Job Description

Hilton College Station Restaurant General Manager

The Hilton College Station stands tall in the heart of Aggieland in College Station, TX. Located just minutes from Texas A&M, the hotel offers 301 luxuriously appointed guest rooms and suites. Enjoy views of the area or the newly designed outdoor pool & cabanas. Not only has the hotel undergone an extensive, multi-million-dollar renovation, it also offers two one-of-a-kind experiences in the area. An exciting, on-site challenge course offers innovative and inspirational team building that will change a standard meeting into a meaningful experience that will be remembered long after departing. Reveille is the newest and hottest rooftop bar that is taking College Station by storm. Situated on the top floor of the hotel, Reveille offers an incredible selection of beer, wine and craft cocktails, while offering guests unparalleled 360-degree views of the beautiful Brazos Valley. Ignite restaurant offers guests breakfast, lunch and dinner and the caf serves Starbucks coffee drinks and a variety of pastries, light bites and beverages.

For those seeking an elevated meeting and event experience, the Hilton College Station is the clear choice. Offering over 27,000 sf of IACC Certified event space, including an 11,000 sf ballroom and a 3,500 sf amphitheater, the Hilton College Station can accommodate a wide variety of events up to 1,400 attendees. The dedicated team of event planners will help design the perfect agenda.

If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love of Texas life, this could be the perfect home for you! Are you passionate and creative with a desire to grow? Let's talk!

The Role

Position: Restaurant General Manager

Reports To: Director of Food & Beverage, Director of Operations or General Manager

Company Overview

We are seeking a dynamic and accomplished Food & Beverage professional to take on the role of General Manager at our upscale continental cuisine restaurant concept located at The Hilton in College Station, TX. The ideal candidate will have a hands-on approach to training and resolving the day-to-day situations that present in the restaurant, the individual will be instrumental in overseeing all facets of our establishment, playing a key role in not only ensuring exceptional guest experiences but also in driving the restaurant's profitability. This position is central to guiding and mentoring our team including the supervisors, while fostering a positive and productive work environment for our staff members. A significant aspect of the General Manager's responsibilities will be to elevate customer relations to new heights, ensuring a relentless focus on meeting customers' needs swiftly and effectively, while diligently upholding all local, state, and federal regulations. Your leadership will be pivotal in shaping an environment where excellence is the norm, and every guest interaction becomes a memorable experience.

Position Profile

Responsible for overall operation of food and beverages and bars delivering quality service, compliance of policies and procedures while meeting/exceeding financial goals. Manage all administrative functions such as scheduling, purchasing for the department, hiring and terminations of associates all in a fiscally responsible manner.

Essential Job Function

• Pay: $65,000 - $75,000 per year
• Accomplish food & beverage human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining associates; communicating job expectations, job duties and job responsibilities; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Meet restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Avoid legal challenges by conforming to the regulations of the alcoholic beverage commission.
• Maximize bar profitability by ensuring portion control, monitoring accuracy of charges.
• Publicize the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
• Actively perform community outreach initiatives.
• Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service.
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
• Investigate, resolve, respond to guest and member needs, inquires, comments and/or problems to ensure a quality experience and enhance future sales prospects.
• Update the cash management system and compile, generate, and prepare various reports to aid in the administration of the Food and Beverage Department.
• Establish standards for personnel performance and guest service.
• Assist in the creation of the annual operating budgets, including the monitoring of outlets and their labor and supplies budget; make adjustments to achieve financial goals; plan operating budget for dining service
• Hire, train, supervise, schedule and evaluate outlet(s) personnel, set up based upon anticipated guest counts and client needs, including providing appropriate reports concerning employee hours, schedules, pay rates, job, changes, tip pools, etc.
• Supervise staff to help ensure proper service; pour coffee and take orders when necessary
• Inspect employees to ensure that they are in proper and clean uniforms at all times
• Receive and resolve complaints concerning food, beverages and service and communicate resolutions to the Food and Beverage Director.
• Effectively communicate with front and back of house and serve as a liaison between the dining room and kitchen staff.
• Maintain Alcohol Best Practices training as well as Food Managers License
• Ensure that all side work is accomplished and that all cleaning of equipment and storage areas are completed according to schedule
• Ensure correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; check maintenance of all equipment in the dining room and report deficiencies and maintenance concerns
• Regularly inspect all front- and back-of-the-house service areas and equipment to ensure that sanitation, safety, energy management, preventive maintenance, and other standards of the department are met
• Make suggestions about improvements across all outlets on service procedures and layout
• Produce daily or meal-period revenue analyses and other reports from point-of-sale systems used in the dining room
• Organize, take beverage inventory and purchase beverages both related to ABC and non-alcoholic and ensure that all local and state laws and the Hotels policies and procedures for the service of alcoholic beverages are consistently followed; suggest and implement wines, beer and ABC
• Develop and continually update and refine policy and procedure manuals
• Attend scheduled staff meetings
• May serve as the opening and closing manager or manager on duty for any of the F&B outlets
• Perform Manager-on-Duty functions and shifts as assigned.

Desired Skills and Qualifications

Education: Two to four-year college degree or equivalent education/experience.

Experience: Minimum of three years' experience in a food and beverage leadership role or related management position.

Skills and Abilities:

• At least 5+ years of experience in a restaurant management role within the food service industry, preferably in an upscale or fine dining environment.
• At least 3+ years of General Management experience in an upscale environment.
• Exceptional leadership skills with the ability to motivate and inspire a diverse team.
• Strong business acumen and understanding of restaurant financials, including P&L statements and cost control.
• Excellent communication and interpersonal skills, with the ability to build rapport with customers, staff, and stakeholders.
• Detail-oriented and highly organized, capable of multitasking in a fast-paced environment.
• Demonstrated problem-solving abilities and the capacity to make effective decisions under pressure.
• Flexibility in working hours, including nights, weekends and holidays, as required by the business.

Benefits Package

• Competitive Salary
• Daily Pay!
• Team Member Hotel Discount Program
• Uniforms Provided for most positions

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