Restaurant General Manager Old Hickory Steakhouse

Description

JOB SUMMARY

Leads and initiates Food and Beverage (F&B) outlet operations including outlet marketing food and wine promotions customer service and inventories. Assists with the menu development recipe development and food preparation for the designated outlet. Develops beverage programs within the parameters of the companys national agreements. Maintains established policies and procedures within the designated outlet. Develops and executes the strategic plan including budget administration and preparation forecasting profit and loss accountability cost control and inventories. Manages the performance of the outlet service and management staff. Develops and executes creative initiatives to enhance the guest service experience. Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP) Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 6 years experience in food and beverage culinary event management or related professional area.

OR

2-year degree from an accredited university in Food Service Management Hotel and Restaurant Management Hospitality Business Administration or related major; 4 years experience in food and beverage culinary event management or related professional area.

CORE WORK ACTIVITIES

Leading Food and Beverage Operations

Leads and initiates Food and Beverage (F&B) outlet operations including outlet marketing food and wine promotions customer service and inventories.

Assists with the menu development recipe development and food preparation for the designated outlet.

Develops beverage programs within the parameters of the companys national agreements.

Maintains established policies and procedures within the designated outlet.

Develops and executes the strategic plan including budget administration and preparation forecasting profit and loss accountability cost control and inventories.

Conducts inventory for par levels of food beverage and paper supplies.

Establishes methods for inventory control and adheres to purchasing procedures.

Verifies the proper maintenance cleaning and operation of the outlet and service equipment.

Develops and executes creative initiatives to enhance the guest service experience.

Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.

Executes administrative functions such as reporting forecasting quality assurance and departmental meetings.

Leading Food and Beverage Team

Manages the performance of the outlet service and management staff.

Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP) Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines.

Facilitates effective communication within F&B and with support departments.

Ensuring Exceptional Customer Service

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.

Empowers employees to provide excellent guest service.

Managing and Conducting Human Resources Activities

Interviews selects and trains employees

Appraises employees productivity and efficiency for the purpose of recommending promotions or other changes in status

Provides for the safety and security of the employees or the property

Monitors employee attendance and records absences/tardiness.

Helps direct supervisors to achieve their own development goals.

Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.

Required Experience:

Director