Job Description

Reporting to the Director of Food & Beverage, responsibilities and essential job functions include but are not limited to the following:

• Manage the day-to-day function of all restaurant leaders, employees, sales, cost controls and overall performance of Laurel Court Restaurant – in conjunction with the Culinary Leadership Team
• Controls and analyzes, on an ongoing basis, the following:
  • Luxury focused Beverage program standards & quality control
  • LQA aided service expectations from arrival to departure of guests
  • Guest Satisfaction Survey (Trust You) and Guest review follow up
  • Colleagues Engagement Survey (EES & Pulse Survey)
  • Marketing, promotions and visibility initiatives
  • Operating costs and Labor management (financials) and staffing levels to business
  • Sanitation, cleanliness, hygiene (front & back of house)
  • Weekly employee schedules
• Ensures optimum performance in each of the above areas
• Maintain full ownership of the restaurant environment and guest experience
• Establishes and maintains effective employee relations. Engage professionally and constructively in all leadership interactions
• Ensure proper staffing levels are maintained while balancing quality and sales with daily/seasonal staffing demands
• To conduct, under the guidance of the Assistant Director of Food & Beverage, such functions as interviewing, hiring, employee orientation, training, on the job performance, coaching, counseling and progressive corrective action if necessary to ensure appropriate staffing and productivity
• Develops formal training program, as well as an annual training calendar, implements on the job training sessions for the restaurant employees, responsible for meeting training goals
• Produces and implements creative promotional programs with their venue with the goal of boosting sales and visibility and develops annual promotions calendar in coordination with the Assistant Director of Food & Beverage.
• Other duties as assigned

Qualifications

• Degree in Hotel and Restaurant Management preferred, or equivalent operational experience
• Minimum of 3 years of experience as Department Head, Restaurant Manager or 2 years as General Manager
• Computer literate in Microsoft Window applications and social media required
• Strong leadership skills
• Strong knowledge of food & beverage product and current industry trends
• Must have excellent interpersonal and communication skills
• Solid understanding of Unions or Collective Bargaining Agreements an asset
• Knowledge of LQA Luxury Standards, Point of Sales experience, Birchstreet, Dayforce are an asset

Physical Aspects of Position (include but are not limited to):

• Seated computer work, including constant keyboarding and mousing
• Occasional lifting up to 25lbs

Additional Information

Salary Range: $92,000.00 to $120,000.00 USD Gross annually

Visa Requirements:
Must have proof of eligibility to work in the United States.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Fairmont San Francisco is an Equal Employment Opportunity Employer EEOE M/F/V/D