General Manager of Marisol
Beachside 900 S Ocean Blvd Boca Raton, FL 33432, USA DescriptionEssential Functions Interviews, selects, trains, supervises, counsels and disciplines restaurant staff for the efficient operation of the outlet.
Organizes and conducts pre-shift and department meetings communicating pertinent information to the staff, such as house count and menu changes.
Schedules and directs staff in their work assignments.
Maximizes restaurant department profitability; implements effective controls of food, beverage, and labor costs and monitors the restaurant's budget to ensure efficient operations, including achieving budgeted revenue and labor expenses.
Ensures par stock levels are maintained by calculating inventory, ordering, retrieving, and stocking product .
Evaluates cost effectiveness of all aspects of operation.
Develops and implements cost savings and profit enhancement measures.
Utilizes computers to accurately charge customers, create forecast and revenue reports, and draft correspondence.
Inputs and retrieves data and changes computer procedures and programs the system accordingly.
Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met.
Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality.
Provides guidance for improvement and implements necessary adjustments for consistency.
Regularly reviews and evaluates the degree of customer satisfaction of the restaurant; recommends and implements new marketing and/or operational policies and procedures when necessary to keep up with demand and market changes; investigates and resolves food quality and service complaints.
Interacts positively with customers.
Responsible for ensuring compliance with all policies and procedures related to the restaurant and all local, state, and federal laws and regulations; responsible for ensuring cleanliness and proper sanitation of all work and service areas.
Participates in developing, implementing, and marketing new and creative menus to attract a pre-determined customer market; promotes cross-selling of other hotel outlets and the company.
SUPPORTIVE FUNCTIONSIn addition to the 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 requirements of the company.
Participate in the development of the annual budget for the restaurant; develop short and long-term financial operating plans.
Attend mandatory meetings including divisional meetings, departmental meetings, staff meetings, etc.
Participate in the Manager on Duty coverage program, which may require occasional weekend stayovers.
Participate in community public relations for the restaurant and the hotel.
Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint, and/or Outlook Express.
If required, then this should be moved to the Specific Job Knowledge, Skill, and Ability section.
In emergencies, perform in the capacity of any position supervised.
Perform other duties and responsibilities as assigned or required.
401(k) 401(k) matching Disability insurance Employee assistance program Health insurance Life insurance Paid time off Referral program Vision insurance In the United States, we are proud to be an EEO/AA employer M/F/D/V.
We maintain a drug-free workplace and perform pre-employment criminal background screening.
QualificationsSkillsRequiredManagementAdvancedCustomer ServiceExpertBudgetingIntermediateBehaviorsPreferredTeam Player:
Works well as a member of a group Innovative:
Consistently introduces new ideas and demonstrates original thinking Enthusiastic:
Shows intense and eager enjoyment and interest Recommended Skills Communication Corrective And Preventive Action (Capa) Cost Reduction Customer Satisfaction Customer Service Finance Estimated Salary: $20 to $28 per hour based on qualifications.
Organizes and conducts pre-shift and department meetings communicating pertinent information to the staff, such as house count and menu changes.
Schedules and directs staff in their work assignments.
Maximizes restaurant department profitability; implements effective controls of food, beverage, and labor costs and monitors the restaurant's budget to ensure efficient operations, including achieving budgeted revenue and labor expenses.
Ensures par stock levels are maintained by calculating inventory, ordering, retrieving, and stocking product .
Evaluates cost effectiveness of all aspects of operation.
Develops and implements cost savings and profit enhancement measures.
Utilizes computers to accurately charge customers, create forecast and revenue reports, and draft correspondence.
Inputs and retrieves data and changes computer procedures and programs the system accordingly.
Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met.
Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality.
Provides guidance for improvement and implements necessary adjustments for consistency.
Regularly reviews and evaluates the degree of customer satisfaction of the restaurant; recommends and implements new marketing and/or operational policies and procedures when necessary to keep up with demand and market changes; investigates and resolves food quality and service complaints.
Interacts positively with customers.
Responsible for ensuring compliance with all policies and procedures related to the restaurant and all local, state, and federal laws and regulations; responsible for ensuring cleanliness and proper sanitation of all work and service areas.
Participates in developing, implementing, and marketing new and creative menus to attract a pre-determined customer market; promotes cross-selling of other hotel outlets and the company.
SUPPORTIVE FUNCTIONSIn addition to the 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 requirements of the company.
Participate in the development of the annual budget for the restaurant; develop short and long-term financial operating plans.
Attend mandatory meetings including divisional meetings, departmental meetings, staff meetings, etc.
Participate in the Manager on Duty coverage program, which may require occasional weekend stayovers.
Participate in community public relations for the restaurant and the hotel.
Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint, and/or Outlook Express.
If required, then this should be moved to the Specific Job Knowledge, Skill, and Ability section.
In emergencies, perform in the capacity of any position supervised.
Perform other duties and responsibilities as assigned or required.
401(k) 401(k) matching Disability insurance Employee assistance program Health insurance Life insurance Paid time off Referral program Vision insurance In the United States, we are proud to be an EEO/AA employer M/F/D/V.
We maintain a drug-free workplace and perform pre-employment criminal background screening.
QualificationsSkillsRequiredManagementAdvancedCustomer ServiceExpertBudgetingIntermediateBehaviorsPreferredTeam Player:
Works well as a member of a group Innovative:
Consistently introduces new ideas and demonstrates original thinking Enthusiastic:
Shows intense and eager enjoyment and interest Recommended Skills Communication Corrective And Preventive Action (Capa) Cost Reduction Customer Satisfaction Customer Service Finance Estimated Salary: $20 to $28 per hour based on qualifications.
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