The Restaurant General Manager oversees the daily operations of Stateside Kitchen, banquets, In-Room Dining, Jo’s coffee, and related food and beverage venues. The role leads service and dining room teams, maintains high standards for food, beverage, cleanliness, and guest care, and supports the property’s financial goals. · Lead daily restaurant and outlet operations, maintaining excellent service, efficient team performance, and a welcoming atmosphere. · Provide visible, hands-on floor leadership, coaching colleagues and guiding service throughout each guest’s experience. · Greet and engage with guests, anticipate their needs, respond to feedback, resolve concerns promptly, and coordinate guest recovery with other departments. · Uphold food and beverage quality, presentation, service consistency, hygiene, sanitation, and safety standards. · Ensure compliance with company policies, brand standards, health requirements, and departmental procedures. · Plan staffing, schedules, assignments, and coverage to meet business levels; monitor labor daily and adjust as needed. · Recruit, onboard, train, and develop colleagues. Maintain training programs and departmental checklists, and provide regular feedback and performance guidance. · Develop and mentor high-potential team members and support progressive discipline in coordination with Human Resources. · Oversee opening, closing, and side-work procedures, including station setup, cleanliness, and proper food and beverage storage, labeling, dating, and rotation. · Manage dining room operations, including reservations, seating, table rotations, and turnover; coordinate service with kitchen, bar, and other teams. · Monitor dining room supplies and inventory, arrange restocking, and maintain accountability for departmental controls. · Contribute to menu development, food and beverage pricing, promotions, events, and other efforts to grow outlet and property revenue. · Review guest feedback and operational results, identify opportunities for improvement, and implement action plans. · Understand the effect of outlet operations on property financial goals and work to meet or exceed targets. · Attend and participate in management, staff, and training meetings. · Perform other duties as assigned.
· Bachelor’s degree or diploma in Hospitality Management, Restaurant Management, Tourism, or a related field. · Three to five years of restaurant or hotel food and beverage experience, including progressive leadership or management experience · Strong knowledge of restaurant service, food and beverage operations, food safety, sanitation, and cost control. · Strong leadership, communication, organization, time-management, and problem-solving skills. · Proficiency with Microsoft Office; experience with Micros is beneficial. · Wine and spirits knowledge. · Payroll processing · Valid food handler’s card or badge. · Ability to work a flexible schedule, including late nights, weekends, holidays, and varied shifts. · Ability to stand and walk for extended periods and work effectively in a fast-paced environment. · A professional, energetic, service-oriented approach, with the ability to lead by example, motivate a team, maintain composure, and handle confidential information with discretion. · A genuine commitment to hospitality, guest satisfaction, attention to detail, and working with people from diverse backgrounds.