General Manager

Position Summary

The General Manager is responsible for the daily planning, organizing, directing, and coordination of employees for the efficient, well-prepared, and profitable service of food and beverage at the restaurant.  The incumbent is also responsible for ensuring that Perry’s standards of service, food prep, and execution are continuously upheld while achieving profit objectives.  The General Manager is expected to be hands-on, working with the management team and alongside the service staff providing exceptional customer service ensuring that all guests receive a great dining experience.

Essential Duties & Responsibilities  

• Oversee front and back of house daily operations ensuring optimum restaurant performance. Held accountable for the restaurant operation at all times, whether physically present or not.


• Controls the restaurant budget and adheres to operational goals set by the Corporate team.


• Responsible for team members day to day performance to include hiring, training and developing employees which includes coaching, mentoring and appropriate performance management up to and including terminations. 


• Recruits, interviews, and hires team members for the restaurant.


• Develop professional relationships with restaurant guests on behalf of Perry’s to create regular, long lasting clientele.


• Supervises restaurant and delivery operations, personnel and procedures to ensure maximum gross profit. 


• Work with the Management team to set appropriate staff schedules, restaurant reports and confidential personnel records.


• Handles guest complaints to resolution. 


• Guarantees the production of consistently high quality service and product by adhering to the established standards of sanitation, ordering, food handling, storage, preparation, portioning, and serving. 


• Oversee purchasing, ordering and receiving of all food and beverage inventory, confirming that items ordered are within projected of volume of business.


• Training and working alongside management team to adequately delegate duties


• Must be able to adhere to the scripts pertaining to the appropriate tableside items served, including Perry’s wine list. 


• Expected to assist with delivery and serving of all food and beverage items to appropriate guests utilizing Perry’s steps of service.


• Motive sales staff to achieve revenue goals.


• Ensure that all employees adhere to and uphold Perry’s policies and procedures.  


• Maintain an equally balanced presence between kitchen and floor whenever possible.


• Must maintain a professional and welcoming attitude while at work to all guests and team members. 


• Foster an environment that will promote constructive feedback and positive instructions to allow continuous education and improved growth for Perry’s management and staff.


• Properly manage attendance and time records of restaurant staff ensuring enough coverage throughout the support staff at all times and within budget.


• Ensure compliance of all safety and sanitation requirements. 


• Protect and preserve assets of the company, including assigning employee uniforms.


• Analyze operational problems, such as theft and waste, and maintain procedures to minimize these problems and report to the corporate team appropriately.


• Complete administrative paperwork consistently, accurately and timely, following all Perry’s procedures.


• Perform other job related and compatible duties in other positions when necessary.

Qualifications

• Proficiency with POS and other systems used to manage retail sales, expense, and operations.


• Experience with store operations and loss prevention.


• Must be proficient in Microsoft Suite applications (Outlook, Word, Excel, etc.)


• Knowledge of ADP and ALOHA preferred. 


• Strong analytical and decision-making skills.


• Strong business acumen.


• Excellent people skills.


• Consistent positive attitude when interacting with team, customers, and colleagues.


• Demonstrate ability to set goals and objectives and motivate team to achieve them.


• Takes accountability and ownership for his or her own actions.


• Previous fine dining experience is preferred.


• Must be able to communicate effectively with guests and employees.


• Must complete menu training with 90% or higher on all tests.


• Must have problem solving abilities, be self-motivated and organized.


• Ability to work calmly and effectively under pressure.


• Ability to convey by spoken word detailed or important spoken instructions to coworkers accurately, loudly or quickly to properly execute assigned tasks.


• Servsafe or similar Food Handler’s Certificate may be required depending upon store location.


• Servsafe or similar, State approved alcohol certification may be required. 

Physical Requirements

• Substantial movements (motion) of the wrist, hands, and/or fingers in a repetitive manner. 


• This position is considered full-time. Standard days and hours of work are Monday through Sunday, 9:00 a.m. to 2 a.m. This position will require weekend work and holidays.


• This job operates in a restaurant work environment. 


• Ascending or descending stairs, ramps and the like, using feet and legs and/or hands and arms while balancing a tray with one hand.


• Raising objects from a lower to a higher position or moving object horizontally from position to position.


• Visual awareness and hearing sufficient to read seating chart and communicate with guests.


• Ability to maintain equilibrium to prevent falling when walking, standing or crouching between narrow, elevated and/or slippery walkways.


• Constantly exert up to 50 pounds of force to lift, carry, pull, or otherwise move objects without hesitation. 


• Perceiving size, shape, temperature, or texture by touching with skin, particularly the fingertips. 


• Must be able to stand for extended durations (up to 12 hours).