Restaurant General Manager | Neighborhood Services

Omni Frisco Hotel Restaurant General Manager

The new Omni Frisco Hotel at The Star is more than just the official hotel of the Dallas Cowboys, it's the new social hub for great food, fun and nightlife. This 16-story hotel features 300 beautifully appointed guest rooms and suites and a range of meeting spaces to accommodate any sized gathering. From grand and junior ballrooms to intimate spaces and an elevated pool deck, Omni Frisco Hotel's 24,000 square feet of meeting space provide endless opportunities for events.

The brand new, multi-use campus in development with the Dallas Cowboys, the city of Frisco and Frisco Independent School District features restaurants, retail space, entertainment venues and more. Omni Frisco Hotel is connected to The Ford Center, a 12,000-seat, domed, multi-purpose event center. The entire development is anchored by the Dallas Cowboys World Headquarters, which houses office space and the practice facility for the Dallas Cowboys and the Dallas Cowboys Cheerleaders.

Located 20 minutes north of downtown Dallas and 25 minutes from both DFW International and Love Field Airport, the new Omni Frisco Hotel features a bevy of amenities including Neighborhood Services, a restaurant featuring honest food and drink in the American tradition. Discover our luxury boutique, Charlotte Jones Collection featuring local designers, a chic coffee and wine bar in the lobby and an elevated pool bar and grill, The Edge, overlooking the 91-acre entertainment district dubbed The Star.

The brand new, upscale Omni Frisco Hotel embodies true Texas charm and sophistication.

Staying true to Omni's local color, this luxury hotel captures the energy and future of this vibrant North Texas city.

Job Description

The purpose of the Restaurant General Manager is to ensure proper training and supervision of all personnel. To deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures.

Responsibilities

• To consistently ensure the maximum guest information in the restaurant.
• Pre-meal meeting conducted with service staff on a daily basis.
• Supervision of floor during operation.
• Ensure that service personnel follow the service scenario.
• Monitor timing of guest experience.
• Handle all complaints to the guests' satisfaction.
• To maintain a consistently smooth-running operation.
• Service staff on duty as scheduled.
• Kitchen, stewarding and cashier staff on duty as scheduled.
• Side-stands fully stocked with equipment.
• All side-work complete.
• Coffee, and roll warming equipment functioning.
• Insure station rotation in seating.
• Assist in seating or service of guests as necessary.
• Coordinate all functions in dining room during service.
• Monitor productivity of service, kitchen and stewarding staff.
• To monitor and critique the quality and consistency of the food product.
• Special boards and / or descriptions posted accurately.
• Continuously check food quality and presentation coming from kitchen.
• Maintain food displays during service.
• Monitor guest satisfaction and comments regarding food.
• To be familiar with clients so that there is constant recognition of all repeat guests.
• Reservations reviewed on a daily basis.
• Reservations checked against the VIP list from the front desk.
• All special attention details handled properly.
• To maintain the physical atmosphere and cleanliness of the restaurant.
• Staff's uniform and appearance meet specifications.
• Tabletops set to specifications.
• All menus inspected daily by hostess.
• During service, constantly inspect tabletops, side-stations and tray stands.
• All equipment in good condition and clean.
• All work areas maintained neat, orderly and clean.
• All lights and music adjusted appropriately for each meal period.
• To contribute to the profitability of the restaurant through cost control effectiveness.
• Administrative responsibilities :
• Monthly budget
• Monthly volume forecast
• Weekly volume forecast
• Weekly schedule
• Staffing requirements
• Weekly payroll forecast
• Payroll computation
• Bar controls and procedures
• Beverage cost
• Beverage requisitioning
• Food requisitioning
• Assist in end-of-month inventory
• Bar and dining room security
• Constantly perform positive up-selling techniques with service staff.
• Expedite table turnover and table resetting.
• Implement sales promotions and merchandising programs.
• Be familiar with all beverage-related procedures and equipment and assist the cashier when needed.
• Reconciliation / deposits
• Charge procedures
• House charge procedures
• Check control
• Walkouts
• Meal period change
• Reports
• Abstracts
• Know and adhere to all company policies and procedures.
• Know emergency procedures (including CPR) and work to prevent accidents.
• Be familiar with and enforce all policies related to liquor liability laws.
• Dramshop Theory - Prohibiting sale of liquor to intoxicated guests.
• Prohibiting sale of liquor to minors.
• Perform any and all other duties assigned and / or required by management.
• Consistent maintenance of refinement of service standards.
• Maintenance of adequate china, silver and glass inventories for all outlets through communication with Executive Steward.
• Maintenance of adequate linen inventories for all outlets through communication with Laundry.
• Maintenance of adequate front of the houses unform inventories for all outlets by proper forecasting and purchasing.
• Assist Outlet Managers and Chefs de Cuisine in refinement of successful daily menu specials.
• Assure consistent maintenance of corporate F&B policies and procedures in all "front of house" operations.
• Assure Outlets management development through well planned cross training programs.
• Review all purchase requests of Outlet Managers prior to submitting to the Director of Food & Beverage.
• Maintenance of accurate wine inventories and ongoing wine lists updates.
• Consistent physical maintenance of all outlets and related areas.
• Correlation of Outlet P&L's and financial information monthly.
• Participates on EOM F&B inventories in coordination with Executive Chef, Purchasing Manager and Accounting.
• Participates on the budgeting and forecasting processes.
• Conducts menu engineering analysis on a quarterly basis.
• Conducts food and beverage pricing competitive set analysis twice a year.
• Assures proper cover count procedures are in place in all F&B Outlets.
• Assures adherence to cashier reconciliation of all over / short, missing check reports, comp reports, comp checks and other related cashier reporting and accountability procedures.
• Assures full adherence to forecast productivity ratios by approving all weekly schedules prior to submitting to the Director of F&B.

Qualifications