Restaurant General Manager

About This Role

Oversee and manage all restaurant and bar operations, ensuring the highest standards of service and guest satisfaction. This role involves leading and developing staff, managing costs, and upholding the prestigious Auberge quality.

Responsibilities

• Oversee the restaurant and bar operations
• Ensure teams consistently maintain Auberge quality of service standards
• Liaise with all departments for clear communication on reports, functions, and guest notes
• Maintain highest levels of guest service and develop rapport with clientele
• Lead training and education of service staff in products and service
• Coach and counsel restaurant leaders to exceed sales goals
• Evaluate staff performance and create plans for improvement
• Provide insight and analysis to Food and Beverage management for cost control and waste minimization
• Ensure quality Food & Beverage service while adhering to budgeted payroll and overhead costs
• Conduct pre-shift informational briefings with staff
• Act as a role model and motivating influence for the F&B Department
• Supervise alcoholic/non-alcoholic service strictly in accordance with regulations
• Handle guest incidents ensuring 100% guest satisfaction and record GIR reports
• Assist in the completion of payroll, service charge distribution, and audits
• Work as an active member of the management team during service and support all hotel operations
• Maintain and champion the Auberge Collection culture

Requirements

• 3+ years operating experience in a luxury hotel F&B environment
• Experience in maintaining state and federal health and safety regulations
• Experience in completing administrative tasks including reporting, budgeting, and project management
• Ability to work a flexible schedule, including weekends and holidays

Qualifications

• Three or more years’ operating experience in a luxury hotel Food & Beverage environment, such as a stand alone restaurant or within a hotel or resort

Benefits