General Manager | Woven Seafood & Chophouse - Columbia Hospitality : Job Details

Let's start off with the most important part-what's in it for you:

The Perks

• Eligibility of perks is dependent upon job status
• Get Paid Daily (Make any day payday)
• Paid Time off & Holiday Pay (Because Balance Matters)
• Benefits - Medical, Dental, Vision, Disability, 401K
• HSA/FSA Plans -with employer contribution
• Values Based Culture (#OMGLIFE)
• Culture Add (Creating Space for Fresh Perspectives)
• Referral Bonus (Get Paid to Recruit)
• Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!)
• Employee Assistance Program
• “Columbia Cares” Volunteer Opportunities
• Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion)
• Task Force Work Opportunities (Grow your career in idyllic locations across the globe)
• Online Learning Platform to Help You Grow!
• Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)
• Cellphone Allowance
• Incentive Eligible

Our Commitment to you:

“People never forget how you made them feel.”Maya Angelou's famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success.

Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other's backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet.

What you'll do:

The Brass Tacks

• The General Manager of Restaurant Operations provides domain-specific, general counsel and support to CH Team members, senior leader and key stakeholders. This key role also provides ongoing tactical and general consultation as a subject matter expert. Assists in developing key areas of property support identified by SSC senior leadership. Consults, advises, coaches, counsels, mentors, and leads in keeping with the CH Values, Vision & Mission. This leader is expected to demonstrate positive leadership characteristics in an ongoing effort to enable empower and inspire team-members to meet and exceed standards.
• The General Manager of Restaurant Operations will assist in developing and implementing property specific business plans, builds out property financial recovery plans comprised of best practices from SSC leadership. Comprise tools and time sensitive benchmarks for property leadership with the intent to create fiscal oversights and direction to establish a successful financial model as defined by property stakeholders.
• The General Manager of Restaurant Operations focus will be on F&B Team Leadership and Growth. Works to continuously build/nurture a network of recruits for all levels of F&B talent and facilitates internal networking and inter-property transfers which benefit all concerned. Also, works with Talent Director to “build the bench” of F&B task-force members that provide property support as needed.
• The General Manager of Restaurant Operations with the support of People and Culture will implement a comprehensive Task Force Development Plan with the intent to institute a solution based workable plan of best practices and SOP's to address acute property needs in real time.
• Partners with Talent Manager and consults Senior Leaders on all F&B management hires. General Managers and Senior Leaders are ultimately responsible for the hires at their properties, but the VP of food and beverage and key stakeholder should be consulted on all offers being made.
• Establishes F&B standards in the areas of sequence of service, presentation, quality control, expense management, administration, workplace safety and foodservice sanitation, and assists in providing the necessary training and ongoing monitoring of these programs, with other Senior Leaders from operations and accounting.
• Co-leads with other Senior Leaders and takes charge of all purchasing programs particularly as it relates to F&B operations. Assists in providing the necessary training and ongoing monitoring of these programs.
• At the request of, and with prior approval the General Manager Restaurant Operations may be called upon for direct hands-on engagement to coordinate or support specific events; property openings; acquisitions and team development.
• The General Manager Restaurant Operations will initiate strategic planning and solutions to inspire Innovation/Brand Positioning and Creative Concepting to include the development and deployment of F&B Concept Statements, Innovation Initiatives, Guest Facing Technologies, Legacy Successes, industry research and development/trends.

The Nitty Gritty

• A hotel management or culinary arts degree and/or equivalent training with eight or more years of industry and culinary management experience. Multi-outlet experience required.
• Working knowledge of culinary trends with a focus on quality, production, sanitation, and presentation.
• Working knowledge of financial, budgetary, and food cost control practices.
• Food handling and other permits, licenses or certifications as required.
• Effective communication skills, including the ability to write reports, business correspondence, and operations manuals. Ability to adequately present information and respond to questions from team members, managers, clients, or guests.
• Substantial general management skills, including time management, information analysis, planning and organizing, decision making, problem solving, and delivery of results.
• Proven financial management skills, including budget management, forecasting, expense management and analysis of Profit and Loss statements and other essential financial reports.
• Strong employee management and leadership skills, including coaching, motivating, delegating, scheduling and relationship-building.
• Establishes and oversees the CHI corporate standards for planning, designing, implementing, and controlling food and beverage expenses in order to continuously improve quality and profitability.
• Establishes and maintains CHI corporate standards for food & beverage quality, presentation, handling, sanitation, service and safety in alignment with local property standards and applicable regulations.
• Continuously develops and implements policies and procedures to ensure all F&B products and work practices in an effort to exceed established standards.
• Continuously assists Senior Leaders, and General Managers in their ongoing efforts to manage the composition, preparation, presentation and positioning of food and beverage programming and development in according to established standards. Also assists in the evolution and implementation of creative operational programming reflecting CHI and local property/market standards of quality, consistency and execution.
• Participates in the individual property formal and informal assessments of F&B team members who report directly to property leadership, in alignment with CHI performance review and coaching/counseling policies and procedures. Directly participates with property leaders in reviewing annual reviews of select property food and beverage leadership.
• Assists directly in coaching and advising staff in safety, sanitation, food handling and alcohol service standards.
• Works in partnership with all purchasing or procurement vendor loyalty programs (GPO's) and develops relationships to drive successful companywide fiscal minded programs.
• Provides guidelines to establish and maintain budgeted food, beverage, and labor costs. Assists onsite to support guidelines and integration and adherence.
• Provides feedback on all annual operating, capital budget, directly related to food and beverage operations. Also assist in networking and continued outreach to drive New Business/Development opportunities both regionally and nationally.
• Works with media outlets, as required, for each property and participates in developing F&B strategic marketing plans for each property.
• Leads succession planning for food and beverage leadership, advises on interim leadership and transition plans. Works in conjunction with P&C leaders to develop programs to identify talent and fast track future leaders.
• Assists in the selection, supervision, training, and development of food and beverage managers and associates. Demonstrates positive leadership characteristics that empower and inspire employees to exceed standards.
• Participates in the business development process as necessary for food and beverage operations. Assists and supports in the development of programs and team members for new property openings and/or acquisitions. All development projects are worked in tandem with other directors as collaborations.
• Assists in the development of all food and beverage programing on new ventures.
• Assists and advises on all F&B operations investments, Capex, renovations and purchases.
• Other duties may be assigned as needed.

Don't meet every single requirement? At Columbia Hospitality we are dedicated to building a diverse, inclusive and authentic workplace, so if you're excited about this role but your past experience doesn't align perfectly with every qualification in the job description, we encourage you to apply anyways. You may just be the right candidate for this or other roles.