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

About the Role

Provide oversight and management to all operations of Terranea Resort’s flagship restaurant, mar’sel. Directly responsible for the performance of the Dining Room, Bar, and Host Station. Manage training of all staff to ensure excellent service standards while coaching and growing Food and Beverage leaders, maximizing revenue/profits, and monitoring costs in line with Food and Beverage goals. Assist in maintaining the Four-Star Forbes Rating.

Responsibilities

• Maintain a commitment to customer service and guest satisfaction
• Assist in the development and execution of new promotions, events, etc.
• Participate in bi-weekly F&B leadership meetings
• Responsible for the service standards of all service staff: Servers, Bussers, Bartenders, Expeditors, and Hosts
• Make recommendations for china, silver, linens, etc.
• Maintain strong knowledge of hospitality trends, especially in food & beverage
• Monitor and maintain the outlet’s systems and equipment to ensure optimum performance
• Participate in developing and implementing controls for expense management
• Participate in implementing strategies to continually improve revenues
• Monitor Revinate scores, share with the team, and ensure service standards are met
• Assist with the development, training, and inspiration of outlet’s staff for promotion
• Provide prompt follow-up to all guest concerns
• Resolve guest issues promptly and with great care and effectiveness
• Work with HR to recruit and hire staff
• Complete all proper new hire and termination paperwork for service staff
• Maintain a safe and pleasant work environment
• Manage beverage list, maintain beverage PAR levels, and assist with end-of-month inventories
• Work closely with the Purchasing Team to ensure proper cost control on all beverages
• Recommend promotion, discipline, and/or termination when appropriate for team members
• Take a proactive approach to coaching and counseling
• Utilize labor management tools to schedule and control labor costs
• Offer warm and sincere welcome/farewell for all guests, including use of guests’ names and eye contact
• Maintain an up-to-date working knowledge of all resort amenities as well as any special events
• Interact with resort staff in a professional manner, assisting other departments with necessary information
• Always maintain a professional demeanor and attitude
• Communicate all pertinent information to the outlet’s team
• Maintain constant awareness of safety issues (e.g., broken glass, frayed electrical cords, leaks, broken locks, suspicious persons) and report all safety incidents to Loss Prevention
• Ensure proper handling, cleaning, and sanitation of equipment, china, glass, and silver
• Follow through on lost and found procedures; exercise absolute respect for guests’ property
• Maintain a professional appearance and follow all property dress code standards
• Remain alert, courteous, and helpful to guests and colleagues at all times
• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, regardless of business levels
• Familiar with all hotel services, features, and local attractions to respond to guest inquiries accurately
• Monitor and maintain cleanliness, sanitation, and organization of work areas
• Maintain complete knowledge of:
  • All liqueur brands, beers, and non-alcoholic selections available in the outlet
  • The characteristics and descriptions of every wine/Champagne by the glass and major wines on the list
  • Designated glassware and garnishes for drinks
  • All menu items, including preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices
  • Daily menu specials
  • Manual POS procedures
  • Daily house guest counts, arrivals/departures, and 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 the outlet
• Meet with the Chef to review daily special items and update the team throughout the shift
• Ensure 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 all orders are delivered within designated timelines
• Ensure all closing duties for staff are completed before staff signs off
• Provide feedback to the 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 the department logbook
• Create proposals for signature, seasonal, and celebratory cocktail recipes, as well as beverage promotions; train staff and manage rollout of new cocktails
• Perform other duties as assigned
• 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 the floor or in the kitchen as business demands
• Complete departmental filing

Requirements

• Minimum of three years of Forbes/Michelin restaurant experience and a full understanding of mandates and rating scales
• Minimum 3–5 years of fine dining experience
• Must possess a valid Food Handler’s card and RBS certification
• Strong working knowledge of Microsoft Office programs
• Knowledge of Forbes service standards
• Level 1 Sommelier or higher preferred
• Must have a valid driver’s license and meet company driving standards

Qualifications

• Must be able to read, write, and speak English
• Excellent leadership skills
• Must be a positive example for staff
• Able to work well under pressure
• Able to accurately follow instructions, both verbally and written
• Highly detail-oriented
• Excellent computer skills
• Strong working knowledge of all systems and hardware related to Food & Beverage (e.g., Micros, OpenTable, equivalents)
• Able to work in a fast-paced environment
• Excellent listening skills
• Possess excellent communication skills
• Professional in appearance and demeanor
• Ensure a teamwork environment
• Ability to work a flexible schedule that may include evenings, weekends, and holidays
• Ability to resolve problems/conflicts in a diplomatic and tactful manner
• Passion for creating an exceptional experience for all guests

Pay

Base Pay Start Rate: $100,000 – $110,000/year + Bonus Incentive

Benefits

• Group medical, dental, vision, life, and disability benefits
• Pre-tax flexible benefit plan for healthcare and dependent care reimbursement
• Employee assistance program
• Paid time off and sick time
• 401(k) plan with company match