The General Manager leads daily operations of the business and is responsible for directing the overall Front of the House operations, including hospitality, staff management, financial performance and physical restaurant maintenance. The General Manager is directly & indirectly responsible for all aspects of the service and beverage programs, ensuring that they are executed at the required standards. Above all they must actively embody, inspire and teach the culture to all employees.

The GM will work closely with the Executive Chef and Director of Food & Beverage in continuing to uphold and provide the best staff, management team, food, and service for the operation; and to constantly inspire and assure that warm, caring, accommodating and knowledgeable service be provided to all guests. In this position, you are required to be flexible, business minded, and exude sincere hospitality to all.

Responsibilities:

• Through leadership, enlightened management practices and interpersonal and empathetic skills, you must develop a cohesive team spirit and high level of morale among the staff
• Working with the Director of Food & Beverage to establish and achieve clear probability and performance goals
• Working in coordination with our hotel partners to ensure excellent service standards for In-Room Dining, Events, and Restaurant service
• Responsible for managing the annual operating budget to achieve or exceed budget expectations
• Helping to manage wages, productivity and expenses in accordance with business demand
• Utilizing all company financial management tools to the fullest extent, to manage the financial success and assisting in the preparation of the annual strategic plan; and achieve the goals and targets therein
• Working with all FOH managers to achieve individual performance goals and metrics that profitably grow the business, while strengthening Crafted Hospitality’s brand and culture
• Continually communicating with the management team, line employees and support staff regarding operational issues and working to find efficient, lasting solutions
• Maintaining proper staffing levels to ensure efficient and proper guest service
• Ensuring the delivery of exceptional hospitality and excellence to all guests
• Continuously recruiting strong candidates for all positions and growing current employees through empowerment and development
• Responsible for the cleanliness and proactive maintenance of all areas of the restaurant including public space, employee work areas, and fixed machinery
• Direct and oversee recruitment and guide the implementation and content of training programs for new and existing staff; hire, train, empower, coach and counsel, conduct performance and salary reviews, and resolve conflict through consistent, fair treatment policies
• Works closely with the PR and Marketing teams to ensure correct and adequate interest is being generated, by driving innovative promotions and creating creative content for social media and web platforms

Qualifications:

• A minimum of 2 years’ experience in a General Management or equivalent position at an operation with similar quality standards
• Strong leadership & organizational management skills
• Having directly supervised and led a team of least 25 employees
• Excellent dining room and facilities operations knowledge
• Detailed knowledge of wines and spirits including technical and service aspects
• Expert knowledge of proper professional service techniques and dining room organization
• General knowledge of food preparation methods and culinary terminology
• Proficient in restaurant financial knowledge (P&L /Budget/Food & Labor Costs)
• Ability to compute numbers, reconcile daily financial documents, inventory goods, conduct analysis and make business recommendations to ensure costs are in line with budgets
• Strong guest service, interpersonal, organizational, analytical, problem-solving and leadership skills
• Understanding of HR Practices/Policies/Procedures

• Medical, dental and vision benefits
• Employee dining allowance
• Paid Time Off
• FSA, Transit & Dependent Care

Physical Demands

While performing the duties of this job, the General Manager is regularly required to stand, walk, use hands to handle service equipment and speak or hear. The employee is frequently required to reach with hands and arms, bend, and taste or smell. The employee is occasionally required to climb, balance, stoop, kneel, crouch or crawl. The General Manager will on occasion lift and/or move up to 25 pounds. Specific vision requirements include close vision, and the ability to adjust focus.