General Manager - Nettuno & All Day Dining & Bars

Lay out goals and develop strategies to accomplish said goals.Forecast and schedule using hotel tools and guidelines, and oversee payrollOversee 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 outletsFormulate 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.