The F&B General Manager will be responsible for overseeing all aspects of service and operations at Sorriso Modern Italian Kitchen and Como Social Club. This includes maintaining and implementing quality standards, supervising and training service staff, and ensuring outstanding customer service. The GM will also be accountable for managing staff schedules to align with business volumes, controlling costs to meet budget targets, and fostering a positive, professional work environment in compliance with Westin Hotel policies and procedures.

In addition to core duties, this role will feature a sales incentive program, specifically focused on driving and increasing wine sales at both outlets.

• Oversee day-to-day operations, including opening/closing procedures, inventory management, and maintaining quality control.
• Monitor food and beverage quality standards through regular inspections, ensuring optimal preparation, appearance, and taste.
• Implement corrective actions when necessary to ensure consistency and excellence.
• Interview, hire, train, supervise, and discipline restaurant staff to maintain operational efficiency.
• Conduct pre-shift and departmental meetings to communicate essential information (e.g., house counts, menu changes).
• Develop and implement training programs to enhance team skills and product knowledge, promoting continuous learning and professional development.
• Stay updated with industry trends, including new mixology techniques, beverage services, and innovative products.
• Engage with customers to promote hotel facilities and services, upselling beverages and special promotions to enhance the guest experience and drive revenue.
• Address guest feedback, complaints, and inquiries promptly and professionally to ensure guest satisfaction.
• Coordinate reservations, organize special events, and communicate effectively with all departments to meet customer service needs.
• Maintain the profitability of the outlet to support the overall hotel operation, including controlling payroll, inventory, and equipment costs.
• Regularly assess cost-effectiveness of operations and implement strategies for cost savings and profit maximization.
• Ensure par stock levels are met by managing inventory, ordering supplies, and performing hands-on stocking.
• Utilize cash handling procedures to accurately charge customers and manage financial transactions.
• Create accurate forecasts, revenue reports, and other operational correspondence as required.
• Actively drive beverage sales, particularly wine, through upselling, promotions, and staff training.

• Certification: 
  • Minimum of Level Two Wine Sommelier certification is required.
• Experience
  • Proven experience as a Bar Manager or in a similar leadership role within a luxury hotel environment.
  • 5-10 years of related experience in beverage operations with a proven track record of leading a professional, high-quality, service-oriented operation.
  • Strong experience in craft beverages, cocktail preparation, and presentation.
  • 5 years covering all aspects of restaurant operations, with a focus on full-service operations in high-end environments
• Leadership & Skills
  • Demonstrated experience in staff supervision, coaching, and development.
  • Excellent leadership, interpersonal, and communication skills.
  • Ability to work effectively under pressure and handle challenging situations with ease.
  • Strong business acumen, with experience in budgeting, cost control, and revenue management.
  • Highly organized, efficient, and detail-oriented.
• Education
  • Bachelor’s Degree in Hospitality Management or a related field is preferred, though equivalent experience will be considered
• Preferred Experience
  • Marriott or similar branded, full-service hotel experience is highly preferred

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