Restaurant General Manager

About Us

Located in the middle of the "hottest" area- Maple Avenue in Uptown Dallas, our hotel blends sophisticated, modern luxury with a rich history embedded in the European heritage of Le Meridien and our the 1920's origin of The Stoneleigh Hotel.

Our boutique-style urban hotel features art deco decor, Perle on Maple at The Stoneleigh restaurant and very popular neighborhood bar.

We provide a great work environment where we embrace family, growth and excitement and multiple opportunities monthly to earn incentives based on on-point performance.

There is something new to learn and see every day.

Come join our team!

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

Plan and manage the Human Resources and Operations of the Food and Beverage Front of House operations to achieve customer (guest, associates, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.

Essential Duties and Responsibilities


* Direct day to day operations for all restaurant and bar outlets, room service, pool, 11th floor club and over al beverage program.


* Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.


* Training of team in all Chef Michael White's B.

Bianco's service and performance standards.


* Implement company programs and manage the operations of the Restaurant, Room Service and any other food and beverage outlet as required to ensure compliance with LSOPs and SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).


* Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc...) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.


* Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.


* Develop, implement, and manage the department's business/marketing plan and budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.


* Manage the ma...