Vacancy caducado!
Job Description:
The GM is ultimately responsible for upholding the vision and values of our company to our staff, guests, and community at large. You will be responsible for leading & coordinating all front and back of house operations. Responabilities include but are not limited to: addressing customer & vendor needs, oversight of product quality, administrative duties, managing staffing concerns both BOH/FOH and supporting catering & events. Your development and leadership of our teams will directly reflect how well our brand and culture will be perceived within our community. You will work directly with ownership and fellow managers to ensure success. We want a leader who will nurture a culture of inclusion, mutual respect, strong work ethic, while providing ongoing support, and reward. Join our team as a Restaurant General Manager and realize an opportunity to take your career to the next level.
Responsibilities
Review payroll, address budget concerns, inventory, set financial benchmarks, control costs, minimize waste.
Provide guidance for all daily operations of both BOH and FOH
Enhance customer service and ensure guest satisfaction at the highest level.
Resolve guest concerns and train the team to be proactive with guest issues.
Responsible for administrative duties such as scheduling, payroll, ordering, inventory, and fiscal reporting.
Ensure all food and safety standards/ are met and protocols are followed.
Play an active role in marketing and promotional initiatives.
Responsible for HR related tasks such as hiring, recruiting, and disciplinary actions.
Provide education, training, and support to new and current employees.
Qualifications & Experience
Min. 3 years’ full-service restaurant management & banquet or event management.
Experience managing a high energy, structured upscale dining experience with full oversight of both FOH & BOH.
Develop, execute, and maintain accountabilities for company standards, policies and procedures.
Experience developing and implementing training programs to lift service standards and guest satisfaction scores.
Proficient at problem solving and implementing solution-based initiatives.
Experience with restaurant technologies including POS, reservation platforms, scheduling software, inventory management, and financial reporting.
Effectively leadership and communication skills
Ability to lift 50 LB at times. Job requires long periods on your feet, bending, lifting, and reaching.
Work weeks can include Weekends, holidays, days, evening, or afternoons.
Compensation/Benefits
Starting Salary 65 – 70 K annually
401K plan available
Medical, Dental & Vision are available.
Strong Bonus Program - after year 1
Paid Vacation & Personal Days
Great Potential for Managing Partner opportunity.
Vacancy caducado!