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SalarySalary: $55,000 - $75,000
Location: Grand Rapids, MI
Benefits: MDV, 401k & PTO
Large hotel group seeks AGM to oversee their hotel kitchen & bar operation
Hours:Monday to Saturday, 5 PM to 12 AM (AGM to work 4 PM to 1 AM)Sunday, 5 PM to 11 PM (AGM to work 4 PM to 12 AM)
Requirements:Culinary Knowledge:
Understanding of various and basic cooking techniques.Familiarity with food presentation and plating techniques.
Beverage Management:
Knowledge of wine, spirits, cocktails, and non-alcoholic beverages.Experience in managing inventory, ordering, and maintaining beverage quality.
Menu Development and Cost Control:
Skill in identifying tends in customer purchase, cost-effectiveness, and guest satisfaction.Ability to monitor food and beverage costs, optimize pricing, and minimize waste.
Team Management:
Leadership and team-building skills to manage kitchen and bar team effectively.Experience in recruiting, training, scheduling, and performance management.
Food Safety and Hygiene:
Understanding of food safety regulations and best practices.Implementation of hygiene standards to ensure a clean and safe kitchen environment.
Customer Service Excellence:
Focus on delivering exceptional customer experiences and handling guest feedback.Ability to resolve issues promptly and maintain a positive reputation.
Financial Acumen:
Budgeting and financial planning skills to achieve revenue targets and profitability.Familiarity with financial reports, cost analysis, and forecasting.
Technology Proficiency:
Familiarity with restaurant management software for inventory, POS, and reservations (i.e. toast or similar).Ability to leverage technology for analytics and operational efficiency.
Communication and Interpersonal Skills:
Clear and effective communication with team, guests, and leadership.Strong interpersonal skills for building relationships and fostering a positive work environment.
Time Management and Prioritization:
Efficient multitasking abilities to handle diverse responsibilities and meet deadlines.Prioritization of tasks to ensure smooth operations and optimal guest satisfaction.
Creativity and Innovation:
Constantly seeking new ideas for menu enhancements, promotions, and guest experiences.Flexibility to adapt to changing trends and industry innovations.
Crisis Management and Problem-Solving:
Ability to remain calm and make quick decisions during emergencies or challenging situations.Effective problem-solving skills to address issues and prevent recurrence.
Continuous Learning and Development:
Willingness to stay updated with industry trends, regulations, and best practices.Commitment to personal and professional growth, including ongoing training and certifications.
