Job Description
Job Description
Benefits :
- Bonus based on performance
- Competitive salary
- Employee discounts
- Paid time off
The General Manager oversees all front of house restaurant operations, and works with the executive chef back-of-house kitchen functions, ensuring profitability, guest satisfaction, and smooth daily running by managing staff (hiring, training, scheduling), controlling finances (budgets, costs), maintaining quality / cleanliness, and ensuring health / safety compliance, acting as the key leader bridging all departments.
Primary Responsibilities Include :
Daily restaurant operations including floor supervision during nights, weekends and holidaysStaff management related to hiring, training, ongoing education, disciplinary steps, and schedulingMaintaining of positive guest relations and responding to situations as they ariseIdentifying building maintenance needs and scheduling as apporpriateOversight of the beverage program with adherence to budgeted costsCoordination with the chef on all details related to the culinary program, culinary staff, and menu developmentDirection of the event coordinator and collaborative efforts to oversee execution of private eventsCollaboration with the marketing team on initiatives to drive businessAdditional tasks as discussed with senior leadershipRequired Skills
General understanding of upscale restaurant service and all details associated with daily restaurant operationsComputer fluency, specifically with regard to POS systems, MS Office programs, and inventory control systemsBeverage management experience demonstrating familiarity with various spirits and winesDemonstrated initiative in past roles confirming the ability to lead without constant direction and supervisionUnderstanding of basic financials as they pertain to cost percentages and expense categoriesA positive attitude and ability to motivate staff through participationA minimum of 5 years of restaurant experience (preferably upscale dining), 3 years of which have been in a management role