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Restaurant General Manager
Restaurant General ManagerNight Owl Brands • Providence, RI, US
Restaurant General Manager

Restaurant General Manager

Night Owl Brands • Providence, RI, US
[job_card.1_day_ago]
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  • [job_card.full_time]
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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 holidays
  • Staff management related to hiring, training, ongoing education, disciplinary steps, and scheduling
  • Maintaining of positive guest relations and responding to situations as they arise
  • Identifying building maintenance needs and scheduling as apporpriate
  • Oversight of the beverage program with adherence to budgeted costs
  • Coordination with the chef on all details related to the culinary program, culinary staff, and menu development
  • Direction of the event coordinator and collaborative efforts to oversee execution of private events
  • Collaboration with the marketing team on initiatives to drive business
  • Additional tasks as discussed with senior leadership

    • Required Skills

  • General understanding of upscale restaurant service and all details associated with daily restaurant operations
  • Computer fluency, specifically with regard to POS systems, MS Office programs, and inventory control systems
  • Beverage management experience demonstrating familiarity with various spirits and wines
  • Demonstrated initiative in past roles confirming the ability to lead without constant direction and supervision
  • Understanding of basic financials as they pertain to cost percentages and expense categories
  • A positive attitude and ability to motivate staff through participation
  • A minimum of 5 years of restaurant experience (preferably upscale dining), 3 years of which have been in a management role
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