The General Manager reports to the Director of Operations and is responsible for managing the Operations & Culinary team while driving marketing efforts locally for the brand. With oversight from the Director of Operations, the General Manager will effectively manage the profitability of their venues, as well as drive top line sales, customer experience, and brand direction. This position must lead the team in a manner that maintains company standards for all facets of the operation including leading the management team and overseeing the hiring and training for all areas of their venue.

The General Manager directly oversees the Chef, Assistant General Manager, Guest Relations Concierge, Bar Manager, Operations Manager & Service and Hospitality Manager. In any scenario in which a key member of the operation is missing, the General Manager fills the role in interim.

Outcomes

Lead Operations & Culinary Team

• Staff and Lead Operations & Culinary Team
• Provide weekly One-on-One meetings for each key member of management team
• Provide ongoing coaching and Training for all key members of management team
• Lead weekly team meetings

Day to Day Management

• Ensure all processes for venue management are in place & executed 
• 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 the VP of Operations
• Ensure OpenTable/Reservation Systems are properly setup and running at all times
• All Maintenance issues reported and handled in timely manner

Brand Standards

• 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 and 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

Marketing & Business Development

• Participate in all weekly Marketing & Business Development meetings
• Drive Marketing team to support operational efforts
• Identify Key Dates, Promotions, & Yearly Programming for their restaurant
• Actively ensure all staff & management are propagating the business in appropriate fashion, IE: Social Media & other digital Channels
• Constantly oversee promo tables, hosted tables and VIP tables. Ensure all are coordinated and handled seamlessly, with a focus of driving top line revenue from these programs while keeping costs manageable

Inventory & Labor Management

• Ensure proper pars and inventory management systems are in place, keep active/running total/par
• Manage labor dollars, controlling overtime and labor % according to budget
• Ensure anti-theft measures are in place for all COGs supplies
• Ensure accurately monthly inventory is completed and turned in on time
• Perform departmental Labor cost analysis and oversight

Financial Controls

• Ensure Petty Cash procedures & logs are accurate & maintained
• Ensure all declining budgets are maintained and followed
• Ensure all CC transactions are properly handled and make it to bank account
• Ensure restaurant cash safe is accounted for & tracked
• Execute all financial audits as put in place by Director of Operations
• P & L Responsibility and Reporting
• Ensure Tips are properly handled and distributed by staff and management
• Ensure there are anti-theft measures in place for all financial aspects of the business
• Forecasting & Budgeting
• Payroll oversight & auditing

Other

• Develop & maintain relationships with all vendors for TMG FIG 
• Develop & maintain business relationships with all neighboring business’
• Point of contact for all Human Resource related issues for staff and management
• All guest complaints are handled and responded to within reasonable appropriate timelines

Qualifications

• A minimum of 7 years in a supervisory level.
• A minimum of 7 years experience in a Full Service Dining Experience
• Previous experience in fine dining
• Exhibit strong multitasking abilities and managerial ability
• Posses a diligent work ethic and shows a sense of urgency
• Maintain a clean and professional appearance
• Display the ability to forecast and anticipate the needs of our guests and team
• Strong knowledge in cocktails, spirits and wine is a plus.
• Available to work nights, weekends and holidays.
• Must be able to stand for the duration of shifts and lift up to 35 lbs 

The General Manager reports to the Director of Operations and is responsible for managing the Operations & Culinary team while driving marketing efforts locally for the brand. With oversight from the Director of Operations, the General Manager will effectively manage the profitability of their venues, as well as drive top line sales, customer experience, and brand direction. This position must lead the team in a manner that maintains company standards for all facets of the operation including leading the management team and overseeing the hiring and training for all areas of their venue.

The General Manager directly oversees the Chef, Assistant General Manager, Guest Relations Concierge, Bar Manager, Operations Manager & Service and Hospitality Manager. In any scenario in which a key member of the operation is missing, the General Manager fills the role in interim.

Outcomes

Lead Operations & Culinary Team

• Staff and Lead Operations & Culinary Team
• Provide weekly One-on-One meetings for each key member of management team
• Provide ongoing coaching and Training for all key members of management team
• Lead weekly team meetings

Day to Day Management

• Ensure all processes for venue management are in place & executed 
• 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 the VP of Operations
• Ensure OpenTable/Reservation Systems are properly setup and running at all times
• All Maintenance issues reported and handled in timely manner

Brand Standards

• 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 and 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

Marketing & Business Development

• Participate in all weekly Marketing & Business Development meetings
• Drive Marketing team to support operational efforts
• Identify Key Dates, Promotions, & Yearly Programming for their restaurant
• Actively ensure all staff & management are propagating the business in appropriate fashion, IE: Social Media & other digital Channels
• Constantly oversee promo tables, hosted tables and VIP tables. Ensure all are coordinated and handled seamlessly, with a focus of driving top line revenue from these programs while keeping costs manageable

Inventory & Labor Management

• Ensure proper pars and inventory management systems are in place, keep active/running total/par
• Manage labor dollars, controlling overtime and labor % according to budget
• Ensure anti-theft measures are in place for all COGs supplies
• Ensure accurately monthly inventory is completed and turned in on time
• Perform departmental Labor cost analysis and oversight

Financial Controls

• Ensure Petty Cash procedures & logs are accurate & maintained
• Ensure all declining budgets are maintained and followed
• Ensure all CC transactions are properly handled and make it to bank account
• Ensure restaurant cash safe is accounted for & tracked
• Execute all financial audits as put in place by Director of Operations
• P & L Responsibility and Reporting
• Ensure Tips are properly handled and distributed by staff and management
• Ensure there are anti-theft measures in place for all financial aspects of the business
• Forecasting & Budgeting
• Payroll oversight & auditing

Other

• Develop & maintain relationships with all vendors for TMG FIG 
• Develop & maintain business relationships with all neighboring business’
• Point of contact for all Human Resource related issues for staff and management
• All guest complaints are handled and responded to within reasonable appropriate timelines

Qualifications

• A minimum of 7 years in a supervisory level.
• A minimum of 7 years experience in a Full Service Dining Experience
• Previous experience in fine dining
• Exhibit strong multitasking abilities and managerial ability
• Posses a diligent work ethic and shows a sense of urgency
• Maintain a clean and professional appearance
• Display the ability to forecast and anticipate the needs of our guests and team
• Strong knowledge in cocktails, spirits and wine is a plus.
• Available to work nights, weekends and holidays.
• Must be able to stand for the duration of shifts and lift up to 35 lbs