Restaurant & Bar General Manager: Lead Ops & Profit

Job Title: General ManagerReports to: Vice President of OperationsDepartment/Location: Operations/Restaurant/BarFLSA Status: ExemptPrepared: June 2017Job SummaryThe General Manager is responsible for planning and directing all Restaurant/Bar operations while maintaining high standards of food, beverages, entertainment, service, health and safety and ensuring the efficient and profitable business performance of the Restaurant/Bar and the optimal utilization of staff and resources.Essential Duties and ResponsibilitiesFinancialsControl day to day operations by scheduling labor, ordering food and beverages and supplies.Control profit and loss by following cash control security procedures, maintaining inventory, managing inventory and labor, reviewing financial reports and take appropriate actions.Review P&L and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.Maintain required COGS(cost of goods sold) and labor goals each period.Manages and monitors fiscal budget, and marketing strategies to produce both short-term and long-term profitability for assigned Restaurant/Bar.Successfully manage various aspects of the Restaurant/Bar operations with an emphasis on maximizing revenues and minimizing expenses.Provide clear goals and objectives to enhance Guest/Customer satisfaction and increase sales.Follow all cash control/handling procedures.Monitor all revenue and expense related activity.OperationsEnsure that all Company policies and procedures are adhered to by all Team Members.Manage the Restaurant/Bar within the guidelines and policies of FINE Entertainment to ensure Guest/Customer satisfaction and profit maximization.Provide Guests/Customers with accurate information regarding the Restaurant/Bar and its operations.Ensuring excellent levels of Guest/Customer service on all shifts and properly handles Guest/Customer complaints/concerns to encourage repeat business.Instill a culture of excellence and inspire confidence throughout the Restaurant/Bar staff while displaying strong leadership skills.Oversees the daily floor and kitchen operations to ensure that service is done proficiently and effectively.Communicate daily with Executive Chef/Sous Chef in charge, providing current information regarding banquet or large party activity.Provides input into the research, development, evaluation, implementation, of new products, services, procedures, technology and processes.Manages the delivery and measurement of Guest/Customer service within assigned Restaurant/Bar consistent with the Companys core values, Brand, and service standards.Anticipates Guests/Customers needs and expectations regarding food and beverage and gaming.Interacts with Guests/Customers frequently to ensure satisfaction and enjoyment of their experience.Ensures Standard Operating Procedures (SOP) in the Back of the House (BOH) are enforced to ensure food and menu specifications, food handling and food safety requirements and receiving and storage procedures. Ensuring food safety and sanitation regulations and processes compliance.Ensures maintenance and cleanliness of Restaurant/Bar and communicate expectations to staff and cleaning company.Manage day to day Restaurant/Bar operations with a strong focus on Guest/Customer satisfaction.Opens/closes shift including logbook and pre-shift briefing.Follows procedures to ensure the safety and security of all Team Members, Guests/Customers and the Companys assets (cash, building, equipment and supplies).Maintain property and equipment to ensure Guest/Customer and Team Members experience a safe and professional environment.Promotes Teamwork and cooperation within the Restaurant/Bar.Ensure all locals, state and federal health and safety codes as well as company safety and security policies and procedures are followed.PeopleManage Human Resources responsibilities for Restaurant/Bar to include:Creating a work environment that promotes teamwork.Workplace is free from discrimination, harassment and conflict.Management Team provides honest and constructive performance feedback on a regular and consistent basis.Demonstrates fairness and care when dealing with Team MembersEmbraces recognizing Team Members for their effortsCreates and environment that fosters mutual respect, Team Member satisfaction, quality hiring, training and career development.Enforcement of all local, state and federal employment laws.Ensures that all Team Members adhere to the work attire and appearance guidelines as indicated in the Team Member Handbook.AdministrationPrepare all required paperwork, including forms, reports and schedules in an organized and timely manner.Use the selected and provided technology and systems to perform duties and responsibilities.Completes accurately administrative duties to include but not limited to hiring process, training process, sales tracking, labor tracking, payroll, petty cash, deposits, inventories, ordering, accounts payables and receivables and P & L accounting.Ability to evaluate, organize and prioritize activities and responsibilities including labor.Protect and secure all Team Members and Guest/Customers confidential information.Skill RequirementsStrong communication, interpersonal and leadership skills to deal effectively will all types of business contacts and Team Member affairs.Strong financial skills, experience in understanding and analyzing P& Ls.Excellent knowledge of computer applications and point of sale POS systems and terminals.Knowledge of food, wine and beverage trends.Knowledge of Marketing, Social Meeting and Promotions.Ability to write schedules to meet labor performance goals.Experience in managing and monitoring inventory data. As well as inventory ordering experience.Extensive knowledge and experience in a full-service food and beverage environment.Excellent Guest/Customer service and hospitality skills and professional presentation.Ability to work flexible hours, including nights, weekends and holidays in additional to normal business hours as needed.Knowledge of local, state and federal employment laws and health codes and sanitation laws.Experience/Education RequirementsA minimum 5 years of experience as General Manager in a full-service restaurant or bar with an emphasis on upscale casual experiences of similar volume and Guest/Customer to FINE Entertainments business.A minimum 5 years of supervisory experience.Servsafe Certification required.Food Safety Handler Certification.Sheriffs Card.Must be able to pass Drug screening and background check.Essential Physical RequirementsMust be able to work well under pressure.Must be at least 21 years of ageRead, write and communicate effectively in English.Be physically able to work 10-12 hour day while on feet.Climbing, reaching, walking, sitting, grasping, repetitive motions, visual acuity, hearing, and a great deal of smiling.Able to bend and lift up to 50 lbs. multiple times throughout a shift if necessary.Work standing up for sustained periods of 4-6 hours.Represent the Brand by maintaining a professional appearance. #J-18808-Ljbffr