General Manager, Nettuno & All Day Dining & Bars (Temporary contract)

Costa Mesa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $44,200.00 - $71,500.00

Work Schedule

Standard Hours

Benefits

Salary

discounted hotel rooms

Discounted food and beverage rates

Professional development programs

Career growth opportunities

Corporate social responsibility activities

inclusive work environment

Job Description

Fairmont Breakers is a distinguished historic landmark and luxury hotel located in Long Beach, California. Originally opened during the roaring twenties, the hotel is renowned for its majestic waterfront presence and has been a beloved destination for world-famous guests throughout its storied history. Having undergone a comprehensive renovation, Fairmont Breakers reclaimed its position as Long Beach’s exclusive luxury hotel, restoring its original grandeur with modern amenities and refined elegance. The property features 185 boutique rooms and suites, a rooftop pool and terrace, an open-air rooftop lounge with stunning views of the Pacific Ocean, a blissful two-story spa, wellness and fitness... Show More

Job Requirements

5+ years of restaurant management experience at a department head level
solid proficiency in English
working knowledge of Profit and Loss statement
college degree preferred
knowledge of MS Word, Excel, Outlet, and POS systems
strong understanding of restaurant operations including food planning, purchasing, sanitation, security, policies, personnel management, recordkeeping, and reporting
experience in interviewing, coaching, training, and disciplinary action
ability to manage budgets and control expenses
excellent communication and leadership skills
availability to manage daily operations and special events
willingness to maintain regular attendance

Job Qualifications

5+ years of restaurant management experience at a department head level required, preferably in luxury hotel setting and/or upscale venues
excellent reading, solid proficiency in English, writing, reading, speaking
financial knowledge must have working knowledge of Profit and Loss statement
college degree is preferred
Bachelor of Science degree in hotel/restaurant management is desirable
a combination of practical experience and education will be considered as an alternative
knowledge of computers (MS Word, Excel, Outlet) and POS systems
proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
sommelier qualification an asset

Job Duties

Lay out goals and develop strategies to accomplish said goals
forecast and schedule using hotel tools and guidelines, and oversee payroll
oversee the initial and continual training of all new and current food and beverage service employees, conducting training classes for both management and hourly staff on a regular basis
control standards, performance, employees' conduct, dress code, appearance, sanitation, etc. according to established policies
oversee recruitment process for the outlets
formulate and recommend changes to improve employees' performance and teamwork
review performance with every department manager on an annual basis
develop analyses and implement merchandising that meet the profile of the property and guest patronage
manage and control overall expenses of the outlets focusing on higher revenue and profit
ensure that managers convene with their employees to ensure total knowledge as to all menu items, how they are prepared, what ingredients are used, etc. and total knowledge of beverage program
work in co-operation with the Executive Chef and Chef de Cuisine to ensure quality of products and guest satisfaction
participate in Department Food and Beverage meetings
keep informed of special events such as Christmas, New Year’s, Thanksgiving, Easter, etc.
review log emails produced by departmental managers on a daily basis
champion the P.O.S. system of the hotel (Silverware)
keep the waste factor in the hotel at a minimum level including the manual input of cover counts
maintain inventories and par stocks
ensure that all equipment is kept in perfect working condition
report any deficiency to the proper department
manage beverage stock properly as well as wine & cocktail list elaboration and maintenance
financial knowledge must have working knowledge of Profit and Loss statement
awareness of and control beverage cost
awareness of budget and control expenses
ability in all facets of Human Resources nature
interviewing, evaluating, coaching, training, and disciplinary action
handle all guest complaints in the food and beverage area and is in charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs
conduct audits on service standards (LQA/Forbes 5-Star)
maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts
ensure necessary training is given staff members
develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of the hotel policies
develop and maintain effective communication between all operating departments
complete accident reports accurately and promptly
respond properly in any hotel emergency or safety situation
maintain regular and predictable attendance
perform other tasks or projects as assigned

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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