Restaurant General Manager

The Restaurant General Manager will oversee all aspects of the restaurant operations, including managing staff, ensuring high-quality customer service, and maximizing profitability. 

ESSENTIAL DUTIES & RESPONSIBILITIES

• Oversees the daily restaurant operations and manages service staff in accordance with the company operating policies to ensure overall guest experience meets and exceeds expectations.


• Maintains high levels of customer satisfaction by building relationships with the guests (through table touches, greetings or warm farewells) and encourages employees to build relationships with the guests.


• Responsible for ensuring that proper food handling procedures and presentation are being met by the staff.


• Responsible for reviewing financial transactions and monitoring the budget to ensure that expenditures stay within budget limitations.


• Responsible for financial operations of restaurant: change orders, and bar banks, reconciliation of tips, coding invoices, calling vendors when needed, manages one operating account and troubleshooting variances.


• Increasing sales by ensuring guest satisfaction and prompt problem resolution.


• Actively participate in monitoring inventory and supply levels, labor cost, safety and cleanliness as needed.


• Implement policies and protocols that will maintain future restaurant operations.


• Oversees the daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards.

• Prioritize wine and beverage demands.


• Maintains excellent knowledge of food & beverage product.


• Sets staffing levels according to occupancy/promotions/special events.


• Maximizes sales by teaching, coaching, & maintaining up-sell & service techniques to ensure a great guest experience.


• Sets policies regarding departmental personnel.


• Responsible for coaching and counseling employees on policy or procedure violations.


• Ability to understand & use a POS system.

• Directly communicate with the Chef on all food service and menu issues.


• Assist in seasonal menu changes and holiday menu changes.


• Work varied shifts, including weekends and holidays.


• All other duties as assigned.

EDUCATION & EXPERIENCE

Bachelor’s degree in business, management, or related field. At least 2 years of wine experience. Must have strong understanding of wine service. Prior experience in Food & Beverage cost control and a minimum of 2 years in a supervisory position. Fine dining or high-volume restaurant preferred. Candidate must exhibit strong motivational and developmental skills. Must be extremely flexible and have the ability to manage multiple projects with strong attention to detail. Strong interpersonal and communication skills.  Ability to act quickly and exercise good judgment under pressure and/or conflict situations. Must have a valid NV Health and TAM cards. Normal work schedules may vary based on business needs.  Position requires availability for evenings, weekends, holidays and special events.