General Manager

Summary: The General Manager has diverse responsibilities overseeing the operations of both the front of house and back of house at the restaurant. The major areas of accountability for the role include, but are not limited to, ensuring exceptional hospitality, maintaining efficient and consistent service, functioning as the leader of the entire staff, and, in general, contributing at a high level to the long-term success and profitability of the enterprise.

Areas of Focus:

• Hospitality and Customer Service:
• Ensure that all staff meet and exceed customer expectations.
• Guarantee a positive guest experience in all regards. This includes addressing any and all complaints or financial disputes and taking all actions necessary to turn dissatisfied guests into returning customers.
• Develop and implement all training and standards required to achieve the above goals: in the areas of food service, beverage service, wine service, host duties, sanitation, and more.
• Build positive relationships with patrons, event hosts, influencers, vendors, partners, and anyone else who engages with the restaurant.
• Financial Management
• Manage restaurant and lead staff, prioritizing financial goals.
• Review monthly budgets and financial statements with the general partners in order to achieve goals.
• Manage FOH labor and supply budgets.
• Manage staff schedules in accordance with set budgets.
• Maximize revenue by strategically managing bookings.
• Human Resources
• Establish and implement standard operating procedures in all areas.
• Oversee FOH hiring and terminations.
• Develop job descriptions and company policies and performance standards.
• Ensure compliance with all federal, state, and local regulations.
• Recruit staff according to relevant regulations.
• Maintain staff files according to relevant regulations.
• Coordinate training of new employees.
• Conduct staff reviews.
• Discipline staff as necessary, according to company standards and relevant regulations.

• Maintenance and Organization
• Ensure that the restaurant is exceptionally clean and hygienic at all times.
• Develop organizational systems for equipment, food, supplies, etc. that inhibit clutter and promote efficiency.
• Oversee maintenance (including preventative care) and repair of equipment and fixtures.
• Sales, Marketing, and PR
• Work with general partners to implement effective sales and marketing strategies.
• Collaborate on PR to maximize the restaurant’s exposure both locally and nationally.
• Promote and oversee private events.
• Operations and Systems
• Oversee and optimize usage of the Toast POS platform.
• Oversee and optimize the reservation platform (e.g. OpenTable or Tock).
• Ambience and Environment
• Ensure that the music volume, lighting, and room temperature are appropriate at all times.