General Manager of F&B Outlets

Description

ALL ROADS LEAD TO YOU...

At the Indigo Road Hospitality Group, our goal is to be the best job you'll ever have in the hospitality industry. No joke, it’s what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart.

WHY US...

Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever.

The 71 room Flat Iron Hotel is an adaptive re-use of Asheville, North Carolina’s iconic, downtown landmark, the Flat Iron building which was erected in 1927. The new hotel within the historic Flat Iron aspires to fulfill the building’s historic purpose of signaling to the world that Asheville is a place of consequence. The Flat Iron Hotel project will draw inspiration from the original “Lost Generation” of the roaring twenties and connect that bygone era with a mobile creative class looking for an escape true to Asheville’s prohibition-era spirit.

THE ROLE...

As the General Manager of F&B Outlets, you will always set the standard of “Enlightened Hospitality” for all managers, chefs and employees through coaching, upholding standards and providing clear expectations to every employee of our hotel food and beverage outlets.

Summary of Key Responsibilities

Responsibilities and essential job functions include but are not limited to the following:

Quality Standards: The General Manager of F&B Outlets will be responsible for setting, as well as maintaining, all quality standards as set forth by The Indigo Road leadership, including but not limited to:

• Wine list costing through collaborative partnership with The IRHG Wine Director.
• Bar training and cocktail list integrity, including selection, costing, and training.
• Training standards and training programs as identified by IRHG leadership.
• Collaborating with hotel ownership on capital expense projects.

Financial Oversight: The General Manager of F&B Outlets will be responsible for all aspects of financial performance, including but not limited to:

• Annual budget creation and approval in collaboration with hotel ownership.
• Weekly oversight and direction of all prime cost sheets including accuracy verification.
• Cost control coaching and guidance.
• Providing costing sheets to senior IRHG leadership for ALL new menu items, including food, wine, cocktail, and beer.

Marketing: The Director of Hotel Operations will be responsible for creating, driving, and reinforcing all marketing of our brands through our strategic partnership with Phase 3 and Ampersand, as well as implementation with employees, including but not limited to:

• Weekly calls and in person meetings with Phase 3, Ampersand and leadership teams.
• Grass roots marketing initiatives such as hotel visits, concierge dinners, etc.
• Programming of special events in house, as well as coordination and selection of off-site events
• Create and implement with Phase 3 all charity and community outreach in all markets we are entering in (meeting local suppliers, business leaders etc…. ).
• Hold regular one on one meetings with Phase 3 and Ampersand for performance evaluation. This should be done quarterly, at a minimum.

Opening of New Hotel Properties: You will work directly with the Director of Hotel Operations who will lead the openings of new hotels, help hire key management, help train, mentor and cover management shifts, etc. This position will require travel to the various hotel locations and you must have the ability to leave at last notice for emergency situations to help cover Management needs in any of our hotel locations. This position will help lead, along with the President of Hotels and the Managing Director, the hotel pre-opening services below.

• Conceptualizing all F&B outlets and catering (including menus, wine list, cocktails and pricing)
• Creation of pre-opening proformas and budgeting for OS&E / FF&E
• Assisting with the selection of equipment for all dining rooms, bars and kitchens
• Staff recruitment and training (kitchen, dining room, banquets and bars)

Requirements

Requirements for Success:

• Minimum seven years of food and beverage management experience in a similar setting is required (some multi-unit experience is ideal)
• Ability to travel 75% of the time
• Experience in both hote