Restaurant General Manager

SkyBridge Luxury & Associates is searching for an experienced Restaurant General Manager to join a luxury resort nestled in the lush community of O'ahu, renowned for its natural beauty and aloha spirit. If you're passionate about crafting exceptional dining experiences and thrive in a welcoming environment rooted in Hawaiian culture, this opportunity is for you.

ESSENTIAL JOB FUNCTIONS

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards, sequence of service, and 4 Diamond standards.

2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

3. Maintain the physical atmosphere and cleanliness of the restaurant.

4. Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.

5. Maintain positive guest relations at all times.

6. Resolve guest complaints, ensuring complete guest satisfaction, with a sense of urgency.

7. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

8. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.

9. Maintain complete knowledge of:

a) all liquor brands, beers, and non-alcoholic selections available in the Restaurant.

b) the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

c) designated glassware and garnishes for drinks.

d) all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.

e) daily menu specials, 86’d items.

f) dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range, and dress code.

g) P.O.S. and manual system procedures.

h) daily house count, arrivals/departures, V.I.P.’s.

i) scheduled in-house group activities, locations, and times.

j) and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.

10. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.

11. Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.

12. Meet with the Chef to review daily specials and 86'd items; update the board throughout the shift and ensure that staff are aware of such.

13. Periodically check with the Front Desk to review updates on house count and arrivals.

14. Review sales for the previous day; resolve discrepancies with accounting—track revenue against budget.

15. Prepare weekly work schedules in accordance with staffing guidelines, the union contract, and labor forecasts. Adjust schedules throughout the week to meet the business demands.

16. Ensure that staff report to work as scheduled. Document any late or absent employees.

17. Coordinate breaks for staff.

18. Assign work and side duties to staff. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.

19. Monitor the preparation of station assignments.

20. Conduct pre-shift meetings with staff and review all information pertinent to the day's business.

21. Inspect grooming and attire of staff; rectify any deficiencies.

22. Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.

23. Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.

24. Inspect table set-ups; check for cleanliness and neatness; rectify deficiencies with respective personnel.

25. Ensure that the Host(ess) stand is clean, organized, and stocked with designated supplies.

26. Review the reservation book, pre-assign designated tables, and follow up on all special requests.

27. Ensure that a specified number of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.

29. Check the pick-up station and side stations.

30. Monitor and assist the Host(ess) in greeting and escorting guests to their tables. Ensure that tables are seated to best service the guests.

31. Assist in seating guests as needed.

32. Anticipate heavy business times and organize procedures to handle extended waiting lines.

Qualifications

Essential:

1. High school graduate or vocational training certificate, some college.

2. Minimum 21 years of age to serve alcoholic beverages.

3. 3-5 years experience as a Manager, Assistant Restaurant Manager/ Supervisor, preferably an upscale restaurant.

4. Food handling certification. Hold or immediately obtain a Blue Card to serve alcohol. Provide or complete TB Test.

5. Computer knowledge including Word and Excel.

6. Knowledge of various food service styles.

7. Fluency in English both verbally and non-verbally.

8. Provide legible communication and direction.

9. Compute basic arithmetic.

10. Familiarity with food and beverage cost controls.

11. Ability to:

• enforce Hotel standards, policies, and procedures with Restaurant staff.
• prioritize and organize work assignments, and delegate work.
• direct performance of Restaurant staff and follow up with corrections where needed.
• coach and motivate Restaurant staff and maintain a cohesive team.
• ascertain Restaurant training needs and provide such training.
• be a clear thinker, analyze and resolve problems exercising good judgment.
• suggestively sell menu items, beverages, and wines.
• input and access information into the P.O.S. system.
• work without direct supervision, maintaining a clear direction, and focusing on departmental goals.
• strong organizational skills excellent communication skills, using a professional vocabulary.
• ability to resolve guest complaints completely.
• maintain essential equipment and inventory.

Job Type: Full-time

Pay: $85,000.00 - $105,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 3 years

Restaurant type:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Shift:

• 10 hour shift
• 12 hour shift
• Day shift
• Evening shift

Weekly day range:

• Weekends as needed

Ability to Relocate:

• Honolulu, HI: Relocate before starting work (Required)

Work Location: In person