Restaurant General Manager

Description:

About Barons on First

Barons on 1st, a concept by Chandler Hospitality Group, is an upscale dining establishment located in the heart of Tulsa, Oklahoma, offering exceptional cuisine, impeccable service, and an elegant atmosphere for our distinguished guests.

Position Overview

We are seeking an experienced and dynamic Assistant General Manager to join our leadership team. The AGM will work closely with the General Manager to oversee daily operations, maintain our high standards of service excellence, and ensure an outstanding dining experience for every guest.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Operations Management

• Assist the General Manager in overseeing all aspects of restaurant operations, including front-of-house and back-of-house coordination
• Ensure compliance with health, safety, and sanitation standards at all times
• Maintain the restaurant's physical appearance and ambiance to upscale standards
• Manage opening and closing procedures
• Monitor inventory levels and assist with ordering supplies
• Implement and enforce company policies and procedures

Guest Experience

• Deliver exceptional customer service and resolve guest complaints professionally and efficiently
• Maintain presence on the floor during service to ensure guest satisfaction
• Build relationships with regular patrons and VIP guests
• Respond to guest feedback and implement improvements
• Ensure consistent execution of service standards

Team Leadership

• Recruit, train, and develop front-of-house and back-of-house staff
• Create and manage staff schedules to optimize labor costs while maintaining service excellence
• Conduct performance evaluations and provide ongoing coaching
• Lead pre-shift meetings and staff training sessions
• Foster a positive, professional work environment
• Address employee relations issues and disciplinary matters

Financial Management

• Assist in managing budgets and controlling costs
• Monitor daily sales and revenue reports
• Analyze financial performance and implement strategies to increase profitability
• Control labor costs and maintain appropriate staffing levels
• Minimize waste and ensure proper portion control

Quality Assurance

• Maintain food quality standards and presentation consistency
• Ensure beverage program excellence, including wine service
• Conduct regular quality checks throughout service
• Uphold brand standards and service protocols

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS AND ABILITIES)

Required

• Minimum 3-5 years of restaurant management experience, preferably in upscale or fine dining
• Proven track record of successful team leadership and development
• Strong knowledge of food and beverage operations
• Excellent communication and interpersonal skills
• Ability to work flexible hours, including nights, weekends, and holidays
• ServSafe or Food Handler certification (or ability to obtain)
• TIPS or alcohol service certification (or ability to obtain)

Preferred

• Bachelor's degree in Hospitality Management, Business Administration, or related field
• Experience with POS systems and restaurant management software
• Wine knowledge and sommelier certification

Skills and Attributes

• Exceptional leadership and motivational abilities
• Strong problem-solving and decision-making skills
• Detail-oriented with excellent organizational abilities
• Financial acumen and business sense
• Passion for hospitality and guest service
• Professional demeanor and polished appearance
• Ability to remain calm under pressure during high-volume service

Physical Requirements

• Ability to stand and walk for extended periods (8+ hours)
• Ability to lift up to 50 pounds
• Ability to work in a fast-paced environment

Compensation and Benefits

• Competitive salary commensurate with experience
• Performance-based bonus opportunities
• Health insurance options
• Paid time off
• Employee dining discounts

Compensation details: 45000-52000 Yearly Salary

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