Hotel Californian, Blackbird General Manager

Job Details

  • ID#50980280
  • Address 90001 , Los angeles,

    California

    Los angeles USA
  • Job type

    Full-time

  • Salary USD Salary Listed on Website Salary Listed on Website
  • Hiring Company

    California

  • Showed02nd February 2024
  • Date02nd February 20242024-02-02T11:23:04-0800
  • Deadline02nd April 2024
  • Category

    Food/beverage/hospitality

Hotel Californian, Blackbird General Manager

Hotel Californian fosters a creative, entrepreneurial, and energetic work environment. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the hotel. We strive to create a workplace culture that values family, work-life balance, and community. We help develop our teams and provide support for them to grow their careers with our organization. Our Talent is proud to work here.

We are looking for a dynamic, energetic and innovative leader, a true iconoclast, for the role of General Manager!

The Blackbird GM is responsible for overseeing all aspects of food and beverage operations for Blackbird Restaurant. This includes all aspects of revenue/profit objectives, guest service, and building strong talent relationships.

apply directly to the hotel job posting: https://www.hotelcalifornian.com/careers.htm

JOB RESPONSIBILITIES:

· Work in support of hotel goals and measure effectiveness through the food & beverage profit and service performance of the hotel.

· Oversee the supervision of associates to include selection, work allocation, training, performance and development. Coach and motivate team to achieve key results

· Align and work collaboratively with Sales & Marketing, PR, Security, other hotel departments and outside vendors to effectively manage and grow the food & beverage operations.

· Develop plans, continuously monitor program execution, performance and objectives and provide relevant recaps that showcase ROI and effectiveness.

· Maintain quality of service and ensure consistency in standards.

· Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.

· Attend outside as well as internal promotions, meetings, or training to remain current with food and beverage/special event trends.

· Maintain profitability of outlets to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost-saving and profit enhancing measures. Review, prepare and update forecasts as needed.

· Work with the individual managers/supervisors concerning food and beverage quality, service, cleanliness, merchandising and promotions.

· Supervise the maintenance/sanitation of bar/restaurant equipment to protect the assets, comply with regulations and ensure quality service.

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