Restaurant General Manager

Anvil Hotel; Jackson (WY); On-site; USD 50,000 - 70,000; Full time

Job summary

A premier hotel management company seeks an experienced Food & Beverage Manager for Anvil Hotel in Jackson, WY. The ideal candidate will oversee all food service operations, ensuring high standards and profitability while leading a team of 15-30. Previous hotel experience and knowledge of food and beverage management are essential.

Qualifications

• Experience in Restaurant management and Hospitality preferred.
• Knowledge of food, wine, and cocktails is essential.
• Must possess positive leadership characteristics.

Responsibilities

• Manage service in all hotel food outlets including in-room dining and banquets.
• Monitor and implement effective cost controls of food and labor.
• Hire, train and supervise Food & Beverage team members.

Skills

Organizational skills

Communication skills

Supervisory skills

Multi-tasking

Education

5 years+ experience in Food and Beverage management

Food Handlers Certification

Alcohol Beverage Training

Job description

Job Details

Job Location: Anvil Hotel - Jackson, WY

Position Type: Management

Salary Range: Undisclosed

Description

About our company:

Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.

Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.

At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the frequency of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.

Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard’s award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future.

https://www.springboardhospitality.com/

Primary mission:

A Food & Beverage Manager is responsible for assuring attentive, friendly, courteous and efficient service in all Hotel Food Outlets including In-Room Dining, Kitchen and Banquets while maintaining adherence to budgeted payroll and overhead cost. As well as for supervising and assisting in the preparation of all food items, based on standardized recipes, for all Food Outlets and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, restaurant and banquet work and storage areas while minimizing waste and maximizing cost/production ratio. He/she is also responsible for continually working towards improving the Hotel Food Outlets, In-Room Dining and Banquet sales revenues to exceed budget.

SCOPE OF WORK + TEAM

• Reports to Area Director of Food & Beverage
• Supports special events team for the West Hollywood collection
• Part of the special events team and catering

ESSENTIAL JOB FUNCTIONS:

1. Monitor, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result while controlling labor cost/payroll.
2. Partners with the Area Director of Food & Beverage, Area Executive Chef and Chef de Cuisine in the creation and merchandising of attractive menu designs to solicit a predetermined customer market.
3. Implement effective cost controls of food, beverage and labor costs. Monitor the Restaurant and Bars budgets to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.
4. Regularly review and evaluate the degree of customer satisfaction of the entire front of the house food and beverage operation, recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes. Investigate and resolve food quality and service complaints. Develop, along with assistance from department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
5. Ensure compliance with all Springboard Hospitality policies and procedures that relate to food and beverage, safety, as well as local, state, and federal laws and regulations.
6. Hire, train, supervise, develop, discipline and counsel all Food & Beverage FOH team members according to OLS policies and procedures.

ONGOING + EVERYDAY TASKS:

Participate in the development of the annual budget; develop short and long term financial operating plans

Attend mandatory meetings including divisional, staff, etc.

May be assigned to participate in Manager-on-Duty coverage program, which may require occasional weekend stay overs

Participate in community public relations for the hotel

Perform general cleaning tasks to adhere to health and safety standards.

Complete other duties as assigned by the Area Director of F&B and/or Hotel General Manager

Qualifications

SOME NOTES FROM OUR PEOPLE & CULTURE TEAM:

Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the team member will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.

Here are our expectations from you:

• Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Springboard Hospitality Rules of Conduct.
• Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for associates as well as guests.
• Report any unusual occurrences and/or requests to the Hotel General Manager.
• Read and abide by all the regulations and rules of conduct stated in the employee handbook.

These are what the job requires:

Education & Experience

• 5 years+ Food and Beverage, Restaurant management experience
• Hotel experience preferred
• Pizza & Italian food experience
• Alcohol Beverage Training and Food Handlers Certification/CPR certification preferred
• Excellent knowledge of food, wine and cocktails
• Banquets and events experience
• Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting

Abilities

• Willing to work flexible hours (i.e. weekends, evenings)
• Exceptionally organized and able to multi-task
• Multi-tasking
• Strong communication skills and be able to speak, read and write English fluently / Bilingual a plus
• Possess excellent supervisory skills
• Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards

No. of associates supervised:15-30 associates

Travel required: Limited local travel may be required

Hours Required: 40-50 Hours/Week; Scheduled days and times may vary based on need

Springboard is proud EEO/AA employer M/F/D/V. We maintain a drug-free workplace

Source: Hospitality Online