Charmaine's General Manager

Pay/Shift range: $90,000 to $100,000 USD. This is the estimated range for the position. Final offers are based on various factors, including skill set, experience, location, qualifications, and other job-related reasons. Description Essential Job Duties and Responsibilities Operations Management: Oversee the daily operations of the restaurant, ensuring all aspects of service, kitchen operations, and cleanliness meet company standards. Maintain a smooth and efficient workflow, ensuring that guests are seated promptly, orders are processed accurately, and food is delivered in a timely manner. Monitor guest satisfaction, addressing complaints or issues as they arise and ensuring prompt resolution. Coordinate with the kitchen and front‑of‑house staff to ensure high‑quality service and timely food delivery. Staff Management & Development: Lead, train, and supervise all restaurant staff, including servers, bartenders, hosts, cooks, and supervisors. Schedule staff shifts, ensuring appropriate coverage during peak hours, special events, and holidays. Conduct regular performance evaluations and provide coaching to improve team performance. Foster a positive work environment and maintain high staff morale, motivating the team to provide exceptional service. Develop and implement training programs for new hires and ongoing training for existing staff to enhance skills and knowledge. Financial Management & Budgeting: Develop and manage the restaurant’s budget, ensuring financial goals are met, including revenue, labor costs, and food & beverage costs. Monitor and control operational expenses, including food costs, inventory, and labor, to maximize profitability. Analyze sales trends and implement strategies to increase revenue, such as promotions, events, and upselling initiatives. Prepare financial reports, track performance, and adjust strategies based on financial results. Guest Experience & Service Excellence: Ensure the highest standards of guest service, providing an exceptional dining experience for every guest. Lead by example in maintaining a customer‑first attitude, addressing guest concerns or complaints with professionalism and efficiency. Develop and implement strategies to improve guest retention and enhance the overall dining experience. Encourage positive online reviews and engage with guests on social media or other platforms when appropriate. Menu Management & Inventory Control: Collaborate with the executive chef or kitchen team to develop and update the restaurant menu, ensuring it aligns with guest preferences and market trends. Monitor inventory levels, ordering supplies and ingredients as needed to prevent shortages or overstocking. Conduct regular inventory audits to maintain accuracy and reduce waste. Ensure all food items are properly stored and handled according to health and safety regulations. Marketing & Promotion: Coordinate with the marketing team to promote the restaurant and create awareness through social media, advertising, and promotions. Plan and execute events, special offers, and themed nights to drive foot traffic and increase sales. Identify local partnerships and collaborations that could enhance the restaurant's visibility and reputation in the community. Health, Safety & Compliance: Ensure that the restaurant complies with all health, safety, and sanitation regulations, including food handling, cleanliness, and employee safety protocols. Conduct regular inspections to maintain high cleanliness and hygiene standards throughout the restaurant. Ensure that the restaurant is in compliance with all relevant licensing and regulations, including alcohol service, permits, and health inspections. Vendor Relations: Establish and maintain strong relationships with suppliers, vendors, and distributors to ensure the timely delivery of high‑quality ingredients and supplies. Negotiate pricing and contracts with vendors to ensure cost efficiency and quality. Monitor and evaluate vendor performance, addressing any issues that arise with product quality or delivery schedules. Education and/or Experience Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred. 5+ years of experience in restaurant management or a related field, with at least 2 years in a leadership role. Proven experience in managing restaurant operations, including staffing, financial oversight, and guest service. Strong understanding of restaurant financials, cost control, and budgeting. Experience in menu planning, inventory management, and vendor relations. Skills/Specialized Knowledge Strong leadership skills, with the ability to motivate and manage a diverse team. Excellent customer service skills, with a focus on creating an exceptional guest experience. In‑depth knowledge of restaurant operations, including front‑of‑house, kitchen, and service protocols. Strong organizational and time‑management skills, with the ability to prioritize and handle multiple tasks simultaneously. Excellent communication and interpersonal skills, both verbal and written. Proficiency in point‑of‑sale (POS) systems, Microsoft Office Suite, and restaurant management software. Ability to analyze financial reports, track sales, and implement strategies for revenue growth. Knowledge of health and safety regulations, including food safety, sanitation, and alcohol laws. Physical Demands Standing & Walking – expect to be on your feet 6‑12 hours per shift, and constant movement between kitchen, dining area, office, and storage. Lifting & Carrying – occasionally lifting 20‑50 lbs (boxes of food, supplies, kegs, etc.), and helping staff during busy periods (running food, bussing tables). Bending, Reaching, and Mobility – bending to check inventory or storage, reaching for items on high shelves, and navigating tight kitchen and service spaces quickly. Fast‑Paced Environment – ability to multitask, prioritize, and make timely decisions while managing multiple operational demands simultaneously. Long & Irregular Hours – shifts may include nights, weekends, holidays, and often more than 50 hours per week. Proper Hospitality is an equal‑opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state‑protected category. We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances. Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr