General Manager

GENERAL MANAGER – Cru Hospitality Group

Responsibilities

• Effective execution of all CHG offerings
• Proper staffing and training of staff
• Professional handling of guest relationships
• Ensuring CHG standards are upheld or exceeded
• Creation, planning, and coordination of off-site catering events
• Stepping into the role of Expeditor as needed
• Recommendation and service of wine to guests
• Stepping into BOH roles as needed

Indirect Areas of Responsibility

• Working with BOH leadership for kitchen accountability
• Coach, teach, and develop all members of the team
• Affirm proper training of all team members, including ServeSafe certification

Operations Summary

• Time management of staff and GM responsibilities
• Development and oversight of team to uphold standards
• Over-delivery on guest experience
• Ongoing education and development of staff
• Maintain time standards for execution
• Ensure all product is produced in strict adherence to recipe and quality standards
• Cooking and coordinating BOH staff for best possible customer experience
• Maintain a safe and sanitary work environment
• Detail opportunities and achievements, communicate to staff and management

Weekly & Ongoing Responsibilities

• Ensure weekly ordering and stocking of product and operational supplies
• Ensure proper implementation of pricing standards to maintain profitable operations
• Ongoing education and development of staff
• Attend weekly directional meetings with management
• Identify and communicate financial opportunities

Product

• Maintain an overall food & beverage cost as directed by Director of Operations
• Inventory management - mid month and end of month
• Monthly inventory and reconciliation for food & beverage products
• Accurate ordering to provide the best possible product and maintain proper stock levels
• Organize storage areas and products to minimize loss/spoilage
• Coach, teach, and develop staff to ensure accurate production, execution, and minimal waste of product

Labor

• Scheduling FOH staff
• Ensure proper staff levels to avoid overtime
• Daily tracking of labor costs
• Time management of self and staff to ensure optimum production and efficiency

Equipment

• Ensure proper cleaning and maintenance of equipment and facilities
• Develop and maintain controls to limit loss and damage to all BOH related items
• Communicate with Director of Operations any equipment repairs or new sourcing of equipment needed

Hiring and Training

• Interview and select all staff
• Ensure proper staffing levels, scheduling, and management of requested time off
• Review and communicate staffing levels to management team regularly
• Ensure proper training and ongoing education of staff
• Communicate with Director of Talent any opportunities and/or scheduling ideas to promote and create a regular training schedule

Pay Range

$70,000 - $80,000 per year

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