: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
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 assessments as needed.
- Writing weekly schedules for front of house staff.
Service and Sales Management
- Maintaining guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with patrons.
- Ensuring staff implements 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 making 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 to anticipate market changes or trends that could affect the profitability of the business.
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 or 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 (native?).
- Experience in a High-Volume Environment.