Company description

Thompson Hotels celebrate the individuality of our guests and the locale in which we live. Thompson Savannah leverages this sentiment by bringing together modern luxury and attentive service for guests seeking sophistication within our deeply historic Hostess City. Each and every associate within the Thompson family cultivates a consistent, meaningful, and authentic hospitality experience that cannot be replicated.

Our 193-room urban oasis along the Savannah River, where the Historic District meets the Eastern Wharf, is home to exceeded expectations, outstanding rewards, and career opportunities as unlimited as the imagination. Create your legacy within our energizing and inclusive culture when you join Thompson Savannah.

Join award-winning Chef Whitney Otawka’s culinary team in serving Thompson Savannah’s guests uniquely Southern dining experiences. Her ingredient-driven Signature Restaurant & Wine Bar highlights the unique and wild character of the Georgia Coast. Elevated techniques bring sustainable seafood and seasonal produce to focus, while retaining a fun and approachable atmosphere for guests and associates alike.

Job description

Bar Julian is centered around the love of pizza and seasonal vegetables. It will feature an innovative, market driven, Mediterranean inspired menu served in a fun, lively atmosphere with the best rooftop view in Savannah. Locally minded small plates, salads, and artisan pizzas adorn a menu complimented by unique cocktail offerings.

We are looking for a GM with a sense of whimsy, creativity and free spirit who will relish the challenge of developing and shaping Bar Julian and the team to be Savannah’s premier pizza destination, a unique in-room dining service and a fun, engaging workplace.

The Restaurant General Manager will drive restaurant results, own the sustainability of food and beverage initiatives, maintain high standards of food and beverage quality, and raise guest satisfaction scores, service, revenues and profit margins.

Duties & Functions

• Effectively lead operational excellence with focus on financial, team member and guests results metrics.
  • Development of strategic direction and drive the execution of restaurant bar and food operations.
  • Ensure highest quality of food and beverage standards for product and service are maintained.
  • Attendance and participation in management, staff and preconvention meetings.
  • Impact and influence the growth of restaurant revenues
  • Develop and mentor high potential leaders within the department.
  • Ensure all brand standards are implemented and maintained.
  • Oversee and assist with the processes and training at the property.
  • Create competitive and progressive growth culture within the department with high team member retention.
  • Empowers employees to provide excellent service for both internal and external customers.
  • Timely analysis of Food and Beverage pricing for the restaurant.
  • Development, maintenance and accountability of departmental control procedures.
  • Observes service behaviors of employees and provides feedback to individuals including praise and necessary discipline.
  • Understands the impact of department’s operations on the overall property financial goals and manages to achieve or exceed goals.
  • Ability to monitor operations and access need for adjustments both during operational situations as well as for structural improvement and growth.
  • Interacts with customers to obtain feedback on quality of product, service levels and overall satisfaction.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Analyzes information and evaluating results to choose the best solution and solve problems.
  • Has full knowledge and understanding of our company’s handbook, SOP’s and processes; adheres to and enforces those in a fair and consistent manner.
  • Participates in employee progressive discipline procedures.
  • Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Is the final interview for and signs off on all new associates hired into the restaurant
  • Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job

Qualifications & Standards

• Full Time Management Position that requires full flexibility, ability to work weekends and holidays and a varied schedule
• A true desire to understand and anticipate the needs of others in a fast paced environment
• Refined verbal and written communication skills
• Must be proficient in general computer knowledge, including a working knowledge of point of sale systems
• Candidates should be extremely detail oriented and organized
• Candidates should possess proven leadership skills
• Candidates should possess strong food and beverage knowledge. Beverage knowledge should include wine, spirits and beer
• Hotel experience and a thorough understanding of restaurant service
• Previous experience as an Assistant Restaurant Manager or a Restaurant Supervisor preferred
• Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, and effective in providing exceptional customer service
• Experience in a leadership role of Fine Dining Service
• Large Volume exposure preferred
• Knowledge of Health and Sanitation Practices
• Working knowledge of wine, spirits, and beers
• Understanding of culinary terms and seasonality

Compensation

this position is: salaried, $50,000 - $75,000

Application instructions

Deadline

no deadline