General Manager

:the overall quality and profitability of the business, leading front and back of house operations. She/he is a truly passionate hospitality professional supporting excellence in every facet of the restaurant experience. The General Manager is a smart-creative, a keen strategist, and visionary. She/he creates and maintains a profitable, balanced, interesting, engaging, fun, competitive and nationally recognized restaurant that sets national standards in the food, service and hospitality programs Staff Management Performing supervisory duties, such as hiring, training, developing, evaluating and disciplinary counseling of all on-site employees. Planning and conducting regular training, both formal and informal, with all front of house staff. Ensuring staff is upholding leadership behaviors, core values and adhering to strategic and operational priorities. Sharing inspiration and ideas with staff. Ensuring that personnel issues are carried out in accordance with established company policies and procedures. Maintaining open and clear communication with the staff and Assistant Managers. Conducting reviews and other periodic employee assessments as needed. Writing weekly schedules for front of house staff. Service and Sales Management Maintaining guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with patrons. Ensuring staff implements excellent service, hospitality, food, and beverage consistently. Reviewing and approving the planning, implementation, and success of service. Regularly attending and monitoring service. Soliciting and reacting appropriately to positive and negative feedback from guests. Inventory and Operations Management Reviewing payroll and payroll-related forms; discussing exceptions and unusual circumstances with Executive/Assistant Directors of Operations and approving/disapproving as appropriate. Ensuring completion of various daily, weekly, monthly, and quarterly reports in a timely and accurate manner. Supervising weekly food and beverage inventory count. Completing monthly china, glass, and silver inventory. Reviewing reports and making operating recommendations to Executive/Assistant Directors of Operations. Working with Executive/Assistant Directors of Operations to monitor maintenance activities and preventive maintenance programs. Supporting marketing and outreach efforts and offering input and suggestions. Collaborating with Executive/Assistant Directors of Operations in analyzing and monitoring the hospitality market conditions to anticipate market changes or trends that could affect the profitability of the business. Requirements Currently a General Manager in a fine dining restaurant with a minimum of 5 years of experience in a high volume, full service, fine dining restaurant. Degree in Hospitality Management or Culinary Degree preferred. High service standards, strong work ethic and attention to detail. Ability to multitask in a demanding and fast paced environment with efficiency and grace. Proven ability to lead others, positively influence employee behavior and interact with team members in any role. Must have excellent verbal communication skills and can work a flexible schedule. Basic computer knowledge including Word and Excel. Must possess strong understandings of P&L and business [native?]. Experience in a High-Volume Environment. #J-18808-Ljbffr Titan Hospitality