Peregrine – General Manager

The Restaurant General Manager is responsible for coordinating, supervising, and directing all aspects of F&B operations at the Whitney Hotel Boston, while maintaining a profitable F&B outlet and high-quality products and service levels. The Restaurant Manager is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Key Responsibilities:

  • Develop strategic plan for optimized productivity.
  • Review and improve organization effectiveness by developing processes, overseeing employees, establishing a highly motivational work environment, and implementing innovative changes.
  • Adhere to company and hotel management’s standards for excellence and quality.
  • Provide guidance and feedback to help others strengthen specific knowledge/skill areas.
  • Oversee day-to-day operations, assign weekly performance goals, ensure their completion, and accomplish your own goals.
  • Recruit, onboard, and train high-performing employees to achieve objectives for sales, profitability, and market share.
  • Maintain project timelines to ensure tasks are accomplished effectively.
  • Develop, implement, and maintain budgetary and resource allocation plans.
  • Participate in marketing effort of restaurant, create menu ideas, survey competition and report food trends, and assist in preparation of specials.
  • Delegate responsibilities to the best-qualified employees and enforce all policies, procedures, standards, specifications, guidelines, training programs, and cultural values.
  • Resolve internal staff conflicts efficiently and to the mutual benefit of all involved.
  • Work together with hotel management to ensure a seamless guest experience for hotel guests.
  • Ensure that food quality is consistent, appealing, and prepared to guests’ specifications.
  • Interact with guests to obtain feedback on quality of service and food in outlet.
  • Resolve guest complaints and coordinate with other department leaders to resolve service delivery or quality breakdowns.
  • Check that all equipment is in working order.
  • Follow up on work orders so repairs and maintenance of restaurant are completed promptly.

Key Qualifications:

  • Proven success in a managerial role.
  • Strong decision-making ability.
  • Excellent communication, collaboration, and delegation skills.
  • Proven ability to develop and achieve financial plans.
  • Ability to motivate and lead employees and hold them accountable.
  • Strong working knowledge of operational procedures.
  • Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • 3-6 years in restaurant business management or related field.
  • Experience in conducting performance evaluations.
  • Working knowledge of human-resources processes.
  • The work schedule varies and will include working on holidays, weekends, and alternate shifts.
  • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

To apply, please send your resume to the email provided below.

Employment Type(s): Full-time
Base Pay: $75,000-85,000/year

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