General Manager

Property Description

Margaritaville Hollywood Beach Resort presents an exciting opportunity for job applicants seeking a vibrant and dynamic hospitality career. Located on the iconic Hollywood Beach Broadwalk in Florida, our resort offers a laid-back, tropical paradise atmosphere with exceptional amenities and renowned guest service. As a team member, you will have the chance to work in a fun and energetic environment, providing personalized service to our valued guests. With opportunities for career advancement, ongoing training, and a supportive work culture, Margaritaville Hollywood Beach Resort is the perfect place to elevate your hospitality career. Join our team of dedicated professionals and contribute to creating unforgettable experiences for our guests. Apply now and take the next step in your hospitality journey with Margaritaville Hollywood Beach Resort! #Margaritaville #HollywoodBeachJobs #HospitalityCareers #ResortJobs #TeamMargaritaville #BeachLife

Overview

The Restaurant General Manager directly oversees the activities of the food and beverage departments. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Helps ensure high standards of food and beverage quality, service and marketing to maximize profits and insure outstanding customer service. Interviews, trains, supervises, coaches, schedules, and conducts performance reviews of the team.   

QUALIFICATIONS

• Bachelor’s degree or minimum 5 years experience in food and beverage management.
• Full P&L management experience and a strong financial acumen with the proven ability to oversee cost control, labor, management and bottom line profitability
• Strong business communication skills and associate relation skills
• Present a professional appearance with a confident attitude
• Excellent problem solving skills
• Experience with scheduling, payroll and labor management
• Experience with MICROS POS system
• Current Serve Safe Certification preferred
• TIPS or CARE CERTIFICATION
• CPR Certification preferred
• Available to work both AM and PM Shifts
• Read, write and speak English fluently.
• Ability to train employees in alcohol intervention, food handling, and sanitation.
• Ability to communicate effectively with the public and other employees.

PERFORMANCE STANDARDS

• CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophy of the hotel outlets. Personally demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff when necessary to ensure customer satisfaction. Ensure the staff, including all new hires, are trained to meet standards. Empower staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to guests in all outlets meets or exceeds customer expectations. Ensure that consistency of service and standards are met.
• FINANCIAL: Manage department within budget. Assist in accurately forecasting revenues/expenses and prepare annual departmental budget that accurately reflects the department’s operations plan. Anticipate revenue/cost problems and report discrepancies to F&B Director. Assist hotel staff with accounting related issues. Analyze financial and operating information on an ongoing basis in order to adjust labor, supplies, materials and other costs to achieve budget. Ensure department staff is trained in control procedures as outlined by Internal Audit, and that these procedures are consistently followed.
• PEOPLE: Manage people according to Davidson’s values. Manage human resources functions including recruiting, selection, orientation, training, performance reviews, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs. Help to develop management talent by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand performance standards, review process, and reward successes. Manage safety program to protect guests and employees and which meets OSHA requirements. Use ongoing safety plan to minimize workers’ compensation claims. Train staff to increase level of customer sales, service and safety skills on an ongoing basis. Ensure employees are

appropriately certified for their job as required by federal, state or local regulations. Monitor and

maintain acceptable turnover levels.

• QUALITY: Know the general operations of department and how all hotel departments work together to achieve business objectives and to meet customer expectations. Know the commonly occurring challenges of the F&B business and how to overcome them. Know restaurant standards and hold employees accountable for consistently meeting these standards. Maintain favorable health department scores. Manage a preventive maintenance program for all equipment. Control food-borne illnesses. Meet safety and sanitation standards such as Emergency Plan, CPR/Heimlich training for all employees, proper storage of foods, storing chemicals away from food, etc.
• MANAGING THE BUSINESS: Help prepare the F&B budget and maximize department resources to contribute to the successful achievement of the budget. Identify major revenue and expense opportunities and possible problems and work with Director of F&B on resolution. Adjust inventory, outlet labor schedules, staff assignment and supplies based upon demand without loss in quality service. Keep repair costs down by maintaining equipment.