Sonesta International Hotels
Charlotte, North Carolina
Job Description Summary The General Manager (GM) is the onsite leader of the hotel and represents the company with all guests, clients, associates, and owners. The Hotel Manager is responsible and accountable for consistently delivering results that contribute to the mission and overall success of the hotel by accomplishing performance objectives focused on driving revenue, controlling costs, providing superior guest satisfaction through an engaged staff, and delivering product and service quality. To accomplish this the GM will work directly with Sonesta's Area Director of Operations (ADO), and partner with the regional sales, revenue management, and marketing representatives assigned to the hotel. The GM will also work with the company's functional leads in accounting, facilities, human resources, information technology and procurement that support the hotel. Job Description Deliver on the promise of Sonesta Service in all interactions with guests and clients. Manage according to the Sonesta G.U.E.S.T. standards and instill a passion for customer service in all associates of the hotel. Create processes and procedures to ensure the hotel is properly supplied with all guest amenities, all food and beverage outlets are meeting guest expectations, and the hotel is properly maintained and clean. Manage the creation of the direct sales strategy of the hotel in collaboration with the hotel's Regional Director of Sales (RDS) to uncover the appropriate demand located in the hotel's trade area. Directly supervise the hotel's Director of Sales and partner with the above regional team to execute the hotel's annual and seasonal sales plans to secure fair market share of occupancy according the annual budget for the hotel. Master the use of the company's customer relationship system (SalesPRO) to manage the activity, production and efficiency of the Director of Sales. Work with the hotel's property management system (Opera), reservation system (SynXis), and revenue optimization technology (iDeas) to maximize revenue through the setting of the appropriate rates by room type and length of stay based on local market conditions to secure the hotel's fair market share of average daily rates according the annual budget for the hotel. Collaborate with the hotel's Regional Revenue Manager (RRM) on a regular basis to achieve the optimal business mix. Manage the strategy and execution of assigned market segments by working in collaboration with the Regional Revenue Manager to maximize the profitability of all distribution channels. Manage all local Sonesta ES Suites brand positioning through the proper use of all marketing programs. This would include, but is not limited to the creation of Everyday Surprises, the implementation and management of the company's guest recognition program (Travel Pass) and the proper use of all logo and graphics standards. Manage the front office, housekeeping, and food and beverage operation of the hotel through the direct supervision of the Operations Manager. Manage the appearance, condition, and preventive maintenance of the physical plant through the direct supervision of the Maintenance Manager. Attend Evening Social and Breakfast events as a representative of the management team of the hotel and to prospect for additional sales leads. Lead the development, implementation and monitoring of capital and operational budgets for the hotel which support the overall objectives of the company. Work with the Finance Department on the identification of variances and communication to ownership on the hotel's financial condition. In partnership with the hotel's assigned Staff Accountant and in accordance with company rules and policies, ensure the proper process is in place to manage and report the inflow of money in and out of the hotel. In partnership with the Manager, National Engineering and Facilities Operations and in accordance with company rules and policies, ensure the proper process is in place to manage and report on the condition of the physical building(s), grounds, and parking surfaces. Master the use of the company's facilities workflow technology (HotSOS). Create and manage the hotel's annual capital and operations expense budget to improve and maintain the facility for guests and ownership. In partnership with the hotel's assigned Human Resources representatives and in accordance with company rules and policies, ensure the proper process is in place to manage and report on the human resources and benefits programs within the hotel. Master the use of the company's human capital technology platform (Workday). Responsible for the recruiting, onboarding, training, ongoing performance management, and offboarding of all employees of the hotel. In partnership with the assigned Information Technology representatives and in accordance with company rules and policies, ensure the proper process is in place to manage and report on the proper use, maintenance and location of all information technology hardware and software provided to the hotel. This includes the proper use of all systems in order to service all guests and provide a return on investment to owners. In partnership with the assigned Procurement representatives and in accordance with company rules and policies, ensure the proper process is in place to manage and report on the purchasing of all supplies needed to manage the hotel. Master the use of the company's purchasing platform (Avendra) to leverage the company's purchasing power and the analysis of hotel spending to identify efficiencies. Establish and implement appropriate service recovery guidelines in order to ensure complete guest satisfaction. Respond to guest complaints or concerns in a prompt and professional manner. Enforce hotel standards, policies, and procedures are in place within the hotel departments. Act as "Manager on duty" as required. Ensure compliance with federal, state and local laws regarding health, safety, and alcohol services. Perform other duties as assigned. QUALIFICATIONS AND REQUIREMENTS: Bachelor's degree in Hotel Administration, Business Administration or related field preferred. Three years as a Hotel Manager, Operations Manager, and/or Director of Sales in extended stay hotels preferred. Ability to speak, read, and write fluent English; other languages beneficial. Professional verbal and written communication skills. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances. Problem solving, reasoning, motivating, organizational and training abilities. Ability to prioritize and organize work assignments. Experience with Microsoft Office and Opera systems preferred. Ability to travel including some overnight travel is required. Valid driver's license required. Frequently standing up, bending, climbing, kneeling, and moving about the facility. Will be exposed to commercial cleaning chemicals Carrying, lifting or pulling items weighing up to 50 pounds. Frequently handling objects and equipment. Will be required to work mornings, evening, weekends, and holidays. The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as exempt and is not subject to overtime in accordance with Federal and State Regulations. This job description is subject to change at any time. Additional Job Information/Anticipated Pay Range Benefits Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including: Medical, Dental and Vision Insurance Health Savings Account with Company Match 401(k) Retirement Plan with Company Match Paid Vacation and Sick Days Sonesta Hotel Discounts Educational Assistance Paid Parental Leave Company Paid Life Insurance Company Paid Short Term and Long Term Disability Insurance Various Employee Perks and Discounts Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.
Dec 09, 2023
Full time
Job Description Summary The General Manager (GM) is the onsite leader of the hotel and represents the company with all guests, clients, associates, and owners. The Hotel Manager is responsible and accountable for consistently delivering results that contribute to the mission and overall success of the hotel by accomplishing performance objectives focused on driving revenue, controlling costs, providing superior guest satisfaction through an engaged staff, and delivering product and service quality. To accomplish this the GM will work directly with Sonesta's Area Director of Operations (ADO), and partner with the regional sales, revenue management, and marketing representatives assigned to the hotel. The GM will also work with the company's functional leads in accounting, facilities, human resources, information technology and procurement that support the hotel. Job Description Deliver on the promise of Sonesta Service in all interactions with guests and clients. Manage according to the Sonesta G.U.E.S.T. standards and instill a passion for customer service in all associates of the hotel. Create processes and procedures to ensure the hotel is properly supplied with all guest amenities, all food and beverage outlets are meeting guest expectations, and the hotel is properly maintained and clean. Manage the creation of the direct sales strategy of the hotel in collaboration with the hotel's Regional Director of Sales (RDS) to uncover the appropriate demand located in the hotel's trade area. Directly supervise the hotel's Director of Sales and partner with the above regional team to execute the hotel's annual and seasonal sales plans to secure fair market share of occupancy according the annual budget for the hotel. Master the use of the company's customer relationship system (SalesPRO) to manage the activity, production and efficiency of the Director of Sales. Work with the hotel's property management system (Opera), reservation system (SynXis), and revenue optimization technology (iDeas) to maximize revenue through the setting of the appropriate rates by room type and length of stay based on local market conditions to secure the hotel's fair market share of average daily rates according the annual budget for the hotel. Collaborate with the hotel's Regional Revenue Manager (RRM) on a regular basis to achieve the optimal business mix. Manage the strategy and execution of assigned market segments by working in collaboration with the Regional Revenue Manager to maximize the profitability of all distribution channels. Manage all local Sonesta ES Suites brand positioning through the proper use of all marketing programs. This would include, but is not limited to the creation of Everyday Surprises, the implementation and management of the company's guest recognition program (Travel Pass) and the proper use of all logo and graphics standards. Manage the front office, housekeeping, and food and beverage operation of the hotel through the direct supervision of the Operations Manager. Manage the appearance, condition, and preventive maintenance of the physical plant through the direct supervision of the Maintenance Manager. Attend Evening Social and Breakfast events as a representative of the management team of the hotel and to prospect for additional sales leads. Lead the development, implementation and monitoring of capital and operational budgets for the hotel which support the overall objectives of the company. Work with the Finance Department on the identification of variances and communication to ownership on the hotel's financial condition. In partnership with the hotel's assigned Staff Accountant and in accordance with company rules and policies, ensure the proper process is in place to manage and report the inflow of money in and out of the hotel. In partnership with the Manager, National Engineering and Facilities Operations and in accordance with company rules and policies, ensure the proper process is in place to manage and report on the condition of the physical building(s), grounds, and parking surfaces. Master the use of the company's facilities workflow technology (HotSOS). Create and manage the hotel's annual capital and operations expense budget to improve and maintain the facility for guests and ownership. In partnership with the hotel's assigned Human Resources representatives and in accordance with company rules and policies, ensure the proper process is in place to manage and report on the human resources and benefits programs within the hotel. Master the use of the company's human capital technology platform (Workday). Responsible for the recruiting, onboarding, training, ongoing performance management, and offboarding of all employees of the hotel. In partnership with the assigned Information Technology representatives and in accordance with company rules and policies, ensure the proper process is in place to manage and report on the proper use, maintenance and location of all information technology hardware and software provided to the hotel. This includes the proper use of all systems in order to service all guests and provide a return on investment to owners. In partnership with the assigned Procurement representatives and in accordance with company rules and policies, ensure the proper process is in place to manage and report on the purchasing of all supplies needed to manage the hotel. Master the use of the company's purchasing platform (Avendra) to leverage the company's purchasing power and the analysis of hotel spending to identify efficiencies. Establish and implement appropriate service recovery guidelines in order to ensure complete guest satisfaction. Respond to guest complaints or concerns in a prompt and professional manner. Enforce hotel standards, policies, and procedures are in place within the hotel departments. Act as "Manager on duty" as required. Ensure compliance with federal, state and local laws regarding health, safety, and alcohol services. Perform other duties as assigned. QUALIFICATIONS AND REQUIREMENTS: Bachelor's degree in Hotel Administration, Business Administration or related field preferred. Three years as a Hotel Manager, Operations Manager, and/or Director of Sales in extended stay hotels preferred. Ability to speak, read, and write fluent English; other languages beneficial. Professional verbal and written communication skills. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances. Problem solving, reasoning, motivating, organizational and training abilities. Ability to prioritize and organize work assignments. Experience with Microsoft Office and Opera systems preferred. Ability to travel including some overnight travel is required. Valid driver's license required. Frequently standing up, bending, climbing, kneeling, and moving about the facility. Will be exposed to commercial cleaning chemicals Carrying, lifting or pulling items weighing up to 50 pounds. Frequently handling objects and equipment. Will be required to work mornings, evening, weekends, and holidays. The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as exempt and is not subject to overtime in accordance with Federal and State Regulations. This job description is subject to change at any time. Additional Job Information/Anticipated Pay Range Benefits Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including: Medical, Dental and Vision Insurance Health Savings Account with Company Match 401(k) Retirement Plan with Company Match Paid Vacation and Sick Days Sonesta Hotel Discounts Educational Assistance Paid Parental Leave Company Paid Life Insurance Company Paid Short Term and Long Term Disability Insurance Various Employee Perks and Discounts Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.
General Manager The General Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, he/she oversees the inventory and ordering of food and supplies, optimization of profits and ensures that guests are satisfied with their dining experience. The General Manager controls all areas of the restaurant and makes final decisions on matters of importance. The General Manager reports to the Regional Director. Responsibilities: Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience Oversee and manage all areas of the restaurant and make final decisions on matters of importance to the guest experience Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness Maintain an accurate and up-to-date plan of restaurant staffing needs Prepare schedules and ensure that the restaurant is staffed for all shifts Able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to problems Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs Maintain the restaurant image, including restaurant cleanliness, proper uniforms, appearance and atmospheric standards Keeps Regional Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary Ensure a safe working and guest environment to reduce the risk of injury and accidents Maintains a favorable working relationship with all employees to foster and promote a cooperative and harmonious working climate Complete accident reports promptly in the event that a guest or employee is injured Run successfully high-volume stores Estimate food and beverage costs by working with the corporate office staff for efficient provisioning and purchasing of supplies Help to create the systems, structure, and tools to support growth Has an entrepreneurial spirit-bring ideas and a point of view to the table, not just an ability to execute what are told to do Possess leadership skills- an ability to teach, coach and develop a large team, understanding that their success is your success. Interview hourly employees: direct hiring, supervision, development and termination of employees Ensure positive guest service in all areas Respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests Share our love of great food and drinks Skills: Mindful to guest needs, strong sense of urgency that can respond quickly Eager to learn and grow with an expanding concept Self-disciplined, proactive, leadership ability and outgoing Ability to handle interruptions and distractions without losing focus on details Exceptional organizational and time management skills Effective communicator one-on-one or in front of large groups Knowledge of computers (MS Word, Excel) Working Conditions Hours may vary if manager must fill in for his/her colleagues or if emergencies arise Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion Work with hot, cold, and hazardous equipment Operate phones, computers, copiers, and other office equipment Education/Experience: 5 years of high volume restaurant experience preferred BA/BS degree in hotel/restaurant management is desirable
Dec 09, 2023
Full time
General Manager The General Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, he/she oversees the inventory and ordering of food and supplies, optimization of profits and ensures that guests are satisfied with their dining experience. The General Manager controls all areas of the restaurant and makes final decisions on matters of importance. The General Manager reports to the Regional Director. Responsibilities: Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience Oversee and manage all areas of the restaurant and make final decisions on matters of importance to the guest experience Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness Maintain an accurate and up-to-date plan of restaurant staffing needs Prepare schedules and ensure that the restaurant is staffed for all shifts Able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to problems Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs Maintain the restaurant image, including restaurant cleanliness, proper uniforms, appearance and atmospheric standards Keeps Regional Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary Ensure a safe working and guest environment to reduce the risk of injury and accidents Maintains a favorable working relationship with all employees to foster and promote a cooperative and harmonious working climate Complete accident reports promptly in the event that a guest or employee is injured Run successfully high-volume stores Estimate food and beverage costs by working with the corporate office staff for efficient provisioning and purchasing of supplies Help to create the systems, structure, and tools to support growth Has an entrepreneurial spirit-bring ideas and a point of view to the table, not just an ability to execute what are told to do Possess leadership skills- an ability to teach, coach and develop a large team, understanding that their success is your success. Interview hourly employees: direct hiring, supervision, development and termination of employees Ensure positive guest service in all areas Respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests Share our love of great food and drinks Skills: Mindful to guest needs, strong sense of urgency that can respond quickly Eager to learn and grow with an expanding concept Self-disciplined, proactive, leadership ability and outgoing Ability to handle interruptions and distractions without losing focus on details Exceptional organizational and time management skills Effective communicator one-on-one or in front of large groups Knowledge of computers (MS Word, Excel) Working Conditions Hours may vary if manager must fill in for his/her colleagues or if emergencies arise Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion Work with hot, cold, and hazardous equipment Operate phones, computers, copiers, and other office equipment Education/Experience: 5 years of high volume restaurant experience preferred BA/BS degree in hotel/restaurant management is desirable
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Description Naman Hotels, a leading owner and developer of hotels throughout the Carolinas, is seeking an Assistant General Manager. We are looking for the right candidate to join our team. Naman currently has 20 hotels within its portfolio with several more in development. This is an excellent opportunity for the right candidate to join us and be a part of our exponential growth. As the Assistant General Manager you will be responsible for assisting the General Manager with overall operations and success of the hotel. This challenging position has overall responsibility for the service and quality of our hotel. Successful AGMs will be considered for General Manager openings. Position Requirements Key responsibilities include: • Assisting the General Manager in developing a Service Culture • Motivate, coach, counsel and discipline according to Naman standards • Attend and/or conduct all training/meetings as required by management • Inspect rooms and public areas daily • Manage and train the Guest Services department • Manage Guest Relations • Assist Sales in generating revenue • Perform other duties as requested by management • Strong organizational and computer skills required • Must be out going and a proven self starter • Weekends and holidays are required • Ability to implement all strategies set forth by brand and corporate team. • Deliver communication between corporate office and team members and facilitate tools for development and empowerment for our valued team members. Position Assistant General Manager Location Hilton Garden Inn Waverly Charlotte About the Organization This position is currently accepting applications.
Dec 07, 2023
Full time
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Description Naman Hotels, a leading owner and developer of hotels throughout the Carolinas, is seeking an Assistant General Manager. We are looking for the right candidate to join our team. Naman currently has 20 hotels within its portfolio with several more in development. This is an excellent opportunity for the right candidate to join us and be a part of our exponential growth. As the Assistant General Manager you will be responsible for assisting the General Manager with overall operations and success of the hotel. This challenging position has overall responsibility for the service and quality of our hotel. Successful AGMs will be considered for General Manager openings. Position Requirements Key responsibilities include: • Assisting the General Manager in developing a Service Culture • Motivate, coach, counsel and discipline according to Naman standards • Attend and/or conduct all training/meetings as required by management • Inspect rooms and public areas daily • Manage and train the Guest Services department • Manage Guest Relations • Assist Sales in generating revenue • Perform other duties as requested by management • Strong organizational and computer skills required • Must be out going and a proven self starter • Weekends and holidays are required • Ability to implement all strategies set forth by brand and corporate team. • Deliver communication between corporate office and team members and facilitate tools for development and empowerment for our valued team members. Position Assistant General Manager Location Hilton Garden Inn Waverly Charlotte About the Organization This position is currently accepting applications.
CULVER'S JOB DESCRIPTION GENERAL MANAGER JOB SUMMARY Leads management team by providing guidance, direction, and opportunity to ensure that every guest who chooses Culver's leaves happy. Responsible for the operational and financial success of restaurant. ESSENTIAL FUNCTIONS Leads team to increase business sales and net profit to meet the annual budget while attaining the mission. Ensures the preparation and review of daily summary report against daily control totals from cash register system ensuring accuracy. Ensures accurate preparation of weekly operations report based on the daily summary report. Ensures completion and daily follow-up of weekly schedule and daily deployment based on budget forecasts to meet system labor percentages Maintains controllable costs based on system averages Maintains and controls product inventory according to business needs. Ensures the completion and documentation of food temperatures and product rotation as described in the Quality Control/Safe Food Checklist and Product Rotation Report Ensures Effective training and demonstration of food safety practices Ensures product quality and portion control to meet system standards Maintains and supports risk management team in implementation of safety standards that apply to Culver's hazard communication program and overall team and guest safety and health Supervises the hiring and orientation of all team members Supervises the initial, as well as ongoing training and development of all team members according to procedures. Develops the management skills of the management team. Coaches and mentors all team members providing incidence documentation as necessary. Evaluates management performance annually and supervises bi-annual team member performance appraisals Provides wage adjustments based on performance standards Ensures restaurant compliance with Federal and State labor laws Enrolls team members eligible for the group benefit program Ensures policies are enforced consistently for each team member Conducts weekly management meetings to keep managers informed on system changes and/or enhancements Schedules a minimum of four team member meetings on an annual basis to keep team informed on system changes and/or developments. Uses these meetings to ensure the system standards of quality and guest service are consistently maintained Ensures consistent uniform and appearance standards of team members Maintains timely and effective communication among team members concerning restaurant information Consistently maintains excellence in guest relations including prompt follow up on guest comment cards Supervises to ensure guests consistently receive quality product in five minutes for in house and four minutes for drive-thru. Supervises routine service time checks to ensure this is accomplished Ensures the proper maintenance of equipment and repairs. Ensures the cleaning, organizing, maintaining and follow-up of restaurant and grounds using visitation and full field reports. Ensures daily restaurant tours have been performed before and after each shift. Develops and maintains a relationship within the community as a partner in local marketing events. Demonstrates positive and effective role modeling for all team members through appearance and attitude. Attends all manager skills classes and effectively applies information learned to the restaurant operations. Routinely checks e-mail and extranet (twice per shift) and responds as necessary. Ensures the accurate implementation of new products and procedures Ensures office, files and restaurant postings are maintained correctly, according to federal, state and system standards. Coordinates and implements restaurant policies and procedures to all team members. QUALIFICATIONS EDUCATION: College graduate with a degree in hotel and restaurant management or equivalent experience. Certified in a national food safety program. EXPERIENCE: Five years experience in a supervisory position. Certified in-store trainer in all areas. COMPENSATION: Salary is commensurate with person's qualifications and will reflect present market for a position of similar responsibilities. PHYSICAL ABILITIES Stand Constantly Walk Constantly Sit Occasionally Handling Constantly Lift / carry 10 lbs or less Constantly Lift / carry 11-20 lbs Constantly Lift / carry 21-50 lbs Frequently Lift / carry 51-100 lbs Occasionally MANAGEMENT LEADERSHIP SUCCESS FACTORS COMMUNICATION: Verbal, written, presentations to others; communication up - same level - direct reports; inclusive, honest, direct, timely; clear, concise; confronts the brutal facts; delivers ideas for solutions with problems. CHANGE MANAGEMENT: Taking initiative, supportive of change; reacts quickly and appropriate; sets a good example as a role model in accepting change, executing change initiatives and following through to insure changes are effective. DECISION MAKING & PROBLEM SOLVING: Uses judgment, common sense and sensitivity in addressing issues; gathers appropriate information and seeks input from cross functional team members; collaborates with others to insure that decisions are made with consideration for impact on others; makes timely and fair decisions; able to make tough decisions when necessary. INNOVATION, CREATIVITY & VISION: Seeks new ways to improve efficiency, effectiveness, quality; achieves extra-ordinary results with ordinary resources. PLANNING (short and long term): Organized and able to establish priorities, required resources; delivers the desired results; manages multiple deadlines and priorities; insures that planning involves cross-functional team members to assess impact of deadlines and utilization of resources. ORGANIZATIONAL RELATIONSHIPS: Builds effective relationships with both external (guests and vendors) and internal (team members) stakeholders, and between levels, teams and across functions. Supports and cooperates with other teams, negotiates and has the ability to influence others. BUILDS AND SUSTAINS A HIGH PERFORMANCE TEAM: Selects the right people for the right job. Develops team members, provides training and development to support their success; empowers team members to make decisions while minimizing risks; provides measurable feedback in a timely manner; retains valuable talent and builds the effectiveness of the team as a whole. Plays like a champion ACCOUNTABILITY: Walks the talk. Delivers results on time and at the quality level promised.
Dec 06, 2023
Full time
CULVER'S JOB DESCRIPTION GENERAL MANAGER JOB SUMMARY Leads management team by providing guidance, direction, and opportunity to ensure that every guest who chooses Culver's leaves happy. Responsible for the operational and financial success of restaurant. ESSENTIAL FUNCTIONS Leads team to increase business sales and net profit to meet the annual budget while attaining the mission. Ensures the preparation and review of daily summary report against daily control totals from cash register system ensuring accuracy. Ensures accurate preparation of weekly operations report based on the daily summary report. Ensures completion and daily follow-up of weekly schedule and daily deployment based on budget forecasts to meet system labor percentages Maintains controllable costs based on system averages Maintains and controls product inventory according to business needs. Ensures the completion and documentation of food temperatures and product rotation as described in the Quality Control/Safe Food Checklist and Product Rotation Report Ensures Effective training and demonstration of food safety practices Ensures product quality and portion control to meet system standards Maintains and supports risk management team in implementation of safety standards that apply to Culver's hazard communication program and overall team and guest safety and health Supervises the hiring and orientation of all team members Supervises the initial, as well as ongoing training and development of all team members according to procedures. Develops the management skills of the management team. Coaches and mentors all team members providing incidence documentation as necessary. Evaluates management performance annually and supervises bi-annual team member performance appraisals Provides wage adjustments based on performance standards Ensures restaurant compliance with Federal and State labor laws Enrolls team members eligible for the group benefit program Ensures policies are enforced consistently for each team member Conducts weekly management meetings to keep managers informed on system changes and/or enhancements Schedules a minimum of four team member meetings on an annual basis to keep team informed on system changes and/or developments. Uses these meetings to ensure the system standards of quality and guest service are consistently maintained Ensures consistent uniform and appearance standards of team members Maintains timely and effective communication among team members concerning restaurant information Consistently maintains excellence in guest relations including prompt follow up on guest comment cards Supervises to ensure guests consistently receive quality product in five minutes for in house and four minutes for drive-thru. Supervises routine service time checks to ensure this is accomplished Ensures the proper maintenance of equipment and repairs. Ensures the cleaning, organizing, maintaining and follow-up of restaurant and grounds using visitation and full field reports. Ensures daily restaurant tours have been performed before and after each shift. Develops and maintains a relationship within the community as a partner in local marketing events. Demonstrates positive and effective role modeling for all team members through appearance and attitude. Attends all manager skills classes and effectively applies information learned to the restaurant operations. Routinely checks e-mail and extranet (twice per shift) and responds as necessary. Ensures the accurate implementation of new products and procedures Ensures office, files and restaurant postings are maintained correctly, according to federal, state and system standards. Coordinates and implements restaurant policies and procedures to all team members. QUALIFICATIONS EDUCATION: College graduate with a degree in hotel and restaurant management or equivalent experience. Certified in a national food safety program. EXPERIENCE: Five years experience in a supervisory position. Certified in-store trainer in all areas. COMPENSATION: Salary is commensurate with person's qualifications and will reflect present market for a position of similar responsibilities. PHYSICAL ABILITIES Stand Constantly Walk Constantly Sit Occasionally Handling Constantly Lift / carry 10 lbs or less Constantly Lift / carry 11-20 lbs Constantly Lift / carry 21-50 lbs Frequently Lift / carry 51-100 lbs Occasionally MANAGEMENT LEADERSHIP SUCCESS FACTORS COMMUNICATION: Verbal, written, presentations to others; communication up - same level - direct reports; inclusive, honest, direct, timely; clear, concise; confronts the brutal facts; delivers ideas for solutions with problems. CHANGE MANAGEMENT: Taking initiative, supportive of change; reacts quickly and appropriate; sets a good example as a role model in accepting change, executing change initiatives and following through to insure changes are effective. DECISION MAKING & PROBLEM SOLVING: Uses judgment, common sense and sensitivity in addressing issues; gathers appropriate information and seeks input from cross functional team members; collaborates with others to insure that decisions are made with consideration for impact on others; makes timely and fair decisions; able to make tough decisions when necessary. INNOVATION, CREATIVITY & VISION: Seeks new ways to improve efficiency, effectiveness, quality; achieves extra-ordinary results with ordinary resources. PLANNING (short and long term): Organized and able to establish priorities, required resources; delivers the desired results; manages multiple deadlines and priorities; insures that planning involves cross-functional team members to assess impact of deadlines and utilization of resources. ORGANIZATIONAL RELATIONSHIPS: Builds effective relationships with both external (guests and vendors) and internal (team members) stakeholders, and between levels, teams and across functions. Supports and cooperates with other teams, negotiates and has the ability to influence others. BUILDS AND SUSTAINS A HIGH PERFORMANCE TEAM: Selects the right people for the right job. Develops team members, provides training and development to support their success; empowers team members to make decisions while minimizing risks; provides measurable feedback in a timely manner; retains valuable talent and builds the effectiveness of the team as a whole. Plays like a champion ACCOUNTABILITY: Walks the talk. Delivers results on time and at the quality level promised.
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: As Torchy's Front of House Manager (FOHM), you will be responsible for elevating the guest experience at your restaurant and ensuring the Team Members do the same. This individual is results-oriented and self-motivated, with a passion for developing others. The FOHM will act as a manager on duty, leading both Front of House (FOH) and Back of House (BOH) teams, ensuring a smooth shift with exceptional service. What you'll be doing: Leads Front-of-House operations, ensuring guest satisfaction Models best-in-class hospitality and coaches the team to deliver the same Evaluates online ordering and to-go metrics and leverages opportunities to enhance pick-up experience Ensures efficient execution of FOH and BOH operations during each shift Upholds and reinforces quality standards and food safety knowledge to FOH/BOH teams Addresses and alleviates all guest concerns; develops solutions to improve future service Schedules FOH team members to meet business needs and coordinates Local Store Marketing Assists Managing Partner and Kitchen Manager with operation of restaurant Leads store opening/closing procedures Drives compliance with safety, security and sanitation standards Communicates expectations clearly and has consistent follow-ups with team members Leads and creates initiatives to drive sales/profit and store performance Drives a 'DAMN GOOD' bar experience and develops the bar as a destination QUE-SO here's what you'll need: Minimum Qualifications 2+ years of restaurant management experience, leading FOH and BOH operations High-level understanding of training and development concepts Required state alcohol-server and Manager ServSafe Certification Preferred Qualifications Ability to lead and foster teamwork Oral and written communication skills Excellent with time management Experience working in a scratch kitchen environment Bilingual a plus Physical Requirements Must be able to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member Pay range (based on candidate experience) Period based Bonus eligibility Access to all benefits including medical, dental, and vision plus 401(k) Paid Time Off ( PTO ) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities . This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
Dec 04, 2023
Full time
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: As Torchy's Front of House Manager (FOHM), you will be responsible for elevating the guest experience at your restaurant and ensuring the Team Members do the same. This individual is results-oriented and self-motivated, with a passion for developing others. The FOHM will act as a manager on duty, leading both Front of House (FOH) and Back of House (BOH) teams, ensuring a smooth shift with exceptional service. What you'll be doing: Leads Front-of-House operations, ensuring guest satisfaction Models best-in-class hospitality and coaches the team to deliver the same Evaluates online ordering and to-go metrics and leverages opportunities to enhance pick-up experience Ensures efficient execution of FOH and BOH operations during each shift Upholds and reinforces quality standards and food safety knowledge to FOH/BOH teams Addresses and alleviates all guest concerns; develops solutions to improve future service Schedules FOH team members to meet business needs and coordinates Local Store Marketing Assists Managing Partner and Kitchen Manager with operation of restaurant Leads store opening/closing procedures Drives compliance with safety, security and sanitation standards Communicates expectations clearly and has consistent follow-ups with team members Leads and creates initiatives to drive sales/profit and store performance Drives a 'DAMN GOOD' bar experience and develops the bar as a destination QUE-SO here's what you'll need: Minimum Qualifications 2+ years of restaurant management experience, leading FOH and BOH operations High-level understanding of training and development concepts Required state alcohol-server and Manager ServSafe Certification Preferred Qualifications Ability to lead and foster teamwork Oral and written communication skills Excellent with time management Experience working in a scratch kitchen environment Bilingual a plus Physical Requirements Must be able to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member Pay range (based on candidate experience) Period based Bonus eligibility Access to all benefits including medical, dental, and vision plus 401(k) Paid Time Off ( PTO ) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities . This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
You have a proven track record of success as a Food & Beverage Manager. You are passionate about food and beverage and possess the business acumen required to successfully manage a hotel food and beverage operation. You are energetic and enthusiastic about providing quality leadership to your team members realizing the importance of their contributions towards the success of the operation. You are an expert in your profession. As a Food and Beverage Manager, you are responsible for coordinating, supervising, and directing all property food and beverage operations while maintaining a profitable F&B department and high-quality products and service levels. The Food & Beverage Manager is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently The food and beverage manager will plan, organize, direct, and coordinate the workers and resources for efficient, well-prepared, and profitable food and beverage outlets. ESSENTIAL TASKS: Estimate food and beverage costs. Work with cooks for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. Order merchandise to replenish merchandise on hand. Direct, coordinate, and participate in the preparation of, and cooking, wrapping, or packing types of food served or prepared by the establishment. Coordinate activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of food to wholesale or catering customers. Work with other management personnel to plan marketing, advertising, and any special restaurant functions. Ensure compliance of employees with established security, sales, and record-keeping procedures and practices. Answer customer's complaints or inquiries. May lock and secure the restaurant. Supervise employees engaged in sales work, taking of inventories, reconciling cash with sales receipts, keeping operating records, or preparing a daily record of transactions for accounting, or perform work of subordinates, as needed. Plan and prepare work schedules and assign employees to specific duties. May contact prospective wholesale customers to promote the sale of prepared foods (catering). Direct hiring, training, and scheduling of restaurant personnel. Investigate and resolve complaints concerning food quality and service. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. May establish delivery routes and schedules for supplying wholesale/catering customers. Comply with all health and safety regulations. Review financial transactions and monitors the budget to ensure efficient operation, and to ensure expenditures stay within budget limitations. Interview, hire, and train personnel. Works to improve performance. Complies with State laws for serving Alcoholic Beverages Fundamental Requirements High school diploma, minimum of 2 years supervisory experience in a restaurant. 5 years experience as a Director of Food and Beverage in a hotel is a plus. This job requires standing and walking 100% of the time, regularly bending, pushing, pulling, carrying, and the ability to perform repetitive motions for the entire shift. This job requires you to be able to push, pull, or lift a minimum of 50lbs. We administer pre-employment background checks. We Make A Meaningful Difference In The Lives Of Our Team Members, Who In Turn Deliver Memorable Customer Experiences And Produce Exceptional Results For Our Owners EOE
Dec 04, 2023
Full time
You have a proven track record of success as a Food & Beverage Manager. You are passionate about food and beverage and possess the business acumen required to successfully manage a hotel food and beverage operation. You are energetic and enthusiastic about providing quality leadership to your team members realizing the importance of their contributions towards the success of the operation. You are an expert in your profession. As a Food and Beverage Manager, you are responsible for coordinating, supervising, and directing all property food and beverage operations while maintaining a profitable F&B department and high-quality products and service levels. The Food & Beverage Manager is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently The food and beverage manager will plan, organize, direct, and coordinate the workers and resources for efficient, well-prepared, and profitable food and beverage outlets. ESSENTIAL TASKS: Estimate food and beverage costs. Work with cooks for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. Order merchandise to replenish merchandise on hand. Direct, coordinate, and participate in the preparation of, and cooking, wrapping, or packing types of food served or prepared by the establishment. Coordinate activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of food to wholesale or catering customers. Work with other management personnel to plan marketing, advertising, and any special restaurant functions. Ensure compliance of employees with established security, sales, and record-keeping procedures and practices. Answer customer's complaints or inquiries. May lock and secure the restaurant. Supervise employees engaged in sales work, taking of inventories, reconciling cash with sales receipts, keeping operating records, or preparing a daily record of transactions for accounting, or perform work of subordinates, as needed. Plan and prepare work schedules and assign employees to specific duties. May contact prospective wholesale customers to promote the sale of prepared foods (catering). Direct hiring, training, and scheduling of restaurant personnel. Investigate and resolve complaints concerning food quality and service. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. May establish delivery routes and schedules for supplying wholesale/catering customers. Comply with all health and safety regulations. Review financial transactions and monitors the budget to ensure efficient operation, and to ensure expenditures stay within budget limitations. Interview, hire, and train personnel. Works to improve performance. Complies with State laws for serving Alcoholic Beverages Fundamental Requirements High school diploma, minimum of 2 years supervisory experience in a restaurant. 5 years experience as a Director of Food and Beverage in a hotel is a plus. This job requires standing and walking 100% of the time, regularly bending, pushing, pulling, carrying, and the ability to perform repetitive motions for the entire shift. This job requires you to be able to push, pull, or lift a minimum of 50lbs. We administer pre-employment background checks. We Make A Meaningful Difference In The Lives Of Our Team Members, Who In Turn Deliver Memorable Customer Experiences And Produce Exceptional Results For Our Owners EOE
