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The Wayfarer DTLA is looking for an experienced Restaurant General Manager to oversee its incredible Food and Beverage outlets including The Rooftop and Lily Rose.
The Restaurant General Manager will be responsible for all aspects of the restaurant operation including preparation, service, administration and profitability.
We are looking for a hands-on Restaurant General Manager who will work closely with the team to provide services that are above and beyond for guest satisfaction and retention.
Core functions of the position, but are not limited to the following;
• Responsible for the performance of the restaurant which includes personnel management, beverage and food quality and cost, and other services and operations.
• Works closely with the Executive Chef and Hotel GM to review service standards and service flow and amend as and where necessary.
• Conduct meetings and training sessions to ensure effective workforce management and to ensure that service standards are implemented and adhered to.
• Works closely with Marketing and PR department to continuously promote the restaurant on all available platforms.
• Works closely with Executive Chef and Hotel GM to create events including but not limited to Winemakers Dinners, Special Occasion events, Chef’s Tables, etc.
• Ensures proper cash handling procedures are followed within the company guidelines and standards.
• Improves service by communicating and assisting team members to understand guest needs; maintaining quality products in accordance with standards; and providing guidance, feedback, and individual coaching to team members when needed.
• Focuses on safety and health standards to ensure the team has a good knowledge of safe working conditions.
• Responsible for performance and sales of the department and ensures that the company’s profits and goals are met.
• Reviews standards for all areas and ensures the staff understand their role in full and are well trained and prepared to serve guests.
• Maintains complete knowledge of department and schedule at all times.
Reviews reservations and seat count, all Restaurant and Bar schedules to ensure staffing is adequate for all areas.
• Handles complaints, settles guest and employee disputes, resolves any grievances and conflicts, or otherwise negotiating with others.
• Responsible for proper purchasing of all food and beverage items for restaurant, lounge and banquets in line to budget following policies and procedures.
• Assists the General Manager with required revenue and labor reports when requested.
• Ensures proper training program is actively in place for all positions in the Outlets.
Creates any needed additional training materials and ensures training is consistent in each area for
• Keeps sensitive information confidential, works through concerns with People Services and conducts corrective action in accordance within company standards.
• Holds team members accountable for actions, ensuring that the team follow policies and procedures.
• Oversees the Beverage and Wine program, ensures that costs are in line to budget, and lists are of high quality and are maintained.
Ensures product is rotated and a consistent turn is managed.
• Ensures cleaning schedule for FOH is in place in all areas, conducts daily inspections of tables, dining room, patio decks, room service area, event space, and BOH service area.
Ensures the team is completing cleaning duties as required and properly maintaining the area.
Qualifications
Knowledge/Education/Experience
• At least four years of Assistant F&B Director or Restaurant General Manager experience
• Experience in food service, restaurant and banquet operations
• Experience in hiring, training, budget preparation and cost control in expense management, beverage and labor
• College Degree preferred
Health Benefits, Travel Perks & More
Medical, Dental and Vision Insurance, 401k, Vacation and Sick Leave are offered with this position along with a Team Member Travel Program, encouraging each team member to visit sister properties and enjoy exclusive team member rates for rest and relaxation.
We also encourage quarterly team building and giving back to the communities in which we work through regular volunteering, and select charity promotions throughout the year.
Qualifications
Skills
Preferred
Novice
Ability to Understand & Improve Relationships
Advanced
Work Well Under Pressure
Advanced
Budget
Advanced
Analyze Information
Advanced
Behaviors
Preferred
Enthusiastic : Shows intense and eager enjoyment and interest
Team Player : Works well as a member of a group
Leader : Inspires teammates to follow them
Detail Oriented : Capable of carrying out a given task with all details necessary to get the task done well
Motivations
Preferred
Goal Completion : Inspired to perform well by the completion of tasks
Flexibility : Inspired to perform well when granted the ability to set your own schedule and goals
Self-Starter : Inspired to perform without outside help
Ability to Make an Impact : Inspired to perform well by the ability to contribute to the success of a project or the organization
Education
Preferred
Bachelors or better.
Experience
Required
Effective forecasting, budget preparation, and cost control in food & labor
Proficient in training, coaching and counseling
Experience in hiring, training, supervision, forecasting, budget preparation and cost control in food and labor
4 years: Four years experience in similar role with food preparation and restaurant operations