Seagar’s General Manager

Education:

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma required. College degree preferred.

Experience:

Extensive fine dining management, bar, and kitchen experience required.

Licenses or certificates:

Food Service Sanitation certification. CPR certification preferred. Wine certification

Other:

Due to the seasonal and business nature of the hospitality industry, employees may be required to work varying schedules and hours to reflect the staffing needs of the hotel.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Position Purpose:

To coordinate the activities of Seagar’s staff to deliver a product of the highest quality in Food, beverage and service to restaurant customers. To cultivate a staff and continually lead and train them to achieve the highest level of knowledge and service ability possible.

Essential Functions:

• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments.
• Plan and direct functions of Seagar’s to meet the daily needs of the operation. Continually evaluate and encourage the performance improvement of department personnel. Implement, oversee and maintain successful training programs. Create an accountability method to track individual training, as well as encourage the improvement and potential advancement of department personnel. Work with Seagar’s Executive Chef on standards, improvement plans, and restaurant goals.
• Interact positively with customers promoting facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate reservations.
• Maintain profitability of outlet to support overall hotel operation. Control payroll, inventory and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.  Help menu development.
• Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

• Ensure maintenance of equipment by calling for repairs and training staff on proper use.

• Conduct competitive research and report trends and recommendations.

• Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.

• Provide clean and safe environment by assigning and assisting with cleaning.

Specific Job Knowledge, Skill and Ability:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Thorough knowledge of Food and Beverage operations including foods, beverages, supervisory aspects, service techniques and guest interaction.

• Considerable skill in math and algebraic equations using percentages.

• Ability to walk, stand, and/or bend continuously to perform essential job functions.

• Ability to lift up to 70lbs., and to lift lighter objects overhead.

Other:

Regular attendance in accordance with hotel standards, which may be changed by the Hilton at any time, is essential to successful performance of this position. Employees with irregular attendance, excused or unexcused, will be subject to disciplinary action, up to and including termination of employment.

Due to the seasonal and business nature of the hospitality industry, employees may be required to work varying schedules and hours to reflect the staffing needs of the hotel.

Upon employment, all employees are required to fully comply with Hilton rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Applicants with additional language skills preferred.

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other tasks be performed when circumstance change in the hotel (i.e.: emergencies, changes in personnel, workload, rush jobs, or technological developments.)

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