GENERAL MANAGER

Department: FOH


FLSA status: Exempt


Summary:

The General Manager is responsible for leading the food and beverage service staff in facilities. Responsible for ensuring the highest level of member service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses.

Essential Duties and Responsibilities:

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Financial

Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.

Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

• Food safety and planning

Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.


Responsible for ensuring consistent high quality of food preparation and service.

Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

Estimate food and beverage costs.

Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.

Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.


Must hold Food Manager certification.

• Guest service

Ensure positive guest service in all areas.

Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

• Operational responsibilities

Ensure that proper security procedures are in place to protect employees, guests and company assets.

Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.


Investigate and resolve complaints concerning food quality and service.

• Personnel

Provide direction to employees regarding operational and procedural issues.

Interview hourly employees.

Direct hiring, supervision, development and, when necessary, termination of employees. Train new employees.

Develop employees by providing ongoing feedback, establishing performance expectations and by conducting quarterly conversation.

Maintain an accurate and up-to-date plan of restaurant staffing needs.

Prepare schedules and ensure that the restaurant is staffed for all shifts.

• Community Involvement

Provide strong presence in local community and high level of community involvement by restaurant and personnel.

Their responsibilities can also include:

- Ensuring that the profit margins are achieved for each food and beverage outlet.

- Purchasing, receiving, storing and issuing liquor as well as controlling the overall inventory.

- Co-ordinating requests from other departments.

- Holding regular meetings with section heads to ensure that all departments are

working efficiently.

Competencies:

• Initiative
• Leadership
• Professionalism
• Outgoing personality
• Communication
• Team building
• Drive and trustworthy
• Employee development
• Stress tolerance/Flexibility
• Interpersonal relations
• Client/Customer service
• Self-discipline

Key skills and abilities:

Planning

Technical skills

Rewarding and motivating

Regulatory and Safety compliance

Delegating and directing

Open to learning and self-development

Teamwork skills

Organizational

Problem solving

Communication

Flexibility

Supervisory Responsibility

This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department.

Physical Demands

The employee is required to stand for long periods as well as walk, bend and stoop.

Position Type/Expected Hours of Work

This position regularly requires long hours, nights and weekend work. 50 + weekly

Required Education and Experience

1. A college degree is preferred. A Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
2. A minimum of 5 years of progressive responsibility in the food and beverage industry is required.
3. Knowledge of computers (MS Word, Excel).
4. Deep admin, culinary, beverage & nightlife exposure required.
5. Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
6. Must be eligible to work in the United States.