General Manager

Job Description

Job Description

Benefits:

• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance
• Company parties
• Dental insurance
• Employee discounts
• Tuition assistance

1. Oversee daily operations:
   • Supervise all aspects of the restaurant's activities, ensuring smooth and efficient operations.
   • Monitor and maintain high levels of customer service, satisfaction, and cleanliness.
   • Manage reservations, seating arrangements, and customer flow to optimize occupancy and minimize waiting times.
2. Team management:
   • Recruit, train, and develop a team of skilled and motivated restaurant staff.
   • Schedule and assign duties to ensure adequate coverage and efficient service.
   • Provide ongoing coaching, feedback, and performance evaluations to enhance team performance.
3. Customer service:
   • Ensure the delivery of exceptional customer service by setting and maintaining high standards.
   • Handle customer inquiries, concerns, and complaints promptly and professionally.
   • Foster a customer-centric environment and proactively seek ways to enhance guest satisfaction.
4. Financial management:
   • Monitor and control operational costs, including labor, inventory, and supplies.
   • Implement effective strategies to increase revenue, improve profitability, and achieve financial targets.
   • Conduct regular inventory checks and collaborate with the procurement team to ensure optimal stock levels.
5. Inventory and Supplier Management:
   • Oversee inventory control, ordering, and stock management.
   • Develop and maintain relationships with suppliers and negotiate favorable terms.
   • Ensure optimal levels of food and beverage stock while minimizing waste.
6. Compliance and safety:
   • Uphold health, safety, and sanitation standards, following local health regulations.
   • Ensure compliance with all applicable laws, regulations, and airport security protocols.
   • Maintain accurate records and documentation as required by company policies and procedures.

• Proven experience as a restaurant manager or in a similar leadership role.
• Strong knowledge of restaurant operations, service standards, and best practices.
• Level Two Sommelier Certification required; strong wine knowledge and ability to support wine program operations. 
• Exceptional leadership and team management skills, with the ability to motivate and develop staff.
• Excellent communication and interpersonal skills, with a customer-oriented approach.
• Strong organizational and multitasking abilities, with attention to detail.
• Ability to work under pressure and handle challenging situations calmly and effectively.
• Knowledge of relevant health and safety regulations and compliance requirements.
• Flexibility to work shifts, including weekends, evenings, and holidays.
• Prior experience in the airport or hospitality industry is a plus.