General Manager - Margaux French Bistro

Job Description

Job Description

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here.

Annual salary starting at $65,000 - 80,000 (based on experience) + competitive bonus.

This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, tuition reimbursement, free downtown parking, free employee meals, hotel and restaurant discounts and more.

Summary:

The Margaux Restaurant General Manager is responsible for overseeing daily operations, including guest service, associate engagement, and maintaining both front and back of house operations to meet and exceed standards. This role requires adherence to the expectations of the JW Marriott Grand Rapids and Marriott Quality Assurance Standards, as well as guest service standards. The General Manager must foster a teamwork environment and deliver exceptional service to each guest.
Primary Functions:
Plan and Manage: Oversee the restaurant, bar, and private dining areas to achieve customer satisfaction, quality service, compliance with corporate policies, and federal, state, and local regulations, while meeting/exceeding financial goals.
Daily Operations: Responsible for the short-term planning and daily operations of Margaux, IRD, semi-private dining, lobby lounge, and the Jdek.
Budget Management: Recommend promotional ideas and manage budgets for various areas.
Human Resources Management: Attract, retain, and motivate employees; hire, train, develop, empower, coach, counsel, conduct performance and salary reviews, resolve problems, and manage disciplinary actions.
Compliance: Implement company programs and ensure compliance with SOPs, safety regulations, and federal, state, and local regulations to maintain optimal service, quality, and hospitality.
Financial Oversight: Forecast, implement, monitor, control, and report on restaurant budgets (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are available.
Customer Experience: Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.
Service Standards: Maintain 4 Diamond service standards and expectations.
Primary Responsibilities:
Food and Beverage Service: Oversee the food and beverage service operations and assist in the financial success of the hotel restaurant. Primarily but not limited to the dinner service.
Training: Implement initial training for all personnel, ensuring all company policies, procedures, service standards, POS operations, and assigned duties are performed correctly and efficiently.
Daily Meetings: Hold daily pre-shift meetings with service staff to review specials, occupancy, banquet events, large or special groups dining, service issues, and other relevant information.
Staff and Customer Relations: Maintain a positive and professional rapport with all staff and customers.
Service Management: Manage servers and food runners to ensure the proper sequence of service.
Collaboration: Work closely with the chef to ensure high-quality food presentation and timely service.
Guest Needs: Ensure prompt, accurate service that anticipates and complies with all guests’ needs.
Meeting Attendance: Attend Group Review Meetings, Pre-Conference meetings, Department Head and F&B meetings.
Work Environment: Promote a positive work environment.
Continuing Training: Conduct monthly departmental meetings and assist in ongoing service training for all staff.
Private Dining Sales: Oversee the selling of the private dining room.
Wine and Spirits Knowledge: Possess comprehensive knowledge of wine and spirits.
Management Style: Have a hands-on management style with attention to detail and strong interpersonal skills.
Experience: Have at least 3 years of experience in club or hotel food and beverage operations.
General Duties:
Service Efficiency: Ensure proper and timely service of food and beverages in the restaurant, bar, lounge, conference room, and for in-room dining.
Inventory Management: Assume responsibility for all liquor, beer, wine, and soft beverage products, their inventories, and purchase.
Staff Development: Provide orientation, training, and development for staff, teaching proper and friendly food and beverage service.
Cost Management: Direct the ongoing management of the dining room and bar, utilizing cost-efficient means available.
Customer Service: Assure exceptional customer service and handle customer complaints effectively.
Employee Morale: Maintain high employee morale, promote enthusiasm and teamwork, minimize turnover, and support staff in their job functions.
Budget Compliance: Maintain payroll and liquor, wine, and soft beverage pour costs within budget.
Safety Compliance: Ensure departmental compliance with all safety policies and procedures to protect staff and guests from accidents and injuries.
Daily Operations: Monitor daily hosting, cashiering, bartending, and food service; coordinate daily events with service staff.
Sanitation and Setup: Ensure proper setup, service, sanitation, and clearing of tables in the restaurant and bar.
Opening/Closing Procedures: Assure that proper opening and closing procedures are followed.
Inspection: Inspect the department daily and ensure all setup, breakdown, and cleaning assignments are completed.
Profile of Qualifications:
Experience: Previous F&B management experience with at least 3 years of management experience required; hotel experience preferred.
Skills: Excellent people skills, communication skills, and organizational skills. Knowledgeable in wine service and fine dining service standards.
Attitude: Must have an upbeat, positive, can-do attitude and the ability to lead and motivate people.
Work Ethic: Ability to work long hours and varied shifts in a fast-paced environment.
POS Knowledge: Experience with POS systems, training, and programming is helpful.
Culinary Interest: A sincere interest in learning culinary operations and a commitment to serving the finest cuisine is essential.
Passion to Serve: Must have a genuine passion for serving guests.
This job description provides an overview of the responsibilities for this position and is not intended to be an inclusive list of job tasks and expectations.

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