Description
FOOD and BEVERAGE GENERAL MANAGER
Mission
To create and deliver “World Class” operating standards that exceeds the guests’ expectations and to provide strong leadership while driving and meeting all financial goals.
Reports To: Owner
Summary
The General Manager has the overall responsibility of operating a profitable and enjoyable work place, where the quality of service and ambience are continually challenged and improved, and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged. The General Manager is responsible for maintaining an effective program for training and developing the entire food and beverage team including FOH and BOH. In addition, the General Manager with the Executive Chef oversees the inventory and ordering of food, beverage and supplies and ensures high quality of food preparation and service. The General Manager will:
• Build sales
• Build a culture of hospitality and financial responsibility
• Develop managers to develop people
• Be a student of the business
• Set speed and direction
• Promote accountability
• Create an energized environment
Major Areas of Responsibility
Leadership
Visionary and inspirational with managers and employees
Practices empathetic and educated listening
Runs effective, concise, inspirational pre-shifts in a consistent manner
Acts and follows through with integrity
Implements change in the most positive light
Sets the culture
Is never satisfied with mediocrity
Operations
Bar Management
Can effectively order what is needed
Manages to appropriate inventory levels
Ensures that pour cost is managed and controlled
Manages purveyor relationships (sponsorships)
Manages service at the bar
Kitchen Management
Can have open and intelligent dialog with the Chef without intimidation
Is comfortable doing a mid-shift walk through of the kitchen to validate prep levels and food quality for the evening shift
Is a strong expeditor
Pushes food back and demands perfect execution from the line
Participates in and follow up on all sanitation expectations
Facility Management
Responsible for maintenance of all equipment
General monthly maintenance programs are adhered to
Cleanliness of restaurant is noticeable: regularly scheduled cleaning programs are in place
Fire extinguishers are serviced prior to or upon expiration
Ensure constant maintenance of all back areas, dock, garbage bay, trash areas, front sidewalk
All pest control is performed on a regular basis
Service Management
Uses great guest communication, both verbal and written
Executes guest recovery and follows up appropriately
Gives support to staff decisions
Excellent problem solver
Builds guest loyalty
Cultivates a regular clientele
Financial + Profitability
Accountable for meeting monthly food, beverage, controllable and labor financial goals and objectives, Follow-up on monthly financial targets and forecasts
Ensure accurate Declining Balance Daily Reporting
Determine staffing needs to ensure guest satisfaction based on current and projected business levels and ensures that scheduling and employee shifts are efficiently managed to goals.
Maintains acceptable levels of inventory
Responsible for ensuring that all financial (invoices, reporting) ad personnel/payroll related administrative duties are completed accurately, on time and in accordance with The Chicago Firehouse policies and procedures
Instills the importance of timely reporting of inventories, period end packets, weekly numbers and statement responses to the Owners.
Administrative
Partners with HR to ensure that new hire paperwork, tax forms, PAFs are completed in a timely manner
Partners with HR/Finance to ensure payroll functions perfectly
Codes invoices in a timely fashion
Knows the work comp and guest accident procedures
Has great P+L Management skills
Marketing/Sales Builds
Is aware of the local market business environment
Participates in area business groups or affiliations
Knows neighboring businesses and their operators
Ensures business contributes to charities that are tied to the community or our guests
Rewards repeat guests with VIP treatment and Loyalty Program
Oversees all social media marketing
Human Resources
Advise and mentor other Managers and key hourly personnel
Assists the Owners in maintaining a high level of morale among all levels of the staff
Ensures the restaurant promotes a cooperative work climate, maximizing productivity and morale through use of company recognition programs and other, location-driven programs.
Involved when needed in individual progressive discipline and other investigations
Provide the operational leadership for new ideas, implementation methods and complete passion for the operation
Remains aware of morale issues through the development of relationships with employees at all levels
Recruit and hire a team of quality employees
Partner with HR to ensure all employees’ personnel files are completed at time of hire to include: application, interview evaluation, reference check, employee data sheet, federal and state tax forms, etc.
Implement The Chicago Firehouse Restaurant systems as well as train staff in service, guest relations, safety, use of equipment etc.
Work with Executive Chef to provide on-going training and understanding of menu items and preparation to service staff
Job Requirements
English reading, writing and math skills required
Must be able to stoop, bend, and perform extensive standing and walking, including stairs
May be required to perform diverse physical tasks
Possible hazards include, but are not limited to, slips, trips, falls, burns, cuts and strains
Stamina to work 60 hours or more per week, and to be accessible during other hours to handle emergencies or other urgent situations.
Must be flexible with schedule, able to work different shifts
Must have a current ServSafe and
FOOD and BEVERAGE GENERAL MANAGER
Mission
To create and deliver “World Class” operating standards that exceeds the guests’ expectations and to provide strong leadership while driving and meeting all financial goals.
Reports To: Owner
Summary
The General Manager has the overall responsibility of operating a profitable and enjoyable work place, where the quality of service and ambience are continually challenged and improved, and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged. The General Manager is responsible for maintaining an effective program for training and developing the entire food and beverage team including FOH and BOH. In addition, the General Manager with the Executive Chef oversees the inventory and ordering of food, beverage and supplies and ensures high quality of food preparation and service. The General Manager will:
• Build sales
• Build a culture of hospitality and financial responsibility
• Develop managers to develop people
• Be a student of the business
• Set speed and direction
• Promote accountability
• Create an energized environment
Major Areas of Responsibility
Leadership
Visionary and inspirational with managers and employees
Practices empathetic and educated listening
Runs effective, concise, inspirational pre-shifts in a consistent manner
Acts and follows through with integrity
Implements change in the most positive light
Sets the culture
Is never satisfied with mediocrity
Operations
Bar Management
Can effectively order what is needed
Manages to appropriate inventory levels
Ensures that pour cost is managed and controlled
Manages purveyor relationships (sponsorships)
Manages service at the bar
Kitchen Management
Can have open and intelligent dialog with the Chef without intimidation
Is comfortable doing a mid-shift walk through of the kitchen to validate prep levels and food quality for the evening shift
Is a strong expeditor
Pushes food back and demands perfect execution from the line
Participates in and follow up on all sanitation expectations
Facility Management
Responsible for maintenance of all equipment
General monthly maintenance programs are adhered to
Cleanliness of restaurant is noticeable: regularly scheduled cleaning programs are in place
Fire extinguishers are serviced prior to or upon expiration
Ensure constant maintenance of all back areas, dock, garbage bay, trash areas, front sidewalk
All pest control is performed on a regular basis
Service Management
Uses great guest communication, both verbal and written
Executes guest recovery and follows up appropriately
Gives support to staff decisions
Excellent problem solver
Builds guest loyalty
Cultivates a regular clientele
Financial + Profitability
Accountable for meeting monthly food, beverage, controllable and labor financial goals and objectives, Follow-up on monthly financial targets and forecasts
Ensure accurate Declining Balance Daily Reporting
Determine staffing needs to ensure guest satisfaction based on current and projected business levels and ensures that scheduling and employee shifts are efficiently managed to goals.
Maintains acceptable levels of inventory
Responsible for ensuring that all financial (invoices, reporting) ad personnel/payroll related administrative duties are completed accurately, on time and in accordance with The Chicago Firehouse policies and procedures
Instills the importance of timely reporting of inventories, period end packets, weekly numbers and statement responses to the Owners.
Administrative
Partners with HR to ensure that new hire paperwork, tax forms, PAFs are completed in a timely manner
Partners with HR/Finance to ensure payroll functions perfectly
Codes invoices in a timely fashion
Knows the work comp and guest accident procedures
Has great P+L Management skills
Marketing/Sales Builds
Is aware of the local market business environment
Participates in area business groups or affiliations
Knows neighboring businesses and their operators
Ensures business contributes to charities that are tied to the community or our guests
Rewards repeat guests with VIP treatment and Loyalty Program
Oversees all social media marketing
Human Resources
Advise and mentor other Managers and key hourly personnel
Assists the Owners in maintaining a high level of morale among all levels of the staff
Ensures the restaurant promotes a cooperative work climate, maximizing productivity and morale through use of company recognition programs and other, location-driven programs.
Involved when needed in individual progressive discipline and other investigations
Provide the operational leadership for new ideas, implementation methods and complete passion for the operation
Remains aware of morale issues through the development of relationships with employees at all levels
Recruit and hire a team of quality employees
Partner with HR to ensure all employees’ personnel files are completed at time of hire to include: application, interview evaluation, reference check, employee data sheet, federal and state tax forms, etc.
Implement The Chicago Firehouse Restaurant systems as well as train staff in service, guest relations, safety, use of equipment etc.
Work with Executive Chef to provide on-going training and understanding of menu items and preparation to service staff
Job Requirements
English reading, writing and math skills required
Must be able to stoop, bend, and perform extensive standing and walking, including stairs
May be required to perform diverse physical tasks
Possible hazards include, but are not limited to, slips, trips, falls, burns, cuts and strains
Stamina to work 60 hours or more per week, and to be accessible during other hours to handle emergencies or other urgent situations.
Must be flexible with schedule, able to work different shifts
Must have a current ServSafe and
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