Your Mission Should you choose to accept it...Lead. Operate. Sell. Develop. Repeat.
The General Manager, F&B Outlets, leads the daily operation and business performance of
Everdene, Riff Raff, Pool, and In-Room Dining.
This is a hands-on leadership position responsible for guest experience and revenue
performance, labor productivity, service standards, manager development, and
operational execution.
The GM directly leads the outlet management team, including the AM F&B Manager, PM
F&B Manager, and Bar & Beverage Manager, while working closely with the Assistant F&B
Director, F&B Director, Culinary, Banquets, Purchasing, Sales & Events, and Hotel
The Nitty-Gritty:What exactly you will be doing...Operations & Leadership - Own daily operations across all assigned outlets.
- Maintain strong floor presence during key business periods.
- Set clear expectations and hold managers accountable.
- Ensure opening/closing procedures, checklists, pre-shifts, communication, and
SOPs are consistently executed.
- Conduct regular manager meetings, coaching, and performance follow-up.
- Build a culture of accountability, ownership, and development.
- Revenue & Business Performance
- Drive daily execution against outlet revenue goals.
- Monitor revenue, covers, average check, food and beverage mix, upselling,
promotions, and events.
- Review upcoming business forecast revenue, covers, and staffing needs.
- Identify revenue gaps early and develop actionable plans to address them.
- Develop strategies that increase guest spending while protecting the guest experience.
- Ensure each manager understands their financial performance and is accountable
for their area of business.
Labor & Cost Control - Own daily labor execution and staffing levels across all assigned outlets.
- Build schedules around forecasted business volumes and adjust labor in real time.
- Monitor labor percentage, overtime, productivity, COGS, comps, voids, waste,
breakage, and operating supplies.
- Review operational variances and develop corrective action plans.
- Partner with leadership on staffing and efficiency opportunities.
- Guest Experience
- Own service standards and the overall guest experience.
- Ensure strong hospitality, engagement, anticipatory service, VIP recognition, and
service recovery.
- Personally engage with guests and address recurring service issues.
- Monitor and act on guest feedback.
Training & Development - Develop and coach managers and future leaders.
- Ensure managers understand their operational, financial, labor, and leadership
responsibilities.
- Provide consistent, real-time coaching, feedback, and performance follow-up.
- Hold managers accountable for training and developing their own teams.
- Create a culture where leaders identify problems, develop solutions, and take
ownership of results.
- Maintain proactive communication with Culinary, Banquets, Purchasing, Sales &
Events, Front Office, Housekeeping, Engineering, Finance, and Hotel Leadership.
- Ensure events, VIPs, staffing changes, guest issues, product shortages, and
operational priorities are communicated before they impact service.
Compliance - Ensure compliance with food safety, responsible alcohol service, sanitation, cash
handling, safety, security, loss prevention, and hotel policies.
What We're Looking For... - 5+ years of progressive F&B, restaurant, hotel, or hospitality management
experience preferred
- Multi-outlet and high-volume experience strongly preferred
- Proven ability to lead and develop managers.
- Strong financial, revenue, labor, and cost-control knowledge
- Strong scheduling and forecasting skills
- Excellent guest recovery and problem-solving ability
- Strong communication and organizational skills
- High operational discipline and attention to detail
- Strong business acumen and ability to balance service with profitability
- Visible, hands-on leadership style
- Ability to work effectively with Culinary and Hotel Leadership
- Bachelor's degree preferred, not required. Food Handler and TIPS certification
- preferred/as required.
- Success in This Role
- Success means building a consistent, profitable, high-performing F&B operation.
The reality of the role...This is not an office position. The GM leads from the floor, understands the numbers,
develops managers, anticipates business needs, drives revenue, controls labor, and ensures the outlets perform consistently every day.
