General Manager

POSITION SUMMARY

General Manager is responsible for

: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

.
ESSENTIAL FUNCTIO

NS
Staff Manageme

nt:• Performing supervisory duties, such as hiring, training, developing, evaluating and disciplinary counseling of all on-site employe

es.• Planning and conducting regular training, both formal and informal, with all front of house sta

ff.• Ensuring staff is upholding leadership behaviors, core values and adhering to strategic and operational prioriti

es.• Sharing inspiration and ideas with sta

ff.• Ensuring that personnel issues are carried out in accordance with established company policies and procedur

es.• Maintaining open and clear communication with the staff and Assistant Manage

rs.• Conducting reviews and other periodic employee assessment as need

ed.• Writing weekly schedule for front of house sta

ff.
Service and Sales Managem

ent:• Maintaining guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, building relationships with patr

ons.• Ensuring staff is implementing excellent service, hospitality, food, and beverage consisten

tly.• Reviewing and approving the planning, implementation, and success of serv

ice.• Regularly attending and monitoring serv

ice.• Soliciting and reacting appropriately to positive and negative feedback from gue

sts.
Inventory and Operations Manage

ment:• Reviewing payroll and payroll-related forms; discussing exceptions and unusual circumstances with Executive/Assistant Directors of Operations and approving/disapproving as appropr

iate.• Ensuring completion of various daily, weekly, monthly, and quarterly reports in a timely and accurate ma

nner.• Supervising weekly food and beverage inventory c

ount.• Completing monthly china, glass, and silver inven

tory.• Reviewing reports and makes operating recommendations to Executive/Assistant Directors of Operat

ions.• Working with Executive/Assistant Directors of Operations to monitor maintenance activities and preventive maintenance prog

rams.• Supporting marketing and outreach efforts and offering input and suggest

ions.
• Collaborating with Executive/Assistant Directors of Operations in analyzing and monitoring the hospitality market conditions in order to anticipate market changes or trends that could affect the profitability of the bus

iness.
THE REQUIR

EMENTS:• 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 res

taurant• Degree in Hospitality Management/ Culinary Degree pr

eferred• High service standards, strong work ethic and attention to

detail• Ability to multitask in a demanding and fast paced environment with efficiency an

d grace• Proven ability to lead others, positively influence employee behavior and interact with team members in a

ny role• Must have excellent verbal communication skills and can work a flexible s

chedule• Basic computer knowledge including Word an

d Excel• Must possess strong understandings of P&L and business man

agement• Classic Wine Service Kn

owledge• Conflict Res

olution• Passion for customer

service• Event Management/Organ

ization• Experience in a High-Volume Envi

ronment• Food/Beverage

Pairing• Food Preparation Kn

owledge
THE

REWARDS:• Competitive salary

package• Major medical insurance

options• Paid

vacation• Upward growth p