Supper Restaurant General Manager

Provide leadership to ensure an extraordinary restaurant experience for the guest. Work with the director of food & beverage and the chef & Hotel Manager to develop an outstanding culinary and service program for the restaurant. Manage all areas of the restaurant, working as part of a management team that is dedicated to hospitality and service. Train, coach and counsel employees on menu knowledge and guest service and encourage personal and professional growth.

• Provide and ensure an exceptional experience for all guests.
• Participate in the interviewing, hiring, firing, training, counseling and development of staff.
• Maintain high level of employee satisfaction through hands‑on involvement on property and creating a culture of empowerment.
• Control costs by reviewing portion control and quantities of preparation & minimizing waste.
• Basic understanding of budgets, forecasting and financial statements and operate within established parameters.
• Perform monthly inventory of liquor, beer and wine and contribute to maintaining a budgeted cost.
• Create ongoing training programs to ensure consistent execution of service standards and menu knowledge of the staff.
• Establish pars, ordering systems, as well as storage for all operating supplies.
• Maintain safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures; comply with health and legal regulations; maintain security systems.
• Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
• Oversee the Room Service department including, but not limited to: scheduling, quality of service and guest relations, etc.
• Conduct annual reviews of hourly & salary employees.

• Passionate and knowledgeable about food and beverage and creating a unique guest experience.
• Ability to diplomatically deal with difficult situations and people while exhibiting a consistent level of professionalism.
• Excellent communication skills as strong problem‑solving skills.
• Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests and vendors.
• Ability to taste a variety of dishes and ingredients and provide feedback.
• Ability to create and execute a strategic business plan.
• Minimum of 2‑3 years of management experience in a high service‑oriented restaurant.
• Competent use of MS Office, Open Table and Micros programs.
• Minimum six months' experience in a similar position, preferably with a luxury or ultra‑luxury restaurant.

• Ability to work nights and weekends.
• Bachelor's degree or similar degree.
• Regularly lift and/or move up to 10‑25 pounds and frequently lift and/or move up to 50 pounds.

Seniority Level: Mid‑Senior level

Employment Type: Full‑time

Job Function: Management and Manufacturing

Industries: Hospitality

Location: San Antonio, TX

Salary: $45,000.00 - $55,000.00