If you desire to put your years of leadership skills and experience to work in a full-service AAA Four Diamond resort setting while making an impact to the benefit of your team, ownership, and community, the perfect career opportunity awaits.

We are in search of a ChopHouse General Manager to oversee the operations of the Geneva ChopHouse at our 1,300 acre Grand Geneva Resort & Spa in Lake Geneva, Wisconsin. Recognized as a Top Resort in the Midwest by Conde Nast Traveler, this award-winning, all-seasons destination features over 746 guest accommodations, the WELL Spa & Salon, two championship golf courses, fitness facilities, a ski hill and terrain park, and 9 unique food and beverage outlets.

The Grand Geneva Resort is part of Milwaukee based Marcus Hotels & Resorts. A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich history of operational and service excellence. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U.S. based portfolio of 15 hotels and resorts, our properties are known for their unique character and style.

Our Team is looking for People Pleasing individuals who want to do the following:

·       Turn our guest’s ordinary day into an extraordinary day ✨

·       Love where they work ✨

·       Be appreciated for what they bring to a team ✨

·       Learn and grow with a company who truly values it’s people ✨

Grandtastic Perks are waiting for you

Free meals every shift made by our talented culinary team Paid time off Golf, Ski, Restaurant & Spa discounts Hotel room discounts as low as $49 per night WELL Spa Gym membership for $16 per paycheck Advancement opportunities across the property and US Friendly work atmosphere Holiday, jury duty, & bereavement pay Medical, dental and vision insurance, company-paid life insurance, employee assistance program and additional retirement benefits Recognition programs (aka get paid to celebrate)

About the role
The General Manager provides oversight of the dining room and adjoining lounge with an emphasis on supervising the service teams in those locations.

 

What will you be doing?

·       Interview, select, train, supervise, and counsel restaurant staff for the efficient operation of the outlet.  Organize and conduct pre-shift meetings communicating pertinent information to the staff, such as house count and menu changes.  Schedule and direct staff in their work assignment. Ensure discipline is administered timely and fairly with HR involvement. Make recommendations to his/her supervisor regarding improved methods and procedures so as to have a positive impact on guest/associate satisfaction. Interact positively with customers promoting hotel facilities and services.  Resolve problems to the satisfaction of involved parties. Establish and maintain effective associate relations. Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.  Verify temperature, judge appearance and taste of products and check preparation methods to determine quality.  Give guidance toward improvement and make necessary adjustments for consistency. Maintain house bank. Utilize POS computer to accurately charge customers and revenue reports.  Input and retrieve data and change computer procedures using complex series of key punches to program system. Implementing and maintaining housekeeping, sanitation and cleanliness standards in all areas. Maintaining a high level of professional appearance, demeanor, ethics, and self-image with yourself as well as subordinates. Administering sales promotions programs and employee sales incentive programs. Ensuring the highest quality of food and beverage, and service related to the operation. Implementing and supporting hotel policies and procedures. Assessing and reviewing the job performance of subordinates, and maintaining records of assigned employees according to policy. Ensuring 100% table visits with guests. Perform other duties as assigned.

What do you bring to the role?

Strong knowledge of Food & Beverage operations and preparation techniques.  Knowledge of Beverage operations and understanding wine varieties, labels and vintages. Mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statement.  Ability to read, write, and communicate effectively in English language, to understand internal documents, reports and to interact effectively with guests and employees.  Ability to effectively deal with internal and external customers High School diploma required.  College degree or equal work experience required. Position requires 2 years-previous Food & Beverage and supervisory experience, fine dining/steakhouse atmosphere preferred. Additional language ability preferred. Knowledge of Microsoft Word, Excel, PowerPoint helpful, Outlook, and POS systems.

 

WARNING: must be prepared to be a part of guest memories for years to come!

Grand Geneva is an Equal Opportunity Employer

Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.

Additional Information