Restaurant General Manager, Le Cavalier | HOTEL DU PONT - Wilmington - job 677365

PM Hotel Group

Date: 04/08/2021

City: Wilmington, Delaware

Employment type: Full-time

Bring your culinary creativity and passion for hospitality to one of the MidAtlantic region's most talked about new restaurants. Located in the storied HOTEL DU PONT, Le Cavalier, an award-winning modern French brasserie from Chef -Partner Tyler Akin has been featured in Food & Wine and listed in Philadelphia magazine's" Most Exciting Restaurants Right Now" for 2021.


Our mission is to be the most talked about restaurant in the area with memorable food and gracious, welcoming service that inspires guests to return! To do this we have to hire the right people- leaders that have the creative, out of the box thinking to see opportunity in every way we touch our guests. We are looking for a dynamic leader who is passionate about hospitality, serving our guests and fostering a caring, inclusive team culture both back and front of the house.


Le Cav draws from both in-house leisure and corporate clients, as well as the local community. The ideal candidate will also help grow the restaurant's exposure in the market and find creative ways to influence on-site guests to dine with us! The General Manager ensures friendly and prompt service with attention to cocktail presentation, plating, portion, and temperature. Additional responsibilities include managing/ reporting cost savings and labor efficiencies to meet established F+D goals. Superior guest service and satisfaction require a team that is thoroughly trained in service sequence, product knowledge and is dedicated to meeting the needs of every guest. When things go wrong, the manager is empowered to 'make it right' and assure a positive experience for every guest at Le Cav.


If you have interest in helping lead this winning culinary corps at Le Cav, we'd love to hear from you! Please apply with your resume, a letter of introduction, and your availability for an interview.


Responsibilities:


LEADERSHIP:



  • Promotes a workplace culture that fully reflects the company's values, engages staff, recognizes, rewards and mentors team members

  • Leads by example, exhibiting the company values and commitment to teamwork and entrepreneurial spirit

  • Identifies and develops team members with demonstrated passion and skill; develops meaningful mentoring and coaching opportunities for staff


MANAGEMENT



  • Maintains a clean safe workplace environment in compliance with all municipal codes and industry standards

  • With the Restaurant Chef de Cuisine hire, manage, train and discipline the team in a manner that conforms with all laws, regulations, company policies and procedures and industry best practices

  • Executes policies and procedures developed by PM Hotel Group, and the restaurant's business plan that maximize guest experience and enhance operational efficiency and profitability

  • Ensure that PM Hotel Group's cash handling policies and procedures are followed by all FOH staff in cash handling positions. Abide by all PM Hotel Group accounting policies and practices to ensure compliance.

  • Monitor and control operational costs to meet department's budgetary objectives

  • Deliver operational performance standards for product and service and consistently re-evaluate for ongoing optimization

  • Evaluate staff and team performance

  • Support "day to day" operations


FINANCIAL MANAGEMENT



  • Prudently manage the department's resources within budgetary guidelines according to all applicable laws and regulations

  • Responsible for managing the restaurant's profit and loss statement

  • Develop and distribute regular performance reports to Corporate F+D Support and Chef-Partner


MARKETING AND PUBLIC RELATIONS



  • Business development: Works with Restaurant Events Manager, Chef-Partner and Marketing/PR consultants on Marketing plan to develop, implement, and monitor strategies for ensuring the long-term financial viability (revenue and market perception driven) of the restaurant operations.

  • Supports the Restaurant Events Manager, Chef-Partner and consultants on the content, production, and measurement of impact for all marketing and publicity materials with team to ensure that all work product is consistent with the concept's mission & values

  • Supports the Restaurant Events Manager and Marketing consultants on development of social media content and ensures content is provided in a timely manner


SKILLS + EXPERIENCE


3+ years of progressive management experience in high-volume, well-rated, service-driven restaurants



  • Excellent communication and critical thinking decision-making skills

  • Experience hiring, training and mentoring a diverse hourly FOH staff

  • Ability to drive performance and optimize success

  • Proven ability to work well under pressure and adapt quickly to change

  • Experience managing a restaurant with a private dining room preferable

  • Strong working proficiency in Aloha or similar restaurant POS system, Open Table

  • Proficiency with Microsoft Office (Microsoft Excel, Microsoft Word)

  • Demonstrated experience with social media platforms (Instagram, Facebook, Twitter, LinkedIn,)

  • Experience with Canva, InDesign & Adobe Creative Cloud (Adobe Photoshop, Adobe Premiere) a plus

  • Digital photography and video editing experience a plus





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