General Manager - Restaurant

ABOUT US

Plan Do See is a global hospitality company founded on the Japanese principle of Omotenashi - selfless service with a spirit of warmth and respect. Plan Do See was established in 1993 and has developed and operates 25+ properties worldwide. Our venues in Waikiki are the heart of Queen Kapi'olani Hotels' culinary offerings. It's an Island destination unto itself at the crossroads of contemporary service, flavors, and a legacy of happy island legend. The restaurant presents local food in a shareable style, featuring a variety of grilled meat and seafood dishes accompanied by a beverage program composed of an energetic mix of craft cocktails inspired by the classics but with a twist. We also offer up tremendous views perfect for private dining and events.

POSITION SUMMARY

The right candidate for this opportunity will exhibit passion for excellence, flair for service, and possess a level of confidence in their sophistication and style. This person is a leader in the industry and has a strong aptitude for mentoring others. The General Manager will have a strong background in the restaurant and hospitality industry, including having leadership qualities. Strong candidates will also be capable of strengthening the brand and building a business strategy to maximize growth and increase the efficiency of sales and profit.

The General Manager will be a crucial element in the success of the operation. They will be responsible for training, developing, monitoring staff interaction with guests, and regularly evaluating to improve service quality. They are also responsible for upholding high standards of service and true hospitality as well as consistently infusing the staff with an "above and beyond'' mentality.

ESSENTIAL JOB FUNCTIONS

Oversees the daily operation of the restaurant, Deck.. Manages and executes operational service for the restaurant and cafe. Establish and implement restaurant goals to anticipate and resolve relevant problems, anticipate trends, and enact approved profit-oriented and cost-saving ideas/activities. Provides leadership and assists the team during service in the restaurant and events where needed. Operate guest dining areas to PDS specifications, upholding high standards, impeccable service, and delivering a unique above-and-beyond mentality. Demonstrate a hands-on approach to service, ensuring hospitality meets company standards. Ensure service style and standards are met, and guest expectations are exceeded. Identify guest needs and respond proactively to all of their concerns. Monitors guests and internal feedback and takes corrective action as required, ensuring the highest level of guest satisfaction. Interview, train, supervise, mentor, develop, and evaluate staff. Interview, train, supervise, mentor, develop, evaluate, and regularly communicate with FOH Managers so that they can perform the same duties and responsibilities when you are absent. Schedule staff appropriately based on business needs. Maintain beverages based on business levels and guest preferences; this includes ordering as well as weekly inventories. Curate beverage program, adding wines and cocktails based on seasonality and guest preferences. Regularly train and offer guidance to FOH employees to improve their skills and knowledge about food and service, set and monitor performance standards. Work with the Executive Chef to design new recipes and plan menus seasonally and for special events. Work with the F&B Director to improve operations and guest satisfaction. Create action plans with F&B Director to achieve the yearly budget. Communicate and maintain a positive relationship with vendors and the hotel. Perform administrative tasks such as checking emails, replying promptly, and meeting deadlines. Train and mentor staff on wine, cocktails, and spirits with a strong emphasis on ongoing classes and education. Hold staff accountable for their areas of responsibility and clearly articulate expectations. Maintain an effective relationship with food & beverage management, staff, and all departments. Attend daily morning or afternoon meetings with other department managers to gather information and help communicate that to the staff. Gather information about the members and relay it to the front desk for input. Manage monthly food, beverage, and labor in an effort to minimize expenses and overtime. Ensure that paperwork is processed for bookkeeping and payment. Must be able to assist in the submission of Bi-weekly Payroll for FOH and Cafe hourly staff. Assist with EOM/EOY Inventory Report to F&B Director regarding sales results and productivity. Generate reports and give presentations, such as monthly sales reports, quarterly reports, annual budgets, etc. Analyze and offer multiple strategies to identify growth opportunities and the quality of food and service. In-state and/or out-of-state business trips may be required. Act as a brand ambassador for all PDS properties. Continually strive for a better understanding and education on PDS (within the United States and overseas) offerings, be they food, liquor, or other beverages. Act as a liaison between the community and the operation. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Comply with health, safety, and sanitation regulations, as well as alcohol and allergy awareness standards. Ensure compliance with operational standards, rules, company policies, procedures, federal/state/local laws, and ordinances. Manage and work alongside the events service team, culinary team, and Knots Coffee Roasters team. Performs related duties as required. Other duties may be assigned •Job description may be changed at any time

REQUIRED LICENSE/QUALIFICATIONS/KNOWLEDGE

Minimum of 3 years of experience in a similar position. Must be able to speak, hear, understand, read, and write the English language. High school diploma. Liquor License Card/Food Handlers Certificate A general knowledge and understanding of Hawaii current events, cultural and culinary happenings. Excellent knowledge of wine, spirits, and liquors and their proper service, with the ability to design pairings and cocktails to match food. Proficiency in OpenTable or similar reservation systems. Proficiency in TOAST or a similar POS program on a managerial level

PREFERRED LICENSE/QUALIFICATIONS/KNOWLEDGE

Experience as Food & Beverage Manager in upper-casual/fine dining restaurant or luxury resort/hotel. Knowledge of training new hires and continuing education of current staff on food, wine, and cocktail specifications. Experience with inventory and ordering of restaurant goods, wines, liquors, and other beverage essentials. Understanding of the Department of Labor standards.

S KILLS/APTITUDES

Excellent communication skills (verbally interacts with management, staff, and guests). Must be proficient in Microsoft & Google applications (Excel/Word/Gmail/Drive). Must have proven leadership skills and teambuilding skills. Must have a strong customer service aptitude. Ability to work well in stressful, high-pressure situations in a fast-paced environment. Ability to accept constructive criticism and work calmly and effectively under pressure. Ability to implement and uphold service standards. Ability to prioritize and organize work assignments. Capable of analyzing business outcomes and scheduling appropriately. Conflict resolution sensibility, both with staff and guests. Solution-oriented.

PHYSICAL REQUIREMENTS

Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Constant walking, sitting, and standing. Be able to work in a standing position for long periods of time (up to 8 hours). Be able to reach, bend, stoop Frequently lift up to 35 pounds.

WORK ENVIRONMENT

The noise level in the work environment is usually loud. The employee may be exposed to the risks associated with attempting to resolve issues with difficult guests. Work flexible hours that may include early mornings, evenings, weekends, nights, and/or holidays.

Job Type:

Full-time Pay:

$78,000.00 - $85,000.00 per year

Benefits:

Employee discount Health insurance Paid time off Ability to

Commute:

Honolulu, HI 96815 (Required)

Work Location:

In person