Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $52,200.00 - $72,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional Development
flexible schedule
Job Description
We are a distinguished hospitality company founded with the vision of creating heartfelt and human connections that transform people's lives. Established in San Francisco in 1981, our company embodies an entrepreneurial spirit and zest for life that continues to shape our culture and service approach to this day. We reject impersonal, generic hospitality and instead nurture a welcoming environment where employees and guests can connect authentically and meaningfully. This ethos drives every aspect of our operations and creates a workplace that celebrates individuality, creativity, and self-leadership. We believe that when individuals bring their genuine selves to work, they create exceptional... Show More
Job Requirements
- 3+ years as a restaurant GM or director of food and beverage in a luxury hotel environment
- Food handler certification (if applicable)
- Bachelor's degree in hospitality/restaurant management, business or equivalent field preferred
- Experience with all aspects of restaurant/banquet/catering operations, and sales including budgeting, expense management, inventory, payroll and labor costing, staffing, marketing, owner relations, and P&L management
- Proven systems knowledge and experience with Aloha/Avero, Micros and ADP/eTime payroll or combination of these systems required
- Passion for crafting and personalizing guest experiences
- Flexible schedule, able to work evenings, weekends, and holidays when needed
Job Qualifications
- Bachelor's degree in hospitality/restaurant management, business or equivalent field preferred
- 3+ years as a restaurant GM or director of food and beverage in a luxury hotel environment
- Experience with all aspects of restaurant/banquet/catering operations, and sales including budgeting, expense management, inventory, payroll and labor costing, staffing, marketing, owner relations, and P&L management
- Proven systems knowledge and experience with Aloha/Avero, Micros and ADP/eTime payroll or combination of these systems required
- Passion for crafting and personalizing guest experiences
- Flexible schedule, able to work evenings, weekends, and holidays when needed
Job Duties
- Maintain an active presence throughout the restaurant and event spaces - lead daily line-ups and regular department meetings - conduct daily walk-throughs of event setups - coordinate and participate in BEO meetings
- Lead a team of restaurant supervisors and foster opportunities to learn, grow, and develop their skills
- Identify talent and provide the necessary training as positions open
- Interview, hire, and train
- plan, assign, and direct work
- appraise performance
- mentor and celebrate employees
- address any feedback and problem solve
- Participate in crafting the financial objectives of the department on an annual basis through the budget process
- consistently meet the budget in all areas of cost control with a focus on payroll and cost of sales
- Partner with Executive Chef to give final approval of all menus and pricing
- Collaborate with the Director of Sales and Marketing on Catering Marketing Strategy to execute and improve the annual marketing plan
- Work closely with sales on booking groups
- Work directly with in-house clients and contracted to connect and build repeat guests
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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