The posting
JOB PURPOSE: The Restaurant General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits, ensure guest and associate satisfaction. Financial Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
Food safety and planning
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Responsible for ensuring consistently high quality of food preparation and service.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Manage food and beverage costs. Supervise portion control and quantities of preparation to minimize waste.
Guest service
Ensure impeccable service at all touch points as part of the dining experience. Conduct regular audits of steps of service and service style.
Partner with our departments to optimize guest experience. Develop a culture that fosters a luxury experience for the guest. Recognize special occasions in a genuine and thoughtful way.
Operational responsibilities
Ensure that proper Ecosure and State food safety practices & procedures are in place to protect employees and guests.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Personnel
Provide direction to employees regarding operational and procedural standards and policies.
Responsible for direct hiring, supervision, development and corrective action of employees.
Continue orientation and oversee the training of new employees.
Develop employees by providing ongoing feedback, establishing performance expectations and
conducting daily stand-up meetings using tools to reinforce POE & Forbes standards.
Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
Qualifications:
Must have at least 4+ years in a Management Role, preferably in an upscale environment.
Knowledge of computers (MS Word, Excel)
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, food safety, company policies and procedures, personnel management, recordkeeping, and preparation of reports
Deep Wine Knowledge with beverage certification preferred
Responsible alcohol service certification required
Personal Requirements
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
Ability to determine applicability of experience and qualifications of job applicants
Must be able to work varied hours including nights, holidays and weekends
