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General Manager - Lago (FT)
Food & Beverage - Beverage/Bartending/Cocktails
Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over
It is the primary responsibility of the General Manager - Lago to oversee the day to day operations of the outlet. All duties are to be performed in accordance with department and property policies, practices and procedures.
Create weekly schedules to effectively control labor costs and optimize service standards.
Review daily schedules and manage time off and vacation requests.
Coach and train on policies and procedures.
Train employees in the performance of their duties.
Supervise floor service in dining rooms during hours of operation.
Supervise cashiers to ensure correct policies and procedures for check handling / closing are maintained by service staff.
Delegate responsibilities to employees and management to ensure supervision of tasks to completion, correctly and on time.
Supervise staff and management activities; means of access and egress, to ensure complete compliance with Health Department and Fire Marshall Regulations.
Perform employee evaluations and manage all issues related to attendance records and FileNet in general.
Directly communicate with the Chef on all food service and menu issues.
Assist in seasonal menu changes and holiday menu changes.
Review/analyze food and beverage costs.
Effectively communicate with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees.
Order supplies through the IP System and Purchasing.
Exercise cost controls for all aspects of restaurant operation.
Understand and manage Profit & Loss statements, general business practices of restaurant operation.
Maintain par levels and direct purchase of china, glass and silverware.
Manage Infogenesis pricing / maintenance issues to ensure checks can be processed correctly.
Follow current proper policies and procedures for Manager Comps and voids.
Utilizes Avero to maximize sales and profits, manage labor and control costs.
Conduct weekly FF&E checklists to maintain furniture, fixtures and equipment. Ensure dining rooms are in accordance with the 5 Star/5 Diamond Maintenance Program, to include carpet, walls, light bulbs, windows and overall general cleanliness.
Adhere to sanitation policies and procedures as well as all Health Department codes and regulations.
Supervise reservations and special guest needs.
Manage hiring of new staff and management.
Direct communication with guests for special requests and large party reservations.
Maintain a level of professionalism that will make guests want to return.
Anticipate the guests’ needs and respond appropriately with a sense of urgency – personal supervision of guest complaints.
Communicate, train and support all company initiatives to front and back of the house staff.
Work as a team member, assisting guests’ and employees’ needs and inquiries.
Performs all other job related duties as assigned.
At least 6 years of service experience in a similar dining environment.
Working knowledge of health, safety and sanitation regulations.
Working knowledge of Culinary Union contracts.
Professional knowledge of kitchen operations.
Excellent knowledge of all food and beverage products, menu items and equipment used to perform these duties.
Excellent knowledge of beverage and wine service.
Excellent customer service skills.
Ability to lead and mentor a team.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
High School diploma or equivalent.
Able to effectively communicate in English, in both written and oral forms.
Formal education with a degree in a related field or equivalent work experience.
Previous experience managing employees using a Collective Bargaining Agreement.
Previous experience working in a similar resort setting.
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