Restaurant General Manager- Top Of The Rock - Big Cedar Lodge

Position Summary:

The Restaurant General Manager is responsible for creating unforgettable dining experiences for every guest visiting Top of the Rock (TOR) restaurants. This position leads the front-of-house staff and is responsible for all service aspects of TOR restaurant outlets.

Essential Functions:

• Ensure that all restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness.
• Effectively control labor to budget, while maintaining the highest guest experience standards.
• Oversee the ordering, receiving, and maintaining of appropriate par levels of front of the house beverages and supplies; which may include coordinating the transportation of goods.
• Oversee the entire beverage inventory program, ensuring 3% or less variance for all TOR outlets.
• Coach, counsel and develop leadership team in TOR outlets.
• Demonstrate exceptional fiscal management skills, including financial analysis, budget creation, forecasting, labor and inventory control, and P&L oversight
• Ensure that applicable alcohol service, health and safety procedures and regulations are followed.
• Prepare a variety of administrative/operations reports and records; timesheets, daily staffing reports, inventories, cash reports etc.
• Provide superior service to our guests (internal and external) at all times.
• Maintain close contact with guests to ensure their satisfaction.
• Oversee the training program of employees.
• Plan and conduct manager staff meetings.
• Oversees all opening and closing duties of dining outlets and bar effectively.
• Deal with a variety of special challenges that arise in daily operations related to inventory, purchasing, personnel, equipment, etc.
• Ensure that alcoholic beverages are served within the rules proscribed by the Missouri Department of Public Safety Alcohol and Tobacco Control.
• Manage all internal/external communications in a timely and effective manner
• Monitor food and service to ensure that appropriate quality standards are maintained.
• Confer regularly with the Restaurant Managers and other Company personnel to plan, coordinate and evaluate services/activities, exchange information, resolve problems, etc.
• Regularly attend resort communications meetings.
• Supervise and assist as necessary with all operations, which may include: line set-up and restocking; food preparation, customer service; cleaning and organizing cooking, service and dining area; dishwashing; bartending, menu development, large party reservations etc.
• Ensure a great working relationship between front and back-of-the-house teams.
• Keep abreast of new developments in the field.
• Perform other tasks as assigned.

Candidate Profile:

Education and Experience

• At least 5 years previous leadership experience, or a combination of education and experience from which a comparable amount of knowledge is acquired.
• 2 – 3 years of Food and Beverage management experience (fine dining experience preferred).
• Broad, advanced knowledge and skills related to restaurant operations, including experience in ordering, inventory control, staff scheduling, cash reports and similar administrative or management functions (preferably in multi-unit operation).
• Advanced administrative, math and supervisory skills. Some previous budget administration experience.
• Experience working with a variety of commercial food service equipment.
• Proven ability to deal effectively with guests and other company personnel, in person, on the phone, and in written communication.
• Strong wine and liquor knowledge preferred.
• ServeSafe and beverage service certification required.

Skills and Knowledge

• Writing - Communicating effectively in writing as appropriate for the needs of the audience.
• Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
• Guest and Personal Service - Knowledge of principles and processes for providing guest and personal services. This includes guest’s needs assessment, meeting quality standards for services, and evaluation of guest satisfaction.
• Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
• Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.

Management Competencies

• Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
• Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
• Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
• Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
• Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
• Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
• High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
• Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
• Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.