Overview
La Costa Resort and Spa
Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa is honored as the #1 Wellness Spa by Spa magazine. Omni La Costa’s acclaimed restaurants present an updated take on locally inspired cuisine and culinary delights. Steps from your door, world-class accommodations, championship golf and tennis, eight pools and more anxiously wait to welcome your arrival.
Omni La Costa associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, Omni La Costa may be your perfect match.
Job Description
About Bob’s Steak & Chop House:
Since the opening of the first Bob’s Steak & Chop House in Dallas, Texas, in 1993, the name “Bob’s” has been synonymous with a great steakhouse experience. Building on the reputation we earned at our original Dallas location, Bob’s has opened restaurants nationwide that offer the best cuts of meat available.
Bob’s Steak & Chop House specializes in serving big, flavorful steaks that are hand-selected from the top two percent of USDA prime beef along with Texas-sized portions of our award-winning sides. Mouth-watering, legendary seafood and cuts of meat are absolutely delicious as we use homemade and local ingredients to enhance the flavor of our signature menu items. When it comes to Wine, each Bob’s carries a large selection – usually 300 to 500 wines – beyond our core list of favorites. In-house wine buyers select wines from all over the world to satisfy local clientele and regulars at each of our locations. Each Bob’s utilizes climate-controlled wine cellars and features Wine of the Month for our guests to try.
The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The General Manager reports to the Managing Director.
Responsibilities
ESSENTIAL FUNCTIONS
Primary responsibilities include:
General
- Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
Financial
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
- Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Food safety and planning
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Responsible for ensuring consistently high quality of food preparation and service.
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste.
- Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
Guest service
- Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Operational responsibilities
- Ensure that proper security procedures are in place to protect employees, guests and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
- Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
- Investigate and resolve complaints concerning food quality and service.
Personnel
- Provide direction to employees regarding operational and procedural issues.
- Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
- Conduct orientation, explain the Bob’s Steak & Chop House Philosophy, and oversee the training of new employees.
- Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews.
- Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts
Qualifications
QUALIFICATIONS
- Must have at least 2 years’ experience as a General Manager at a Steakhouse.
- Knowledge of computers (MS Word, Excel).
- Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
- Must provide a San Diego County Food Handlers Card and TIPS certification upon hire.
Pay Range: $85 – $100k, based on experience
Perks:
- Free Parking
- Free Employee cafeteria
- Closed on Sundays & Closed for Lunch
- Competitive Salary
- Medical, dental, and vision insurance
- 401k
- Paid Time Off
- Travel benefits with Omni
- Numerous growth opportunities around the country
Omni Hotels & Resorts is an equal opportunity employer – vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP’s Pay Transparency Nondiscrimination policy statement
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.