Omni Hotels and Resorts
Bob's Steak & Chop House General Manager
Omni Hotels and Resorts, Dallas, Texas, United States, 75215
Overview
Dallas Hotel
The Omni Dallas Hotel, in the center of the revitalized downtown Dallas, is connected via sky bridge to the Dallas Convention Center and close to restaurants, shops, entertainment and more! The Omni Dallas Hotel is built to meet the U.S. Green Building Council LEED Gold Certification standards, placing it on the forefront of environmental awareness and conservation in the city.
The Omni Dallas Hotel’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Dallas Hotel may be your perfect match.
Job Description
Bob's Steak and Chop House is seeking an experienced General Manager to join the team located in Downtown Dallas. This team member will be responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their superior dining experience.
Bob’s Steak & Chop House specializes in serving big, flavorful steaks that are hand-selected from the top two percent of USDA prime beef along with Texas-sized portions of our award-winning sides. Mouth-watering, legendary seafood and cuts of meat are absolutely delicious as we use homemade and local ingredients to enhance the flavor of our signature menu items. Each Bob’s carries a large selection of wines, usually 300 to 500, beyond our core list of favorites.
Responsibilities
General:
Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
Financial:
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Food Safety and Planning:
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistently high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
Guest Service:
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Operational Responsibilities:
Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service.
Personnel:
Provide direction to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. Conduct orientation, explain the Bob’s Steak & Chop House Philosophy, and oversee the training of new employees. Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
Qualifications
Must have at least 4+ years in a Management Role, preferably in an upscale Steakhouse environment.
Must have fine dining experience.
Knowledge of computers (MS Word, Excel).
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must have current and appropriate Food Handlers/Beverage selling certifications.
Must have extensive knowledge of both wine and fine dining.
Must be willing to work evenings and Saturdays.
Personal Requirements
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
Ability to determine applicability of experience and qualifications of job applicants.
Omni Hotels & Resorts is an equal opportunity employer - vets/disability.
#J-18808-Ljbffr
Dallas Hotel
The Omni Dallas Hotel, in the center of the revitalized downtown Dallas, is connected via sky bridge to the Dallas Convention Center and close to restaurants, shops, entertainment and more! The Omni Dallas Hotel is built to meet the U.S. Green Building Council LEED Gold Certification standards, placing it on the forefront of environmental awareness and conservation in the city.
The Omni Dallas Hotel’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Dallas Hotel may be your perfect match.
Job Description
Bob's Steak and Chop House is seeking an experienced General Manager to join the team located in Downtown Dallas. This team member will be responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their superior dining experience.
Bob’s Steak & Chop House specializes in serving big, flavorful steaks that are hand-selected from the top two percent of USDA prime beef along with Texas-sized portions of our award-winning sides. Mouth-watering, legendary seafood and cuts of meat are absolutely delicious as we use homemade and local ingredients to enhance the flavor of our signature menu items. Each Bob’s carries a large selection of wines, usually 300 to 500, beyond our core list of favorites.
Responsibilities
General:
Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
Financial:
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Food Safety and Planning:
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistently high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
Guest Service:
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Operational Responsibilities:
Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service.
Personnel:
Provide direction to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. Conduct orientation, explain the Bob’s Steak & Chop House Philosophy, and oversee the training of new employees. Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
Qualifications
Must have at least 4+ years in a Management Role, preferably in an upscale Steakhouse environment.
Must have fine dining experience.
Knowledge of computers (MS Word, Excel).
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must have current and appropriate Food Handlers/Beverage selling certifications.
Must have extensive knowledge of both wine and fine dining.
Must be willing to work evenings and Saturdays.
Personal Requirements
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
Ability to determine applicability of experience and qualifications of job applicants.
Omni Hotels & Resorts is an equal opportunity employer - vets/disability.
#J-18808-Ljbffr