Restaurant General Manager

Organization- Hotel Daphne Summary The Opportunity HYPSI & BAR DAPHNE seeks a passionate Restaurant General Manager to join the team. In this role, you will be collaborating closely with the broader Hotel Daphne operations team, reporting to the Executive Chef, while overseeing the day-to-day operation and the execution of special events. You will be part of a team that takes pride in celebrating creativity and delivering exceptional guest experiences. Who We Are Hypsi and Bar Daphne, the signature offerings at the new Hotel Daphne, is located in the heart of Houston Heights. We’re building a passionate, hospitality-driven team to bring it to life. Italian-inspired with a Houston spirit, Hypsi served breakfast, lunch, and dinner. The menu spotlights a robust pasta program and elegant yet approachable entrées. A signature roaming mozzarella cart will serve hand-pulled cheeses with curated add-ons like pickled vegetables, aged vinegars, and cold-pressed olive oil. Bar Daphne is a cocktail bar open nightly that pulls inspiration from the art collection hanging on our walls with creative cocktails with beautiful garnishes, as well as finger food. We’re Proud to Offer Exceptional Benefits, which Include Medical, Dental, Vision, 401K with company match Free room nights, Discounted and Friends & Family Room Rates Free parking Generous Paid Time Off Work-life benefits including wellbeing initiatives such as a complimentary Headspace Discounts at various retailers –Apple, AT&T, Verizon, Headspace and many more! The Role The Restaurant General Manager is responsible for… This individual will lead the F&B management and hourly team on-site, ensuring we are not only providing exceptional service, excellent food and beverage quality, and a collaborative work environment for all. The Restaurant GM is a highly visible role that reports to the Executive Chef and Hotel General Manager with support from our Bunkhouse corporate F&B leadership team. The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. Food & Beverage leaders must develop and maintain the company’s culture, values, and reputation in the public eye, and with all staff, guests, vendors, and partners. Key Responsibilities Responsible for short and long-term planning and the management of the Food and Beverage operations in the front and back of the house Develop high standards of service, presentation and cleanliness standards Lead and assist in the recruitment and selection of your staff for bartenders, barbacks, servers, hosts, etc. Direct and oversee development of employees Hire, train, empower, coach and counsel, performance, and salary reviews Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations Coordinate food and beverage operations for your restaurant and other hotel departments to ensure efficient guest service Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality Implement procedures to increase guest and associate satisfaction Exercise quality control for both food and beverage Maintaining Bunkhouse/Hyatt standards of service and ensure their implementation Performing daily walk-through to ensure full compliance with Department of Health regulations and Hyatt Corporate standards Maintain communications with Corporate Staff Coach and counsel employees to reflect Bunkhouse and Hyatt service standards and procedures Train and lead the monthly inventory process, ensuring existing partnership with finance department is elevated Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision. Qualifications Experience Required Leadership in an upscale Restaurant experience preferred, seeking 5+ years of managing and leading a team Strong knowledge of food, beverage, and service standards Private and small event execution Experience in menu engineering and cost evaluation Experience in POS programming and maintenance Payroll and tip handling experience Must be able to navigate all food and beverage areas and consistently perform essential job functions. Proficiency in using moderately complex computer systems is necessary. Ability to assess product quality through smell, taste, and appearance is essential Serve safe or similar food safety certification Experience Preferred Boutique and or Luxury Hotel restaurant experience a plus but not required Dining & Beverage programming experience such as holiday planning, dj booking, marketing support Toast POS proficiency Evention and UKG or similar payroll system use Wine certificate such as WSET or similar All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. #J-18808-Ljbffr