Overview

The Restaurant General Manager is responsible for coordinating, supervising and directing all restaurant operations, while maintaining profitable F&B outlets and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Responsibilities

Fundamental Requirements: Oversee all aspects of the daily operation of the hotel’s Event & Room Service operation.Supervise all Event & Room Service personnel.Respond to guest complaints in a timely and execute Event Orders Schedule and staff eventsWork with other F&B managers and keep them informed of F&B issues as they immediate supervisor fully informed of all problems or matters requiring his/her attention.Complete and distribute each day’s hospitality function assignment for the next shift (if applicable).Ensure effective communications between shifts.Coordinate and monitor all phases of Loss Prevention in the rooftop operation.Prepare and submit required reports in a timely preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.Monitor quality of in menu planning and compliance with all local liquor laws, and health and sanitation compliance with SOP’s in all compliance with requisition visible on the floor and assist staff as needed during each meal period.Conduct staff performance reviews in accordance with Highgate Hotel standards.Oversee preparation, set-up and delivery of with weekly and monthly forecasting the training of department heads and employees on SOP’s, report preparation and technical job involved in and/or conduct departmental and hotel training (CARE, One to One), etc.Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept overall guest satisfaction. Qualifications

Education & Experience: Minimum of 5 years in a management role within an upscale or fine dining establishment, with at least 4 years in a steakhouse environment.. Physical requirements: Long hours sometimes work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General requirements: Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented be effective at listening to, understanding, and clarifying concerns raised by employees and be able to multitask and prioritize departmental functions to meet in developing and conducting service and wine training programs to enhance staff knowledge, confidence, and guest experienceDevelop and maintain a sophisticated wine program that complements our steakhouse offerings, including pairing recommendations and staff training.Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented all hotel required meetings and trainings.Participate in coverage as required.Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.Maintain high standards of personal appearance and grooming, including wearing with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.Maximize efforts towards productivity, identify problem areas and assist in implementing be effective in handling problems, including anticipating, preventing, identifying and solving problems as be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate be able to maintain confidentiality of information.Perform other duties as requested by managements