FIDELITY HOTEL is hiring for a RESTAURANT GENERAL MANAGER

Fidelity Hotel is an adaptive reuse project located at 1940 E. 6th Street in the historic 103-year-old Baker Building. Fidelity Hotel will have 97 guest rooms & suites, each with tailored amenities, custom-designed furniture, and thoughtfully curated art. The property will feature a full-service restaurant, bar, event & meeting spaces, and a private dining room. Fidelity Hotel is an homage to Cleveland's long-standing ideals. Our unwavering dedication to the city's soul is expressed through the design, brand, art, amenities, and community programs -  all carefully selected to be additive to and reflective of the innovation & creativity that makes Cleveland so special.

JOB OVERVIEW

The General Manager of our Restaurant, The Club Room, will be accountable for all aspects of the day-to-day operations, including the direct supervision of all staff. This role will oversee the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, product quality, cleanliness, and sanitation.The General Manager will be trusted to make key decisions on staffing, ongoing programming, sales and marketing efforts, and overall guest experience. A successful General Manager will bring a strong sense of pride and ownership to the outlet and be proactive in their understanding of, and input on, the operational plans and budgets.

*What you'll do: *

Provide leadership and management support to staff while overseeing day-to-day operations

Work closely with the operations team to understand and develop the business plan

Develop a strong understanding of financial statements, actively manage financial goals and targets, maintain budgets, and optimize expense structures

Train team members on preparation methods, quality controls presentation standards, and product knowledge

Oversee the recruitment and training of new team members, responsible for planning, documenting, implementing, and monitoring department training programs

Coordinate the weekly work schedule and review payroll records for appropriate personnel

Ensure immediate response to guest comments and concerns and apply corrective measures when necessary

Assist in establishing cost improvement objectives and implementing action plans

Collaborate with other personnel to plan and develop recipes and menus, considering seasonal availability of ingredients and anticipated volume

Maintain products attractively and functionally to support efficient preparation and promotion of products

Create and support an inclusive and collaborative work environment where employees work productively and develop professionally

Have a thorough understanding of services, amenities, and offerings and oversee the planning and pricing of all menu items

Comply with the hotel's purchasing and invoice procedures ensuring that all accounting standards are adhered to

Maintain current knowledge of all activities and events in the surrounding areas

Collaborate with marketing and design to develop partnerships with local vendors for merchandise, food, beverage, and retail

Follow inventory standards and procedures to conduct an accurate inventory consistently

Ensure staff understands their job requirements and sufficient training before holding them accountable or results

Inspect food preparation, storage, serving areas, and equipment to ensure safe, sanitary food-handling practices: ensure employees follow standards and regulations

Order or requisition supplies needed to ensure efficient operation; verify quantity and quality of received products

Maintain high cleanliness in all areas, including counters, sinks, utens