Awarded the Great Place to Work Certificate In 2024
General Description of Work
With delegated authority, reporting to the Owner and the Director of Restaurant Operations, the General Manager is responsible for…
Essential Function:
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
- Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Examine and inspect containers, materials, and products in order to ensure that packing specifications are met.
- Supervise kitchen staff according to established guidelines.
- Schedule labor to maximize efficiency
- Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- Make employment and termination decisions.
- Fill in where needed to ensure guest service standards and efficient operations.
- Continually strive to develop your staff in all areas of managerial and professional development.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
- Ensure that all products are received in correct unit count and condition and deliveries are
- performed in accordance with the restaurant’s receiving policies and procedures.
- Wine/ Beverage responsibilities to include inventory and ordering
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labors cost objectives are met.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
- Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
Qualifications:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience:
- At least 3 year experience as GM, 5+ years management experience overall
- Experience in Chef-driven restaurant concept that values quality and excellence in execution.
- Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
- Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Top skills include:
- Great communication: Confidence, active listening, empathy, good written communication
- Strategic planning: Problem-solving, business development, critical thinking, adaptability
- Organization: including analytical thinking, attention to detail, setting priorities, planning and time management, sense of urgency
- Technical skills: Word processing & spreadsheet software (specifically Excel - must be able to complete basic functions such as creating formulas and formatting documents)
- Leadership: Professionalism, accountability, responsibility & sense of ownership, delegating tasks, conflict management, motivating others
- Ability to read, speak and interpret documents in clear English.
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
Physical Ability
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Be able to work in a standing position for long periods of time (up to 10 hours).
- Must have the stamina to work 50 to 60 hours per week.
Job Type: Full-time
Pay: $100,000.00 - $120,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Experience:
- Fine Dining Restaurant: 2 years (Required)
- Restaurant management: 5 years (Required)
- General Manager: 3 years (Required)
Work Location: In person
