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.