General Manager

Duties & Responsibilities:

1.              Responsible for the overall management and maintenance of service levels for assigned restaurant.

2.              Networks with other departments as necessary to ensure effective operation of the restaurant.

3.              Ensures that all employees within the assigned area are properly trained in the performance of their job duties and establishes accountability for maintaining the highest service standards.

4.              Establishes and maintains effective department procedures and controls and ensures compliance among all employees.

5.              Effectively manages staffing levels and scheduling to match coverage to projected business volume.  Manages labor costs and demonstrates scheduling practices that are fair to staff.  Follows staff replacement procedures.

6.              Prepares budgets, operating forecasts, variance reports and other required departmental reports.

7.              Ensures that all areas of the restaurant are appropriately staffed during meal periods and in accordance with business volume.

8.              Ensures proper sanitation procedures are in place and are maintained at established levels.  Ensures all equipment, furniture and fixtures are maintained in clean, working order.

9.              Ensures that all guests are seated and served in a timely fashion and staff consistently demonstrates warm, friendly, efficient and courteous guest service.

10.            Ensures fine dining techniques are practiced at all times within the restaurant.

11.            Demonstrates extensive knowledge in wine selection and ensures the wine list is in keeping with the menu and recent trends.

12.            Takes responsibility for consistently meeting revenue and profitability goals.

13.            Effectively develops and adheres to annual department budget.

Minimum Qualifications:

1.         A four-year degree in Food and Beverage management, hospitality management or equivalent combination of education and experience required.

2.         At least 5 years fine dining experience.

3.         Must have extensive wine knowledge.

4.         Previous experience in Food & Beverage Operations.

5.         At least 5 years Food and Beverage management experience.

6.         Outstanding interpersonal communications skills.

Physical Requirements:

Environmental Demands:

A.    During a typical work shift, does the job involve working under extreme cold or extreme heat?

                    Yes               Essential                    Frequently

                    No                Marginal                    Occasionally

                                                                                Seldom

Temperature Range: 0 to 110 degrees          Duration of Exposure: 8-hour shift

B.  During a typical work shift, does the job involve working under extreme noise?

                    Yes               Essential                    Frequently

                    No                Marginal                    Occasionally

         Seldom

Noise Range:  ___________                      Duration of Exposure: ______________

C.         During a typical work shift, does the job involve working around mechanical/electrical hazards?

                     Yes               Essential                    Frequently

                    No                Marginal                    Occasionally

                                                                                 Seldom

Describe the risk(s):  

General Manager

Duties & Responsibilities:

1.              Responsible for the overall management and maintenance of service levels for assigned restaurant.

2.              Networks with other departments as necessary to ensure effective operation of the restaurant.

3.              Ensures that all employees within the assigned area are properly trained in the performance of their job duties and establishes accountability for maintaining the highest service standards.

4.              Establishes and maintains effective department procedures and controls and ensures compliance among all employees.

5.              Effectively manages staffing levels and scheduling to match coverage to projected business volume.  Manages labor costs and demonstrates scheduling practices that are fair to staff.  Follows staff replacement procedures.

6.              Prepares budgets, operating forecasts, variance reports and other required departmental reports.

7.              Ensures that all areas of the restaurant are appropriately staffed during meal periods and in accordance with business volume.

8.              Ensures proper sanitation procedures are in place and are maintained at established levels.  Ensures all equipment, furniture and fixtures are maintained in clean, working order.

9.              Ensures that all guests are seated and served in a timely fashion and staff consistently demonstrates warm, friendly, efficient and courteous guest service.

10.            Ensures fine dining techniques are practiced at all times within the restaurant.

11.            Demonstrates extensive knowledge in wine selection and ensures the wine list is in keeping with the menu and recent trends.

12.            Takes responsibility for consistently meeting revenue and profitability goals.

13.            Effectively develops and adheres to annual department budget.

Minimum Qualifications:

1.         A four-year degree in Food and Beverage management, hospitality management or equivalent combination of education and experience required.

2.         At least 5 years fine dining experience.

3.         Must have extensive wine knowledge.

4.         Previous experience in Food & Beverage Operations.

5.         At least 5 years Food and Beverage management experience.

6.         Outstanding interpersonal communications skills.

Physical Requirements:

Environmental Demands:

A.    During a typical work shift, does the job involve working under extreme cold or extreme heat?

                    Yes               Essential                    Frequently

                    No                Marginal                    Occasionally

                                                                                Seldom

Temperature Range: 0 to 110 degrees          Duration of Exposure: 8-hour shift

B.  During a typical work shift, does the job involve working under extreme noise?

                    Yes               Essential                    Frequently

                    No                Marginal                    Occasionally

         Seldom

Noise Range:  ___________                      Duration of Exposure: ______________

C.         During a typical work shift, does the job involve working around mechanical/electrical hazards?

                     Yes               Essential                    Frequently

                    No                Marginal                    Occasionally

                                                                                 Seldom

Describe the risk(s):