General Manager of Outlets | Luxury Lifestyle Hotel | San Francisco

DESCRIPTION:

Beautiful 5-Star luxury hotel overlooking the Embarcadero waterfront in San Francisco is seeking an experienced and charismatic leader for the General Manager of Outlets position. This property is a lifestyle sanctuary, built on the foundation of sustainable practices and unforgettable culinary experiences highlighting Northern California cuisine and culture. The General Manager of Outletswill be responsible for managing all aspects of Food & Beverage operations atthe hotel including the Restaurant and Bar, Banquets, and In-Room Dining. This position report to the Director of Operations.

Were looking for someone who has a passion for hospitality, sustainability, and achieving financial results through special events, staff initiatives & marketing opportunities. This position will work in tandem with our Executive Chef to elevate the Food & Beverage offerings in the hotel. Most importantly, were looking for someone who believes in cultivating an environment where leadership and team development go hand-in-hand, ensuring that all our guests have a memorable, delicious and joyful experience every time they visit.

RESPONSIBILITIES:

• Manage day to day operations of Food & Beverage including daily decision making, team member support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.
• Develop the departmental budget and monitor financial performance to ensure goals are met or exceeded and opportunities are identified and addressed.Maintain a positive cost management index for departmental operations.
• Partner with the Marketing team to develop a comprehensive restaurant marketing plan that is aligned with the restaurant concepts, including social media, in-house collateral, and events.Review and refresh plan quarterly.Report out on successes and misses of program.
• Monitor guest feedback and performance data to optimize guest engagement and retention and take appropriate corrective action.Respond quickly and proactively to guests concerns and take ownership of guest complaints/problems until they are resolved or addressed.
• Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.
• Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Oversee the financial aspects of the department including purchasing, payment of invoices and payroll.
• Establish goals to optimize performance and hold the department leadership team accountable for desired outcomes.
• Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings.
• Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc.
• Supervise and mentor team members and day-to-day operations understanding positions well enough to perform duties in team member absence.Ensure and maintain the productivity level of team members.
• Ensure regular, ongoing communication occurs (e.g. daily rallies, divisional/departmental meetings, attendance at regular and ad hoc hotel meetings).
• Maintain proper staffing levels to ensure efficient and proper guest service.
• Review daily inventory, food costs, missing check reports, average checks, cover counts, and sales goals, and develop action plans if any fall below necessary standards.
• Work with all FOH managers to achieve individual performance goals and metrics that profitably grow the business while strengthening the brand and culture.
• Be knowledgeable of policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Ensure the environment in the restaurants supports our core values and encourage fun in the workplace.
• Provide inspirational leadership to enliven the company Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars.

QUALIFICATIONS & SKILLS

• Passionate about food & beverage and a minimum of 6 years of progressive Food & Beverage work experience, in a high-volume, upscale environment
• Minimum 2 years hotel leadership experience
• Minimum of 3 years full-service restaurant leadership experience
• Excellent oral and written communication skills in English
• Strong knowledge in restaurant financial knowledge; (P&L /Budget/Food & Labor Costs)
• Must be able to work a flexible schedule including opening, closing, weekends and holidays
• ServSafe Certified

COMPENSATION & BENEFITS:

• Annual Base Salary - $100k-$115k
• Annual Bonus Target 10%
• Company PaidMedical, Dental & Vision (for employee)
• Free parking
• $75 cell phone stipend
• Retirement Planning - 401k w/ match
• Pet Insurance
• 18 paid personal days
• 9 paid holidays
• 8 weeks paid maternity/paternity leave
• Discounted room nights at all company Hotels & Resorts
• Employee education program and team member recognition program
• Equal Employment Opportunity