We will begin hiring in July 2024! Please start inquiring NOW!
As a General Manager, you will be directly responsible for concept development, educating staff, executing the beverage program, cost accounting, customer focus, management proficiency, and achieving measurable results with a strong understanding of hospitality.
CORE JOB FUNCTIONS/RESPONSIBILITIES:
Direct oversight of day-to-day operations, including executing companywide shared standards, dining room management, and striving for a genuine guest experience.Work in tandem with Executive Chef to coordinate and facilitate a smooth, efficient, and speedy flow of service with good communication between front and back of house.Model through visible actions for all staff, including being active in all areas of the restaurant (front desk, bar/lounge, kitchen, and main dining room) throughout the dining period.Maintain guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, as well as ensuring all staff is properly trained and meeting serving standards.Initiate improvements and build relationships with guests, resolving complaints or dissatisfaction in a friendly and timely manner, both in-person and in online guest reviews.Oversee the beverage program (Liquor, Wine, and Beer) and maintain proper inventory levels, following directions from upper management on all aspects of the beverage program and operations.Maintain an exceptional visual bar display, including replenishing missing display bottles, updating menus and pricing, and ensuring bar staff regularly clean and polish the bar area.Create and develop incentive programs to reinvigorate staff and promote sales, delivering immediate employee appreciation to reinforce a positive working environment.Review and comprehend budgets, operating statements, and cost savings initiatives to assist in financial management. Maintain labor control by scheduling according to forecasts and adjusting as needed throughout the shift.Work with the Executive Team on financial analysis using direct control of Profit & Loss, including strategic forecasts, cost savings initiatives, budgets, and general financial controls.Oversee timely submission, auditing, and corrections of any discrepancies in petty cash reconciliations, cash tips, payroll errors, missing invoices, new hire packets, timecard change forms, and expense reimbursements.Ensure the department is staffed accordingly, including posting schedules in a timely manner and recruiting, selecting, orienting, and training new hires approved by Human Resources.Process bi-weekly payroll and submit all supporting documents, including any pay increases, second job rates, PTO requests, timecard change forms, and paycheck acknowledgment forms.Supervise all opening, mid-shift, and closing procedures, including checklists, check-ins and check-outs, ensuring the management team follows through in journal and staffing log entries.Follow through on all COVID-19 reporting and compliance, reacting quickly to any potential threats of exposure and enforcing safety protocols in partnership with Human Resources.Supervise all FOH staff, ensuring all staff is trained properly and meeting service and grooming standards, liquor controls, and food and drink knowledge, assisting staff to execute service standards during peak hours.Accomplish restaurant, bar, and human resource objectives by communicating job expectations, planning, monitoring, appraising, and reviewing job contributions of management staff. Provide coaching, counseling, and corrective action as needed.Manage, counsel, and coach employees through workplace conflict using consistent and clear corrective action procedures, resolving complaints, concerns, and problems as they arise.Oversee weekly inventory, ensuring all counts are accurately recorded and any new purchases are approved prior to placing the order. Submit all invoices received the same day to accounting and frequently check statements for accurate reporting.#J-18808-Ljbffr