The Restaurant General Manager helps position food and beverage experiences as a brand differentiator and develops key competitive advantages to drive top line revenues while maintaining superior guest experiences. Leads teams through resolutions; will participate in the development and execution of relevant strategies and tactics which result in creative revenue generation and improvement, lowered costs, increased efficiency and improved operating margins.
Supervise the daily operations of the Banquet area to achieve customer satisfaction, quality service and compliance with local and corporate standard operating procedures.
Maintain all building related systems and the building envelop to ensure the safety of hotel guests, associates and vendors. Ensure compliance with company Engineering Assumptions/Culture, preventative maintenance programs and procedures, Standard Operating Procedures, Mission Vision and Values as well as all Building/Fire/Health Department codes. Maintain building complex as energy efficiency as possible constantly looking for ways to save energy.