Job Summary

The Restaurant General Manager (RGM) will oversee all Village Hotel F&B operations, including Front of the House and Culinary, for both the Kitchen Cafe and Village Social.  Responsibilities include achieving all financial, staff satisfaction, and guest satisfaction goals.  The incumbent will respond in a professional and courteous manner to all staff and guests and help resolve any service gaps; will work to ensure the environment for employees and guests will be safe, positive, professional, and engaging; and will take necessary steps to improve revenue and exceed standards to achieve strong guest satisfaction scores.  The Restaurant Manager will also partner with Estate F&B and other departments for company-wide initiatives, and will provide general support for leadership and the company.

Essential Job Duties

1. Menu planning and cost controls with the Restaurant Executive Chef. 

2. Establish F&B business plan with F&B team by; surveying restaurant demand, reviewing guest feedback, benchmarking, and analyzing data.

3. Partner with Marketing to ensure posted menus, operating hours, and general restaurant information is accurate.

4. Meet restaurant financial objectives.  Provide monthly forecasts, analyze any variances and take corrective measures if needed.

5. Maintain safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards, regulations, and procedures. 

6. Performance management and staff development, including coach and counseling.

7. Develop capital requests to submit to Director

8. Maintain guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings.  Initiate needed improvements to close gaps.

Additional Responsibilities

1. Keep all job descriptions and SOPs up to date; enforce all company policies and procedures. Inspect F&B facilities to ensure ready for service.

2. Partner with Lodging and Biltmore leadership to negotiate prices & contracts, develop special events and new business opportunities.

3. Act as hotel MOD when needed; coordinate with overnight hotel cleaning team for F&B daily cleaning needs and cleaning projects.

4. Visit patrons while dining to ensure satisfaction.

5. Order and inventory all needed supplies to make sure team has all tools and equipment to perform their assigned tasks.

6. Participates in all staffing/recruitment activities, including intern/extern programs.

7. Represents department on internal work groups/at external events as needed.

8. Provides general support for hotel leadership and company.

Qualifications

1. High school diploma required. Additional education, training, and/or certification(s) strongly preferred. Some college a plus.

2. Minimum of five (5) years of experience managing a comparable full service restaurant. Ideal candidate will have related experience in an upscale hotel/resort setting.

3. Demonstrated leadership skills and commitment to world class internal/external guest service; ability to build, motivate, and develop teams a must.

4. Strong knowledge of F&B cost/inventory controls and restaurant financials.

5. Outstanding interpersonal and written/verbal communication skills.

6. Proficiency with Word, Outlook, Excel, and PowerPoint; must be able to learn Micros and/or other Biltmore systems and POS software.

7. Ability to take initiative, and exercise good judgment; must be able to troubleshoot and proactively address issues.

8. Solid planning and organizational skills with keen attention to detail and quality.

9. Professional demeanor and appearance in accordance with Biltmore standards.

Physical Requirements

1. Ability to bend, stoop, stand, and lift up to 50 pounds.

2. Must be able to stand/walk for extended periods of time.

3. Some travel may be required; applicants should have a valid driver's license.