Mansion Restaurant General Manager

Rosewood Hotel Group; Dallas (TX); On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player is seeking a dynamic General Manager to oversee their venue operations. This role requires a genuine passion for hospitality and a strong entrepreneurial spirit. You will be responsible for managing a team, ensuring exceptional guest experiences, and achieving financial goals. If you thrive in a fast-paced environment and are committed to maintaining high standards, this opportunity is perfect for you. Join a company that values motivation, teamwork, and personal development in a vibrant setting.

Qualifications

• Minimum one year as General Manager; experience in a Forbes-rated restaurant preferred.
• Minimum two years as Restaurant Manager or AGM; hotel F&B experience preferred.

Responsibilities

• Manage a team of food and beverage professionals, ensuring brand standards are met.
• Handle guest relations and ensure overall guest satisfaction.
• Contribute to financial success through analyzing financial reports.

Skills

Attention to detail

Organizational skills

Problem-solving

Guest service understanding

Teamwork

Leadership skills

Financial report comprehension

Project management

Education

Diploma or equivalent experience

Food Handler’s card

TABC certification

Job description

Job Summary

Single point of accountability (SPA) for the entire venue, responsible for financials, profitability, achieving or exceeding goals, and leading the team through motivation, coaching, and management. Ensures the venue operates effectively, meeting all company standards related to service, guest interaction, atmosphere, and cleanliness. A genuine passion for hospitality and an entrepreneurial spirit are essential.

Essential Duties and Responsibilities

1. Maintain comprehensive knowledge of departmental policies, service procedures, and standards.
2. Provide exceptional service to ensure guest satisfaction.
3. Manage a team of food and beverage professionals, ensuring brand standards and service sequences are executed flawlessly.
4. Maintain detailed knowledge of menu items, ingredients, source, presentation, and pricing, as well as wine, liquor, beer, and non-alcoholic selections.
5. Strictly adhere to state liquor regulations, including responsible service to minors and intoxicated guests.
6. Oversee storage areas for organization and cleanliness; instruct personnel to address deficiencies.
7. Establish supply and equipment par levels; manage requisitions for shortages or anticipated needs.
8. Collaborate with the Executive Chef and leadership to craft culinary and guest experiences; coordinate with the front desk on arrivals.
9. Review sales data, resolve discrepancies, and track revenue against budgets.
10. Prepare work schedules based on labor standards and forecasted demand, adjusting as needed.
11. Manage and direct all food and beverage staff, including hiring, onboarding, performance reviews, and discipline.
12. Conduct daily pre-shift meetings and communicate pertinent information to the team.
13. Participate in and lead staff inspections, ensuring grooming, attire, cleanliness, and readiness standards are met.
14. Oversee reservation management, guest seating, and waitlist procedures.
15. Handle guest relations, respond promptly to inquiries and complaints, and ensure overall guest satisfaction.
16. Ensure cleanliness and proper functioning of equipment and work areas.
17. Assist staff as needed to maintain service levels.
18. Manage cashiering, void checks, and payment processes in line with accounting standards.
19. Conduct training programs and ongoing staff development.
20. Foster a positive working environment, maximizing productivity and morale.
21. Complete payroll and tip records accurately.
22. Handle maintenance requests and document in the logbook.
23. Review and follow up on assignments and tasks with the incoming manager.
24. Collaborate with other outlets, vendors, and corporate teams to ensure smooth operations.
25. Contribute to financial success through understanding and analyzing financial reports, and assist in planning capital projects and marketing initiatives.
26. Maintain a friendly, helpful, and courteous demeanor with guests and staff.
27. Perform other duties as assigned, adhering to company policies and maintaining brand integrity.
28. Demonstrate flexibility in working hours due to fluctuating business levels.

Required Skills

General Skills

Attention to detail, speed, and accuracy; organizational skills; calm problem-solving; ability to follow instructions; guest service understanding; teamwork; confidentiality; self-motivation.

Technical Skills

• Financial report comprehension, including labor management.
• Project management experience.
• Leadership and team development skills.
• Ability to enforce standards and policies, delegate, motivate, and coordinate with other departments.
• Physical ability to handle food, equipment, and work conditions.

Language and Physical Requirements

Fluent in English; additional languages preferred. Ability to exert physical effort, work in a hot, cold, or slippery environment, and communicate effectively.

Work and People Management

Ability to manage multiple tasks, meet deadlines, and motivate staff in a positive environment.

Qualifications and Experience

• Diploma/Some college or equivalent experience.
• Current Food Handler’s card and TABC certification.
• Minimum one year as General Manager; experience in a Forbes-rated restaurant preferred.
• Minimum two years as Restaurant Manager or AGM; hotel F&B experience preferred.
• Experience with luxury brands is a plus.