General Manager Restaurants at Sige Relais Chateaux

Westerly, Rhode Island, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Jun, 26

Salary

0.0

Posted On

23 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant Operations, Staff Management, Customer Satisfaction, Financial Performance, Quality Standards, Budget Management, Cost Control, Inventory Management, Training Program Development, Health Compliance, Safety Compliance, Decision Making, Prioritization, Conflict Resolution, Communication, Attention To Detail

Industry

Hospitality

Description

Company Description Restaurants General Manager Job Description Ocean House Collection Bistro/COAST General Manager A Collection Unlike Any Other The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 signature suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience. The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with innovative technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn. Scope of Position The General Manager of Bistro will be responsible for overseeing all aspects of the restaurant operations, including the training and management of restaurant managers, supervisors and staff. You will ensure high levels of customer satisfaction and operational efficiency while driving financial performance and maintaining service and quality standards. Schedule Requirements The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible in scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday thru Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn. Key Relationships Internal: This position reports to the Director of Restaurants or Food & Beverage Director, whichever is appropriate for the location. They must work closely with kitchen management, and all departments throughout the resort to clearly communicate and meet the needs of the guests and clients. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Oversee all aspects of restaurant operations including front-of-house and back-of-house activities. Ensure compliance with health, safety, and sanitation regulations. Ensure that food quality and presentation meet or exceed established standards. Monitor and maintain consistent quality of service. Recruit, train, and manage restaurant leaders and staff. Develop and implement training programs to enhance their skills and ensure consistent management practices Maintain high standards of customer service. Address and resolve customer complaints or concerns promptly and professionally. Manage budget and financial performance, including cost control, inventory management, and financial reporting. Achieve sales and profitability targets. Prepare and review reports, including sales, payroll, and inventory. Ensure all administrative tasks are completed accurately and timely. Set short term and long-term goals for staff development, trainings, and maintenance of the outlet Interacts with VIPs, Ownership and Guests on behalf of the resort – greeting VIP’s, handling special requests, etc. Trains and motivates staff. delegate effectively and provide clear direction. Review schedules for the operation of the restaurants, to ensure the highest level of guest service while also monitoring labor costs. Achieve predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion. Work with chefs, sommeliers, and bar team to create menus that are innovative, current with industry trends and align with Forbes Travel Guide Standards Understand, practice, and teach Ocean House policies and procedures. Work with the Chef to hold the management team accountable to all policies and procedures Conducts all required performance evaluations with assigned direct reporting staff following the evaluation process and goals. Ensure all work-related injuries are reported accurately and timely. Maintains the current knowledge of all statutory requirements regarding food and beverage operations including current trends in the industry. Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation. Represent the Company with a positive attitude and professional presentation. Follow sustainability guidelines and practices related to the Company’s sustainability programs. Required Job Knowledge, Skills, Experience, and Education Skilled in luxury level food & Beverage operations Work independently with little or no supervision. Strong decision-making skills Ability to organize resources and prioritize assigned tasks Ability to handle multiple, simultaneous tasks and projects effectively and efficiently Ability to supervise and train staff, to include organizing, prioritizing, and scheduling work assignments. Skilled in developing and training staff Skilled in managing staff performance Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Advanced verbal and written communication skills in English and the ability to work with a wide range of constituencies in a diverse operation. Demonstrate the ability to manage all tasks with an acute attention to detail. Computer savvy with ability to learn and operate the point-of-sale systems, ADP payroll systems, and LMS the labor management system. Uphold the Company standards, policies, and procedures. Ability to remain calm and resolve problems using good judgment interpreted by the management Ability to follow directions Work cohesively with co-workers as part of a team Maintain confidentiality of guest/staff information and pertinent hotel data Bachelor's degree or equivalent work experience required Minimum 5 years of supervisory work experience or 3 years of managerial experience required Experience in the luxury hospitality industry is required Experience in a five-star operation is preferred. Physical Requirements: See below Physical conditions description This job description in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor. PHYSICAL ACTIVITIES, VISUAL ACUITY, AND WORKING CONDITIONS OF: Restaurant Manager Additional Information All your information will be kept confidential according to EEO guidelines. Please apply direct at Careers - Ocean House (oceanhouseri.com) Department: Food & Beverages

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Responsibilities

The General Manager is responsible for overseeing all facets of restaurant operations, including managing staff, ensuring high customer satisfaction, driving financial results, and upholding service and quality standards across front-of-house and back-of-house activities. Key duties involve recruiting, training, managing budgets, achieving sales targets, and interacting with VIPs and ownership.