Restaurant General Manager

Oversee the restaurant operation located at our Golf Club. This includes the operation of the Club Grill, our lunch restaurant, "19", our evening Fine Dining Restaurant that is open from Wednesday thru Saturday and our Club Grill Bar which is open daily. This person would report to the Food and Beverage director but would have autonomy to operate the restaurant on a daily basis. Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments. Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain rapport with all departments and attend relevant meetings. Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency. Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures. Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of key-punches to program system. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ensure maintenance of equipment by calling for repairs and training staff on proper use. Conduct competitive research and report trends and recommendations. Support the entire Food & Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing. Provide clean and safe environment by assigning and assisting with cleaning Ability to perform duties of wait staff as deemed to provide adequate service to guests. HOUSING MAY BE AVAILABLE AT A COST FOR THE RIGHT CANDIDATE