Exciting opportunity with a growing restaurant group led by James Beard Award Winning Chef Galen Zamarra, located in the heart of Park City, Utah, an internationally renowned ski destination. This GM position will oversee the pre-opening development and operations of three new concepts: a 100 seat brasserie and bar, a high-end chef's degustation concept, and a French pastry & coffee shop. There is extensive room for growth with future phases including a boutique hotel, a luxury residential development, the Marcella Club at the new Mayflower ski resort, and a Tiger Woods designed golf course.
Position Overview
The General Manager is a key member of the restaurant group's executive team providing thought leadership and strategy overseeing all front of house and beverage departments in the three outlets. This position drives hotel profitability through revenue generation in various food and beverage outlets, cost control, guest satisfaction, and associate engagement.
Pre-Opening Duties
Responsible for the selection, training, and development of all FOH & beverage team managers as it relates to the organizational chart
Develop FOH & beverage Standard Operating Procedures
Provide input on design especially the dining, bar, and storage areas
Research, plan and budget for ff&e and os&e
Establish vendor agreements and relationships
Work with the executive team to re-forecast opening budget and proforma
Create a Competitive Set of similar local operations
Lead decision-making for all operating systems including POS, reservation, CC processing, music, event management, HR, website, social, computer and office equipment
Active in branding needs such as digital, paper, packaging and operating supplies
Help to ideate and create concepts, identities, and POVs for all outlets
Establish labor planning for FOH for the restaurant.
Set standards to be used by servers, bar staff, and hosts
Work with Executive Chef to create employee handbooks
Work with local department, such as health and fire, to get final permits and approvals
Actively be involved in the hiring process of all managers and FOH staff
Help to create the private event department
Create plan and oversee the pre-opening and soft opening events
Work special events and marketing events
Onboard, train, schedule, supervise, motivate, and lead FOH staff throughout pre-opening to ensure a successful launch
Develop and implement cost saving and profit enhancing measures
Work with a Beverage Director to develop a strong wine and beverage program and its implementation, including recipe testing and costing for beverages
Opening Duties
Responsible for ongoing operations and refining operating standards and practices as needed, based on business conditions and seasons
Have an active presence on the floor during service hours
Prepare all financial reports from annual budgets to monthly forecasting, meeting all goals and objectives set annually
Maintain all food and beverage revenue records, daily reports, etc
Interact positively with guests promoting facilities and services; respond and resolve problems to the satisfaction of involved parties
Be the liaison with hotel and managing partners as needed
Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws
Ensure par stock levels are managed and storage areas maintained and cleaned
Establish quantity and quality output standards for personnel in all positions within the three different outlets
Oversee the reporting and ordering of FOH & beverage inventory
Consult regularly with the Executive Chef to assure the highest level of staff and guest satisfaction
Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met
Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
Qualifications
Relevant fine dining and management experience in major metropolitan cities and winter resorts
5+ years in high-level management
Degree in Hospitality, Business Administration, Restaurant Management, Culinary, or Food Service Management
Required Skills
Cutting edge technical food & beverage knowledge
Business and management principles involved in strategic planning
Strong leadership track record
Knowledge of popular reservation systems such as Open Table, Resy, Tock, etc, and POS systems such as Micros, Aloha, Toast, Square, etc.
Proficiency in MS Office and Google Suite
Budgeting professional
Experienced with principles and processes for providing customer and employee services
Strong wine and cocktail knowledge
Good communication skills, both verbal and written
Physical Requirements
Most work tasks are performed indoors with some outdoor activity
Position requires walking and giving direction most of the working day
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
Benefits
Medical, dental, vision, and life insurance
401(K)
Paid time off
Job Posted by ApplicantPro
Seniority level
Director
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Venture Capital and Private Equity Principals
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