Restaurant General Manager at Inn On The Bay

Compensation Type: Yearly Highgate Hotels:

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.  Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location:

 

Our quiet bay front location on an island between Miami and Miami Beach allows quick access to South Beach, downtown Miami, Miami International Airport, and the port of Miami. Rest comfortably in our tranquil location on pillow-top beds and enjoy flat-screen televisions with either a 32-inch or a 42-inch screen. Microwave, a refrigerator, and single-serve coffee makers are also available in the room. Convenient on-site hotel parking, poolside views overlooking Biscayne Bay, and our fitness center make us a perfect location to stay.

 

Overview:

The Restaurant General Manager is responsible for coordinating, supervising and directing all aspects of F&B’s operations, while maintaining a profitable F&B outlet and high-quality products and service levels.  He/she is expected to be passionate and to market ideas to promote business, reduce associate turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high.  The Food & Beverage Manager will be a high-energy trainer and mentor to all team members, inspiring greatness in everything that they do. 

Responsibilities:

• Ensure all associates at all times are attentive, friendly, helpful and courteous to all guests, managers and fellow team members.
• Oversee all aspects of the daily operation of the outlet.
• Be visible on the floor and assist the team as needed during each meal period.
• Supervise outlet personnel.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and senior leaders to keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Assist in coordinating and monitoring all phases of Loss Prevention in the outlet.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Monitor quality of service in F&B outlets.
• Assist in menu planning and preparation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Assist and responsible for inventory controls and counting including but not limited to alcohol, food and supplies (china, glassware, utensils, etc.).
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and three-meal concept standards.
• Ensure the training of employees on SOP’s and technical job tasks.
• Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Complete tip reporting.
• Ensure overall guest satisfaction.
• Oversee private events in function spaces and suites.
• Oversee quality of service in In Room Dining.
• Hold outlet personnel accountable to the hotel, department and position standards. Recognize outstanding performance and coach when appropriate.
• Perform other duties assigned to them by senior leaders.

 

Qualifications:

• 3 years of F&B Management experience, preferably in an upscale hotel.
• At least 2 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 year of related experience; or a 2-year college degree and 2 or more years of related experience.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours are sometimes required.
• Required to be standing for extended amount of time.
• Flexibility in schedules required to flex depending to the operation.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.