As a General Manager you are accountable for the organized, efficient and profitable operation of the restaurant through achieving and maintaining high standards of cleanliness, hospitality, accuracy, building maintenance and speed of service. This restaurant management role requires a strong leader that can motivate, coach and correct team members as necessary. Effective time management, organizational and communication skills are essential. The General Manager will be responsible for leading line-ups, providing support on the floor during service, upholding and elevating our service standards, and providing strong communication with the kitchen.
The essential functions include, but are not limited to the following:
Handle all staffing responsibilities, including hiring, training, scheduling, and terminating. Maintain adequate staffing levels to meet all scheduling requirements.
Promote cooperative effort, a team spirit, and good morale among employees.
Strong communication skills to train and motivate employees.
Ensure all standards of service and policies and procedures of managers and associates are being met.
Effectively communicate with kitchen management to ensure effective and efficient operations. Effectively build trust with staff members and fellow kitchen management by providing clear and honest communication and feedback.
Maintain an extensive floor presence to support FOH and BOH staff.
Welcome guests, provide expertise and assistance on the floor for both customers and staff. Provide excellent customer service to treat patrons like family.
Resolve complaints from guests in a polite, friendly manner.
Maintain knowledge of all menu items, including daily specials, wines by the glass, cocktails, spirits, beer, coffee, and tea offerings.
Conduct the line-up meetings to review reservation notes, menu changes/menu counts, guest allergies, review weekly service topic, and review product knowledge.
Manage controllable costs with all managers and supervisors. Review inventory of FOH equipment and supplies.
Ensure that daily P&Ls are completed and accurate on an ongoing basis.
Ensure cash handing and vault procedures are completed with accuracy.
Oversee POS reporting and optimization.
Produce positive sales growth by executing standards in all areas.
Qualifications:
Minimum 2 years of experience in fine dining service.
Management experience and / or wine program management experience preferred.
Strong supervisory and leadership skills.
Exceptional attention to detail.
Excellent interpersonal skills with a focus on customer service.
Knowledge of food handling, safety, and other restaurant guidelines.
Strong working knowledge of wine, spirits, and beverages.
Technologically adept (phones, computers, apps, software, etc).
Experience with Aloha and OpenTable preferred.
Knowledge and understanding of restaurant financials.
Benefits & Perks:
100% paid Kaiser medical benefits
Garage parking included
Paid vacation plan
In-company dining discounts
Daily family meal
401K retirement savings plan
Bonus opportunities
Research stipend
Work-life balance
Compensation:
Salary $90,000