Restaurant General Manager

Compensation Type

Yearly

Highgate Hotels

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.  Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location

 

Edging the bright lights of Broadway and the calm of Bryant Park, The Knickerbocker is a legendary New York landmark reborn as the first luxury hotel in Times Square. Filled with fabled legends, The Knickerbocker once played host to legendary political bigwigs, actresses, oil tycoons and sports figures—and it’s rumored the martini was invented here in the hotel. While historic details like the hotel’s gorgeous Beaux-Arts facade remain unchanged, a soothing new luxury aesthetic is offered within. The stunning transformation of this treasured Manhattan monument invites discerning travelers to discover 300 luxe guestrooms and suites boasting incredible views and bespoke furnishings. An air of posh authenticity embraces New York City’s premier luxury lifestyle hotel.

Overview

The Restaurant General Manager is responsible for coordinating, supervising and directing all restaurant operations, while maintaining profitable F&B outlets and high quality products and service levels.  He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Responsibilities

Fundamental Requirements:

• Oversee all aspects of the daily operation of the hotel’s Event & Room Service operation.
• Supervise all Event & Room Service personnel.
• Respond to guest complaints in a timely manner.
• Read and execute Event Orders
• Schedule and staff events
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Complete and distribute each day’s hospitality function assignment for the next shift (if applicable).
• Ensure effective communications between shifts.
• Coordinate and monitor all phases of Loss Prevention in the rooftop operation.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Monitor quality of service.
• Assist in menu planning and preparation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Be visible on the floor and assist staff as needed during each meal period.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Oversee preparation, set-up and delivery of amenities.
• Comply with weekly and monthly forecasting procedures.
• Ensure the training of department heads and employees on SOP’s, report preparation and technical job tasks.
• Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Ensure overall guest satisfaction.

Qualifications

Education & Experience: 

• Minimum of 5 years in a management role within an upscale or fine dining establishment, with at least 4 years in a steakhouse environment..

Physical requirements:

• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of for