Total 4 General Business.html job vacancies in F&B / Tourism / Hospitality category in The United States of America

Job Description

We are seeking a professional General Manager to oversee the restaurant operations. The incumbent is expected to direct and lead the team to achieve the hotel’s strategic goals in expanding business opportunities, customer satisfaction and staff engagement. Responsible for developing annual and medium term strategies and plans to achieve profitability.

To excel in this role, you must be approachable and detail-oriented with proven hospitality or management work experience.

Responsibilities :

• Lead, motivate and provide effective leadership to the management team to ensure all functions are operating effectively
• Responsible for the restaurants profit & loss to ensure that KPIs are achieved
• Drives guest satisfaction and maintains high service standards through consistent reviews of patrons feedback; effective communication as well as institutionalizes a culture of accountability and continuous improvement to mitigate shortfalls, so as to improve overall customer journey and experience
• Ensure compliance with relevant regulations/ legislations and the restaurant’s standards
• Ah hoc duties / projects as assigned

Requirements :

• You should possess a Bachelor’s degree in hospitality, business administration or a relevant field
• Have at least 10 years of relevant experience in the General Management of an established group chain
• Team-oriented approach with a mindset of open communications
• Outstanding interpersonal and leadership abilities
• Translation of documents from English to Japanese or vice visa.
• Liaise with Japanese speaking stakeholders in Japan and Director.

Interested applicants are invited to email your resume and expected salary via this platform.

We regret that only shortlisted candidates will be notified.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

The Restaurant General Manager is responsible for managing restaurant operations to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines.

What will I be doing?

As a Restaurant General Manager, you are responsible for managing restaurant operations to deliver an excellent Guest and Member experience. A Restaurant General Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Maintain a high focus on customer service, always prioritizing the customers' needs.
• Take personal responsibility and initiative to address issues, effectively communicating with both customers and colleagues.
• Contribute ideas and suggestions to improve operational and environmental procedures in the hotel.
• Actively promote Hilton hotels' services and facilities to guests and suppliers.
• Perform all duties in a manner that prioritizes safety for yourself and others in the workplace.
• Create an environment where the entire department is dedicated to delivering exceptional customer service and creating memorable experiences.
• Seek verbal feedback from customers and team members after each service period.
• Agree on and implement actions to improve customer service based on feedback.
• Handle customer complaints and comments with a positive attitude, providing follow-up and feedback to the Food & Beverage Manager.
• Respond promptly and effectively to customer requests and queries while assisting on the floor during meal periods.
• Be available to assist in the restaurant and bars during busy days or special events.
• Proactively assist guests with reasonable requests and train team members to anticipate guest needs.
• Ensure consistent delivery of service standards as outlined in the Guest Satisfaction Manual and the Standard Operating Procedures Manual.
• Familiarize the team and managers with Hilton's departmental standards and assess team members against these standards.
• Conduct regular training sessions on departmental standards in the outlets.
• Monitor standards through regular review checks and develop action plans to address any deficiencies.
• Plan, prioritize, organize, and control the day-to-day operation of the restaurant.
• Prepare rosters and job schedules for team members, considering internal activities, occupancy, external events, promotions, etc.
• Maintain effective communication with the Front Office and Groups & Tours teams to maximize in-house and group business for the restaurant, including direct liaison with Group Leaders upon arrival.
• Assign duties and delegate authority for the restaurant's operation at all times.
• Understand the dynamics of other departments and their impact on your own department.
• Plan ahead and ensure adequate resources are available.
• Manage the department's operation and step in when necessary to ensure smooth functioning, participating in service duties during peak periods.
• Coordinate with the Engineering and Housekeeping departments to ensure proper cleaning procedures are followed and maintained.
• Conduct shift reviews, handovers, and briefings as required.
• Maintain in-depth technical knowledge and skills relevant to the job.
• Establish effective communication with the Kitchen team.
• Maintain event and function histories to assist with future events.
• Participate in menu changes and discussions with the Food & Beverage Manager and Executive Chef, considering new F&B trends, market demands, and sales achievements.
• Attend and actively contribute to regular F&B operational and roster meetings.
• Understand the hotel's goals and communicate them clearly to the team, providing direction and goals.
• Set departmental objectives for yourself and the team.
• Advocate for the team's needs within the hotel.
• Keep the team informed of departmental and hotel activities through regular communication meetings.
• Identify and maximize revenue opportunities for the department and the hotel.
• Stay aware of potential business highs and lows.
• Create and implement sales promotions and team member incentives.
• Assist the F&B Manager in preparing event brochures.
• Identify, communicate, and act on potential sales leads.
• Foster an environment where every team member is engaged in sales activities.
• Supervise the department's financial performance in line with the profit plan.
• Use key performance indicators and financial targets to evaluate the department's performance and plan for the future.
• Prepare regular financial and operating reports as required by the F&B Manager.
• Forecast potential revenues and costs.
• Control costs without compromising standards, following company control procedures.
• Establish and maintain leave plans for the department.
• Assist with selecting, training, coaching, and developing team members to meet the department's current needs.
• Understand the staffing requirements in terms of quantity and quality for the department's operation.
• Assist in conducting selection interviews and making effective recruitment decisions.
• Ensure new recruits have all the necessary information before starting their employment.
• Assist in planning and conducting departmental orientation.
• Keep the Orientation Training manual for each outlet up to date.
• Ensure standards training and assessments are carried out regularly.
• Ensure the health, safety, and well-being of customers and team members.
• Familiarize yourself with relevant OH&S legislation and its implications for the department's operation.
• Communicate to the team their responsibilities regarding OH&S.
• Implement safe and healthy working practices at all times.
• Conduct hygiene training at least once a year.
• Fulfill any other reasonable duties and responsibilities as assigned.

What are we looking for?

A Restaurant General Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Minimum of 10 years of experience in senior management roles in Michelin-starred or fine-dining restaurants, preferably in Asia.
• Strong business acumen and financial management skills, with a proven track record of driving revenue and profitability.
• Excellent communication and interpersonal skills, with the ability to build and maintain relationships with key stakeholders.
• Passion for food and hospitality, with a deep understanding of the latest culinary trends and techniques.
• Exceptional attention to detail.
• Proficiency in service etiquette and protocols.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Butcher’s Block is Raffles Hotel Singapore’s avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. The Restaurant General Manager of Butcher’s Block will be the “face” and ambassador of the restaurant, leading the venue’s personality and soul. As General Manager, you will work closely with the Restaurant Chef de Cuisine for supervising the overall operation and service standards of the outlet to meet and exceed guest’s dining experience expectations. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. In addition, the General Manager will be expected to lead the team and to create a nurturing work environment for the team members to prosper and excel. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with office of Talent & Culture
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards.
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Be culturally affinity and show empathy to all team members.
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Streamlines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to F&B Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Theatre Practitioner Scrub - General, Laparoscopic Cromwell Hospital London, SW5 0TU (5 mins walk from Earls Court underground or 7 mins walk from Gloucester Road underground.) Permanent £34,130 to £43,730 per annum, plus fantastic benefits Full Time: 37.5 hrs per week Monday to Saturday plus additional shift enhancements for weekend working - various shift patterns available Join us and receive a one-off Golden Hello of £4500, or £5000 towards Domestic Relocation Costs (if applicable). Financial support available to successful candidates to access fast track visa processing, subject to eligibility. We make health happen At Bupa, you can be the Nurse you want to be. With the autonomy to use your skills and strong benefits to support you, patient care can be your top priority. Building a career in Nursing has never been easier, with good hours, you can live a balanced, healthy lifestyle. Our main adult theatre is a busy and dynamic environment, setting the benchmark for clinical excellence. We have 5 operating suites catering for Cardiac, Orthopaedics, ENT and Ophthalmic,Da Vinci Surgery, Thoracic and Liver, Plastics, General/Vascular, Urology and Gynaecology. We work with surgeons who are the best in their specialities carrying out simple to the more complex surgeries. You'll help us make health happen by: Your role as a Theatre Practitioner - Scrub Nurse (General, Laparoscopic) is to ensure that we provide the best quality service in a pleasant environment for both staff and patients whilst ensuring that a high quality, cost effective service is delivered to patients and consultant users. You'll work as part of a multi-disciplinary team, being flexible and supporting with shared tasks. Our main adult theatre is a busy and dynamic environment, setting the benchmark for clinical excellence. We have 5 operating suites catering for a myriad of cases, but focus of this post is to provide surgical support for Cardiac patients. We work with surgeons who are the best in their specialities carrying out from simple to the more complex surgeries. Assess, plan, deliver and evaluate peri-operative patient care. Participate in the delegation and supervision of junior grades, non-registered and less experienced staff. Create and maintain legible and accurate records of care in accordance with BUPA and the Cromwell Hospitals local policies and procedures. Assist in the positioning and preparation of a patient as directed by the surgical team and ensure that any specimens are correctly labelled and dispatched to the laboratory. Help to control cross infection by observing departmental policy regarding dress, the maintenance of a clean working environment, decontamination and sterilisation procedures and asepsis. Prepare patients for clinical/ operative procedures, both in anaesthetics and surgery. Participate fully as a team member, including working in all areas of the theatre suite, sharing knowledge and information and supporting colleagues, to promote a cohesive team and the achievement of team objectives. Key Skills / Qualifications needed for this role: RN 1st level Registration Adult and/or Children / Diploma or Degree in Health Care Studies / ODP Level 3 NVQ / ODA 752. Cardiac scrub nurse experience. Proven recent perioperative experience Ability to deliver high standards of care. Benefits Our benefits are designed to make health happen for our people. Viva is our global wellbeing programme and includes all aspects of our health from mental and physical, to financial, social and environmental wellbeing. We support flexible working and have a range of family friendly benefits. Joining Bupa in this role you will receive the following benefits and more: One off Golden Hello payment (Ts and Cs apply) Payment of Professional Registration fees Equivalent to 25 days holiday per year, increasing through length of service, with option to buy or sell Bupa health insurance as a benefit in kind An enhanced pension plan and life insurance Annual performance-based bonus Support with travel costs via a season ticket loan or cycle2work Discounted access to online gym sessions through Gympass Various other benefits and online discounts Free onsite massages as a recognition for your hard work Opportunity to participate in our annual awards ceremony Why Bupa? We're a health insurer and provider. With no shareholders, our customers are our focus. Our people are all driven by the same purpose helping people live longer, healthier, happier lives and making a better world. We make health happen by being brave, caring and responsible in everything we do. We encourage all of our people to Be you at Bupa, we champion diversity, and we understand the importance of our people representing the communities and customers we serve. That's why we especially encourage applications from people with diverse backgrounds and experiences. As a Disability Confident employer, we offer a guaranteed interview for every disabled applicant who meets the minimum criteria for the job. Well make sure you are treated fairly and offer reasonable adjustments as part of our recruitment process to anyone that needs them. If you would like more information on the role or require an alternative format, please contact michael.green@bupa.com