Veterans Preferred - General Manager - Arriba Abajo Rooftop Cantina
Company: Hyatt
Location: Austin
Posted on: April 15, 2024
Job Description:
Military Veterans are Encouraged to Apply. -It's fitting that our
restaurant is named after Mexico's most popular toast, because at
Arriba Abajo, bringing people together is at the heart of
everything we do. And we do it seamlessly with service, views,
experiences, and tastes that are a cut above the rest. From Oaxaca
to the Yucatan, we guide each and every party on a journey between
Mexico's coasts. From raising a glass of something deliciously
fresh to partying poolside with the Austin skyline in view - we are
the place for seamless group outings with service and offerings
that never miss a beat.
Located in Downtown Austin, in the heart of the music and
ever-changing culinary scene, Arriba Abajo's General Manager plays
an integral part of leading the vision of our restaurant's
cantina-themed style. The General Manager reports to the Regional
Director of Restaurant Operations for Hyatt's Lifestyle Independent
Restaurant Group as well as the Hotel Manager.
Arriba Abajo is situated inside the Thompson and Tommie Austin, a
part of Hyatt Hotels. This is not your traditional "Hotel
Restaurant". Arriba Abajo fosters and environment where everyone
works within a manner that is consistent with an independent
owner\operator restaurant in partnership with the hotel.
Essential Duties and Responsibilities:
- Maintain complete knowledge of and comply with all departmental
policies, service procedures, and standards.
- Provide exceptional service and ensure guest satisfaction with
dining experiences.
- Manage a team of food and beverage professionals, ensuring that
brand standards and the required sequence of service components are
executed precisely. Maintain complete knowledge of:
- Build, maintain, and adjust restaurant reservation blocks
according to business levels to maximize revenue potential.
- All menu items, preparation method/time, ingredients, source of
ingredients, sauces, portion sizes, garnishes, presentation, and
prices.
- The characteristics and description of every wine/champagne by
the glass and major wine/champagne by the bottle on the wine
list.
- All liquor brands, beers, and non-alcoholic selections are
available in the restaurant.
- Use designated glassware and garnishes for cocktails.
- Maintain complete knowledge and strictly abide by state liquor
regulations, particularly those prohibiting service to minors,
intoxicated persons, and drunk driving.
- Check storage areas for proper supplies, organization, and
cleanliness. Instruct designated personnel to rectify any
cleanliness/organization deficiencies.
- Establish par levels for supplies and equipment-complete
requisitions to replenish shortages or additional items needed for
the anticipated business.
- Works closely with the Chef de Cuisine and leadership to create
exceptional culinary and guest experiences.
- Periodically check with the Front Desk to review in house guest
count and arrivals updates.
- Review sales for the previous day; resolve discrepancies with
accounting-track revenue against budget/forecast.
- Prepare weekly work schedules in accordance with the
department's labor standards and forecasts. Adjust schedules
throughout the week to meet the business demands.
- Manage and direct all F&B associates.
- Interview, hire, and successfully onboard all new
associates.
- Conduct 30, 60, and 90-day reviews as well as end-of-year
performance appraisals for all associates.
- Provide feedback to staff on their performance. Handle
disciplinary problems and counsel employees according to resort
standards.
- Conduct a daily pre-shift meeting with staff and review all
information pertinent to the day's business.
- Attend daily and weekly division and hotel meetings and cascade
information to the team where appropriate.
- Inspect grooming and attire of staff; rectify any
deficiencies.
- Be able to analyze and participate in weekly labor meetings
confidently.
- Ensure that staff report to work as scheduled. Document any
late or absent employees in accordance with the attendance
policy.
- Coordinate proper breaks for staff.
- Constantly monitor staff performance in all service and job
function phases, ensuring all procedures are carried out to
departmental standards; rectify any deficiencies with respective
personnel.
- Assign work and side duties to staff in accordance with
departmental procedures. Communicate additions or changes to the
assignments as they arise throughout the shift. Identify situations
that compromise the department's standards and delegate these
tasks.
- Monitor the preparation of station assignments, ensuring
compliance with departmental standards.
- Inspect, plan, and ensure that all materials and equipment are
in complete readiness for service; rectify deficiencies with
respective personnel.
- Inspect table set-ups; check for cleanliness, neatness, and
agreement to departmental standards; rectify deficiencies with
respective personnel.
- Inspect all aspects of the restaurant environment, ensuring
compliance with standards of cleanliness and order-direct
respective personnel to rectify deficiencies.
- Ensure the Host stand is clean, organized, and stocked with
designated supplies.
- Ensure Host teams conduct daily confirmation calls and update
all reservation notes and tags in line with reservation entry.
- Monitor and assist the Host in greeting and escorting guests to
their tables according to departmental procedures. Ensure that
tables are seated to best service the guests.
- Review the reservation table management system, pre-assign
designated tables, and follow up on all special requests.
- Ensure that reservation blocks are set up and paced out
according to the collective agreement on booking guidelines agreed
between the front of house and culinary teams.
- Check the pick-up and side stations, ensuring agreement to
cleanliness standards, stock supply, and organization.
- Anticipate heavy business times and organize procedures to
handle extended waiting lines.
- Manage guest relations and ensure guest satisfaction
- Anticipate guests' needs, respond promptly, and acknowledge all
guests, however busy and at whatever time of day. Always promote
positive guest relations.
- Monitor and maintain cleanliness and working conditions of
departmental equipment, supplies, and work areas.
- Assist restaurant staff with their job functions to ensure
optimum service to guests.
- Manage and approve void checks in accordance with accounting
procedures.
- Assist servers with expediting problem payments. Ensure all
cashiering procedures are processed in compliance with accounting
standards.
- Run system-closing reports and ensure all servers' checks are
closed before signing out.
- Ensure all closing duties for staff are completed before staff
signs out.
- Conduct formal training programs on the required job functions
with criteria expected and department orientation with new hires.
Conduct ongoing training with existing staff.
- Foster and promote a cooperative working climate, maximizing
productivity and employee morale.
- Prepare and submit daily/weekly payroll and tip distribution
records.
- Complete work orders for maintenance repairs and submit them to
Engineering. Contact Engineering directly for urgent repairs.
- Complete all paperwork and closing duties in accordance with
departmental standards.
- Create and maintain a positive collaboration between other
outlets, vendors, and corporate/ownership teams.
- Contribute proactively to the outlets' financial success by
having in-depth knowledge of financials ability to analyze profile
and loss statements to help drive top-line revenue and control
costs.
- Contribute proactively to the marketing and programming of the
outlet by creating marketing plans, a calendar of programming
initiatives, and holiday offerings.
- Exhibit a friendly, helpful, and courteous manner when dealing
with guests and fellow employees. Technical Skills:
- Thorough understanding of financial reports, including labor;
ability to effectively direct and manage all facets of the
Outlet.
- Demonstrates project management experience in organizing,
planning, and executing large-scale projects from conception
through implementation.
- Demonstrates experience in leading and developing people and
the ability to establish rapport and/or influence and gain
understanding of others.
- Ability to lead a team, flexibility with work schedule.
- Ability to enforce hotel standards, policies, and procedures;
prioritize, organize, and delegate work assignments.
- Ability to direct performance of outlet associates and follow
up with corrections where needed; ability to motivate outlet
associates and maintain a cohesive team;
- Ability to promote positive work relationships with service
personnel and other departments.
- Ability to ascertain associate's training needs and provide
such training; ability to work well under pressure of organizing
and attaining production schedules and timelines. The budgeted
range for this position is $90,000-$100,000. Actual pay will be
commensurate with experience.
This role will embody our leadership expectations: Championing
Hyatt's Purpose & Values, Experiment to Improve, Drive for Impact
and Develop Diverse Talent. This leader will also demonstrate our
values of empathy, wellbeing, respect, integrity, experimentation
and inclusion.
Benefits: We have you covered with an awesome rewards package!
Health and welfare plans? We have a range of choices for you and
your eligible dependents. Financial wellbeing? Opt into our 401(k)
plan, College Saving Plan or the Employee Stock Purchase Plan. We
don't want to leave out our lifestyle benefits including paid
vacation, holidays and sick leave, family bonding time, adoption
assistance, discounted and complimentary rooms at Hyatt locations
across the globe, free colleague meals during shifts, transit
passes, wellbeing and educational assistance. Don't forget,
full-time and part-time colleagues are able to use accrued vacation
time after 90 days of employment!
This application window is anticipated to be open at a maximum of
30 days. Applications will be reviewed in the order in which they
are received.
Our Values: Empathy - Integrity - Respect - Inclusion -
Experimentation - Wellbeing
Hyatt is an equal opportunity employer -
M/F/Veteran/Disability/Sexual Orientation/Gender Identity
Qualifications:
- Demonstrated ability to effectively interact with people
- 4 years or more of progressive F&B management
experience
- Service oriented style with professional presentations
skills
- Proven leadership skills
- Must possess the following strengths: high energy,
entrepreneurial spirit, motivational leader, proven track record in
high volume concept, effective communicator, effective in providing
exceptional customer service and ability to improve the bottom
line
- Clear concise written and verbal communication skills
- Must be proficient in Microsoft Word and Excel
- Must have excellent organizational, interpersonal and
administrative skills
- Experience in implementing new food & beverage concepts
Keywords: Hyatt, Austin , Veterans Preferred - General Manager - Arriba Abajo Rooftop Cantina, Executive , Austin, Texas
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