climb or balance, stoop, kneel, and crouch.
• Regularly required to talk and hear. Requires normal range of hearing and vision.
• Frequently required to use hands to handle, feel and reach. Requires manual dexterity sufficient to operate standard computer equipment.
• Must be able to li at least 30 pounds; push and pull equipment, supplies, etc., at least 30 pounds.

Work Environment:

• While primarily stationed in Le Moyne's Chophouse outlet, will also move through and work in other areas of property including other restaurant/banquet outlets, storage areas, kitchens, guest areas and office spaces.
• Must be comfortable working in a shared space, with constant noise, without the use of a private office.
• Sixty Five seat dinner only restaurant, Fourty Eight seat lounge, fourteen seat PDR, Seven Banquet Event Spaces.

WHO WE ARE:

The Admiral: Illuminate Your Career in a World of Elegance

With a mission to dazzle and delight, we provide an environment that’s as inspiring as it is welcoming. As part of our team, you'll be the face of a storied hotel where tradition meets innovation, and every day is a celebration of our city's rich culture. If you’re ready to be part of our illustrious story, learn more at theadmiralhotel.com.

EOE / DFWP