Food & Beverage General Manager - mar'sel (Fine Dining)

Overview The General Manager will provide oversight and management to all operations to Terranea Resorts flagship restaurant, mar’sel. They will be directly responsible for the performance of the Dining Room, Bar and Host Station. Will manage the training of all staff to ensure excellent service standards while coaching and growing Food and Beverage leaders, maximizing revenue/profits and monitoring all cost in line to Food and Beverage goals. The General Manager of mar’sel will assist in maintaining the Four-Star Forbes Rating.  Responsibilities Maintains a commitment to customer service and guest satisfaction Assist the development and execution of new promotion, events, etc. Participates in bi-weekly F&B leadership meetings Responsible for the service standards of all service staff; Servers, Bussers, Bartenders, Expeditors and Hosts Makes recommendations for china, silver, lines, etc. Maintains strong knowledge of hospitality trends, especially in food & beverage Monitors and maintains the outlet’s systems and equipment to ensure their optimum performance Participate in developing and implementing controls for expense management Participate in implementing strategies to continually improve revenues Monitors Revinate scores, shares with the team and ensures service standards are met Assist with the development, training and inspiration of outlet’s staff for promotion Provides prompt follow-up to all guest concerns Resolves guests issues promptly and with great care and effectiveness Works with HR to recruit and hire staff Completes all proper new hire and termination paperwork for service staff Maintains safe and pleasant work environment Manages beverage list, maintains beverage PAR levels and assist with end of month inventories Works closely with Purchasing Team to ensure proper cost control on all beverages Recommends promotion/ discipline and /or termination when appropriate of team members Takes a proactive approach to coaching and counseling Utilizes labor management tools to schedule and control labor costs Offers warm and sincere welcome/farewell for all guests including use of guests name & eye contact with each guest Maintains an up to date working knowledge of all resort amenities as well as any special events Interacts with resort staff in a professional manner, assisting other departments with necessary information Always maintains a professional demeanor and attitude Communicates all pertinent information to the outlets team Maintains constant awareness of safety issues, (i.e., broken glass, frayed electrical cords, leaks, broken locks and suspicious persons). Reports all safety incidents to LP. Ensures proper handling, cleaning and sanitation of equipment, china, glass, and silver Follows through on lost and found procedures, absolute respect for guests’ property should always be exercised Maintains a professional appearance. Follows all property dress code standards Remain alert, courteous, and helpful to the guests and colleagues at all times Maintain complete knowledge of and comply with all departmental policies /service procedures / standards Anticipate guests’ needs, responds promptly and acknowledge all guests, however busy and whatever time of day Familiar with all Hotel services / features and local attractions / activities to respond to guest inquiries accurately Monitor and maintain cleanliness, sanitation, and organization of work areas Maintains complete knowledge of: All liqueur brands, beers, and non-alcoholic selections available to the outlet The characteristics and descriptions of every wine / Champagne by the glass and major wine on the list Designated glassware and garnishes for drinks All menu items, preparation method /time, ingredients, sauces, portion sizes, garnishes, presentation, and prices Daily menu specials Manual POS procedures Daily house guest counts, arrivals / departures, VIPs Scheduled in-house group activities, locations, and times Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving Requisition linens / skirting required for business and assign staff to transport such to outlet Meet with Chef to review daily special items; update the team throughout the shift Ensure that assigned staff reports to work, document any late or absent employees Coordinate breaks for assigned staff Assign work and side duties to staff and review in accordance with departmental procedures Conduct pre-shift meetings with staff and review all information pertinent to the day’s business Inspect grooming and attire of staff; rectify any deficiencies Inspect table/set-ups; check for cleanliness, neatness and agreement with guest’s order and department standards; rectify deficiencies with respective personnel Ensure that all orders are delivered within designated timelines Ensure all closing duties for staff are completed before staff signs off Provide feedback to VP of Food & Beverage Foster and promote a cooperative working climate, maximizing productivity and employee morale Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs Document pertinent information in department logbook Create proposal for signature, seasonal, and celebratory cocktail recipes, as well as beverage promotions. Train staff and manage roll out of new cocktails Performs other duties as assigned Additional Duties & Responsibilities: Complete and direct scheduled inventories Prepare weekly schedule Attend designated meetings, food, and wine tastings Interview restaurant applicants Stock supplies and maintain PAR levels according to business levels Expedite on floor or in kitchen as business demands Complete departmental filing Qualifications Must be able to read, write