Restaurant General Manager, The LoftImagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun. At Montage we know our success is all because of you. Here, you're not just an associate but a passionate creator of authentic, personalized experiences. You'll feel empowered to think creatively, discover career growth opportunities, and have fun while crafting lasting, cherished moments for our guests. Working at Montage is more than a job; it's a way of life. Don't just imagine the possibility-join us.
Your Leadership - Provide strategic and operational leadership, guidance, direction, and tactical expertise on the hotel's restaurants
- Drive hotel profitability through revenue generation in the restaurant, cost control, guest satisfaction, and associate engagement
- Assist F&B Managers with daily restaurant operations, floor support, special events, and restaurant reservations
- Responsible for the selection, training, and development of personnel within the department
- Maintain constant communication within the restaurant
- Provides conflict resolution and ensures disciplinary and termination procedures are followed and that all workplace standards are upheld
- Promptly addresses all operational issues with Management and Staff
- Monitor all elements (lighting, music, temperature), business levels, staffing levels, service levels, Forbes standards, service timing, dining room cleanliness and take steps to ensure food/beverage quality and presentations are met at all times
- Responsible for maintaining the cleanliness and accuracy of the restaurant menus
- Control payroll and equipment costs (minimizing loss)
- Responsible for the financial management of the operation
- Responsible to attend all restaurant daily line-ups and weekly meetings
- Ensure the department abides by all safety and sanitation policies
- Create and maintain staffing schedules, ensuring appropriate coverage
- Develop and manage departmental budgets, forecasts, and financial reports, monitoring expenses and revenue performance
- Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality
- Maintain high standards of service excellence, food quality, and presentation, ensuring consistency and adherence to brand standards
- Deliver on guests' expectations and have the desire to create WOW moments
- Perform additional duties as assigned that may be outside the scope of duties, based on business needs
About You - You are passionate about restaurant operations
- You are exceptional in leading a team
- You are passionate about providing exceptional service and creating memorable moments
- You are open to learning, developing, and growing both yourself, personally, and helping others do the same
- You are trustworthy and have integrity
Must Haves - Prior Food and Beverage Management experience required
- Excellent verbal and written communication skills
- Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer
- Microsoft Office products; Word, Excel, PowerPoint, and Outlook
- Embrace Technology - continually learn, adapt and master to new operating system
- Knowledge of food service techniques and cost controls such as labor, productivity, food cost and other expenses
- Knowledge of food and alcoholic beverages
- Knowledge of hotel food and beverage operations
- Budgetary analysis capabilities
- Ability to work a flexible schedule including weekends and holidays
- Luxury hotel experience, a plus
You will Enjoy - DTO (Discretionary Time Off)
- Health Savings Account and Flexible Spending Accounts
- 401 [k] retirement plan with company matching, fully vested, and loan option
- Banking and Investing Program offers preferred rewards, mortgage discount, and waived fees
- Fertility & Family Forming Assistance
- Parental leave pay differential
- Fitness & wellness discounts
- LinkedIn Learning membership
- Hearts of (insert brand)/Hearts of Pendry community engagement
- Associate's events throughout the year
Physical Requirements - Grasping, holding, sitting, walking, repetitive motions, bending over
- Ability to stand and exercise mobility for extended periods of time during your scheduled shift
- Ability to lift and carry up to 50 pounds regularly and for extended periods during the shift
- Ability to push and pull food serving equipment and carts weighing up to 200 pounds on a semi - regular basis
The pay scale for Restaurant General Manager is $130,000.
The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position.
