Restaurant General Manager - Cape Resorts

Discover Cape Resorts award-winning restaurant The Ebbitt Room, located in the Virginia Hotel. Known for its innovative cuisine, attentive service and refined ambiance, the Ebbitt Room is strongly rooted in a farm-to-table, farm-to-glass dining philosophy and features the freshest ingredients from our very own Beach Plum Farm.

Cape Resorts Property: The Virginia Hotel

Department: Food and Beverage

Position: Ebbitt Room General Manager/ Wine Director

Reports To: Property General Manager

Supervisory Responsibilities: Restaurant, Bar & Lounge Staff

Position Overview: The Ebbitt Room General Manager/ Wine Director at The Virginia Hotel will execute an elevated, intuitive, consistent, and memorable dining experience for all guests by leading a sincere and knowledgeable hospitality team executing restaurant, bar, lounge, and in-room dining experiences. While positive guest experience is the primary focus, the Ebbitt Room General Manager will also be responsible for curating and maintaining our award-winning beverage program, executing flawless special events, monitoring the overall financial performance of the department, and fostering an unwavering commitment to both guest and team member satisfaction.

These duties may be described as, but not limited to:

· Number one priority is guest satisfaction and adherence to service standards.

· Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.

· Take a “hands on” approach to leading as appropriate to maintain a high level of customer satisfaction and quality. Regularly review and evaluate the degree of customer service provided within the restaurant. Maintain customer service standards and mentor staff accordingly.

· Effectively manage costs to meet revenue and profit objectives.

· Craft inventive and enticing beverage selections in alignment with the hotel’s concept and target audience.

· Maintain proper inventory levels for bar and beverage program, ensure orders are placed in a timely manner.

· Lead daily pre-shift meetings and weekly staff meetings to ensure ongoing quality training and overall improvement of operations.

· Develop, implement, and monitor schedules for the operation of all outlets to achieve a profitable result.

· In collaboration with the Executive Chef, implement effective control of food, beverage, and labor costs among all outlets.

· Review outlet budgets based on forecasting, purchasing, recipes, portion sizes, and inventory, labor, and payroll costs.

· Continuously evaluate the performance of staff and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained employees at all levels.

· Function as Manager on Duty for the hotel as needed and support the General Manager with daily operations in all areas of the hotel.

· Maintain and monitor the procedures with the hotel’s POS system. Ensure enforcement of proper execution of shift reports and hold outlet supervisors responsible for follow through with line employees for accountability of money.

· Assist with all special events including, private dining room events, weddings and any food and beverage related meetings or events.

· Monitor daily, weekly, and monthly Food and Beverage Department payroll for accuracy.

· Maintain open communication between the “Front of House” staff and “Back of the House” staff members that creates a cohesive team environment.

· Other duties as assigned.

Required Knowledge, Skills, Abilities:

· Excellent communication skills, both verbal and written.

· Ability to lead a team 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.

· Knowledge of food and alcoholic beverages.

· Must possess basic computational ability.

· Must possess basic computer skills.

· Budgetary analysis capabilities required.

· Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10º F) and kitchens (+110º F)

· 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 exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

Minimum Qualifications:

· Bachelor’s Degree and/or Master’s Degree in Hospitality Management, will be considered an advantage.

· Sommelier Certificate preferred

· At least 5 years’ experience at similar 4/5 Star/Diamond hotel. Culinary, sales or service background required.

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.