General Manager for Verise

Job Summary

Required Qualifications

• •High school diploma or GED
• •6 years' experience in the food and beverage, culinary, event management, or related professional area
• •2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
• •4 years' experience in the food and beverage, culinary, event management, or related professional area
• •Current California Food Manager Certification
• •TIPS training and RBS certified thru CA ABC program
• •Ability to obtain and/or maintain any government required licenses, certificates or permits
• •Must be able to speak, read, write and understand the primary language(s) used in the workplace
• •Must be able to read and write to facilitate the communication process
• •Requires good communication skills, both verbal and written
• •Considerable knowledge of complex mathematical calculations and computer accounting programs
• •Budgetary analysis capabilities required
• •Ability to access and accurately input information using a moderately complex computer system
• •Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts
• •Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA
• •Knowledge of principles and processes for providing customer and personal services
• •Determining how money will be spent to get the work done, and accounting for these expenditures
• •Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources
• •Understanding market dynamics, enterprise level objectives and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans
• •Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work
• •Must be able to sit at a desk for up to 5 hours per day
• •Walking and standing are required the rest of the working day
• •Ability to distinguish product quality, taste, texture and presentation and observe preparation
• •Must be able to exert well-paced ability to maneuver between functions occurring simultaneously
• •Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis
• •Must be able to lift up to 15 lbs. occasionally
• •May be required to lift trays of food or food items weighing up to 30 lbs. occasionally
• •Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
• •Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• •Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations
• •Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates
• •Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception
• •Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally
• •Requires manual dexterity to use and operate all necessary equipment
• •Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed
• •Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position
• •Attendance at all scheduled training sessions and meetings is required
• •Upon employment, all employees are required to fully comply with Solea Carlsbad Resort & Spa rules and regulations for the safe and effective operation of the resort's facilities