General Manager

ESSENTIAL DUTIES  

• Interact positively with customers promoting hotel/Resturant facilities and services.
• Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations.
• Organize special events in the restaurant such as receptions.
• Maintain rapport with all departments and attend relevant meetings.
• Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Maintain profitability of outlet to support overall hotel/Resturant 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 shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation.
• Develop and implement cost-saving and profit-enhancing measures.
• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
• Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
• Upon employment, all employees are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities.
• Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. 
• Assisting with Auburn University classroom teaching opportunities in addition to teaching Auburn University Students in The Hotel Workplace.

SUPPORTIVE FUNCTIONS:

• Ensure maintenance of equipment by calling for repairs and training staff on proper use.
• Conduct competitive research and report trends and recommendations.
• Support the entire Food & Beverage operation including supervising other areas if necessary, handling special projects, running  promotions, handling public relations and marketing.
•  Provide clean and safe environment by assigning and assisting with cleaning.
• SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:
• Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction.
•  Considerable skill in math and algebraic equations using percentages.
•  Ability to walk, stand, and/or bend continuously to perform essential job functions.
•  Ability to move up to 100 lbs., with wheeled assistance.
•  Ability to lift up to 50 lbs., and to lift lifter objects overhead.
•  Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
•  Ability to work under pressure and deal with stressful situations during busy periods.
• Working Environment/ Physical Activities:
• Inside with protection from weather but not necessarily changes in temperature.
• Work place is fast paced with considerable movement throughout shift.
•  Requires standing and walking 95% of workday.
•  Requires lifting and carrying of objects weighing up to 25 pounds.
•  Physical activities include walking, talking, standing, stooping, hearing, seeing, talking, bending, reaching, fingering, feeling, touching, writing, grasping, handling, stretching, balancing, pushing, pulling.
•  Interaction with all types of people.
• Considerable repetitive motion of hands, wrists, shoulders and back is required.