Restaurant General Manager

ESSENTIAL JOB FUNCTIONS:

• Establish a restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing budgets, forecasts, financial, marketing, and sales projections, analysis, and estimates.


• Establish goals for the floor service, anticipate and resolve problems concerning all facets of the services, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.


• Communicates and acts as a liason with public relations and marketing companies. Helps to program and evaluate results; identifies and tracks changing demands.


• Maintain operations by preparing policies and standard operating procedures; implement production, productivity, quality, and guest-service standards; determine and implement system improvements.


• Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with all guests.


• Operate restaurants to specifications, upholding high standards, impeccable service and ensures excellent communication with Hotel Management to address their feedback and requests.


• Be proactive in developing innovative ideas to facilitate the continual delivery of exceptional quality product.


• Interviews, supervises, encourage, mentor, coach, train, develop, and evaluates staff.


• Hold all team members and managers accountable for their areas of responsibility and clearly articulated expectations.


• Maintain effective working relationship with food and beverage management, staff and all other departments.


• Manage monthly food, beverage, labor expenses to the budget, minimizing expenses and overtime.


• Oversee the ordering and inventory control of foods and beverages, supplies, and ensure that paperwork is processed for bookkeeping and payment.


• Review employees' payroll for processing.


• Report on management regarding sales results and productivity


• Act as a brand ambassador for the company.


• Act as a liaison between the community and the operation.


• Continually strive for a better understanding and education of the restaurant’s offerings, be they food, liquor or another beverage.


• Well educated in beverage industry, an extensive understanding of wines, spirits and trends in the industry.


• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.


• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.


• Performs related duties as required.

REQUIRED LICENSE/QUALIFICATIONS/KNOWLEDGE:

• Three (3) years of experience in a similar position.


• Must be able to speak, hear, understand, read, and write the English language.


• Excellent knowledge of wine, spirits, and liquors and their proper service, with the ability to design pairings and cocktails to match food.


• Proficiency in OpenTable or similar reservation system.


• Proficiency in MICROS or similar POS program on a managerial level.


• Food Handler’s Card.


• High school diploma.


• A general knowledge and understanding of current events, cultural and culinary happenings.

• Knowledge of guest experience, and interdepartmental relations new hires training and continuing education of current staff on food, wine and cocktail specifications.

PREFERRED LICENSE/QUALIFICATIONS/KNOWLEDGE:

• Experience as General Manager in upper-casual/fine dining restaurant or luxury resort/hotel.


• Asian cuisine knowledge preferred.


• Experience with inventory and ordering of wines, liquors and other beverage essentials.


• Understanding of Department of Labor standards.


• College degree.

SKILLS/APTITUDES:

• Excellent communication skills (verbally interacts with management, staff and guests).


• Must be proficient in Microsoft applications (Excel/Word/Outlook).


• Must have proven leadership skills and teambuilding skills.


• Must have an aptitude for guest relations.


• Ability to work well in stressful, high-pressure situations in a fast-paced environment.


• Ability to accept constructive criticism and work calmly and effectively under pressure.


• Ability to implement and uphold service standards.


• Ability to prioritize and organize work assignments.


• Capable of analyzing business outcomes and scheduling appropriately.


• Conflict resolution sensibility, both with staff and guest. 

PHYSICAL REQUIREMENTS:

• Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.


• Constant walking, sitting, and standing.


• Be able to work in a standing position for long periods of time (up to 8 hours).


• Be able to reach, bend, stoop


• Frequently lift up to 35 pounds. 

WORK ENVIRONMENT:

• The noise level in the work environment usually is loud.


• The employee may be exposed to the risks associated in attempting to resolve issues with difficult guests.


• Work flexible hours that may include mornings, evenings, weekends, nights and/or holidays.