General Manager

The General Manager is an experienced and thoughtful leader who is focused on cultivating teams and making sure, they perform at a consistently high level while creating a memorable guest experience. Must have a passion for hospitality and a hands-on management style and will grow into a brand manager and advocate as more locations are added. Candidate should have experience operating a full-service restaurant and building/leading teams that can thrive in a fast-paced environment. Responsible for delivering all aspects of the restaurant, including sales and revenue, excellent service, profitability, banquet sales, marketing, community relations, managing staff and restaurant operations that are also compliant with local, state, and federal law.

Roles and Responsibilities:

• Be attentive and adjust every aspect of the guest experience as needed to ensure an unparalleled experience of hospitality and excellence.
• Ensure excellence of every food and beverage item offered.
• Ensure a clean, beautifully maintained décor that fits the brand.
• Seek opportunities to connect with our community internal and external to the restaurant. Ensure that all team members understand and can articulate the key elements of the brand.
• Provides consistent feedback and training to staff. Makes sure that the guests needs are being met while also informing them on other options available to them.
• Providing a warm, friendly, and immediate greeting to all guests; explains and guide the guest in order to positively experience the restaurant style concept.
• Accurately practice, execute and enforce all Company initiatives and policies with improvement to quality, service and operations and ensure employee compliance.
• Properly executes the all front-of-the-house (FOH) functions, opening, mid- or closing shift, including guest relations, supervision of all FOH staff and staffing levels, proper restaurant ambiance, housekeeping, and set-up, food & beverage quality, bar, safety, and pace.
• Work with Exec. Chef and GM to determine best allocation of capital.
• Ensure maximization of covers and implementation of best practices in reservations process.
• Supervise team to maintain the excellence of the physical plant by working with the staff to address repair and maintenance issues in a timely and cost-effective manner.
• Work with the GM to perform annual performance reviews for each employee to monitor performance and to set goals for each year.
• Meet or exceed budgeted numbers while continually burnishing the culture and brand.
• Work with the GM to coordinate and grow the private events business.
• Meet or exceed DOH regulations for sanitation by ensuring an A letter grade on all sanitary inspections.

Qualifications

Experience, Knowledge and Education:

• Minimum of 2-4 years Restaurant Manager experience, preferably in a high-volume casual or fine dining restaurant in a fast-paced high-volume environment.
• Ability to handle potentially stressful situations with guests and employees.
• Ability to resolve conflict while maintaining positive working relationships; with strong interpersonal skill and the ability to manage on all levels.
• Understanding of financial statements and be able to accurately report financial information.
• Good judgment with the ability to make timely and sound decisions.
• Strong computer skills and the flexibility to learn and master new software and ordering systems.
• Hands-on management style; able to plan and anticipate needs.
• Fluent in English.
• Flexibility to work various shifts.

Additional Requirements:

• Obtain and maintain current ServSafe and/or Foodservice Management Professional certifications for self and team (or the equivalent).