Charlie Palmer General Manager

Essential Duties And Responsibilities

• Manage the day-to-day operation of the restaurant in accordance with established policies and procedures.
• Establish and administer training programs within the restaurant, including new team member orientation.
• Direct the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
• Cook and serve food in a way that meets guest service satisfaction standards.
• Maintain an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.
• Maintain and instruct team members as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Monitor appearance of all foods and communicate deviations from standard to salaried food prep supervisor responsible for area.
• Act immediately on all guest complaints to ensure that corrections are made when possible.
• Compile annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Director of Food & Beverage.
• Monitor the work of all team members to ensure that established policies and procedures are being followed.
• Work closely with Internal Audit team to ensure compliance with established procedures.
• Ensure compliance with health and safety regulations.
• Perform interviews for potential team members.
• Recommend changes including hiring, promotion, demotion, and release of personnel; recommend wage and salary adjustments for personnel within established guidelines.
• Counsel, guide and instruct assigned team members in the proper performance of their duties.
• Prepare and coordinate the periodical performance reviews of assigned team members.
• Any other duties as assigned within the scope of this position.

Knowledge/Skills/Abilities

• Present a neat and professional appearance.
• Compile, compute, and analyze pertinent data needed for reports.
• Learn and retain menu, beverage, and food knowledge.
• Superior knowledge of fine dining etiquette and wines.
• Build rapport with internal and external guests.
• Bilingual is preferred.
• Knowledge of or experience using Microsoft Office Products is required.
• Ability of complex reading, writing, math, and task completion skills are required.
• Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, following instructions, memorization, problem solving, independent judgment, and decision making.
• Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.

Education And/or Experience

• Minimum 4 years’ of fine dining restaurant/food supervisory experience managing a large restaurant team or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

Certificates And Licenses

• Servsafe certification required.
• Must be able to maintain appropriate Alcohol Awareness card.