Restaurant General Manager
The General Manager directs and organizes the day-to-day operations of the restaurant to ensure world-class service, food & beverage offerings and to maximize guest satisfaction. Leads, alongside the Executive Chef, Master Sommelier, and Director of Culinary Innovations.
- Mentioned in Southern Living
- Featured in Soul Grown
- Recognized by Wine Spectator
- Featured in Forbes Magazine
- Featured in Garden & Gun
- Featured in Travel + Leisure
Responsibilities
- Guest Satisfaction: Intimate knowledge of Forbes Five (5) Star Standards of Service and able to train team members to deliver on a daily basis.
- Training & Development: Ensures all Responsible Vendor training is completed by all team members prior to serving guests.
- Financial Management: Create Forecasts & Budgets for 30, 60 and 90 day plans, in addition to annual budgeting. Maintain budgeted food & beverage costs.
- Menu Development: Administer verbal and written testing to FOH team of menu items in coordination with Chef in Residence and Director of Culinary & Innovations. Menus for dinner change every two weeks. Lead a daily pre-service huddle to properly communicate to the service team special reservations, dietary restrictions, changes to food and beverage menu items, and expectations of the service ahead.
- Quality Assurance: Maintain department records for all employees to be in accordance with TLC's standards and regulations.
- Education: Plans and administers reviews and evaluates the work of FOH team in coordination with Chef in Residence, Director of Culinary Innovations.
- Flexibility: Team members must have a flexible work schedule and ability to work nights, weekends and holidays.
- Software Knowledge: Develops and oversees service team member using ADP. Ability to learn and use ADACO on a daily basis for purchasing, receiving and inventory. Ability to learn and use Agilysys Point of Sale and Tock Reservation System.
Qualifications
- Five (5) or more years' experience in a restaurant service position with three (3) or more of these years having been in a supervisory role.
- At least one (1) year leading a wine program or experience with The Court of Master Sommeliers certified level or similar, preferred.
- Experience in a tasting menu or high-end, fine-dining restaurant required. Must have the ability to display and teach an elevated knowledge of service standards and procedures for a tasting menu experience.
- Bachelor's Degree in Hospitality or related subject matter, required.
- Background in both FOH and Culinary preferred.