General Manager

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