Summary: Reporting to the Regional Vice President with a dotted line to VP of Restaurants, the Bench Restaurant General Manager will be trained on all responsibilities of a property Restaurant General Manager, including directing the activities and being measured on the results of the restaurants, sustainability of food and beverage initiatives, high standards of food and beverage quality, guest satisfaction scores, service, revenues and profit margins. The purpose of a Bench Restaurant General Manager is to eventually fill an open position within White Lodging, so this role is eligible to be relocated to any property in the portfolio. Responsibilities Effectively lead operational excellence with focus on financial, team member and guests results metrics. Development of strategic direction and drive the execution of restaurant bar and food operations. Ensure highest quality of food and beverage standards for product and service are maintained. Attendance and participation in management, staff and preconvention meetings. Impact and influence the growth of restaurant revenues. Develop and mentor high potential leaders within the department. Ensure all brand standards are implemented and maintained. Oversees and assist with the White Lodging Way "WLW" processes and training at the property. Create competitive and progressive growth culture within the department with high team member retention. Empowers employees to provide excellent service for both internal and external customers. Timely analysis of Food and Beverage pricing for the restaurant. Development, maintenance and accountability of departmental control procedures. Observes service behaviors of employees and provides feedback to individuals including praise and necessary discipline. Understands the impact of department’s operations on the overall property financial goals and manages to achieve or exceed goals. Ability to monitor operations and assess need for adjustments both during operational situations as well as for structural improvement and growth. Interacts with customers to obtain feedback on quality of product, service levels and overall satisfaction. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Analyzes information and evaluates results to choose the best solution and solve problems. Has full knowledge and understanding of our company’s handbook, SOP’s and processes; adheres to and enforces those in a fair and consistent manner. Participates in employee progressive discipline procedures. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Is the final interview for and signs off on all new associates hired into the restaurant. Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job. Other Information COMPETENCIES Decision Making Creativity Conceptual Ability Organization Planning Customer Focus Goal Setting Team Building Assertiveness Accountability SKILLS Outlook EXCEL Word Micros EDUCATION/EXPERIENCE College degree preferred Experience in a leadership role Large Volume exposure preferred Knowledge of Health and Sanitation Practices Multi-Million Dollar P&L responsibility WORKING CONDITIONS Lifting and carrying of objects, 30-40 pounds Ability to push or pull objects 50-100 pounds Sitting 30% | Walking 40% | Standing 15% | 15% bending, kneeling, lifting, climbing Ability to go between hot and cold temperatures Location Code: A75 J-18808-Ljbffr