General Manager - SR Prime (Steakhouse)

The SR Prime General Manager is responsible for the overall SR Prime operation and for the selection, scheduling, directing, training, and development of all F&B staff. This position develops and implements systems and methods of controls and service, department budget and departmental policies and procedures, and ensures SR Prime’s performance as a team. In addition, the SR Prime General Manager ensures excellence in guest satisfaction through effective training of staff, commitment to the “Sky River Spirit,” and a hands‑on, will lead by example management style. Collaborates with the culinary team and is responsible for enhancing revenue and guest satisfaction by being proactive in these areas.

Responsibilities

• Schedules, directs, supervises, trains, and develops of all Steakhouse staff.
• Ensures compliance with all department and company sales, regulations, policies, procedures, internal controls and government rules and regulations.
• Develops and maintains a high standard of safety and sanitation.
• Follows a requisition system of restocking of location by managing the inventory and order food and beverages, equipment, and supplies.
• Oversees food preparation, portion sizes, and the overall presentation of food.
• Inspects supplies, equipment, and work areas.
• Ensures employees comply with health and food safety standards and regulations.
• Investigates and resolves complaints regarding food quality or service.
• Schedule staff hours and assign duties.
• Maintain budgets and payroll records and review financial transactions.
• Establishes standards for personnel performance and customer service.
• Optimizes profits by controlling food and labor cost and expense daily.
• Oversees all aspects of purchasing within the restaurant.
• Ensures compliance with all department and company rules and regulations, policies, procedures and internal controls and government rules and regulations.
• Promotes positive public and employee relations.
• Interfaces professionally with all vendors and guests.
• Takes direction from the Company Directors on all marketing plans for the restaurant.
• Works with the Directors to help develop a marketing strategy which works for the restaurant
• Initiates and develops strong local marketing programs.
• Ensures the quality of all aspects of the restaurant, including the beverage, food, service, and physical structure.
• Meets with the chef regarding proper handling procedures of all products and freshness of the product.
• Performs other duties as assigned.

Qualifications

• Must be 21 years or older.
• Associates degree in related field; or equivalent work experience required.
• Prefer food service or Culinary Arts degree.
• 7 years of related experience, 5 years in a supervisory capacity preferred in fine dining.
• Thorough knowledge of food and beverage planning and production procedures.
• Possesses a working knowledge of the POS (POINT OF SALE) system.
• Opening and closing procedures
• Running reports
• Food knowledge
• Beverage knowledge
• Team Building and Employee Focus
• Demonstrates commitment to guest service excellence and ethical conduct.