Department:  Food & Beverage     

Position:          Restaurant General Manager

Reports To:    Director of Food and Beverage

Supervisory Responsibilities :   Managers, Supervisors, Servers, Bussers, Runners, Hosts, Service Bartenders

JOB SUMMARY

Develop, implement, and maintain quality standards for The Blue Pig Tavern and F&B operations as assigned, including supervision and direction of service staff.  Ensure and guide a service team to excellent customer service to enhance the dining experience for all guests.

Leads and initiates The Blue Pig Tavern, the flagship Food and Beverage outlet at Congress Hall hotel. Drives, along with direction from the F & B director, outlet marketing, food and wine promotions, customer service, and inventories. Maintains established policies and procedures within the designated outlet with a focus on service standards. Develops and executes the strategic plan including budget administration, forecasting, profit and loss accountability, cost control and inventories. Manages the performance of the outlet service and management staff including scheduling, opening and closing duties, and cleanliness of the outlet. Develops and executes creative initiatives to enhance the guest service experience. Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area.

CORE WORK ACTIVITIES

Leading Food and Beverage Operations

• Leads and initiates Food and Beverage (F&B) outlet operations including outlet marketing, food and wine promotions, customer service and inventories.
• Assist F and B Director in development of beverage programs within the parameters of the brand standards.
• Works closely with the Executive Chef to establish front of house protocols and execution
• Maintains established policies and procedures within the designated outlet.
• Develops and executes the strategic plan including budget administration, forecasting, profit and loss accountability, cost control and inventories.
• Conducts inventory for par levels of beverage and paper supplies.
• Verifies the proper maintenance, cleaning and operation of the outlet.
• Develops and executes creative initiatives to enhance the guest and employee service experience.
• Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.
• Executes administrative functions such as reporting, forecasting, quality assurance and departmental meetings.
• Manages the performance of the outlet service and management staff.
• Facilitates effective communication within F&B and with support departments.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Empowers employees to provide excellent guest service.
• Interviews, selects and trains employees.
• Appraises employee’s productivity and efficiency for the purpose of recommending promotions or other changes in status
• Helps direct supervisors to achieve their own development goals.
• Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.

Required Knowledge, Skills, Abilities:

• Good communication skills, both verbal and written.
• Ability to supervise subordinate staff, including, but not limited to assignment of duties, evaluating service, and taking disciplinary action when necessary.
• Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
• Knowledge of hotel food and beverage operations (Aloha and Silverware a plus).
• Knowledge of food and alcoholic beverages.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Budgetary analysis capabilities required.
• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
• Work tasks are performed indoors and outdoors
• Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

Minimum Qualifications:

• High school or equivalent education required. Bachelor’s Degree Preferred.
• Minimum of three years food and beverage service background with at least one year restaurant management required.
• All employees must maintain a neat, clean, and well-groomed appearance per Congress Hall standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.