The Carthay Circle Restaurant General Manager is a position that influences, guides and motivates a leadership team and Cast at Disney California Adventure’s Signature Dining location, Carthay Circle Restaurant. You will ensure the development of leaders and Cast, provide an efficient & safe operation, drive a positive Guest experience, increase Cast engagement and safeguard our brand. You will lead all aspects of the development, and sustainment of operating plans for your area(s). The vision behind the plans should complement segment, site and area priorities while being passionate about innovation and process improvement. Balance multiple scopes of work considering operational impacts and schedules while forming relationships with all partners, to accomplish common goals and business objectives. Support the team efforts to improve the delivery of Disney Service Standards. You will recognize/coach Cast behaviors; and lead the business through Key Business Drivers. You will work closely with the Culinary Director of Signature Dining in advancing the excellent reputation of Carthy Circle Restaurant.

You will report to the General Manager of Disney California Adventure, Central Neighborhood.

Responsibilities:

Drive an elegant, sophisticated dining experience.

Cultivate an environment that supports the delivery of The Five Keys and model the Disney Leader Basics. Be a leader and teacher of excellence in safety, courtesy, inclusion, show, and efficiency to Cast Members.

Own and ensure our Guest’s full experience is authoritatively planned out. This includes enhancing the pre-arrival communication to identify special information to create magic, warm arrival and greeting methods, proficient sequence of service during dining experience, friendly departure process, and post departure communication to identify Cast celebration or Guest mitigation.

Persistently think out of the norm to enhance Guest service. Be creative in approaches on how to create magic and provide something different, better, and more special than our Guest can envision.

Maintain constant floor presence during service and touch every table to ensure an exceptional dining experience.

Lead and elevate the reservation process to ensure a flawless guest experience and work closely with the Host team to ensure proper verbiage regarding Guest and VIP communication. Communicate daily timing with culinary leadership to increase the efficiency of seating and flow of reservations.

Relentlessly evaluate verbal and non-verbal communication to recognize and prevent possible issues during service and address matters immediately.

Perform as a leader of leaders for an Area Manager and a team of Stage Managers. Including: 1 on 1 check-ins with direct reports, creation of leader schedules, and enhancing the performance of team through building and supporting an inclusive and positive culture.

Maintain consistent team meetings and address areas of improvement. Encourage new ways of thinking and empower the team to make decisions that increase Cast and Guest satisfaction.

Build and maintain an excellent Cast experience, providing valuable coaching and development to members of the entire team. Celebrate top performers and provide consistent coaching of staff not meeting expectations

Develop consistent and informational pre-shift and post-shift “roll calls” with Cast to review service standards, to communicate special information, to test menu knowledge, and to review matters pertaining to the success of the team and operation.

Regularly meet with Culinary Leadership to ensure commonality in sequence of service, menu knowledge, and Cast interpersonal relationships.

Implement sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

Work with key partners to resolve issues and remove barriers – including working with Labor Relations, Employee Relations, Global Human Resources to make disciplinary decisions, assist with return-to-work issues and escalated Cast concerns. Use discretion to resolve more complex issues or situations.

Collaborate with other site fine dining leaders and Resort Food and Beverage Product Optimization teams to ensure sharing of standard methodologies and delivery of a high level of operational excellence.

Drive metrics to optimize Guest & Cast experiences while providing positive financial and guest experience results. Work with Area Manager, Stage Managers, and Culinary team to supervise operating expenses while driving revenue/profit. Maintain thorough knowledge of financial performance and address discrepancies with accounting partners.

Basic Qualifications:

5 Years as a General Manager of a free standing or luxury resort fine dining Restaurant with a reputation of excellent service.

Advanced experience and knowledge in operating a fine wine and spirits program, with familiarity in menu and cocktail design.

Ability to train elevated wine and beverage service techniques to Cast and intelligently converse with discerning Guests. Skill in providing thoughtful pairings with esoteric varietals.

Advanced knowledge of culinary preparation techniques and ability to coach Cast and speak to Guests about menu offerings.

Exemplary leadership skills and ability to hold self and others accountable; aptitude to instruct, influence, motivation, and mentor team members

Experience leading conflict applying exceptional and calming interpersonal and communication skills , resulting in positive dispute resolution.

Ability to drive positive results in an operation (i.e. operating budget, revenue, labor, inventory systems, costs, etc.).

Proven ability to create and sustain a positive working environment with a high performing and focused team.

Demonstrated deep level of knowledge of the Food and Beverage industry and trends, using them as a consistent source of inspiration.

Proficient in basic computer functions vital to operate in a Windows environment and adapt to new technology.

Required to work nights, weekends and holidays.

Preferred Qualifications:

Experience leading in a union environment.

Experience in operations of $10 million or more in revenue.

Experience in a Forbes, Relais Chateaux, AAA or Michelin rated operation.

Certification or pursuit of certification in beverage education (Court of Masters, WSET, etc..).

College Degree in Hospitality Management or 10 years related experience.

The hiring range for this position is $137,200.00-$183,900.00 The base pay actually offered will take into account internal equity and also may vary depending on the candidate’s geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.