POSITION SUMMARY

General Manager is responsible for:

the overall quality and profitability of the business, leading front and back of house operations. She/he is a truly passionate hospitality professional supporting excellence in every facet of the restaurant experience. The General Manager is a smart-creative, a keen strategist, and visionary. She/he creates and maintains a profitable, balanced, interesting, engaging, fun, competitive and nationally recognized restaurant that sets national standards in the food, service and hospitality programs.

ESSENTIAL FUNCTIONS

Staff Management:

• Performing supervisory duties, such as hiring, training, developing, evaluating and disciplinary counseling of all on-site employees.

• Planning and conducting regular training, both formal and informal, with all front of house staff.

• Ensuring staff is upholding leadership behaviors, core values and adhering to strategic and operational priorities.

• Sharing inspiration and ideas with staff.

• Ensuring that personnel issues are carried out in accordance with established company policies and procedures.

• Maintaining open and clear communication with the staff and Assistant Managers.

• Conducting reviews and other periodic employee assessment as needed.

• Writing weekly schedule for front of house staff.

Service and Sales Management:

• Maintaining guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, building relationships with patrons.

• Ensuring staff is implementing excellent service, hospitality, food, and beverage consistently.

• Reviewing and approving the planning, implementation, and success of service.

• Regularly attending and monitoring service.

• Soliciting and reacting appropriately to positive and negative feedback from guests.

Inventory and Operations Management:

• Reviewing payroll and payroll-related forms; discussing exceptions and unusual circumstances with Executive/Assistant Directors of Operations and approving/disapproving as appropriate.

• Ensuring completion of various daily, weekly, monthly, and quarterly reports in a timely and accurate manner.

• Supervising weekly food and beverage inventory count.

• Completing monthly china, glass, and silver inventory.

• Reviewing reports and makes operating recommendations to Executive/Assistant Directors of Operations.

• Working with Executive/Assistant Directors of Operations to monitor maintenance activities and preventive maintenance programs.

• Supporting marketing and outreach efforts and offering input and suggestions.

• Collaborating with Executive/Assistant Directors of Operations in analyzing and monitoring the hospitality market conditions in order to anticipate market changes or trends that could affect the profitability of the business.

THE REQUIREMENTS:

• Currently a General Manager in a fine dining restaurant with a minimum of 5 years of experience in a high volume, full service, fine dining restaurant

• Degree in Hospitality Management/ Culinary Degree preferred

• High service standards, strong work ethic and attention to detail

• Ability to multitask in a demanding and fast paced environment with efficiency and grace

• Proven ability to lead others, positively influence employee behavior and interact with team members in any role

• Must have excellent verbal communication skills and can work a flexible schedule

• Basic computer knowledge including Word and Excel

• Must possess strong understandings of P&L and business management

• Classic Wine Service Knowledge

• Conflict Resolution

• Passion for customer service

• Event Management/Organization

• Experience in a High-Volume Environment

• Food/Beverage Pairing

• Food Preparation Knowledge

THE REWARDS:

• Competitive salary package

• Major medical insurance options

• Paid vacation

• Upward growth potential