General Manager-Restaurant Signature Restaurant -Brasero Atlantico - Marriott International Inc

THE HIEROPHANT GROUP

We are committed to setting the highest and most consistent standards of cuisine service hospitality style and management. We are able to achieve this level of success through our valued employees. We are looking for individuals who have a common goal and that desire to join our organization. Applicants must have a comprehensive knowledge and genuine passion for guest service hospitality food and beverage as well as a thorough understanding of management cost control and administration. They must express a warm genuine and welcoming attitude and must have a strong attention to detail. Applicants must have an innate ability to work well with fellow employees be teachers mentors and demonstrate strong leadership skills.

JOB SUMMARY

The General Manager (Restaurant Director) oversees all facets of the restaurants operations working in concert with the Executive Chef of the restaurant and very closely with the hotel Director of Culinary / Food and Beverage and the Hotel General Manager. The General Manager must develop maintain and continually innovate the highest level of guest service. This is achieved by ensuring consistent and thoughtful service through leadership guidance and education of the staff. The General Manager is responsible for the hiring training supervising and disciplining of the staff as well as high level of accountability in the financial performance and administration of the unit. The image and reputation of the The Hierophant Group brands and our Partners / Hotels are of extreme high priority. Therefore leadership personal appearance and the appropriate work ethic are integral components of the requirements for this position.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; OR 2year degree from an accredited university in Food Service Management Hotel and Restaurant Management Hospitality Business Administration or related major;
• 5 years experience as Restaurant General Manager or Restaurant Director.

CORE WORK ACTIVITIES

Taking an Entrepreneurial Approach to Driving the Restaurant Business

• Understands financial opportunities by surveying restaurant demand.
• Partners with key individuals in the local community to assess opportunities.
• Identifies and analyzes competitors.
• Manages purchases and inventory by negotiating prices and contracts developing preferred supplier lists reviewing and evaluating usage reports and taking corrective action.
• Applies sound revenue management strategies to secure the right level of business at the most optimal time to maximize revenues

Leading Significant Marketing/Public Relations/Media Activities

• Oversees the restaurant marketing plan in conjunction with the Hotel General Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef if applicable.
• Supports onsite/offsite public relations opportunities to promote the restaurant.
• Creates and executes against the restaurantrelated social media posts and public event communications monitors social media activity responds to comments analyzes posts/trends and corrects deficiencies.
• Serves as the primary point of contact for restaurant events.

Managing DaytoDay Restaurant Operations

• Supervises and manages employees.
• Understands employee positions well enough to perform duties in employees absence.
• Maintains service and sanitation standards in restaurant bar/lounge and room service areas.
• Conducts daily taste panels to educate drive sales and create sales goals.
• Monitors appropriateness of ambiance/atmosphere (e.g. lighting music tabletop etc.) restaurant concept positioning time of day etc.
• Monitors compliance with all applicable laws and regulations.
• Monitors adherence to liquor control policies and procedures.
• Maintains and monitors all collateral menus and guest touch points such that all are pristine and free of tears stains and noticeable wear and tear.
• Monitors alcohol beverage service for compliance with local laws.
• Monitors compliance with all food & beverage policies standards and procedures including food handling and sanitation standards.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Advocates sound financial/business decision making.
• Manages daytoday operations so that customer expectations of quality and standards are meet on a daily basis.
• Recognizes good quality products and presentations.
• Supervises daily shift operations in absence of Assistant Restaurant Manager.
• Oversees the financial aspects of the department including purchasing and payment of invoices.

Fostering an Environment that Creates Exciting and Memorable Guest Experiences

• 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.
• Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations.
• Empowers employees to provide excellent customer service.
• Acts as the guest service role model for the restaurants.
• Addresses guest problems and complaints.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage service levels and overall satisfaction.
• Verifies corrective action is taken to continuously improve service results.
• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g. greeting from hostess speed of order taking and food and beverage delivery fulfillment of special requests collection of payment & invitation to return).
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

Managing and Conducting Human Resource and Talent Management Activities

• Actively participates in the hiring process to identify the right talent to support the outlets concept.
• Provides guidance and direction to subordinates including setting performance standards and monitoring performance.
• Identifies the educational needs of others develops formal educational or training programs or classes and teaches or instructs others.
• Facilitates the fair and equal treatment of employees.
• Strives to improve employee retention.
• Monitors employee attendance of ongoing training to understand guest expectations.
• Solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Strives to improve service performance.
• Encourages recognition of employees across areas of responsibility.
• Establishes and maintains open collaborative relationships with employees and encourages employees do the same within the team.
• Establishes guidelines so employees understand expectations and the work.
• Utilizes interpersonal and communication skills to lead influence and encourage others.
• Demonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model.
• Encourages and builds mutual trust respect and cooperation among team members.
• Identifies the developmental needs of others and coaches mentors or otherwise helps others to improve their knowledge or skills.
• Develops specific goals and plans to prioritize organize and accomplish own work.
• Monitors and maintains the productivity level of employees.
• Provides the leadership vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Manages staffing levels to meet guest service standards operational needs guest service and financial objectives.
• Provides workrelated training supervising followup and handson management.

Additional Responsibilities

• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry attending educational workshops reviewing professional publications establishing personal networks and/or benchmarking stateoftheart practices.
• Provides information to supervisors coworkers and subordinates by telephone in written form email or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.