Bob's Steak & Chop House General Manager

US-KY-Louisville
1 month ago(11/15/2017 8:49 AM)
Requisition ID
2017-20257
# 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 General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees.  In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.

Responsibilities

General

  • Oversee and manage all areas of the restaurant and make final decisions on matters of importance.

 

Financial

  • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
  • Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food safety and planning

  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
  • Responsible for ensuring consistently high quality of food preparation and service.
  • Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
  • Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste.
  • Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.

Guest service

  • Ensure positive guest service in all areas.  Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

 

Operational responsibilities

  • Ensure that proper security procedures are in place to protect employees, guests and company assets.
  • Ensure a safe working and guest environment to reduce the risk of injury and accidents.  Completes accident reports promptly in the event that a guest or employee is injured.
  • Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
  • Investigate and resolve complaints concerning food quality and service.

Personnel

  • Provide direction to employees regarding operational and procedural issues. 
  • Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
  • Conduct orientation, explain the Bob’s Steak & Chop House Philosophy, and oversee the training of new employees.
  • Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews.
  • Maintain an accurate and up-to-date plan of restaurant staffing needs.  Prepare schedules and ensure that the restaurant is staffed for all shifts.

Qualifications

QUALIFICATIONS

  • Must have at least 4+ years in a Management Role, preferrably in a Steakhouse environment.
  • Knowledge of computers (MS Word, Excel).
  • Proficient in the following dimensions of restaurant functions:  food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
  • Must possess a valid drivers license.
  • Must be ServSafe certified.
  • Will uphold all ServSafe guidelines.

 

PERSONAL REQUIREMENTS

  • Self-discipline, initiative, leadership ability and outgoing.
  • Pleasant, polite manner and a neat and clean appearance.
  • Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
  • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
  • Must possess good communication skills for dealing with diverse staff.
  • Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
  • Ability to determine applicability of experience and qualifications of job applicants

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