Food & Beverage General Manager - catalina kitchen - Rancho Palos Verdes

Overview:

Will manage the training of all staff to ensure excellent service standards while coaching and growing Food and Beverage leaders, maximizing revenue/profits and monitoring all cost in line to Food and Beverage goals. The General Manager will assist in maintaining the Forbes Standards.

Responsibilities:

• Maintains a commitment to customer service and guest satisfaction
• Manages and provides leadership to the catalina kitchen leadership team
• Prepares forecasts and reports and assists in the development of the food & beverage budget
• Oversees the development and execution of new promotions, events, etc.
• Participates in weekly leadership meetings
• Works with department leaders and culinary to develop new food menus responsive of the local market
• Responsible for the service standards of all service staff; Servers, Back Servers, Bartenders and Hostess
• Makes recommendations for china, linens, etc.
• Maintains strong knowledge of hospitality trends, especially in food & beverage
• Monitors and maintains the outlets’ systems and equipment to ensure their optimum performance
• Develops and implements controls for expense management
• Implements strategies to continually improve revenues
• Monitors Revinate scores, shares with team and ensures service standards are met
• Assists with the development, training and inspiration of outlets staff for promotion
• Provides prompt follow-up to all guest concerns
• Resolves guest issues promptly and with great care and effectiveness
• Works with People Services to recruit and hire staff
• Completes all proper new hire and termination paperwork for service staff
• Maintains a safe and pleasant work environment
• Manages wine list and inventory of all wine labels
• Works closely with the F&B buyer to ensure proper cost control on all wine and spirits
• Recommends discipline and/or termination when appropriate of team members
• Takes a proactive approach to coaching and counseling
• Utilizes labor management tools to schedule and control labor costs
• Offers warm and sincere welcome/farewell for all guests of their property including use of guest name & good eye contact with each guest
• Maintains an up to date working knowledge of all resort amenities as well as any special events
• Interacts with resort staff in a professional manner, assisting other departments with necessary information
• Always maintains a professional demeanor and attitude
• Communicates all pertinent information to the outlets team
• Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons). Reports all safety incidents to on-duty supervisor
• Ensures proper handling, cleaning and sanitation of equipment, china, glass and silver
• Follows through on lost and found procedures. No articles shall be removed from occupied rooms. Absolute respect for guest property should always be exercised
• Maintains a professional appearance. Follows all property dress code standards
• Remains alert, courteous and helpful to the guests and colleagues at all times
• Performs other duties as assigned

Qualifications:

• Must have excellent leadership skills
• Must be able to operate and lead a strong team in a high volume restaurant
• Must be able to work well under pressure
• Must be able to accurately follow instructions, both verbally and written
• Must be highly detailed orientated with excellent computer skills
• Must have strong working knowledge of all systems and hardware as it relates to Food and Beverage, i.e, Micros, Opentable, Micros, equivalents.
• Must possesses excellent interpersonal communication skills
• Must be professional in appearance and demeanor
• Must always ensure a teamwork environment
• Ability to work a flexible schedule that may include evenings, weekends and holidays
• Must have the ability to deal effectively and interact well with the guests and associates
• Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
• Must have a passion for creating an exceptional experience for all guests
• Must be able to read, write and speak English
• Preferred experience and/or in depth knowledge of Forbes/Michelin restaurant attributes venue and fully understand mandates and rating scale of the named establishments.

Experience, Education, & Licensure:

• Must have valid driver’s license and meet company driving standards
• Must possess valid Food Handler’s card and RBS certification
• Must have strong working knowledge of Microsoft Office programs
• Knowledge of Forbes Standards
• Must have strong knowledge of Micros, Opentable, Birchstreet and Avendra

Compensation

Base Pay Start Rate: $90,000 - $120,000/Yr.

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, disability benefits, and an employee assistance program. We have paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match!

We also offer great perks such as, Team Member Rates at CoralTree properties, Complimentary Room Night Program for both you and your immediate family members, complimentary monthly golf, discounts at our retail, spa, and dining outlets.

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