Pierce Tavern is Hiring a General Manager
We are looking for a talented General Manager to lead the team at our flagship location in the heart of downtown Hinsdale.
We opened our First location 2.5 years ago and are currently opening our second, Pierce Tavern. Our guests have come to know and love us for our quality food + drinks and inviting atmosphere, But they come back because of the personal relationships they build with our friendly staff and those who stop at nothing to ensure a memorable guest experience.
We are team of strong leaders with a profound sense of ownership and pride in all aspects of the restaurant. We are looking for individuals full of intellect, passion, integrity, creativity, and energy driven by an unshakable belief in hospitality as a foundation. We require honest, hardworking professionals that manage and mentor others with respect, empathy and dignity.
-3-5 years experience working in high volume Bar/ Restaurant
-2 year management position working in high volume bar/restaurant
-High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required
-Basset Certification, Manager Food Safety Sanitation license required.
Experience in a High Volume Environment
Food Safety Knowledge
Staff Management of 50+
Staff education / motivation
Staffing / scheduling
Full time/ Competitive Salary( based on experience)/Compensation details: paid vacation, bonuses, dining discount
*Position Summary* Build an extraordinary service and management team ensuring they are well-trained and consistently supported. Create, implement and manage systems that ensure organizational excellence and achieve high operating standards- Management that directs, coordinates, and oversees all activities in daily operations. Provides vision and leadership in long-range planning to ensure the continuity of the restaurant. Proven ability to cope with conflict, stress and crisis situations through effective problem-solving and mediation skills. Be knowledgeable of local, state, and federal laws to maintain legal compliance across all facets of the restaurant. Lead the recruitment, training, development, and managing performance evaluations, employee relations and benefits. Manage and take pride in the actual restaurant space, reduce expenses and achieve quality standards by efficient process and care
*Essential Duties and Responsibilities*- The essential functions include, but are not limited to the following:
-Handles all staffing responsibilities for Front of House--Assistant Managers, Bar manager, servers, bartenders, barbacks, food runners, and hosts. This includes hiring, training, scheduling, evaluating, and terminating.
-Administers FOH and BOH payroll and maintains records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods.
-Handles payroll including assisting bookkeepers with hourly edits and tip sheet entries.
-Oversee all services at Fuller House ensuring all are consistent with service, food, beverage and the philosophy
-Oversee all purchases of front of house supplies and oversee use to ensure minimum waste, in conjunction with Assistant & Bar Managers.
-Oversee and lead through positive support all FOH managers and supervisors.
-Assists beverage department--Head Bartenders--in working towards financial goals set forth by corporate, coordinating beverage-specific events and conducting weekly/monthly/quarterly tastings training for all FOH staff.
-Supervises staff in terms of guest service, cleaning, and repairs to restaurant and grounds.
-Promotes cooperative effort, a team spirit, and good morale among employees through leading by a positive example.
-Acts as the foundation for continued training and development in all aspects of food, beverage and hospitality.
-Delivers excellent guest service including personally greeting and seating guests, as well as developing creative way to personalize Fuller House's guest experience.
-Make food and beverage menu changes as needed and update POS.
-Manage guest correspondence (mailings, emails, events, etc).
-Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them when needed.
-Have strong communication with kitchen and chef to communicate any issues, concerns, or ideas.
-Performs daily inspections and periodic audits to check safety of equipment. Addresses engineering problems involving the cost, installation, and maintenance of such equipment.
-To be present on site to oversee any emergency maintenance.
-Make sure the entire space looks, smells, and feels good (lighting, temperature, bathrooms, cleanliness, and seating arrangements).
-Participates in training about standardized policies (fire, hygiene, health, safety, employee handbook, etc.) and confers weekly with owner management about restaurant operations.
-Carry out a combination of shifts--opening, closing and/or swing shifts between brunch and dinner services. This scheduled is determined by business demands and is coordinated with GM and Assistant Managers.
-To carry out a sixth shift during major weeks including, but not limited to--important events, holidays as well as in times of management vacations/transitions.
-Helps with duties of other employees (i.e. host, food runner, server, etc.) when necessary because of an unexpected absence or extra volume.
-Responds to guest and community interests to develop marketing and advertising.
-Continue to think of fresh, innovative ways to target new business and fill off peak times.
-Strengthening relationship in restaurant community as well as concierge relationships.
-Continue to think of ways to improve Fuller House while maintaining a financial focus.
-Work alongside of owners and managers to oversee Fuller House's website to ensure it is up to date, appeals to market, and has fresh prospective.
-Has a strong understanding of company background and the philosophy.
-Knowledge and understanding of all financial aspects in relation to daily operation and long-term planning.
Full understanding of the key principles of hospitality and service.
-Knowledge of business & management principles involved in leadership techniques and the coordination of people and resources.
-Ability to motivate teams to produce quality materials within tight timeframes and simultaneously manage several projects.
-Knowledge of training principles and methods with the ability to measure training results.
-Able to manage ones own time and the time of others to ensure the highest possible level of productivity.
-Able to analyze information and evaluate results to choose the best solution and solve problems.
-Develop constructive & cooperative working relationships with others and maintaining them over time.
-Willingness to work mornings, evenings and weekends as required.
-Excellent guest service to treat patrons like family.
-Strong communication skills to train and motivate employees.
Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule.
Bonus, paid vacation, family dining discount
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