Restaurant General Manager - The Study at University City (posted 02/06/19)
Study Hotels is expanding to new markets and is currently seeking motivated culinary professionals to join our team at our new hotel in Philadelphia, The Study at University City, featuring our Co-Op Restaurant where local flavor and regional cooking with an emphasis on community, our geography and the social and creative interaction of being together “at the table” come together. Our caring and attentive associates reinforce our principal belief that guest service is our highest priority. We have opportunities for energetic, service-oriented individuals who are experienced in providing efficient service and memorable experiences.
The Restaurant General Manager will oversee all Front of House Restaurant operations under the direction of the General Manager, Director of F&B and in alignment the Culinary Director, Study brand standards, and local, state and federal regulations. In addition, having the responsibility for exemplary guest service, coordinating, supervising and directing all aspects of the hotel's Restaurant operations (CO-OP restaurant and bar, to-go area, room service and coffee bar/kiosk café) while maintaining profitable F&B operations and the highest service levels.
The Restaurant General Manager must be able to provide excellent restaurant service and be a hands-on presence and leader in Co-Op. The Restaurant General Manager will work cooperatively with all other department heads and will be expected to recruit, hire, train and develop a high functioning FOH team in a high-profile environment. A solid financial understanding of the budget and internal controls is key, as is being solidly organized, efficient and able to evaluate and establish a structure and environment where all associates can reach their full potential. The Restaurant General Manager should look forward to being appropriately visible and engaging with guests and hotel guests alike, PR and marketing.
The Restaurant General Manager is expected to provide training for all staff, meet corporate quality standards, establish and enforce food & beverage service levels, beverage menus, cleanliness and sanitation. The Restaurant General Manager must control reservations, beverage and labor costs while maximizing guest satisfaction.
The Restaurant operations operate 7 days a week, therefore, operational demands require variations in shift days, starting and ending times, and hours worked in a week.
Provide the highest and most efficient level of hospitality service expected by our guests.
Ensure that all areas of the restaurant operation are prepped accordingly, clean, collected & service ready.
Ensure that the most important hospitality and service standards set forth by operating principles are implemented at all times.
Create a team-oriented environment to achieve and exceed expectations.
Perform accordingly to the service handbook in regards to policies, procedures and regulations.
Ensure total awareness of in-house VIP’s and review names with staff members during pre-service briefing.
Develop Beverage Menu items that are priced with sensitivity to beverage costs and profitability, cocktail recipes have been thoroughly tested, presentations and portions control are carefully reviewed before placing items on bar menu.
Oversee daily activities such as side work, purchasing and receiving daily inventories. Check beverage purchases for proper ordering and pricing structures. Ensure beverage costs are properly controlled.
Determine PAR stock levels and ensure they are adequately maintained to ensure no shortages or overages resulting in spoilage and dead stock.
Maintain a safe and clean work and restaurant and bar environment.
Develop accurate job descriptions for staff positions and staffing levels for recruitment efforts.
Utilize the property’s Time and Attendance system for scheduling employees and monitoring overtime.
Conduct daily reviews of payroll T&A cost reports, make adjustments to employee schedules based upon current forecasts, approve weekly payrolls.
Plan, organize, and monitor staff activities to insure compliance with quality assurance standards set for the hotel. Provide on-going supervision, training, counseling, and performance reviews of department staff in conjunction with the Human Resources department.
Responsibilities will include the hiring, termination, performance evaluation and development of each team member.
Support the hotel’s human resources strategies by establishing departmental accountabilities including talent acquisition, staffing, training and development, records management, safety and health, employee relations and retention.
Be properly groomed and prepared for service. Ensure staff are also properly groomed and all in clean uniforms.
Participate in the development of the Food & Beverage revenue budgets and forecasts with the General Manager and brand representatives.
Responsible for the development of the food and beverage department’s annual budgets and current year forecasts.
Participate in the development of marketing/business plans for all the food and beverage areas, capital expenditures and manage within the approved plans and objectives.
Meet monthly with the General Manager to make adjustments to balance of year forecasts of revenues and operating costs assumptions.
Comply with all federal, state and local legal requirements including food safety certification.
Plan and conduct staff meetings. Attend various other-related meetings to obtain and disseminate pertinent information.
Education: High School education plus a degree in culinary arts or related major is desirable.
Experience: A minimum of 5 or more years of related experience with a proven advancement record and currently employed in a restaurant management position.
Must have a current Food Safety Certificate in Philadelphia.
Must have a current TIPS Alcohol Training & Education Certificate on Pennsylvania.
Robust beverage menu development and beverage cost controls experience.
Skilled in the use of moderately complex Point of Sale and Time & Attendance Systems.
Experience with departmental budgeting, forecasting, profit and loss reporting.
Have a working knowledge of Microsoft Outlook, Word and Excel.
Flexibility to work any shift including evenings, weekends and holidays.
Fulfill Manager-on-Duty shifts.
Demonstrated recruitment ability for front of the house departments.
Excellent verbal and written interpersonal communication skills.
Proficiency in English required. A second language is desirable.
Strong organizational skills including follow up, time management, ability to multi-task and manage multiple priorities in a fast-paced environment.
Ability to positively communicate and interact with all hotel departments.
Ability to grasp, lift and or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.
Please include your resume as well as your salary expectation. Local candidates strongly preferred.