Job description

About Graduate Nashville

Graduate Hotels is a hotel collection targeting university-anchored markets across the country that celebrates each town's unique local culture and history. Right in the heart of Midtown, Graduate Nashville features playful, luxe guest rooms that celebrate the town’s innate charm. Guests can channel their inner Opry star at the karaoke bar or take in the Nashville skyline from the rooftop restaurant. The hotel is just a short stroll from Vanderbilt University and its stadium.

About Meal Plan

Meal Plan is an independent hospitality company that operates all of the food and beverage outlets at the Graduate Seattle, which includes The Mountaineering Club and Poindexter Coffee, and a basement restaurant due to open later this year.

The Graduate Nashville is the second property where they will partner with Graduate Hotels to operate all food and beverage offerings.

In Los Angeles, they are known for their award-winning cocktail and gaming bar, The Spare Room at the Hollywood Roosevelt, Los Angeles icon Genghis Cohen on Fairfax, and all-day cafe concept, Winsome.

Job Overview:

The General Manager is responsible for facilitating daily operations of the restaurant. He/she will work closely with the culinary and front of house teams and report directly to the Director of Food and Beverage and two co-owners.

Essential Functions Include:

Customer Satisfaction:

• Upholds the highest standards of hospitality and service constantly
• Acts as primary ground level point person for special guest requests including but not limited to private onsite events, menu requests etc.
• Maintains a positive attitude to all guest inquiries, ensuring a timely resolution
• Responds to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build on guest satisfaction
• Participates in neighborhood organizations, government, charities to promote community awareness and acceptability of the company

Staff Management:

• Maintains effective communication between all companywide departments
• Demonstrates positive leadership characteristics
• Supports staff with service whenever and however necessary
• Hires quality front of house employees who value guest service and are committed to high standards of performance
• Develops and empowers staff, mentoring them and helping them to identify growth potential within the organization
• Provides training opportunities that educate and empower the team
• Conducts regular team meetings and administers counseling when necessary
• Supports culinary team in meeting or exceeding budget sales and profit goals
• Manages team in accordance with all company policies, procedures, and standards and local, state, and federal law as applicable

Facility Maintenance:

• Ensures a safe and secure working, and dining environment for all team members and guests
• Take immediate action to resolve problems that are encountered on property, ensuring that Department Heads are actively involved and assisting as necessary
• Physically tour and visually inspect property on a daily basis monitoring property condition, cleanliness, and quality of product and service throughout the property

Admin/Financials:

• Manages payroll and maintain labor efficiency ratios to ensure guest service and cost effectiveness
• Manages operations efficiently and effectively within the restaurant’s fiscal and operational guidelines
• Comply with local, state and federal health department standards and comply with occupancy limits
• Meet and/or exceed financial obligations and profitability through overseeing and actively participating in sales, labor productivity, cost control, and effective purchasing including anticipating revenue/cost problems and managing the timing of discretionary expenditures

Qualifications:

• High School diploma (bachelor’s degree preferred) and a minimum of 3-5 years of applicable restaurant and/or hospitality management experience
• Previous experience managing a team of 25+ employees; high volume Los Angeles or New York experience strongly preferred
• High proficiency with MS Office Suite, particularly Excel, and POS
• Ability to obtain and/or maintain any government required licenses, certificates or permits
• Leadership skills to motivate and develop staff and to ensure accomplishment of goals
• Capable of setting priorities, planning, organizing, delegating, and controlling processes
• Flexibility and openness to change course according to the needs of the business
• Excellent communications and interpersonal skills
• Strong management, organizational, and data analysis skills

Required Skills

Basic Floor Service

Beer Knowledge

Craft Cocktail knowledge

Inventory

Profit & Loss Management

Spirits/Cocktails Knowledge

Wine Knowledge

Event Management / Organization

Experience in a High Volume Environment

Staff education / motivation

Staffing / scheduling

Job Type: Full-time

Pay: $65,000.00 - $75,000.00 per year

Experience:

• relevant: 2 years (Preferred)
• restaurant industry: 5 years (Preferred)

Education:

• Associate (Preferred)

Work authorization:

• United States (Preferred)

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