General Manager

POSITION PURPOSE Functions as the General Manager of Verise located in Solea Carlsbad Resort & Spa (projected to be Hotel Solea, by Spring 2026). The position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property‑wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment. ESSENTIAL FUNCTIONS Developing and Maintaining Budgets Develops and manages Food and Beverage budget. Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. Focuses on maintaining profit margins without compromising guest or employee satisfaction. Leading Food and Beverage Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Serves as a role model to demonstrate appropriate behaviors. Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. Ensures that regular, on‑going communication occurs in all areas of food and beverage (e.g., pre‑meal briefings, staff meetings, culinary team). Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team. Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market. 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. Reviews findings from comment cards and guest satisfaction results with F&B team and ensures appropriate corrective action is taken. Empowers employees to provide excellent guest service. Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction. Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership. Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.). Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation. Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance. Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns. Brings issues to the attention of Human Resources as necessary. Ensures employees are treated fairly and equitably. Coaches team by providing specific feedback to improve performance. SUPPORTIVE FUNCTIONS Informs and/or updates the executives, peers and subordinates on relevant information in a timely manner. Provides information to supervisors, co‑workers, and subordinates by telephone, in written form, e‑mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Estimates food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. Orders and purchases equipment and supplies. PHYSICAL DEMANDS 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 (–10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required for the rest of the working day. Must be able to lift up to 15 lbs. occasionally; may be required to lift trays of food or food items weighing up to 30 lbs. occasionally; must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity. Must have finger dexterity to operate office equipment such as computers, printers, 10‑key adding machine, electric typewriter, multi‑line touch‑tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. QUALIFICATIONS Education and Experience High school diploma or GED. 6 years’ experience in the 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 the food and beverage, culinary, event management, or related professional area. Licenses or Certificates Must have current California Food Manager Certification. Must have TIPS training and RBS certified through CA ABC program. Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming and Attendance All employees must maintain a neat, clean and well‑groomed appearance per Westin/Solea Carlsbad’s standards. Regular attendance in conformance with the standards, which may be established by Westin/Solea Carlsbad Resort & Spa from time to time, is essential to the successful performance of this position. Employees with irregular attendance or tardies will be subject to disciplinary action, up to and including termination of employment. Additional Qualifications Must be able to speak, read, write and understand the primary language(s) used in the workplace. Requires good verbal and written communication skills. Possesses knowledge of complex mathematical calculations and computer accounting programs; budgetary analysis capabilities required. Ability to access and accurately input information using a moderately complex computer system. Effectively deals with internal and external customers who may require high levels of patience, tact and diplomacy. Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations (TitleVII, ADEA, Equal Pay Act, etc.). Knowledge of customer and personal service principles, including customer needs assessment, quality standards, and evaluation of customer satisfaction. Knowledge of financial resource management and accounting for expenditures. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership techniques, production methods, and coordination of people and resources. Knowledge of applied business concepts, market dynamics, and enterprise‑level objectives. Knowledge of material resource management. EEO Statement All employees, job applicants and job seekers are equal participants in Westin/Solea Carlsbad Resort & Spa, and are considered for employment and advancement based solely upon qualifications and suitability for the work they are to perform. Closing Statement 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. #J-18808-Ljbffr