GENERAL MANAGER

Job Description:

Responsible for leading the management team in the completion of daily work assignments as well as provide vision for the future. Maintains the highest level of guest satisfaction, staff support, and financial/operational performance. Provides support, leadership, motivation, training, coaching and mentoring to all direct reports and subordinates. Creates an environment of trust and respect through empowerment of staff at all levels. Encourages high morale, fosters teamwork and partnering among all team members.

Essential Job Functions:

Ensures highest degree of operations and customer satisfaction of the food and beverage outlet. Builds systems and processes to ensure quality operations occur. Determines, implements and updates policies and procedures for the food and beverage venue. Analyzes and evaluates food and beverage management and profit and loss statement information to determine alternative courses of action. Institutes cost control procedures and standards of performance and ensures all operational expenses are within budget. Ensures all menus and respective pricing structures are appropriately executed. Ensures that all hiring practices, employee disciplinary actions, and expectations of the employees are in accordance with operating procedures. Reports department activity to senior management regularly. Acts as a role model to other employees. Accountable for ensuring staff meets or exceeds all sanitation requirements. Responds to guest comments. Display excellent leadership abilities. Fosters environment of empowerment and partnership. Demonstrates strong interpersonal communication skills. Coaches and mentors team members daily. Meets and greets all new hires. Ensure consistent application of all policies and procedures. Use appropriate rewards to motivate team. Provides quarterly feedback and evaluation performance of direct reports. Supports safety and accident prevention programs. Ensures proper handling and resolution of guest complaints. 

Job Description:

The General Manager of Marsh House will oversee, train, and develop all management and staff.  The GM will take ownership of the restaurant and make decisions based on the good of the company and all employees.  The position will continually evaluate processes and staff to improve the performance of the restaurant as a whole.

Core Responsibilities:

·          Meets financial objectives by controlling costs and increasing revenue.

·          Ensures a high level of guest satisfaction and cultivates return business. 

·          Develops and upholds restaurant standard operating procedures.

·          Controls purchases and makes business decisions based on revenue fluctuation. 

·          Controls quality of all food and beverage product. 

·          Ensures overall cleanliness and maintenance of the property is up to par.

·          Evaluate hiring needs and coordinate interviews with management.  Develop training documents and menu descriptions.  

·          Controls purchases and makes business decisions based on revenue fluctuation. 

·          Controls quality of all food and beverage product. 

·          Monitor BEOs to ensure all operational & staffing needs are complete 

·          Maintains safe, secure, and healthy properties by establishing, following, and enforcing sanitation standards and procedures.

·          Use provided tools to analyze business patterns, labor trends, and sales history to make smart and effective business decisions. 

·          Gauges the morale of management and staff in the restaurant and implements measures to keep employees happy and minimize turnover. 

·         Meets guests and develops relationships to manage the restaurant from a promotional angle. 

·         Upholds all human resources best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations.  

·         Follows and ensures compliance of all QED policies and standard operating procedures as outlined in Employee Handbook.

Qualifications:

Required: College degree or equivalent experience is required. Strong communication, supervisory and organizational skills, and computer literacy, are required. Must have five years experience in the field of food and beverage.

Preferred: Two years experience in food and beverage in a fine dining operation.

Physical, Mental and Environmental Demands:

Must be able to maneuver to all areas of the restaurant. Must be able to lift up to 50 lbs. Must have a manual dexterity and coordination to operate restaurant and office equipment and machines. Must be able to work at a fast pace and in stressful situations. Must be able to respond to visual and aural cues.

Location

Thompson Nashville

401 11th Ave S

Nashville TN 37203