Dual Outlets Manager

Lodging Management, LLC; Austin (TX); On-site; USD 60,000 - 80,000; Full time

Job summary

A hospitality management company is seeking a Restaurant General Manager in Northern Austin. This key position is responsible for overseeing daily operations, leading the team, and ensuring excellent guest experiences. The ideal candidate will have 2-3 years of restaurant management experience and strong leadership skills. This role emphasizes teamwork, integrity, and a passion for hospitality, with the goal of creating a vibrant dining atmosphere.

Qualifications

• 2-3 years of restaurant management experience.
• Demonstrate integrity and respect in all interactions.
• Knowledge of restaurant and/or hotel operations.

Responsibilities

• Oversee operations and ensure standards are met.
• Manage costs and lead hiring and training of staff.
• Engage positively with guests to resolve issues.

Skills

Strong communication and interpersonal skills

Ability to problem solve

Teamwork

Leadership

Motivating and coaching employees

Tools

POS systems

Scheduling software

Job description

TITLE: Restaurant General Manager

DEPARTMENT: Food and Beverage

REPORTS TO: Dual outlets Manager Manager

SUMMARY

Located in Northern Austin, Cambria is a new hotel and restaurant concept set to open in fall 2022! Our focus is to provide a warm, sophisticated space in which both guests and locals can enjoy a vibrant experience.

We are currently in search of a General Manager to join our restaurant's leadership team! We value innovation, teamwork, and overall those who are passionate about hospitality. The General Manager, along with our Service Manager, would work to build a curated dining experience for our guests and a positive culture within our team.

ESSENTIAL RESPONSIBILITIES

• Oversight of operations, service, and events, ensuring all standards and SOPs are adhered to by the team
• Maintain operational costs consistent with expectations, including labor, beverage, and food costs
• Lead the interview, hiring, and training process, while also providing continual development of current staff
• Hold fellow managers and staff accountable for duties, responsibilities, and restaurant standards
• Proactively address any guest issues to guarantee they have an enjoyable, thoughtful experience
• Oversee and provide thorough, consistent communication with fellow members of the management team through our daily communication log
• Ensure all products and facilities maintain high standards at all times
• Prepare weekly schedule for team which ensures proper coverage of all FOH positions
• Complete inventory with assistance from the management team
• Oversight of payroll, cash handling, daily labor audits, budget sheets, and tip sheet management
• Order all necessary beverage and service items in a timely manner so service and offerings can be executed to standard at all times
• Assist in the creation of marketing strategies that build our local clientele base
• Process all beverage and service invoicing and complete budget sheets on a weekly basis

OTHER RESPONSIBILITIES

All other duties as assigned, requested, or deemed necessary by leadership.

SUPERVISORY DUTIES

5-30 associates

BEHAVIORAL FOCUS

• Do the Right Thing: demonstrate empathy, honor and integrity in all that we do.
• Think We, not Me: Together as a team we reach new heights in our work and community.
• Be Your Best Self: We are engaged, move with purpose, and serve with enthusiasm.
• Think Like a Guest, Act Like an Owner: Anticipate the needs of our guests and value our properties.

CORE COMPETENCIES

• Integrity and Respect
• Communication
• InnovationTeamwork and Relationships
• Hospitality
• Job Excellence
• Managing & Developing Others
• Leadership

POSITION QUALIFICATIONS

• 2-3 years of restaurant management experience
• Strong communication and interpersonal skills
• Able to problem solve and make thoughtful resolutions that properly reflect our established policies and standards
• Demonstrate integrity and respect in all interactions with guests, staff, and supervisors
• Skilled in motivating, developing, and coaching employees
• Knowledge of POS, reservations, and scheduling softwares
• Thrive in a team environment
• Solid knowledge of restaurant and/or hotel operations
• Experience with event operations and BEOs

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs. Carrying, (ranging from clipboard to food products to small equipment).
• Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally
• Mobility -ability to service clients on a moments notice, variable distances, 100%..
• Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum).

ENVIRONMENT

Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.