Vacancy caducado!
General Manager (GM) – Wine & Financials Oversight
Position Overview:
The General Manager (GM) is responsible for the overall success and profitability of the restaurant. This role requires a strategic leader who can manage financials, control costs, oversee wine selection and inventory, and coordinate with the Executive Chef on pricing and menu development. The GM will also be responsible for hiring, training, and fostering a high-performance team, ensuring smooth daily operations and an outstanding guest experience.
Additionally, the GM will be responsible for keeping all lower management motivated and accountable, providing clear expectations, performance oversight, and mentorship to maintain a culture of excellence and teamwork.
Key Responsibilities:
Financial Management: Develop and oversee the restaurant’s budget, including revenue forecasting, cost control, and profit margins. Monitor financial performance, labor costs, and expense reports.
Wine & Beverage Program: Manage wine selection, inventory, and pricing strategy in collaboration with vendors and the chef. Ensure wine offerings align with menu items for optimal guest experience.
Menu & Pricing Strategy: Work closely with the Executive Chef to analyze food costs and set appropriate menu pricing to ensure profitability.
Leadership, Training & Accountability: Hire, train, and develop management and staff to maintain service standards and operational efficiency. Ensure lower management remains motivated, accountable, and aligned with company goals.
Customer Experience & Quality Control: Maintain high service and quality standards. Address guest concerns promptly and professionally.
Compliance & Safety: Ensure compliance with all health, safety, and liquor regulations.
Vendor & Supplier Relations: Oversee supplier negotiations, ensuring optimal pricing and quality for ingredients, wine, and operational supplies.
Requirements:
5+ years of experience in restaurant management, with a strong understanding of financials and wine programs.
Proven leadership and business acumen, with experience in budgeting and cost control.
Ability to manage, motivate, and hold lower management accountable to maintain consistency and operational excellence.
Strong knowledge of restaurant operations, wine pairing, and guest experience enhancement.
Excellent communication, negotiation, and team-building skills.
Vacancy caducado!