General Manager

About the role

The role requires managing, supervising, and coordinating all activities of one location of a fine dining restaurant, including the restaurant management team and restaurant personnel. The general manager is accountable for ensuring that day-to-day restaurant operations align with the fine dining operating guidelines and standards.

Responsibilities

• Conduct facility walk-throughs to ensure a clean, safe, and guest-friendly atmosphere.
• Ensure completion of required housekeeping tasks and maintenance programs.
• Address and resolve any problems or needed repairs.
• Complete administrative office work such as answering emails and voicemails, entering sales reports, paying invoices, checking deliveries, etc.
• Review previous day's sales reports for accuracy and investigate and resolve discrepancies.
• Submit and achieve budgeted sales and profit levels, and review financial results against budget goals.
• Perform kitchen and bar line checks to ensure proper quality and quantity of food products, and review inventory needs with the Chef.
• Conduct pre-shift meetings to review menu changes, specials, promotions, and problems with staff.
• Monitor activities and provide feedback to staff, rotate through stations, and interact regularly with guests.
• Complete closing duties, including entering tips, credit cards, and payroll, submitting sales reports, and walking through the restaurant to ensure proper closing procedures.
• Facilitate weekly manager's meetings to review staffing, development, and training needs.
• Mutually establish developmental goals, objectives, and action plans with team members.
• Recruit, hire, provide initial orientation and training, and on-going training for all restaurant personnel.
• Develop business through catering and private dining.
• Attend training courses and seminars to build business and professional knowledge/skill levels.

Requirements

• A minimum of 5 years of General Manager experience in a fine dining restaurant.
• Ownership mentality resulting in operational excellence.
• Models hospitality and delivers service excellence.
• Identifies talent and develops potential.
• Demonstrates genuine hospitality at every opportunity.

Qualifications

• Extensive experience leading a high-volume, upscale concept restaurant.
• Wine knowledge required, experience as a sommelier preferred.
• Servsafe Food and Alcohol certification preferred.
• Somewhat culinary experience or training a plus.
• Formal business education or a restaurant management degree a plus.
• Preferred above average computer skills including a familiarity with Microsoft Word, Excel, and Outlook.
• Able to read, interpret, and effectively act upon profit & loss and other financial data.
• Strong attention to detail.
• Effective organization and time management skills.
• Ability to work on your feet for at least 8 hours.
• Able to lift, handle, and carry food, smallwares, equipment, supplies, and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally.
• Able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel, and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.
• Able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke.