General Manager

The General Manager is responsible for developing and operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved, in an environment that fosters creativity, free thinking and intelligent decision making. The GM has overall responsibility for all aspects of the restaurant; in particular related to sales, growth of the business, cost management and staff development.

This position reports directly to the Director of Operations and supervises all restaurant staff. The nature of this position requires the successful candidate to work:

• Under variable temperature conditions (or extreme heat or cold)
• Outdoors and indoors
• Within kitchens and in restaurant spaces
• Around dust and airborne pollen
• Around chemicals

Essential Qualifications

• Minimum 21 years of age
• High school graduate
• Fluency in English
• Ability to perform a medium level of mathematical computations
• Ability to provide legible communication, including instructions and directions both orally and in written form
• Ability to operate Food & Beverage Systems, i.e., POS, Culinary Equipment, etc.,
• Tips Certification

Candidates must be able to:

• Perform job functions with attention to detail, speed, and accuracy
• Prioritize and organize
• Be a clear thinker, remain calm, and resolve problems using rational judgment
• Provide and follow directions and instructions thoroughly
• Anticipate guest expectations and needs
• Work cohesively with Director of Operations, Managing Director, Executive Chef, and Accounting Staff
• Work cohesively with assistant & shift managers, FOH & BOH staff as part of a team
• Work with minimal supervision
• Maintain confidentiality of pertinent guest & employee information
• Be a self-starter, committed to high standards

Desirable Qualifications

• College or training in hospitality & restaurant industry
• Previous experience in Food & Beverage Operations
• Fluency in a second language, preferably Spanish
• Knowledge of local restaurants, attractions, services, activities, suppliers, and vendors
• Certification of previous training in guest relations, liquor, wine and food service
• Ability to suggestively sell

Candidates must also be able to:

• Exert physical effort in transporting boxes, cases, etc., weighing up to 75 pounds, to various locations in & out of restaurants
• Endure physical movements throughout the work areas
• Remain in stationary position for up to 2 hours throughout work shift
• Communicate effectively with guests, visitors, and restaurant employees
• Use sight to perform job functions
• Taste & smell to ensure product quality and safety

Essential Job Functions

• Leadership and management of teams across different functions
• Quality control for operations and procedures within the workplace
• Cost management and close monitoring of profitability
• Personnel functions, including recruitment, scheduling, and training and development
• Administration and logistical coordination
• Communication with executive-level personnel, colleagues and peers, supervisees, and customers
• Monitoring and use of the restaurant’s POS system and other critical technical implementations within the workplace
• Careful examination and monitoring of various types of equipment within the workspace
• Local marketing functions