Bourbon Steak Restaurant General Manager
Core
Lead the Bourbon Steak restaurant operations at Fairmont Scottsdale Princess, ensuring luxury service standards, driving revenue through promotions, and managing a high-performing F&B team.
Role type
Senior General Manager (Food & Beverage)
Builds
Luxury dining experiences, promotional programs, and operational efficiency for high-net-worth guests.
Domain
Luxury Hospitality / Fine Dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Note: Corrected to 'physical/clinical work' based on strict schema rules, but semantically this is 'physical/clinical work' is wrong. Let's re-evaluate the schema. The schema says 'physical/clinical work' is an option. A restaurant GM does physical work (managing staff, floor presence) but it's not clinical. However, the instruction says 'one of: ...'. I must pick the closest fit or omit if none fit well. Actually, looking at the list: 'production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work'. None of these perfectly fit a restaurant GM. 'client delivery' is the closest as they deliver the service. But 'physical/clinical work' is specific. Let's look at the instruction again: 'Deliverable: <one of: ...>'. I will choose 'client delivery' as they deliver the guest experience, or perhaps the schema is rigid. Let's assume 'client delivery' is the best fit for service roles if 'physical' is too narrow. Wait, the prompt says 'physical/clinical work'. A GM is not doing clinical work. Is it 'client delivery'? Yes, delivering the service to the client. Let's use 'client delivery'.)
Required skills
Luxury service standards, F&B operations management, team leadership and development, budget management, wine and spirits knowledge, menu knowledge, recruitment and training, conflict resolution, Microsoft Windows applications.
Preferred skills
University/College degree in related discipline, 2-3 years as restaurant GM, entrepreneurial mindset, sommelier team oversight, cocktail and bar program management.
Technologies
Microsoft Windows applications
Responsibilities
Lead and manage the F&B Outlet team, handle guest concerns, assist in recruitment and training, balance operational and administrative needs, conduct departmental meetings, maximize revenues through strategies and promotions, manage the departmental budget, oversee wine and bar programs.
Seniority
Senior, hands-on IC