General Manager

Summary of Position:

The role of the General Manager is to focus on professionalism and providing a remarkable guest experience and leading the restaurant by setting the pace for the performance of the restaurant. You are tasked with ensuring that we comply with corporate standards of service inclusive of wine/cocktail list management, HR management, PR & Marketing initiatives as well as ensuring that we meet/exceed our financial goals for various costs in order to outperform our budgeted net income. You will be the gatekeeping of all matters of the restaurant. The ideal candidate must possess in depth knowledge about Food & Beverage in addition to superior guest relation skills. Excellent communication is essential to build a rapport with guests and ability to lead a team.

Duties & Responsibilities include but are not limited to :

• You will be responsible for the interviewing, hiring and training of the entire Front of the House team.
• You are the face of the restaurant so your constant presence must be at the door and on the floor.
• Hire staff according to our desired needs and according to our FTE schedule and labor budgets.
• Ensure that our 10-day training schedule is adhered to from orientation through to live shifts. Work with the office manager/AGM to ensure that all documentation is completed prior to onboarding along with E Verify being closely adhered to.
• Attend the monthly marketing meeting and plan our social media posts with PR. Inspire new ideas on how to better position the team through marketing and advertising. Work with the Corporate Director of Operations in creating ads that work for our advertising campaigns.
• Manage the costs so that they are in line with budget. Create new efficiencies to lower costs while enhancing the guest experience. Need to control all levels of expenses and cost control. Carry out ordering in line with forecast model set by Corporate.
• Must ensure all staff are performing at the level required by FOH standards.
• Staff are in proper uniform and sign off on uniform form upon hiring.
• Ensure music is set per standard along with appropriate lighting for the time of day. We will establish programming so it will be automated but it must still be monitored.
• Manage the reservation book (guest center open table) according to seating patterns and first seat tables.
• Assist with standardization of service and ensure scheduling pars are adhered to. Cocktails are made to standard, servers are extending all standards of service, bussers are swarm bussing, runners aren’t auctioning off food at the table.
• Must act like a manager, team leader and motivator for the front of the house team along with directing the floor captains to ensure all responsibilities are being completed.
• Ensure that daily walk-through checklists are followed and completed. Workplace safety and health department standards are of the utmost importance.
• Ensure that the codes of conduct are followed and that nobody is in violation of our handbook. If so then progressive discipline must ensue. You will be the person who will need to manage the HR department with the Corporate Director of Operations.
• You have oversight of the entire restaurant which includes the culinary operations as well. You must form a tight bond with the executive chef so to create efficiencies and better our restaurant this includes ensuring that they are managing their labor efficiently.
• You are responsible for chairing the weekly manager’s meeting. You must make sure the event order weekly meetings are being held consistently as well.
• You must review payroll weekly with the office manager and ensure that we are controlling our labor cost. Forecasting the schedule will be extremely important in order for us to be successful.
• Reporting of R&M if noticed during the daily walkthrough. It is within your focus to coordinate R&M and if needed being present for the repairs.
• You will be required to also taste the food randomly daily to ensure that it is to standard. Portion sizes are correct, presentation is perfect etc..
• You are fully responsible for this restaurant in terms of maintenance, service, food quality, review responses, event management, guest relations, marketing, social media management and market positioning. You are the lead who must then delegate to the team and manage your expectations of them.
• You are responsible for the P&L and cost management and must have a firm grip on how to manage this.
• You are responsible for exceeding expectations when it comes to event management so to ensure the event manager is performing per our standard when creating BEO’s etc.. Walkthrough of setups and execution are key

Skill Set:

• Customer service skills  – working with guests is a key part of a Restaurant Manager’s position; the ability to remain professional always is vital to this role
• Numerical abilities  – Restaurant Manager’s will have administrative duties; a good grasp of numeracy is important to carry out tasks such as budgeting and administering payroll
• Organization  – Restaurant Manager’s need to be organized to keep track of shifts, guests, deliveries, and the general workings of the bar
• Physical stamina  – working in a Restaurant can be physically demanding, requiring a good level of fitness to endure standing for long periods of time and carrying heavy items such as kegs and cases of alcohol.
• Leadership skills  –motivating a team and ensuring good performance from all members of the staff are key to keeping things running smoothly

Qualifications:

· Prior experience in customer service

· 5 Years Experience Required as a General Manager or Executive Role in a Restaurant or Hotel Operation

· Fine Dining Experience is a must

· Excellent phone skills and communication skills

· Must be a team player

· High school diploma or GED equivalent required

Shift:

· 10-12 Hour Shifts

· Day Shifts

· Evening Shifts

· Morning Shifts

· Night Shifts

Benefits:

• Employee discount
• Flexible schedule
• Health insurance
• Paid time off

Physical Demands:

This position is very active and requires standing for long periods of time. The position may require occasional lifting of products weighing up to 20 pounds.

Position Type and Expected Hours of Work:

This position regularly requires long hours and a schedule that fluctuates based on business needs.