Restaurant GM

Renaissance Atlanta Midtown Hotel
Atlanta, GA

Description

Supervises, guides, and trains all associates. (Both FOH & BOH)

Ensures that management/supervisors in are covering all hours of every shift to ensure constant supervision of front

and back of the house.

Schedules, evaluates and directs all food and beverage personnel.

Provides disciplinary action when, and if, necessary.

Provides associates with the necessary tools or equipment they need to perform their job.

Takes immediate action on problems that are encountered in the food and beverage departments.

Participate in Monthly departments meetings, Weekly staff meetings, Weekly food and beverage meetings, Monthly

inventories, and Leadership Team meetings.

Monitors, directs, and coordinates effective sanitation, cleanliness, and organization effort in operating areas; to

include maintenance and control of glassware, china, silver, linen use, and supplies.

Coordinates efforts to coincide with volumes in business generated by the Sales and Rooms Division. For example,

group commitments, full occupancy, etc.

Establishes, directs, and reviews liquor procedures to ensure adequate security, accountability, presentation, and

service performance.

Handles or assists with any guest related complaints, as well as coordinates the follow up on those complaints.

Knowledgeable and practices food and liquor federal, state, and local laws and regulations.

Produces approved budget and operates both established guidelines in regard to costs, expenses, sales, and profit

for food and beverage departments. Develops, institutes, and maintains control and procedure to ensure

sameness.

Develops short term and long-term financial and operational plans for the restaurant, which support the overall

objectives of Concord Hospitality.

Monitors the performance of the restaurant through verification and analysis of customer satisfaction systems and

financial reports. Initiates corrective action.

Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints.

Initiates corrective action.

Implements and maintains sales/marketing programs.

Establishes and maintains applicable preventative maintenance programs to protect the physical assets of the

restaurant.

Implements and maintains effective two-way communication systems which reach all employees.

Develops new programs, which result in an increased level of customer satisfaction and operational excellence.

Manages in compliance with established company policies and procedures, along with local, state, and federal laws

and regulations.

Performs other related duties as required.

Suggests and implements revenue generating programs that provide maximum price value to the guest.

Teach, implement, and reward employees in utilizing their empowerment to meet or exceed customer

expectations.

Ensures staff demonstrates technical skills; conducts technical training on a regular basis.

Updates staff on regular basis on menu highlights.

Monitors presentation of food product and reviews areas of concern with the Sous Chefs and Line Cooks.

Ensures that restaurant is clean and ready for customers at all times.

Monitors service and teamwork on a regular basis and counsels associates on both aspects.

Ensures that staff is utilizing up selling techniques while providing customer service.

Accommodates group bookings by adhering to proper banquet techniques.

Ensures proper staffing procedures to ensure the highest possible payroll productivity at the lowest possible costs in

keeping with the standards of Concord Hospitality operation.

Works in close cooperation promotional and operational efforts to maximize achievement of sales. For example,

advertising, posters, mailers, etc.

Analyzes and monitors profit and loss statements.

Interview and hire new personnel.

Reviews and approves all reviews, hires, job transfers, warning notices, counseling sessions and terminations.

Evaluates staff performance and refers to the Standard Operating Procedures.

Reads, learns, understands, and refers to the Standard Operating Procedures.

Conducts performance evaluations and training sessions with each Supervisor.

Promotes and ensures the upkeep of each department’s training procedures and personnel development within the

food and beverage discipline.

Develops and institutes new food menus for the Restaurant, Room Service, and Lounge.

Is an active member of the property’s Leadership Team.

Provides for a safe work environment by following all safety and security procedures and rules.

Assist other Leadership Team members and/or managers when needed.

Evaluates staff performance on a 90-day and annual basis.

Each associate will be required to follow the rules as found in the Concord Hospitality Associate Handbook

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.