Restaurant General Manager

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Job description

Overview:
For 30 years, Tommy Bahama has created a world where the sun always shines, the water is always warm and easy breezy styles are always in season. Now, we're bringing that daydream to life with the first Tommy Bahama Resort; Tommy Bahama Miramonte Resort & Spa. The luxury boutique resort has transformed its unique 215-room resort to showcase island living meets desert luxury. Centrally located in the heart of the greater Palm Springs Valley in the prestigious Indian Wells. The resort is woven through 11 expansive acres of fragrant citrus trees and flower gardens surrounding eleven two-story guest room buildings. A place to escape the everyday and enjoy the award-winning Spa, signature restaurant Grapefruit Basil, three salt-water pools with full-service cabanas, chef's garden, bocce ball courts.

Tommy Bahama Miramonte is an oasis at the heart of it all: a destination where guests come to escape the deadlines and demands of the everyday; where they're inspired to soak up life's simple pleasures and celebrate its greatest moments. The magic of this place is rooted in the land and brought to life where desert luxury meets an island state of mind and experiences that connect guests with a variety of offerings that are unique to the region. Welcome to your estate of wellbeing.

Position Summary:

The Restaurant General Manager oversees management, budget, and operation of the foodservice outlet, catering services, bar, and kitchen. Maintains liaison with Sales department to ensure maximum profitability for resorts 3 meal restaurant and bar.

Salary Range: $80,000/yr. - $95,000/yr.

Responsibilities:
Essential Job Functions:
• Coordinates all booked activities, i.e., banquets and convention where food and beverage services are required or affected.
• Oversees & assists in the training and development of F&B Management and Line Staff.
• Oversees development of menu, prices, beverage lists and prices, and is responsible for the selection of condiments, linens, uniforms, and decor used within the property's facility.
• Develops accurate and aggressive long and short range financial objectives for the F&B Department
• consistent with property objectives.
• Establishes and maintains effective internal controls within the department.
• Responsible for maintaining budgeted financial goals to ensure maximum profitability.
• Maintains knowledge of local competition and general industry trends.
• Maintains liaison with the sales and catering manager in order to facilitate the proper handling of
• convention and banquet obligations.
• Maintains existing programs and develops new concepts which ensure the highest possible quality of food and beverage service.
• Maximizes sales potential through internal and external marketing of the property's Food and Beverage outlets.
• Recommends equipment to be used and is responsible for the proper selection of all food and beverage products.
• Oversees the standardization of portions used and is responsible for the controlling of food, beverage, and labor costs.

Secondary Job Functions:
• Schedule departmental meetings.
• Schedule and assist with month-end inventories.
• Return business telephone calls and answer correspondence.
• Attend weekly Executive Committee meetings.

Qualifications:
Qualifications/Skills:
Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.

Essential:
1. Ability to speak, read, and write English fluently.
2. Previous hotel-related experience.
3. Progressive management experience in F&B operations.
4. Minimum of two year's supervisory experience.
5. Ability to understand and implement cost controls.
6. Ability to use a computer.
7. Punctuality and regular and reliable attendance.
8. Interpersonal skills and the ability to work well with co-workers and the public.

Desirable:
1. Bachelors Degree.
2. Degree in Hotel/Restaurant Management.
3. Ability to communicate in a second language, preferably Spanish.
4. Previous experience as a bartender or server.
5. Previous experience with POS system - preferably InfoGenisis.

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