General Manager

Position Summary
This position is responsible for overseeing all restaurant operations. The General Manager will be responsible for the training of staff, creation of operation protocols, payroll, scheduling, and guest relations,
About you:
• Fun, friendly, engaging personality, great communicator
• Experience with HR Protocols and Law
• Detailed oriented with ability to multitask
• Open availability
• Ability to create/execute marketing plans, promotions, P&L
• Experience with OpenTable, Microsoft Word, Excel, and POS System (POSI, Micros)
• Excellent wine/beverage, food knowledge
• High level professionalism and ability to communicate and lead teams with authority and neutrality
• Integrity and personally dedicated to honesty and transparency with staff and management
• ability to deliver an "above and beyond" experience for our guests
• Excellent communication skills (verbal/oral/listening)
• Excellent dining room and facilities operations knowledge
• An ability to mentor and train staff

Relationships:
• Communicates, coordinates, and cooperates with all team members.
• Interacts with the restaurant guests, suppliers, job applicants, and other members of the local community as needed.

Duties & Responsibilities:
• Oversees the day-to-day operation of the restaurant to drive revenue and achieve the optimum profit and ensure the highest quality of service possible.
• Provides direction to all employees while making sure that they're having fun!
• Delegate staff schedule; implements weekly management schedules
• Oversees, communicates, and works closely with the Chef.
• Builds relationships with the restaurant guests and provide customer support by resolving their complaints efficiently and effectively.
• Works with Management Team to promote restaurant growth
• Supervises and directs the prompt, efficient, and courteous service to all guests.
• Maintain high standards of quality, hygiene, health and safety for all employees and guests.
• Ensures that proper cash handling procedures are followed.
• Analyzes monthly Profit & Loss statements.
• Processes staff weekly payroll
• Implements cost control procedures in order to maximize profitability.
• Controls and analyzes on an on-going basis the level of sales, costs, quality and presentation of food and beverage products, service standards, guest satisfaction, condition and cleanliness of the restaurant and its equipment.
• Conducts such functions as interviewing and hiring employees, performance evaluation, managing, and counseling to ensure the appropriate staff productivity and efficiency.
• Conducts training when needed.
• Conducts daily briefings and participates in other meetings as needed to obtain optimal results.
• Ensures restaurant is Board of Health compliant at all times.
• Keeps aware of trends, systems, practices, and equipment related to the hospitality industry through literature, exhibitions, and fairs as well as site visits.
• Performs related duties and special projects as needed.

Position Summary
This position is responsible for overseeing all restaurant operations. The General Manager will be responsible for the training of staff, creation of operation protocols, payroll, scheduling, and guest relations,
About you:
• Fun, friendly, engaging personality, great communicator
• Experience with HR Protocols and Law
• Detailed oriented with ability to multitask
• Open availability
• Ability to create/execute marketing plans, promotions, P&L
• Experience with OpenTable, Microsoft Word, Excel, and POS System (POSI, Micros)
• Excellent wine/beverage, food knowledge
• High level professionalism and ability to communicate and lead teams with authority and neutrality
• Integrity and personally dedicated to honesty and transparency with staff and management
• ability to deliver an "above and beyond" experience for our guests
• Excellent communication skills (verbal/oral/listening)
• Excellent dining room and facilities operations knowledge
• An ability to mentor and train staff

Relationships:
• Communicates, coordinates, and cooperates with all team members.
• Interacts with the restaurant guests, suppliers, job applicants, and other members of the local community as needed.

Duties & Responsibilities:
• Oversees the day-to-day operation of the restaurant to drive revenue and achieve the optimum profit and ensure the highest quality of service possible.
• Provides direction to all employees while making sure that they're having fun!
• Delegate staff schedule; implements weekly management schedules
• Oversees, communicates, and works closely with the Chef.
• Builds relationships with the restaurant guests and provide customer support by resolving their complaints efficiently and effectively.
• Works with Management Team to promote restaurant growth
• Supervises and directs the prompt, efficient, and courteous service to all guests.
• Maintain high standards of quality, hygiene, health and safety for all employees and guests.
• Ensures that proper cash handling procedures are followed.
• Analyzes monthly Profit & Loss statements.
• Processes staff weekly payroll
• Implements cost control procedures in order to maximize profitability.
• Controls and analyzes on an on-going basis the level of sales, costs, quality and presentation of food and beverage products, service standards, guest satisfaction, condition and cleanliness of the restaurant and its equipment.
• Conducts such functions as interviewing and hiring employees, performance evaluation, managing, and counseling to ensure the appropriate staff productivity and efficiency.
• Conducts training when needed.
• Conducts daily briefings and participates in other meetings as needed to obtain optimal results.
• Ensures restaurant is Board of Health compliant at all times.
• Keeps aware of trends, systems, practices, and equipment related to the hospitality industry through literature, exhibitions, and fairs as well as site visits.
• Performs related duties and special projects as needed.