Required Years of Experience
5 years
Job Details
This position is also responsible for the restaurant and outlets' entire operation and financial performance. The General Manager must communicate information effectively to staff and the Director of Operations.
Duties & Functions:
- Staff and Lead Operations & Culinary Team
- Ensure all processes for venue management are in place and executed on daily basis
- Ensure venue is always up to code with State & Federal regulatory bodies
- Ensure all venue managers are appropriately trained and up to date with current procedures
- Complete all administrative duties as outline and assigned by Director of Operations
- Ensure OpenTable/Reservation Systems are properly setup and running at all times
- All Maintenance issues reported and handled in timely manner
- Ensure all service standards are maintained with hospitality focus
- Ensure all guests are attended to and treated with utmost respect by all departments
- Ensure all food menu items are presented consistently, accurately, and with integrity
- Ensure all beverage menu items are presented consistently, accurately, and with integrity
- Assist in developing new ideas for service standards, food & beverage menu items, as well as guest relations.
- Ensure venue is always up to Brand Standards and in “Mint Condition”.
- Participate in all weekly Marketing & Business Development meetings.
- Ensure proper pars and inventory management systems are in place, keep active/running total/par
- P & L Responsibility and Reporting.
- Ensure Tips are properly handled and distributed by staff and management.
- 5+ years of experience.
- Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety.
- Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.
- Must be organized, self-motivated, and proactive with a strong attention to detail
- Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required
- Strong understanding of cost and labor systems that lead to restaurant profitability.
- Strong communication and leadership skills.
- Bachelor’s degree (or equivalent) in business management or related field.
- Experience in conducting performance evaluations.
- Working knowledge of human-resources processes.
- Experience hiring, training, and mentoring a diverse large hourly FOH staff.
- Proven ability to work well under pressure and adapt quickly to change.
- A positive and self-motivated disposition with a commitment to excellence and team success.
- Move, lift, carry, push, pull, and place objects weighing less than or equal to 45 pounds without assistance.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Stand, sit, or walk for an extended period of time or for an entire work shift.
- Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
- Dental insurance
- Health insurance
- Life insurance
- Vision insurance
- Paid Time Off
We offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, we invite you to apply!
Compensation Details
Compensation: Salary ($120,000.00 - $150,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts
Required Skills
Team Development and Training
Team Leadership
Wine Service
Operational Management
Customer Service
Regulatory Compliance
POS Systems
Training and Development
Read more
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