Restaurant & Bar General Manager

Overview: The Restaurant & Bar General Manager plays a pivotal role in overseeing the daily operations of the food and beverage outlet, 676 Restaurant & Bar and hotel banquet functions. This position will supervise staff, coordinate events, and ensure that food and beverage services meet the highest standards of quality, consistency, and guest satisfaction. Additionally, they will work closely with other departments to maximize financial performance, enforce Omni’s standards and policies, and deliver exceptional service in all areas. Essential Functions: Food and Beverage Outlet: Outlet Management: Oversee the operations of the 676 Restaurant & Bar, ensuring it maintains high standards of service, cleanliness, and quality. Staff Training and Development: Lead and train staff across food and beverage to ensure they are knowledgeable, well-prepared, and able to deliver exceptional service. Guest Experience: Ensure maximum guest satisfaction by monitoring the service and atmosphere and taking immediate action to address guest concerns. Menu and Service Oversight: Work with the culinary team to ensure that the outlet offers a diverse and appealing menu. Regularly review the menu offerings for quality and innovation. Sales and Upselling: Encourage sales and upselling techniques across the outlet to enhance guest experience and increase revenue. Coordination Across Departments: Communicate with kitchen staff, servers, and other departments to ensure smooth operations during service hours. Maintain open communication with F&B leadership for ongoing operational needs. Financial Management: Ensure the outlet operates within budgeted guidelines for food, beverage, and payroll expenses. Optimize profitability while maintaining guest satisfaction. General Food and Beverage Operations: Manage, train, and develop team members within all areas of food and beverage operations, culinary, and banquets with a focus on maintaining high standards of service. Oversee food and beverage budget adherence, including payroll, food, and beverage costs across the outlet and events. Conduct daily pre-shift meetings with staff. Enforce liquor liability laws and ensure compliance with all local and state regulations. Promote and implement sales promotions and merchandising strategies across the outlet and banquet functions. Coordinate with chefs, stewards, and service staff to ensure seamless food preparation and delivery. Ensure that all staff have the tools, training, and resources they need to provide exceptional service. Maintain accurate records for payroll, reports, and closing procedures, including forecasting and labor management. Qualifications: Previous food and beverage management experience, including an understanding of food and wine. Minimum of 5 years experience. Banquet Management Experience: Previous experience in managing banquet operations, including event coordination, staff management, and function execution preferred. Experience in managing upscale hotel F&B operations. Availability to work flexible hours, including evenings, weekends, and holidays, to accommodate the needs of the outlet operation. Strong knowledge of financial management, including experience with financial statements, labor productivity, and budget oversight. Excellent leadership, communication, and organizational skills to manage the outlet team effectively. Strong working knowledge of Micros. BASSET certification and Illinois Food Handler’s certification are required prior to hire.