General Manager | Trick Rider (A New Age Luxury Supper Club)

Omni PGA Frisco Resort is seeking an experienced General Manager for Trick Rider specialty restaurant. Trick Rider is a new age supper club serving luxury, curated food and tricked up cocktails, wines, and distilled spirits. It is experiential with swagger. A Frisco eatery like no other, featuring shellfish and a stable of premium cut meats. Sit ringside at the chef’s table or at the horseshoe bar. A performance playing homage to traditions with a modern twist.
Responsibilities:

Monitor dining rooms for seating availability, service, safety, cleanliness and wellbeing of restaurant guests.
Must maintain full familiarity with menus and knowledge of beverage offerings.
Ensure all staff has completed side work checklists for dining room.
Assist in overall management of the outlet.
Spot check liquor pars and order daily supplies.
Hold pre-shift meetings.
Follow up on established training steps.
Handle guest comments and complaints and ensure member and guest satisfaction.
Communicate with guests and receive feedback.
Stay on the floor during peak hours.
Observe, teach and correct staff’s service in a professional manner.
Examine food preparation and beverage presentation.
Responsible for scheduling, completing weekly payroll, and forecasting.
Participate in interviewing/recruiting new employees.
Prepare maintenance requests and follow-up.
Monitor food and liquor requisitions and food waste.
Check bar controls shot glass use, red lining, and bottles totally empty daily.
Responsible for performance management for staff, including monitoring attendance, conducting annual reviews, facilitating department meetings, disciplinary actions.
Maintain knowledge of the resort property and events.
Conduct monthly department meetings.
Maintain high standards of personal appearance and grooming, which include wearing the proper attire/uniform and name tag when working.
Participate in company required trainings.

Qualifications:

Must have and maintain current Texas Food Handlers and TABC certifications.
3 years’ experience as an Assistant Restaurant Manager or Restaurant Manager, preferably in a 4-star high volume restaurant or hotel.
Ability to clearly and pleasantly communicate both verbally and in writing with guests, members, management and co-workers, both in person and by telephone.
Must be able to work in a fast-paced environment and multitask.
Prior serving and cash handling experience required.
Must be able to work flexible shift including nights, weekends, and holidays.
Collaborate with culinary team in creative in food presentations, specials and promotions.
Familiarity with food and beverage cost controls.
Understanding previous culinary training or experience with Menu Design.