One Haus Recruiting

The General Manager provides and maintains inspirational leadership and direction to the management team and staff members.  The General Manager consistently sets the tone of trust and accountability, maintaining a focus on driving topline initiatives, while maintaining cost controls and service standards to ensure a maximum revenue driving and guest experience. The General Manager is responsible for oversight of the front-of-house managers and teams for the following departments: This role requires a night life work schedule usually 9pm-5am.

PRINCIPLE DUTIES AND RESPONSIBILITIES

• Develop and communicate a departmental strategy that is aligned with the property and brand and lead in its execution
• Establish goals to optimize performance and hold the department leadership team accountable for desired outcomes
• Provide inspirational leadership to enliven our service and brand standards
• Supervise and manage team members and day-to-day operations understanding positions well enough to perform duties in team member absence.  Ensure and maintain the productivity level of staff members
• Assist staff members on the floor during meal periods and high demand times
• Provide excellent customer service to all staff members, and respond quickly and proactively to staff concerns
• Monitor guest feedback and performance data to optimize guest engagement and retention and take appropriate corrective action.  Respond quickly and proactively to guest’s concerns and take ownership of guest complaints/problems until they are resolved or addressed
• Improve service by communicating and assisting staff members to understand guest needs, providing guidance, feedback and individual coaching when needed
• Meet with guests on an informal basis during meals or upon departure to obtain feedback on food & beverage quality, service and overall satisfaction
• Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market
• Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Identify the developmental needs of others and provide opportunities for growth and development to maximize talent
• Develop the departmental budget and monitor financial performance to ensure goals are met or exceeded and opportunities are identified and addressed
• Maintain a positive cost management index for departmental operations
• Oversee the financial aspects of the department including purchasing, payment of invoices and payroll
• Ensure proper controls are in place and polices are established and followed by all team members
• Establish and maintain open, collaborative relationships and ensure direct reports do the same
• Ensure regular, ongoing communication occurs (e.g. daily pre-shift meetings, divisional/departmental meetings, attendance at regular management meetings)
• Recruit and select talented managers and staff members who will enhance the 1 property’s culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands
• Create a learning atmosphere with a focus on continuous improvement
• Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance
• Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example
• Build and maintain an organizational culture that maximizes employee engagement and attracts top talent.  Ensure the environment of the department emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.  Encourage and build mutual trust, respect and cooperation among staff members as well as members of management

REPORTING RELATIONSHIPS

• Reports to the Director of Food & Beverage.  The General Manager has oversight for front of house leaders and team members in the following departments:

REQUIRED:

• A post-secondary diploma or degree in a field of study related to this profession; 2 years of experience in a comparable position and/or an equivalent combination of education and experience
• Detailed Food and Beverage knowledge; demonstrated strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement and financial performance
• Experience successfully leading in a fast-paced environment and prioritizing demands
• Strong interpersonal, team member relations and leadership abilities
• Well versed in Food & Beverage financial aspects
• Technically savvy and familiar with Food & Beverage operating/budgeting systems and spreadsheets
• Ability to identify and solve problems
• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture
• Excellent verbal and written communication skills
• Flexibility to meet the demands of a 24-hour operation

PREFERRED:

• Fluency in a second language other than English