General Manager

Bohlsen Restaurants - The Harbor Club at Prime

Job 147128 - General Manager
Huntington, NY

Coordinates food service activities of the restaurant. Confers with food preparation personnel and others from the dining room, bar and banquet team to plan menus and related activities. Oversees cleaning and maintenance of equipment and facilities, and ensures that all health and safety regulations are adhered to. Directs hiring, assignment, training, motivation and termination of personnel. Investigates and resolves food quality and service complaints. Develops marketing strategies and works with the Marketing Department to implement advertising and promotional campaigns to increase business. Reviews financial transactions and monitors the budget to ensure efficient operation and to ensure expenditures stay within budget limitations.

Requirements

• · Meets daily with food production, dining room, bar and banquet personnel to plan menus and related activities, share information and plan for patron reservations and parties.
• · Responsible for the performance of the restaurant on several levels (standards set as a part of official BRG Policy by the main office):
• o Profit and Loss
• o Cash Flow
• o Food, Beverage and Labor Costs
• o Food and Beverage Quality and adherence to BRG standards and recipes
• o Catering Functions
• o Facility Maintenance and Cleanliness
• o Inventory Levels
• · Supervises adequate inventory levels and insures results for food and beverage costs.
• · Supervises cleaning and maintenance of equipment and arranges for repairs, preventative maintenance and other services. Works with the Maintenance Department to maintain accurate records of necessary repairs on all equipment.
• · Directs hiring, assignment, training, motivation, evaluation and termination of personnel.
• · Investigates and resolves food quality and service complaints.
• · When called upon, can close the restaurant and do all necessary tasks associated with cleaning.
• · When called upon, can open the restaurant and do all necessary tasks associated with cleaning.
• · Can easily retrieve wine and, when necessary, open and serve the wine to a table.
• · Must work all major holidays.
• · The GM is expected to work at least 26 Sundays each year.
• · Insures that all areas of the physical plant, both interior and exterior, are in excellent condition and being well maintained by in-house employees and outside contractors.
• · Inspects dining room, food receiving, preparation, production and storage areas to ensure organization, property inventory levels, cleanliness and health/safety regulations are adhered to at all times.
• · Is proficient in, and uses effectively, the BRG Operations Manual, all position manuals, BRG Policies and Procedures Manual and all other restaurant manuals.
• · Manages all employees and ensures the smooth, efficient operation of the restaurant.
• · Responsible for ensuring adequate managerial communication between managers and the staff through regular formal meetings.
• · Responsible for the effectiveness and job performance of all managers and line staff.
• · Ensures good safety practices of employees and guests throughout the property and assists in maintenance of proper emergency and security procedures.
• · Uses all aspects of the POS system to the fullest i.e., sales payroll, inventory functions and trains all management on its proper use.
• · Performs basic tasks in the POS system, like transferring checks, voiding items or entering counts for particular items.
• · Leads management team in creating an organized, high energy, professional culture that exceeds patron expectations, encourages employee participation and high morale, and establishes disciplined guidelines for all vendors and contractors.