JOB TITLE: RESTAURANT GENERAL MANAGER
SUMMARY: We are seeking a highly qualified General Manager with the leadership skills to provide restaurant guests with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment. Creation and development of an annual marketing plan to penetrate new sales opportunities and maximize use within existing markets. Further responsibilities include personnel development objectives and meeting the company's financial goals.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
SERVICE:
Proper guest service requires staff that is thoroughly trained in service sequence, product knowledge, and makes every effort to meet the needs of each and every guest. It is the General Manager's responsibility to lead service education through:
A. Daily line-ups
B. New server, busser, host and bartender training
C. Daily evaluation of restaurant service performance
D. Employee discussion and evaluations
E. Coordination of timely food production
F. On going development and training
PRODUCT QUALITY:
The General Manager is required to collaborate with the Chef to provide "excellent quality and presentation" of all food to the guests, participate in evaluation of food product, kitchen employee performance, and development of product consistent with our market position. Further responsibilities include selection and pricing strategy of all liquors and wines.
FINANCIAL OBJECTIVES:
The General Manager participates in creating the financial objectives of the restaurant on an annual basis through the budget process. It is the GM's responsibility to meet the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing opportunities, also to meet budget in all areas of cost control with consistent focus on cost of sales and payroll.
PERSONNEL MANAGEMENT:
The General Manager is responsible for communicating with the management, employee and accounting staffs, identifying attractive and developed personnel and providing the necessary training as positions open. Further responsibilities include filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them. All personnel should receive regular, timely and honest evaluations of their performance and potential. The General Manager will implement and conduct ongoing training programs for new and existing management and employee staff.
FACILITY MANAGEMENT:
• Responsible for the daily cleanliness of all areas of the restaurant both internally and externally
• Coordination of kitchen cleanliness with the Chef
• Coordination of service area maintenance with floor management, employees and any outside services
• Ongoing maintenance of the physical asset through capital planning as required in the budget process
SUPERVISORY RESPONSIBILITES:
• Responsible for the overall direction, coordination, and evaluation of restaurant personnel
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws
• Responsibilities include interviewing, hiring, and training employees
• Planning, assigning, and directing work; appraising performance
• Supervising, rewarding and disciplining employees; addressing complaints and resolving problems.
- Compensation: Based on experience and expertise
- Principals only. Recruiters, please don't contact this job poster.
- Please, no phone calls about this job!
- Please do not contact job poster about other services, products or commercial interests.