Lodging Management, LLC
TITLE:
Restaurant General Manager
DEPARTMENT:
Food and Beverage
REPORTS TO:
Dual outlets Manager Manager
SUMMARY Located in Northern Austin, Cambria is a new hotel and restaurant concept set to open in fall 2022! Our focus is to provide a warm, sophisticated space in which both guests and locals can enjoy a vibrant experience.
We are currently in search of a General Manager to join our restaurant's leadership team! We value innovation, teamwork, and overall those who are passionate about hospitality. The General Manager, along with our Service Manager, would work to build a curated dining experience for our guests and a positive culture within our team.
ESSENTIAL RESPONSIBILITIES
Oversight of operations, service, and events, ensuring all standards and SOPs are adhered to by the team
Maintain operational costs consistent with expectations, including labor, beverage, and food costs
Lead the interview, hiring, and training process, while also providing continual development of current staff
Hold fellow managers and staff accountable for duties, responsibilities, and restaurant standards
Proactively address any guest issues to guarantee they have an enjoyable, thoughtful experience
Oversee and provide thorough, consistent communication with fellow members of the management team through our daily communication log
Ensure all products and facilities maintain high standards at all times
Prepare weekly schedule for team which ensures proper coverage of all FOH positions
Complete inventory with assistance from the management team
Oversight of payroll, cash handling, daily labor audits, budget sheets, and tip sheet management
Order all necessary beverage and service items in a timely manner so service and offerings can be executed to standard at all times
Assist in the creation of marketing strategies that build our local clientele base
Process all beverage and service invoicing and complete budget sheets on a weekly basis
OTHER RESPONSIBILITIES All other duties as assigned, requested, or deemed necessary by leadership.
SUPERVISORY DUTIES 5-30 associates
BEHAVIORAL FOCUS
Do the Right Thing : demonstrate empathy, honor and integrity in all that we do.
Think We, not Me : Together as a team we reach new heights in our work and community.
Be Your Best Self : We are engaged, move with purpose, and serve with enthusiasm.
Think Like a Guest, Act Like an Owner : Anticipate the needs of our guests and value our properties.
CORE COMPETENCIES
Integrity and Respect
Communication
InnovationTeamwork and Relationships
Hospitality
Job Excellence
Managing & Developing Others
Leadership
POSITION QUALIFICATIONS
2-3 years of restaurant management experience
Strong communication and interpersonal skills
Able to problem solve and make thoughtful resolutions that properly reflect our established policies and standards
Demonstrate integrity and respect in all interactions with guests, staff, and supervisors
Skilled in motivating, developing, and coaching employees
Knowledge of POS, reservations, and scheduling softwares
Thrive in a team environment
Solid knowledge of restaurant and/or hotel operations
Experience with event operations and BEOs
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs. Carrying, (ranging from clipboard to food products to small equipment).
Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally
Mobility -ability to service clients on a moments notice, variable distances, 100%..
Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum).
ENVIRONMENT Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
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Restaurant General Manager
DEPARTMENT:
Food and Beverage
REPORTS TO:
Dual outlets Manager Manager
SUMMARY Located in Northern Austin, Cambria is a new hotel and restaurant concept set to open in fall 2022! Our focus is to provide a warm, sophisticated space in which both guests and locals can enjoy a vibrant experience.
We are currently in search of a General Manager to join our restaurant's leadership team! We value innovation, teamwork, and overall those who are passionate about hospitality. The General Manager, along with our Service Manager, would work to build a curated dining experience for our guests and a positive culture within our team.
ESSENTIAL RESPONSIBILITIES
Oversight of operations, service, and events, ensuring all standards and SOPs are adhered to by the team
Maintain operational costs consistent with expectations, including labor, beverage, and food costs
Lead the interview, hiring, and training process, while also providing continual development of current staff
Hold fellow managers and staff accountable for duties, responsibilities, and restaurant standards
Proactively address any guest issues to guarantee they have an enjoyable, thoughtful experience
Oversee and provide thorough, consistent communication with fellow members of the management team through our daily communication log
Ensure all products and facilities maintain high standards at all times
Prepare weekly schedule for team which ensures proper coverage of all FOH positions
Complete inventory with assistance from the management team
Oversight of payroll, cash handling, daily labor audits, budget sheets, and tip sheet management
Order all necessary beverage and service items in a timely manner so service and offerings can be executed to standard at all times
Assist in the creation of marketing strategies that build our local clientele base
Process all beverage and service invoicing and complete budget sheets on a weekly basis
OTHER RESPONSIBILITIES All other duties as assigned, requested, or deemed necessary by leadership.
SUPERVISORY DUTIES 5-30 associates
BEHAVIORAL FOCUS
Do the Right Thing : demonstrate empathy, honor and integrity in all that we do.
Think We, not Me : Together as a team we reach new heights in our work and community.
Be Your Best Self : We are engaged, move with purpose, and serve with enthusiasm.
Think Like a Guest, Act Like an Owner : Anticipate the needs of our guests and value our properties.
CORE COMPETENCIES
Integrity and Respect
Communication
InnovationTeamwork and Relationships
Hospitality
Job Excellence
Managing & Developing Others
Leadership
POSITION QUALIFICATIONS
2-3 years of restaurant management experience
Strong communication and interpersonal skills
Able to problem solve and make thoughtful resolutions that properly reflect our established policies and standards
Demonstrate integrity and respect in all interactions with guests, staff, and supervisors
Skilled in motivating, developing, and coaching employees
Knowledge of POS, reservations, and scheduling softwares
Thrive in a team environment
Solid knowledge of restaurant and/or hotel operations
Experience with event operations and BEOs
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs. Carrying, (ranging from clipboard to food products to small equipment).
Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally
Mobility -ability to service clients on a moments notice, variable distances, 100%..
Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum).
ENVIRONMENT Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
#J-18808-Ljbffr