Restaurant General Manager Job at ValorHospitality
THE MCLEMORE CLUB
McLemore is a master-planned mountaintop community located atop Lookout Mountain in the heart of northwest Georgia. At 2,300 feet above sea level, McLemore rests an easy two-hour drive from Atlanta, Nashville, Birmingham, Huntsville, and Knoxville. McLemore offers two championship 18-hole golf courses designed by Rees Jones & Bill Bergin, as well as a popular six-hole short course. Within McLemore, you’ll also find a stunning clubhouse & restaurant, stay & play options, beautiful event space, golf simulators, hiking trails, and a stunning resort hotel (
Cloudland
) scheduled to open in Spring 2024.
THE ROLE
Position: Restaurant General Manager
Reports To: Director of Food & Beverage, Director of Operations or General Manager
COMPANY OVERVIEW:
Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits.
We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful.
POSITION PROFILE:
Responsible for overall operation of food and beverages and bars delivering quality service, compliance of policies and procedures while meeting/exceeding financial goals. Manage all administrative functions such as scheduling, purchasing for the department, hiring and terminations of associates all in a fiscally responsible manner.
ESSENTIAL JOB FUNCTION:
- Accomplish food & beverage human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining associates; communicating job expectations, job duties and job responsibilities; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
- Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
- Meet restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
- Avoid legal challenges by conforming to the regulations of the alcoholic beverage commission.
- Maximize bar profitability by ensuring portion control, monitoring accuracy of charges.
- Publicize the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
- Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service.
- Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
- Investigate, resolve, respond to guest and member needs, inquires, comments and/or problems to ensure a quality experience and enhance future sales prospects.
- Update the cash management system and compile, generate, and prepare various reports to aid in the administration of the Food and Beverage Department.
- Establish standards for personnel performance and guest service.
- Perform Manager-on-Duty functions and shifts as assigned.
DESIRED SKILLS AND QUALIFICATIONS:
Education: Two to four-year college degree or equivalent education/experience.
Experience: Minimum of three years’ experience in a food and beverage leadership role or related management position.
Skills and Abilities: Ability to perform critical analysis and manage a wide range of information. Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources. Possess excellent oral, written and presentation skills. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Listen effectively. Operate department within the guidelines of the Foundation Document. Communicate to guests, members, and fellow associates, professionally and positively.
BENEFITS PACKAGE
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Competitive Salary
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Team Member Hotel Discount Program
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Uniforms Provided
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Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options
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Paid PTO beginning after ninety (90) days of employment
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Immediate eligibility for 401k and employer match
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Team Member Awards and Recognition programs throughout the year
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Food and Beverage Discounts
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Tuition Reimbursement
Please visit http://www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company.
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