General Manager

EP & LP is looking for a General Manager to oversee EP Restaurant, LP Rooftop, and Melrose Rooftop Cinema. The ideal candidate will have at least five years of General Manager experience in fine dining and nightlife environments.

GENERAL MANAGER KEY RESPONSIBILITIES:

General
-Oversee and manage all areas of the restaurant, rooftop, and cinema and make final decisions on matters of importance.
Financial
-Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
-Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food safety and planning
Oversee E.P. Food safety program – working with the Head Chef to enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
-Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
-Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
-Sign off on food and beverage costs. Work with Botanical Hospitality Group and Head Chef for efficient provisioning and purchasing of supplies.
-Supervise portion control and quantities of preparation to minimize waste.

Guest service
-Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities
-Ensure that proper security procedures are in place to protect employees, guests and company assets.
-Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
-Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
-Investigate and resolve complaints concerning food quality and service.

Personnel
-Provide direction to employees regarding operational and procedural issues.
-Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
-Conduct orientation, explain the E.P philosophy and oversee the training of new employees.
-Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
-Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

Community Involvement
-Provide a strong presence in the local community and a high level of community involvement by restaurant and personnel.

ACCOUNTABILITIES:
-Keeps Botanical Hospitality Group Executive Directors promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
-Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with E.P policies and procedures.
-Maintains a favourable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
-Performs other duties and responsibilities as required or requested.

SUPERVISION OF OTHERS:
-25+ employees each shift

WORKING CONDITIONS:
-Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours).
-Ability to perform all functions at the restaurant and rooftop level, including delivery when needed.
-Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
-Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

EP & LP is looking for a General Manager to oversee EP Restaurant, LP Rooftop, and Melrose Rooftop Cinema. The ideal candidate will have at least five years of General Manager experience in fine dining and nightlife environments.

GENERAL MANAGER KEY RESPONSIBILITIES:

General
-Oversee and manage all areas of the restaurant, rooftop, and cinema and make final decisions on matters of importance.
Financial
-Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
-Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food safety and planning
Oversee E.P. Food safety program – working with the Head Chef to enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
-Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
-Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
-Sign off on food and beverage costs. Work with Botanical Hospitality Group and Head Chef for efficient provisioning and purchasing of supplies.
-Supervise portion control and quantities of preparation to minimize waste.

Guest service
-Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities
-Ensure that proper security procedures are in place to protect employees, guests and company assets.
-Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
-Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
-Investigate and resolve complaints concerning food quality and service.

Personnel
-Provide direction to employees regarding operational and procedural issues.
-Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
-Conduct orientation, explain the E.P philosophy and oversee the training of new employees.
-Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
-Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

Community Involvement
-Provide a strong presence in the local community and a high level of community involvement by restaurant and personnel.

ACCOUNTABILITIES:
-Keeps Botanical Hospitality Group Executive Directors promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
-Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with E.P policies and procedures.
-Maintains a favourable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
-Performs other duties and responsibilities as required or requested.

SUPERVISION OF OTHERS:
-25+ employees each shift

WORKING CONDITIONS:
-Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours).
-Ability to perform all functions at the restaurant and rooftop level, including delivery when needed.
-Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
-Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.