General Manager

1. Senior manager responsible for all aspects of Front of House Operations.

2. Responsible for meeting budgeted financial targets including top line sales, bottom line

net income, FOH Labor Cost Percentage and Beverage Cost Budgets.

3. Responsible for aiding in the documentation of all FOH operational procedures and

processes for ongoing development of Operating Manual.

4. Responsible for implementing and periodically updating human resources policies and the

Welcome Guide in consultation with the Executive Team as needed.

5. Responsible for weekly sales projections. Responsible for aiding in creation of annual

budget. Responsible for managing restaurant operations to established budgets and

responding to monthly P&L by addressing irregularities and cost variances.

6. Responsible for managing marketing programs including website updates, outreach

programs to concierges and event planners, promotional collateral, etc

7. Responsible for supervising the booking, operations and execution of all on premise

events and off-premise catering and delivery

8. Holds weekly manager meetings, daily shift meetings with staff, and periodic

departmental and full FOH staff meetings

9. Supervises Beverage Manager in management of beverage inventory, costs, product mix,

specialty drink menu and promotional beverage offerings.

10. Responsible for hiring, training, scheduling, human resource processing, coaching,

disciplining, maintaining performance records for and managing all FOH managers,

including the AGM, Beverage and Bar Manager, Dining Room Manager, Events

Manager, Catering & Delivery Manager. Responsible for annual performance evaluations

for all FOH managers, and for making sure all FOH employees receive such evaluations

1. Senior manager responsible for all aspects of Front of House Operations.

2. Responsible for meeting budgeted financial targets including top line sales, bottom line

net income, FOH Labor Cost Percentage and Beverage Cost Budgets.

3. Responsible for aiding in the documentation of all FOH operational procedures and

processes for ongoing development of Operating Manual.

4. Responsible for implementing and periodically updating human resources policies and the

Welcome Guide in consultation with the Executive Team as needed.

5. Responsible for weekly sales projections. Responsible for aiding in creation of annual

budget. Responsible for managing restaurant operations to established budgets and

responding to monthly P&L by addressing irregularities and cost variances.

6. Responsible for managing marketing programs including website updates, outreach

programs to concierges and event planners, promotional collateral, etc

7. Responsible for supervising the booking, operations and execution of all on premise

events and off-premise catering and delivery

8. Holds weekly manager meetings, daily shift meetings with staff, and periodic

departmental and full FOH staff meetings

9. Supervises Beverage Manager in management of beverage inventory, costs, product mix,

specialty drink menu and promotional beverage offerings.

10. Responsible for hiring, training, scheduling, human resource processing, coaching,

disciplining, maintaining performance records for and managing all FOH managers,

including the AGM, Beverage and Bar Manager, Dining Room Manager, Events

Manager, Catering & Delivery Manager. Responsible for annual performance evaluations

for all FOH managers, and for making sure all FOH employees receive such evaluations