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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $76,300.00 - $121,900.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Diversity and inclusion initiatives
Job Description
Kimpton Hotels & Restaurants is a renowned boutique hospitality brand known for its heartfelt and human-centered approach. Founded in 1981 in San Francisco by Bill Kimpton, the company revolutionized the hospitality industry by rejecting impersonal and generic experiences, replacing them with genuine, personal connections. The brand emphasizes creativity, self-leadership, and an inclusive culture where diverse employees are encouraged to be their unique selves. Kimpton Hotels & Restaurants fosters an empowering and vibrant work environment that values originality, passion, and the drive to improve lives of coworkers, guests, owners, and communities.
The company is currently seeking a Restaurant General Manage... Show More
The company is currently seeking a Restaurant General Manage... Show More
Job Requirements
- bachelor's degree in hospitality or restaurant management or equivalent field preferred
- minimum 3 years experience as a restaurant general manager or director of food and beverage
- food handler and alcohol awareness certifications if applicable
- level 1 or higher certification of court of master sommelier or equivalent experience required
- excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, profit and loss management
- able to diplomatically deal with difficult situations and people while exhibiting a consistent level of integrity
- able to interpret a variety of instructions and regularly exercise independent judgement and discretion about matters of significance
- previous systems knowledge and experience with aloha/avero, infogenesis, opentable, and adp/etime payroll or combination of these systems required
Job Qualifications
- bachelor's degree in hospitality or restaurant management or equivalent field preferred
- minimum 3 years experience as a restaurant general manager or director of food and beverage
- food handler and alcohol awareness certifications if applicable
- level 1 or higher certification of court of master sommelier or equivalent experience required
- excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, profit and loss management
- able to diplomatically deal with difficult situations and people while exhibiting a consistent level of integrity
- able to interpret a variety of instructions and regularly exercise independent judgement and discretion about matters of significance
- previous systems knowledge and experience with aloha/avero, infogenesis, opentable, and adp/etime payroll or combination of these systems required
Job Duties
- achieve budgeted revenues and expenses and improve profitability related to the food and beverage department
- monitor budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll
- increase level of guest happiness by delivery of an outstanding product and service
- direct the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work
- direct supervision of the executive chef to provide excellent quality and presentation of all food to the guests
- provide direct oversight of the property-wide banquet and catering operations
- partner with the sales department to review all food and beverage minimums and selling guidelines
- collaborate with director of sales and director of catering on sales and marketing strategies
- directly lead all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations
- review and approve all menus and pricing in restaurant outlets and banquet/catering
- ensure that evaluation of food product, front-of-house employee performance, and development of product is consistent with our market position
- develop a selection and pricing strategy for all liquors and wines, and supervise their procurement
- ongoing maintenance of the physical asset through capital planning as required in the budget process
- follow all health and safety regulations
- interview, hire, and train employees
- plan, assign, and direct work
- appraise performance
- reward and coach employees
- address complaints and problem solve
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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