Hybrid Food & Beverage General Manager chez ON TOP OF THE WORLD COMMUNITIES LLC

Description

The Food & Beverage General Manager is responsible for overseeing all aspects of the restaurant and food service operations.  The primary function is to ensure exceptional customer service, maintain high-quality standards, and drive profitability.  The General Manager leads a team of employees, implements operational strategies, manages financial aspects, and fosters a positive, inclusive work environment.  Strong leadership skills, industry knowledge, and business acumen contribute to this role’s success.

• Oversee, recruit, train, and supervise a diverse team of employees, including hiring, scheduling, and performance management.
• Foster a positive work environment, promote teamwork, and motivate staff to deliver excellent customer service.
• Provide coaching and mentorship to team members, ensuring their professional growth and development.
• Evaluates staff performance and provides feedback, coaching and disciplinary action as needed
• Conduct regular staff meetings to communicate goals, policies, and operational updates.
• Oversee day-to-day operations to ensure smooth functioning of the restaurants and all food service operations.
• Develop and enforce standard operating procedures (SOPs) for various areas, including front-of-house, back-of-house, and customer service.
• Maintain a clean, safe, and welcoming environment for both employees and guests.
• Monitor inventory levels, track food costs, and implement cost-control measures to maximize profitability.
• Collaborate with the kitchen staff to ensure timely food preparation and quality control.
• Maintain a strong focus on providing exceptional customer service and ensure guest satisfaction.
• Handle customer feedback, complaints, and resolve any issues promptly and professionally.
• Regularly interact with guests, build relationships, and address their needs and concerns.
• Implement strategies to enhance the overall dining experience and promote repeat business.
• Develop and manage the restaurant and food service operations budget, including revenue forecasts, cost analysis, and expense control.
• Monitor financial performance, review financial statements, and implement strategies to improve profitability.
• Analyze sales trends, customer preferences, and market conditions to identify opportunities for growth.
• Implement effective pricing strategies and promotions to increase revenue.
• Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
• Conduct regular inspections to maintain cleanliness and hygiene throughout the restaurants and food service operations.
• Train staff on proper safety procedures and maintain documentation for health inspections.
• Performs all duties in adherence to OTOW standards
• Ensure compliance with labor laws and regulations, including break schedules and overtime.
• Strives to maintain a safe working environment through the prevention of accidents, the preservation of equipment, and the achievement of safe working practices.
• Maintains a positive and professional demeanor toward all residents, guests and co­workers.
• Remains flexible in regards to daily duties and scheduling to include working a variable schedule that may include weekends, evenings, and holidays.
• Performs other duties as assigned.

Qualifications

Education and Experience:

• Previous experience in a General Manger or in a similar leadership role within the restaurant industry is preferred.
• In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions.
• Strong leadership skills with the ability to motivate and inspire a diverse team.
• Excellent customer service and problem-solving abilities.
• Proficient in financial management, budgeting, and cost-control techniques.
• Outstanding communication and interpersonal skills.
• Attention to detail and ability to multitask in a fast-paced environment.
• Knowledge of health and safety regulations and compliance standards.
• Proficiency in using restaurant management software, POS systems, and other relevant tools.

Skills and Knowledge:

• Attention to detail and ability to multitask in a fast-paced environment.
• Knowledge of health and safety regulations and compliance standards.
• Proficiency in using restaurant management software, POS systems, and other relevant tools.
• Excellent customer service and communication skills
• Basic math skills

Personal Attributes

• Safety minded
• Professional and friendly
• Self-motivated
• Honesty and integrity
• Attention to detail
• Team oriented/team player
• Commitment to diversity, equity and inclusion