Elliott Aster General Manager

JOB SUMMARY

Plays a significant role in maximizing financial performance
and attracting hotel and non-hotel guests by understanding the local market
and partnering with the culinary leadership to effectively position the outlet.
Supervises daily restaurant operations and assists with menu planning, maintains
sanitation standards and assists servers and hosts on the floor during peak meal
periods. Strives to continually improve guest and employee satisfaction.
Determines training needed to accomplish goals, then implements plan.

CANDIDATE PROFILE

Education
and Experience

• H High school diploma or GED; 4 years
experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service
Management, Hotel and Restaurant Management, Hospitality, Business
Administration, or related major; 2 years experience in the food and beverage,
culinary, or related professional area.

CORE WORK
ACTIVITIES

Taking an Entrepreneurial Approach
to Driving the Restaurant Business

• Understands financial
opportunities by surveying restaurant demand.

• Partners with key
individuals in the local community to assess opportunities.

• Identifies
and analyzes competitors.

• Controls purchases and inventory
by negotiating prices and contracts, developing preferred supplier lists,
reviewing and evaluating usage reports, and taking corrective action.

•
Applies sound revenue management strategies to secure the right level
of business at the most optimal time to yield maximum revenues.

Leading Significant Marketing/Public Relations/Media
Activities

• Oversees the restaurant marketing plan
in partnership with the either the Hotel General Manager/ Manager or Director
of Operations and Hotel/Brand Marketing teams including Destination Restaurant
Chef, if applicable.

• Supports on-site/off-site public relations
opportunities to promote the restaurant.

• Creates and executes against
the restaurant-related social media posts and public event communications,
monitors social media activity, responds to comments, analyzes posts/trends,
and corrects deficiencies.

• Serves as the primary point of contact
for restaurant events.

• Participates in local networking activities,
which are often off-property, in support of the restaurant.

Managing Day-to-Day Restaurant Operations

•
Supervises and manages employees.

• Understands employee positions well
enough to perform duties in employees' absence.

• Maintains service
and sanitation standards in restaurant, bar/lounge and room service areas.

• Conducts daily "taste panels" to educate, drive sales and create sales
goals.

• Monitors appropriateness of ambiance/atmosphere (e.g., lighting,
music, table-top, etc.) restaurant concept, positioning, time of day, etc.

• Monitors compliance with all applicable laws and regulations.

•
Monitors adherence to liquor control policies and procedures.

• Maintains
and monitors all collateral, menus and guest touch points such that all
are pristine and free of tears, stains and noticeable wear and tear.

•
Monitors alcohol beverage service for compliance with local laws.

•
Monitors compliance with all food & beverage policies, standards
and procedures, including food handling and sanitation standards.

•
Assists servers and hosts on the floor during meal periods and high demand
times.

• Advocates sound financial/business decision making.

•
Manages day-to-day operations so that customer expectations of quality
and standards are meet on a daily basis.

• Recognizes good quality
products and presentations.

• Supervises daily shift operations
in absence of Assistant Restaurant Manager.

• Oversees the financial
aspects of the department including purchasing and payment of invoices.

Fostering an Environment that Creates Exciting and Memorable
Guest Experiences

• Provides services that are above and beyond
for customer satisfaction and retention.

• Improves service
by communicating and assisting individuals to understand guest needs, providing
guidance, feedback, and individual coaching when needed.

• Displays
leadership in guest hospitality by exemplifying excellent customer service
and creating a positive atmosphere for guest relations.

• Empowers
employees to provide excellent customer service.

• Acts as the guest
service role model for the restaurants..

• Addresses guest problems
and complaints.

• Meets with guests on an informal basis during meals
or upon departure to obtain feedback on quality of food and beverage, service
levels and overall satisfaction.

• Verifies corrective action is taken
to continuously improve service results.

• Manages service delivery
in outlets to ensure excellent service from point of entry to departure (e.g.,
greeting from hostess, speed of order taking and food and beverage delivery,
fulfillment of special requests, collection of payment & invitation
to return).

• Incorporates guest satisfaction as a component
of departmental meetings with a focus on continuous improvement.

Managing and Conducting Human Resource and Talent Management
Activities

• Actively participates in the hiring process
to identify the right talent to support the outlet's concept.

• Provides
guidance and direction to subordinates, including setting performance standards
and monitoring performance.

• Identifies the educational needs of others,
develops formal educational or training programs or classes, and teaches
or instructs others.

• Facilitates the fair and equal treatment
of employees.

• Strives to improve employee retention.

• Monitors
employee attendance of on-going training to understand guest expectations.

• Solicits employee feedback, utilizes an "open door" policy and reviews
employee satisfaction results to identify and address employee problems
or concerns.

• Strives to improve service performance.

•
Encourages recognition of employees across areas of responsibility.

•
Establishes and maintains open, collaborative relationships with employees
and encourages employees do the same within the team.

• Establishes
guidelines so employees understand expectations and the work.

• Utilizes
interpersonal and communication skills to lead, influence, and encourage
others.

• Demonstrates honesty/integrity and models appropriate behaviors
by leading by example and serving as a role model.

• Encourages
and builds mutual trust, respect, and cooperation among team members.

•
Identifies the developmental needs of others and coaches, mentors, or otherwise
helps others to improve their knowledge or skills.

• Develops specific
goals and plans to prioritize, organize, and accomplish own work.

•
Monitors and maintains the productivity level of employees.

• Provides
the leadership, vision and direction to bring together and prioritize
the departmental goals in a way that will be efficient and effective.

•
Manages staffing levels to meet guest service standards, operational needs,
guest service, and financial objectives.

• Provides work-related
training, supervising, follow-up and hands-on management.

Additional Responsibilities

• Maintains professional
and technical knowledge by tracking emerging trends in the restaurant industry,
attending educational workshops, reviewing professional publications,
establishing personal networks, and/or benchmarking state-of-the-art
practices.

• Provides information to supervisors, co-workers,
and subordinates by telephone, in written form, e-mail, or in person.

•
Analyzes information and evaluates results to choose the best solution and solve
problems.