General Manager-Restaurant

US-KY-Louisville
3 months ago(9/5/2017 12:56 PM)
Requisition ID
2017-18630
# of Openings
1
Category (Portal Searching)
Food & Beverage

Overview

omni-louisville-hotel-exterior-rendering

Scheduled to open in late spring 2018, this luxurious Omni property located in the heart of Downtown Louisville, is designed with intersecting towers that represent the crossroads of the past, present and future of Louisville. Inspired by the city’s rich history and authentic character, the Omni Louisville will transform one of the city’s most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city.
 
The hotel will be a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, will allow guests to rest, relax or socialize with spectacular views of the city from above. The essence of Louisville is woven throughout with interior design blends elements of the city’s heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel’s Speakeasy and bowling alley.
 
Guests will also enjoy a dynamic 20,000 square foot modern urban lifestyle market connected to the lobby of the hotel. Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Bros. coffee, baking bread and fragrant fresh flowers.

 

Job Description

The purpose of the Restaurant General Manager is to ensure proper training and supervision of all personnel. To deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. 

Responsibilities

 

  • To consistently insure the maximum guest information in the restaurant.
  • Pre-meal meeting conducted with service staff on a daily basis.
  • Supervision of floor during operation.   
  • Insure that service personnel follow service scenario.
  • Monitor timing of guest experience.
  • Handle all complaints to the guests' satisfaction.
  • To maintain a consistently smooth running operation.
  • Service staff on duty as scheduled.
  • Kitchen, stewarding and cashier staff on duty as scheduled.
  • Side-stands fully stocked with equipment..
  • Coffee, and roll warming equipment functioning.
  • Insure station rotation in seating.
  • Assist in seating or service of guests as necessary.
  • Coordinate all functions in dining room during service.
  • Monitor productivity of service, kitchen and stewarding staff.
  • To monitor and critique the quality and consistency of the food product.
  • Special boards and/or descriptions posted accurately.
  • Continuously check food quality and presentation coming from kitchen.
  • Maintain food displays during service.
  • Monitor guest satisfaction and comments regarding food.
  • To be familiar with clients so that there is constant recognition of all repeat guests.
  • Reservations reviewed on a daily basis.
  • Reservations checked against the VIP list from the front desk.
  • All special attention details handled properly.
  •  To maintain the physical atmosphere and cleanliness of the restaurant.
  • Staff’s uniform and appearance meet specifications.
  • All menus inspected daily by hostess.
  • During service, constantly inspect tabletops, side-stations and tray stands.
  • All equipment in good condition and clean.
  • All lights and music adjusted appropriately for each meal period.
  • To contribute to the profitability of the restaurant through cost control effectiveness.

Qualifications

  • A minimum of five years upscale dining experience, at least two years at the General Manager level in a high volume, reputable dining establishment.
  • Ability to communicate effectively with guests and employees and exceptional ability to motivate, reward and inspire performance.
  • Strong knowledge of front of the house operations including foods, beverages, supervisory aspects, service techniques and guest interaction.
  • Ability to walk, stand and/or bend continuously to perform essential job functions.
  • Ability to work under pressure and deal with stressful situations during busy periods.
  • Possess a passion for food and wine and a strong desire for development and advancement.
  • Must possess strong leadership skills, be detail oriented, have good knowledge of P&L.
  • Bachelor’s Degree preferred or equivalent experience.

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