General Manager - Swizzle Fine Dining

As Louisville’s only waterfront hotel, the Galt House Hotel is quite simply the best place to find a unique and authentic experience in our exciting city. Sip some bourbon while taking in spectacular views of the Ohio River. We are just a shot away from Whiskey Row, where you immerse yourself in the history of Kentucky’s native spirit. Explore world-renowned cultural encounters at nearby Museum Row, featuring icons such as Muhammad Ali and Louisville Slugger. Delight your palette with mouthwatering culinary tastings in our top-rated restaurant scene. The Galt House Hotel, the Heart of Louisville, is in the center of it all.

Join Swizzle...the place to be seen and work!

It is the most unique, upscale restaurant in Louisville and one of the few restaurants in the world with dual revolving floors. It is located on the 25th floor of the RIVUE Tower in the Galt House Hotel. If you have the desire to work in a restaurant with breathtaking views, classy decor and outstanding food, we want to hear from you!

The Company is currently hiring a General Manager of our newest restaurant, Swizzle, to manage the operation of the satisfaction and delivery of prompt, courteous and correct service.

The optimal candidate will:

• Establish restaurant business plan by surveying restaurant demand; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meet restaurant financial objectives by developing financing; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Control purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Accomplish company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.