Branch House General Manager

POSITION PURPOSE

Direct and organize Branch House Riverfront Bistro functions to maintain high standards of food and beverage quality, service, and merchandising to maximize profits.

ESSENTIAL RESPONSIBILITIES

• Plan and direct the functions of administration and planning of the Restaurant to meet the daily needs of operation.
• Supports and manages the restaurant while working closely with the General Manager and other hotel department managers.
• Responsible for short- and long-term planning of the restaurant.
• Ensure effective hiring, training, coaching, and career development.
• Lead and coach the team towards achieving exceptional guest service and staff satisfaction results.
• Full understanding of staff engagement with guests
• Develop and implement creative strategies for revenue enhancement and cost containment.
• Develop and recommend the budget, marketing plans and objectives.  Manage within those approved plans.
• Responsible for maintaining high energy, positive attitude, and professional appearance.
• Plan, coordinate & manage special events and holiday functions.
• Develop, implement, and monitor schedules for the operation of all restaurants, bars and in room dining to achieve a profitable result.
• Participate in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
• Monitor restaurant activities and troubleshoot problems.
• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
• Additional duties as necessary and assigned.
• Consult with the Sales Manager and banquets on a weekly basis as well as with other departments as necessary.
• Participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking and long range planning.
• Manage the payroll of the restaurant, including daily management of the time and attendance system.
• Implement effective control of food, beverage and labor costs among departments.
• Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Regularly review and evaluate the degree of customer acceptance of individual restaurant.  Recommend to the General Manager new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
• Continuously evaluate the performance and encourage improvement of the staff members of the restaurant.  Plan and administer a training and development program within the restaurant, which will provide well-trained Staff Members at all levels and permit advancement for those persons qualified and interested in career development. Oversee restaurant matters as they relate to federal, state and local employment and civil rights laws.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Responsible for the selection, training and development of the staff members within the department. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
• Control the elements that determine profit and loss.  Responsible for all major operating expenses.  Set margins and manage the business against projections.  Make decisions that relate to profit and loss.  Responsible for the financial management of the operation.
• Give direction and be responsible for the implementation of plans. Set targets, plan and schedul