General Manager

Job Description

Position: General Manager

Reports to: Director of Operations

Job Type/Classification:  Full- time, Exempt

Department: FOH

Summary:

The General Manager will be responsible controlling daily restaurant operations including recruitment, beverage, and labor costs. The GM will coach, develop, and direct staff, to ensure the guest experience meets the hospitality standards. The GM will manage Restaurant managers in the Food and Beverage Department in accordance with the organization's policies and applicable laws. The GM is responsible for the overall direction, coordination, and evaluation of the Restaurant.

What you’ll do:

·         Responsible for selecting, developing and performance management of employees.

·         Participate in on-going education for team members, including, daily pre-shift meetings.

·         Assist the F&B managers with scheduling staff to ensure proper staffing during every shift.

·         Ensure all employee issues are resolved in a timely manner and inform HR when needed to ensure processes and procedures are followed accordingly.

·         Process Payroll for all Front of the House Staff.

·         Accountable for maintaining tip pooling policy administration according to payroll practices.

·         Handles cash problems efficiently.

• Coordinate and manage the entire operation of the venue during scheduled service, including flow of service, and implementing creative solutions as needed.
• Responsible for the P&L of the outlets as assigned.
• Resolve guest issues and concerns with a professional demeanor, enforcing service standards as described in company SOP’s.
• Maintain an open, professional communication with back of house staff.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security.
• Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines.
• Maintain excellent communication with hotel management team and be able to provide constructive and well-informed solutions.
• Oversee beverage and small ware inventory, quality and safety.
• Manage and assign all functions on the daily checklist.
• Performing additional job duties requested by Director of Food and Beverage.
• Follow all company policies and procedures including proper timekeeping and emergency and safety procedures.
• Assist Venue Director with promotional activities, and operational changes.
• Manage logistics for group sales, buyouts, and special events.
• Accommodate special requests as per Venue Director.

What we’re looking for:

·         Ability to manage multiple projects simultaneously while under tight deadlines

·         Confidence working within budgetary and financial constraints

·         Knowledge of wines, spirits, and dish pairing

·         Ability to work both independently and collaboratively in a fast-paced environment

·         Ability to act with integrity, professionalism, and confidentiality

·         Ability to coach and provide feedback to team members

·         Excellent analytical, verbal and written communication skills

·         Maintain up to date Department of Health guidelines and standards.

·         Ability to use computer to fulfill management functions, including word and excel

Qualifications:

·         High school and/or equivalent experience preferred

·          5+ years of management experience within upscale food and beverage or hospitality industry

·         This position regularly requires long hours and frequent weekend work

·         Health & Safety and Food & Safety trained

·         Bilingual preferred (English/Spanish)

Other Requirements:

The physical demands 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.

·      Incumbent is occasionally required to taste or smell

·      Must be able to work in outdoor elements such as precipitation and wind with minimal ventilation and small/enclosed space.

·      Push, pull, and lift up-to 30lbs on a weekly basis.

·      Be able to reach, bend, stoop, and work in a standing position for a long period of time

Job Description

Position: General Manager

Reports to: Director of Operations

Job Type/Classification:  Full- time, Exempt

Department: FOH

Summary:

The General Manager will be responsible controlling daily restaurant operations including recruitment, beverage, and labor costs. The GM will coach, develop, and direct staff, to ensure the guest experience meets the hospitality standards. The GM will manage Restaurant managers in the Food and Beverage Department in accordance with the organization's policies and applicable laws. The GM is responsible for the overall direction, coordination, and evaluation of the Restaurant.

What you’ll do:

·         Responsible for selecting, developing and performance management of employees.

·         Participate in on-going education for team members, including, daily pre-shift meetings.

·         Assist the F&B managers with scheduling staff to ensure proper staffing during every shift.

·         Ensure all employee issues are resolved in a timely manner and inform HR when needed to ensure processes and procedures are followed accordingly.

·         Process Payroll for all Front of the House Staff.

·         Accountable for maintaining tip pooling policy administration according to payroll practices.

·         Handles cash problems efficiently.

• Coordinate and manage the entire operation of the venue during scheduled service, including flow of service, and implementing creative solutions as needed.
• Responsible for the P&L of the outlets as assigned.
• Resolve guest issues and concerns with a professional demeanor, enforcing service standards as described in company SOP’s.
• Maintain an open, professional communication with back of house staff.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security.
• Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines.
• Maintain excellent communication with hotel management team and be able to provide constructive and well-informed solutions.
• Oversee beverage and small ware inventory, quality and safety.
• Manage and assign all functions on the daily checklist.
• Performing additional job duties requested by Director of Food and Beverage.
• Follow all company policies and procedures including proper timekeeping and emergency and safety procedures.
• Assist Venue Director with promotional activities, and operational changes.
• Manage logistics for group sales, buyouts, and special events.
• Accommodate special requests as per Venue Director.

What we’re looking for:

·         Ability to manage multiple projects simultaneously while under tight deadlines

·         Confidence working within budgetary and financial constraints

·         Knowledge of wines, spirits, and dish pairing

·         Ability to work both independently and collaboratively in a fast-paced environment

·         Ability to act with integrity, professionalism, and confidentiality

·         Ability to coach and provide feedback to team members

·         Excellent analytical, verbal and written communication skills

·         Maintain up to date Department of Health guidelines and standards.

·         Ability to use computer to fulfill management functions, including word and excel

Qualifications:

·         High school and/or equivalent experience preferred

·          5+ years of management experience within upscale food and beverage or hospitality industry

·         This position regularly requires long hours and frequent weekend work

·         Health & Safety and Food & Safety trained

·         Bilingual preferred (English/Spanish)

Other Requirements:

The physical demands 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.

·      Incumbent is occasionally required to taste or smell

·      Must be able to work in outdoor elements such as precipitation and wind with minimal ventilation and small/enclosed space.

·      Push, pull, and lift up-to 30lbs on a weekly basis.

·      Be able to reach, bend, stoop, and work in a standing position for a long period of time