Restaurant General Manager

• Plan, organize, control and direct the work of employees in the Hotel’s All-Day or Fine Dining Restaurant while ensuring guest satisfaction
• Work quickly in high-pressure environment and ability to handle multiple tasks at once
• Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts
• Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Restaurant
• Work closely with the Hotel Manager, Executive Chef and Sous Chefs to design effective menu and amenity options
• Attend regular operational meetings to ensure effective coordination and cooperation between departments
• Process the payroll and gratuity reports as required
• Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements

• Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting
• Ability to operate computer equipment and other food & beverage computer systems
• Previous experience of 3 years required
• High analytical and organizational skills
• Speaking, writing and reading English is required
• Flexible schedule and ability to work different shifts and some weekends
• Previous union experience desired

Previous union experience desired

• Be part of a cohesive team with opportunities to build a successful career with global potential
• Access to a robust benefit plan
• Opportunity to engage in diverse and challenging work
• Derive a sense of pride in work well done
• Be recognized for excellence