Twenty6 Restuarant General Manager

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18000 associates across the United States Caribbean and Europe. Our platform includes Benchmark Resorts & Hotels a collection of distinctive independent properties; Axiom Hospitality our European hotel management company; and PYRAMIDWORKS which provides integrated workplace and facilities services. With corporate offices in Boston The Woodlands Texas and London Pyramid combines global scale with a hands-on approach focused on exceptional service operational excellence and long-term partnerships.

At Pyramid our people are at the heart of everything we do. We are committed to creating an environment where associates are respected supported and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders take on meaningful stretch assignments and gain exposure to a diverse portfolio of properties brands and markets. Whether you are beginning your hospitality career or bringing years of experience youll find opportunities to learn develop and make an impact.

Our commitment to associates guests owners and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today The Boston Globe and The Houston Chronicle to earning top travel accolades from Travel Leisure Condé Nast Traveler Forbes Travel Guide and U.S. News & World Report these recognitions reflect the culture service excellence and commitment to people that define the Pyramid experience.

About our property:

At the La Quinta Resort and Club we pride ourselves on being the best employer in the area. What sets us apart Our culture full benefit plans including 401k with a company match and our lucrative bonus programs to name a few. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development people and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a Resort that people want to come to not through. Find out today what a career with Pyramid Hotel Group at the La Quinta Resort and Club can mean for you!

What you will have an opportunity to do:

Position Summary

The Restaurant General Manager provides strategic and operational leadership for Twenty6 Restaurant. This position is responsible for delivering an exceptional dining experience while achieving financial service quality and team-member engagement goals.

The Restaurant General Manager maintains a highly visible presence throughout the operation and leads all aspects of the restaurant including staffing training guest satisfaction food and beverage quality financial performance inventory safety marketing and facility standards.

The successful candidate is an accomplished hospitality leader who inspires excellence develops strong teams builds meaningful guest relationships and creates a culture of accountability collaboration and genuine hospitality.

Essential Responsibilities

• Lead all daily restaurant operations and establish clear expectations for service quality professionalism and performance.
• Recruit interview select onboard train and retain qualified restaurant team members.
• Lead coach counsel and evaluate managers supervisors and team members.
• Provide consistent feedback recognition and development opportunities.
• Address performance concerns and administer corrective action in accordance with company policies.
• Prepare and manage staffing plans and schedules based on business levels labor standards and operational needs.
• Conduct pre-shift meetings to communicate service priorities menu updates special events guest preferences and operational information.
• Create an inclusive and respectful workplace that supports teamwork accountability and professional growth.
• Develop internal talent and establish succession plans for key restaurant positions.

• Direct all restaurant opening closing and daily service procedures.
• Maintain a visible leadership presence in the dining room kitchen service stations and guest-facing areas.
• Ensure the restaurant is properly staffed stocked organized and prepared for each service period.
• Establish and maintain service procedures consistent with the restaurants fine-dining standards.
• Monitor workflow and adjust staffing or assignments to support efficient service.
• Coordinate restaurant operations with Culinary Stewarding Purchasing Engineering Reservations Sales and other hotel departments.
• Oversee private dining special events holiday operations and other restaurant-related functions.
• Identify operational challenges and implement timely sustainable solutions.

Guest Experience and Service Recovery

• Create a welcoming personalized and memorable dining experience for every guest.
• Build relationships with repeat guests and maintain awareness of guest preferences special occasions and service needs.
• Engage with guests throughout their dining experience and actively gather feedback.
• Investigate and resolve guest concerns promptly professionally and with appropriate follow-up.
• Empower team members to anticipate guest needs and take ownership of service recovery.
• Review guest feedback satisfaction scores and service trends to identify improvement opportunities.
• Ensure all guest concerns and significant service incidents are properly documented and communicated.

• Partner with culinary and beverage leaders to maintain consistent standards for food quality presentation taste temperature and preparation.
• Monitor beverage quality presentation responsible alcohol service and product knowledge.
• Collaborate on menu development seasonal offerings wine and beverage programs and daily specials.
• Ensure team members are knowledgeable about menus ingredients preparation methods allergens wine and beverage selections.
• Conduct routine inspections of the dining room kitchen storage areas service stations and equipment.
• Address quality concerns immediately and implement corrective action when standards are not met.

Financial Management

• Develop and manage the restaurants operating budget in partnership with Food and Beverage leadership.
• Monitor revenue labor cost of goods operating expenses productivity and profitability.
• Review financial reports and implement strategies to achieve budgeted goals.
• Forecast business volume and adjust staffing purchasing and operating plans accordingly.
• Maintain appropriate controls for cash handling discounts voids complimentary items and point-of-sale transactions.
• Oversee inventory ordering receiving storage and product rotation.
• Minimize waste breakage spoilage overtime and unnecessary operating expenses.
• Identify opportunities to increase revenue through menu performance promotions private dining special events and enhanced guest experiences.

Sales Marketing and Restaurant Positioning

• Partner with Sales Marketing Public Relations and hotel leadership to promote the restaurant.
• Develop promotions and dining experiences that support the restaurants concept and business goals.
• Monitor local restaurant trends guest preferences competitor offerings and market conditions.
• Build relationships with hotel guests local residents community partners and other potential restaurant patrons.
• Support the restaurants reputation through consistent service quality and guest engagement.
• Recommend opportunities to strengthen brand awareness increase covers and improve revenue.

Safety Sanitation and Compliance

• Ensure compliance with all food-safety sanitation workplace-safety and responsible alcohol-service requirements.
• Maintain compliance with company policies and all applicable local state and federal regulations.
• Ensure required licenses certifications inspections and operational records remain current.
• Conduct regular safety and sanitation inspections and address deficiencies immediately.
• Ensure team members receive required safety sanitation and emergency-procedure training.
• Report and document workplace injuries equipment concerns and unsafe conditions.
• Ensure required personal protective equipment is available properly maintained and correctly used.

Facility and Equipment Management

• Ensure all restaurant areas are clean organized attractive and maintained to established standards.
• Inspect furniture fixtures lighting equipment menus uniforms and décor for quality and condition.
• Submit and monitor work orders for repairs and preventative maintenance.
• Partner with Engineering and other departments to ensure repairs are completed promptly.
• Plan for equipment replacement facility improvements and operational needs.

Administration and Communication

• Complete required reports schedules forecasts inventories payroll documentation and performance records accurately and on time.
• Communicate restaurant performance guest feedback staffing concerns and operational priorities to Food and Beverage leadership.
• Attend departmental hotel operations and leadership meetings.
• Maintain confidentiality when handling guest team-member and business information.
• Perform additional responsibilities based on the needs of the restaurant and hotel.

Qualifications

Education

• High school diploma or equivalent required.
• Bachelors degree in hospitality management restaurant management business administration or a related field preferred.
• An equivalent combination of education and relevant leadership experience may be considered.

Experience

• Minimum of five years of progressive restaurant or food and beverage experience preferred.
• Minimum of three years of restaurant leadership or management experience preferred.
• Previous experience in an upscale luxury full-service or fine-dining restaurant strongly preferred.
• Demonstrated experience managing financial performance labor inventory guest satisfaction and team development.
• Experience with restaurant point-of-sale scheduling inventory and financial reporting systems preferred.

Licenses and Certifications

• Food-handler or food-protection certification required where applicable.
• Responsible alcohol-service certification required where applicable.
• Additional certifications may be required by company policy or applicable law.

Knowledge Skills and Abilities

The successful candidate must be able to perform the essential functions of the position with or without reasonable accommodation and demonstrate:

• Strong restaurant operations and fine-dining service knowledge.
• Exceptional leadership coaching and team-development abilities.
• Excellent verbal written and interpersonal communication skills.
• Strong financial and business-management skills.
• Exceptional guest-relations and service-recovery abilities.
• Sound judgment and effective decision-making under pressure.
• Strong organizational skills and attention to detail.
• The ability to manage multiple priorities in a fast-paced environment.
• Knowledge of food safety sanitation workplace safety and responsible alcohol-service practices.
• Proficiency with Microsoft Office and restaurant management systems.
• Flexibility to work early mornings evenings weekends holidays and special events.

Physical Requirements

The physical requirements described below represent those necessary to perform the essential functions of the position with or without reasonable accommodation.

• Regularly stand and walk for extended periods.
• Frequently move throughout the restaurant kitchen storage and service areas.
• Regularly speak listen and maintain close and distance vision.
• Occasionally climb stairs bend crouch stoop reach push or pull.
• Occasionally lift or carry items weighing up to 50 pounds with assistance when appropriate.
• Work in areas with varying temperatures noise levels and exposure to food-service equipment.

Attendance and Scheduling

Regular and reliable attendance is essential. The Restaurant General Manager must maintain scheduling flexibility based on business and operational needs including evenings weekends holidays and special events.

Professional Appearance and Conduct

The Restaurant General Manager must maintain a polished professional and well-groomed appearance in accordance with hotel and departmental standards. This leader is expected to model professionalism discretion integrity and respectful conduct at all times.

Service Culture

The Restaurant General Manager serves as a champion of the hotels values culture and service standards. This position is expected to lead by example place people first anticipate guest and team-member needs take ownership of concerns and inspire the team to deliver genuine and memorable hospitality.

What are we looking for

Compensation:

$90000

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$95000

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.