Job Summary: The General Manager is responsible for planning and directing all restaurant operations while maintaining high standards of food, service, health and safety and ensuring the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.
Essential Job Functions:
• Manage the restaurant within the policies and guidelines of the company to ensure customer satisfaction and profit maximization
• Directly perform hands-on work on ongoing basis to train employees and respond to customer service needs
• Provide overall leadership, recognize and motivate members of the team
• Control day-to-day operaions by scheduling labor, ordering food and supplies
• Control profit and loss by following cash control/security procedures, maintaining inventory, managing inventory, labor, reviewing financial reports and taking appropriate actions
• Recruit, interview and hire staff and conduct performance appraisals
• Provide guests with accurate information regarding the restaurant and its operations
• Ensuring excellent levels of customer service on all shifts and properly handles guest concerns to facilitate repeat business
• Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
• Communicates daily with Executive Chef and/or Sous Chef in charge, providing current information on large parties of expected VIPs

• Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action
• Ensures compliance with local Health Department regulations for sanitation and compliance with all state and federal regulations regarding food and alcoholic beverage service.
• Performs other job-related duties as assigned.
Supervisory Responsibilities: Directly supervises the front of house staff and carries out supervisory responsibilities in accordance with Wolfgang Puck Fine Dining policies and applicable laws. Responsibilities include interviewing, hiring, training employees; planning, assigning and directing work; appraising performance; rewarding; discipline employees in conjunction with Human resources, addressing complaints and resolving problems.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Education: College degree and/or equivalent work experience in Food & Beverage

Required Experience:
• Minimum 5 years general manager experience
• Minimum 5 years supervisory expierence
• Excellent knowledge of computer applications and POS system
• Knowledge of local health codes and sanitation laws
• Knowledge of inventory ordering system
• Knowledge of service and food & beverage operations

Knowledge, Skills, & Abilities:
• Excellent guest service and hospitality skills and professional presentation
• Strong people oriented leadership skills
• Strong analytical/decision making skills
• Excellent interpersonal communications and presentation skills
• Excellent ability to solve complex problems
• Demonistrated ability to effectively drive sales and profits
• Ability to drive initatives to increase brand loyalty
• Proven success of building and cultivating strong positive working relationships
• Self-motivated with excellent organizational skills and attention to detail
• Time management and deadline oriented
• Must be effective at listening, understanding and clarifying concerns and issues raised by guests

Physical Requirements:
While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc.
Work Conditions: May require evening and weekend hours. While performing the duties of this job, the employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation.The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.

WolfgangPuck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state

Job Summary: The General Manager is responsible for planning and directing all restaurant operations while maintaining high standards of food, service, health and safety and ensuring the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.
Essential Job Functions:
• Manage the restaurant within the policies and guidelines of the company to ensure customer satisfaction and profit maximization
• Directly perform hands-on work on ongoing basis to train employees and respond to customer service needs
• Provide overall leadership, recognize and motivate members of the team
• Control day-to-day operaions by scheduling labor, ordering food and supplies
• Control profit and loss by following cash control/security procedures, maintaining inventory, managing inventory, labor, reviewing financial reports and taking appropriate actions
• Recruit, interview and hire staff and conduct performance appraisals
• Provide guests with accurate information regarding the restaurant and its operations
• Ensuring excellent levels of customer service on all shifts and properly handles guest concerns to facilitate repeat business
• Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
• Communicates daily with Executive Chef and/or Sous Chef in charge, providing current information on large parties of expected VIPs

• Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action
• Ensures compliance with local Health Department regulations for sanitation and compliance with all state and federal regulations regarding food and alcoholic beverage service.
• Performs other job-related duties as assigned.
Supervisory Responsibilities: Directly supervises the front of house staff and carries out supervisory responsibilities in accordance with Wolfgang Puck Fine Dining policies and applicable laws. Responsibilities include interviewing, hiring, training employees; planning, assigning and directing work; appraising performance; rewarding; discipline employees in conjunction with Human resources, addressing complaints and resolving problems.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Education: College degree and/or equivalent work experience in Food & Beverage

Required Experience:
• Minimum 5 years general manager experience
• Minimum 5 years supervisory expierence
• Excellent knowledge of computer applications and POS system
• Knowledge of local health codes and sanitation laws
• Knowledge of inventory ordering system
• Knowledge of service and food & beverage operations

Knowledge, Skills, & Abilities:
• Excellent guest service and hospitality skills and professional presentation
• Strong people oriented leadership skills
• Strong analytical/decision making skills
• Excellent interpersonal communications and presentation skills
• Excellent ability to solve complex problems
• Demonistrated ability to effectively drive sales and profits
• Ability to drive initatives to increase brand loyalty
• Proven success of building and cultivating strong positive working relationships
• Self-motivated with excellent organizational skills and attention to detail
• Time management and deadline oriented
• Must be effective at listening, understanding and clarifying concerns and issues raised by guests

Physical Requirements:
While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc.
Work Conditions: May require evening and weekend hours. While performing the duties of this job, the employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation.The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.

WolfgangPuck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state