Restaurant General Manager

Job Description: The Restaurant General Manager is responsible for the management of all aspects of the day-to-day operation of the primary restaurant, coffee bar, and seasonal rooftop concession stand. Directs, implements, and maintains a service and management philosophy which serves as a guide to respective staff. Works closely with the Executive Chef and Director of Hotel Operations to monitor the effectiveness of the services and products offered in the outlets and adjust accordingly to ensure maximum profitability of the outlets. Responsible for providing lateral service to other Food and Beverage operations as needed. Perks & Benefits: Employee Assistance Program Annual Education Allowance Generous Referral Program Fun and collaborative company culture with lots of team-building events Friends and Family rates for Level Hotels & Furnished Suites, The Opus Hotel and The Emily Hotel What Will You Do? Ensure that staff report to work as scheduled. Run shifts and lead and direct the daily operations of Fora restaurant Perform monthly beverage inventories and supplies Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring Assist Director of food and beverage in managing costs, driving sales and growing the business in support of financial goals Partner with Director of Hotel Operations and management team to interview, hire, onboard, train, supervise and develop all FOH employees and teams as needed Inspect grooming and attire of staff and rectify any deficiencies. Review daily sales and resolve discrepancies with accounting. Track revenues against budget. Reviews and approves weekly schedules. Compare daily labor costs against forecasted costs to ensure labor cost percentages are met. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Conduct pre-shift meeting with staff and review all information pertinent to the day's business. Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Inspect, plan and ensure that all materials and equipment are in complete readiness for service. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Rectify all deficiencies. Ensure all employees are fully trained in their job functions. Establish par levels for supplies and equipment. Complete requisitions to replenish. Anticipate guests needs and positive guest relations through name recognition at all times. Monitor and handle all guest complaints. Ensure that all staff closing duties are complete before staff sign out. Update Toast menu changes. Complete work orders for maintenance repairs and submit to Engineering. Contact engineering for urgent repairs. Consistent audits of OpenTable and Google reviews and ensuring accountability takes place as needed. SUPPORTING FUNCTIONS Expedite on the floor and in the kitchen as business demands. Provide feedback to staff on their performance. Handle performance problems and coach/counsel employees according to policy Attend operational meetings as requested. What You Bring: Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding. Prioritize and organize work assignments, have timely follow up and execution. Have superb time management skills. Maintain complete knowledge of all services/features and hours of operation. Other language, mathematical, and reasoning abilities as outlined below. Ability to comply with physical demands as outlined below. Knowledge and understanding of the Onni Group Culture & initiatives Technologically sound with Microsoft Office applications. Ability to compute basic mathematical calculations. If applicable, must meet any required minimum age to serve alcohol. Must be able to maintain a flexible work schedule. Knowledge of safety initiatives in compliance with OSHA guidelines. REQUIRED EDUCATION and/or EXPERIENCE Bachelor's degree in hospitality management, culinary arts, business administration or similar required. Minimum of 2 years' experience as a restaurant manager required. Minimum five years working in a restaurant setting required. Additional certifications (ServSafe, Tips, Basset, etc..) required. LANGUAGE, MATHEMATICAL, and REASONING ABILITIES C #J-18808-Ljbffr