Company Description

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity.

Come join our Flock!

Job Description

Profile: Must be committed to great guest service, have a passion for food and beverage and thrive in a team-oriented position. Very thorough and task oriented person who can complete menial as well as substantial tasks under various conditions, with confidence and charisma. Multi-skilled and able to hop into any FOH position as well as assist BOH at any time necessary. Has ability and desire to manage a diverse workforce in both FOH and BOH, lead by example and can relate to people on a variety of different levels. The best GM’s enjoy making all guests happy, internal and external.

Reports To: F&B Operations and Systems Director

Supervises: Front of House and Back of House team members

Specific Responsibilities

Service + Team

Ensures the highest, safest and most efficient level of service and quality of food & beverage expected by the guest.
Maintain a positive, friendly attitude with team & guests.
Supervise and lead the staff using 21c culture.
Professionally develop managers and team.
Ensure the outlet is staffed sufficiently for each open service.
Make every effort to keep Garage Bar morale high.
Identify extended “guest family” and cultivate the following of regulars.
Train, train, and train team some more. Give verbal and written quizzes often.
Ensure team is following service standards.
Responsible for all operational duties.
Constantly seek improvement in self, team, and physical space as a whole.
Oversee all hiring and training of team. Determine hiring and termination of all teammates.
Handle and resolve all team concerns.
Develop all teammate reviews (through delegating) and administers all management and teammate reviews
Ensure submission of PAFs for all P&C actions.
Ensure time clock procedures and payroll deadlines are met.
Partner with Executive Chef to create a unified, guest & team focuses F&B department.
Adjust, adjust, adjust. The operation is growing and changing. Must be able to adjust to new ideas and circumstances and lead the team by example in this regard.

Financial Management + Food & Beverage Program

Control all costs: food, beverage, labor & operating
Review financial statements monthly in order to correct problems, ensure spending is in line and to plan for future business.  Review and approve all expenses in "other expense" categories in all departments.  Regularly review all major expenses to ensure that expenditures are thoughtfully dispersed.
Perform monthly forecasting.
Create annual Budget for total property.
Oversee the development and release of the weekly schedule.
Revenue generating programs/systems/promotions/sales contests.
Meet with vendors to purchase new items, explores best pricing.
Oversee development of the beverage program in conjunction with Beverage Director.

Partner with Executive Chef on guest feedback and best menu practices to increase average check.
Run weekly product mix report:
- to ensure all pricing is correct
- to analyze what is selling
- to determine necessary menu adjustments
Facilitate daily/weekly/monthly sales contests for team to improve sales.

Physical Facility

Responsible for keeping all FOH equipment operational, BOH and total property equipment in conjunction with the Executive Chef. This includes bathrooms, HVAC, phone/audio and computer systems and total physical property facilities.
Ensure all indoor and outdoor space is clean and maintained, including welcoming first impression, landscaping and BOH outdoor space.

Sales + Events + Community

Fields all guest requests/inquiries such as large parties and buy-outs.
Explore, with Chef and Management team, the best ways to creatively market GB. Must be efficient with current trends in electronic media and be comfortable in exploiting those to benefit the property.
Lead the charge with planning and executing special promotions and events held in Garage Bar.
Fields donation requests and decides when to provide donations.
Engage and participate in the community as a Garage Bar representative, for example NuLu Business Association, NuLu Diversity Empowerment, city events, etc.

Reputation Management

Respond to all customer online reviews.
Respond to all guest email/phone calls.

Qualifications

Job Requirements

Minimum five to eight years of experience in a high volume, high quality restaurant.
Minimum two years management/supervisory experience.
P.C. experience.
Must be able to show enthusiasm for the team, restaurant, events, the Brand, and the culture.
Must be able to stand for long periods of time and lift up to 50lbs.

A good Garage Bar General Manager ….

Manages the managers, encourages and provides opportunities for their growth.
Aware of staff needs and morale. Has finger on the pulse of the restaurant dynamics.
Is tireless in their positive attitude.
Stays informed. Reads industry magazines, websites and social media. Dines out to stay on top of trends and maintain industry relationships.
Strives to continue to learn so that they may continue to teach.
Is a champion of “saying yes to the guest and to each other” and supports the 21c culture.
Is not afraid to get their hands dirty.
Recognizes a regulars’ birthday.
Knows the team like extended family.

Additional Information

All your information will be kept confidential according to EEO guidelines. 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: http://www1.eeoc.gov/employers/poster.cfm

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General Manager – Garage Bar