General Manager - Lever Club

Key Responsibilities/Accountabilities

• Monitor departmental logistics efficiency and suggest new offerings based on demand and guest feedback.
• Train and teach employees about products and items sold, and guide them to improve their service.
• Ensure operational tasks and procedures are adhered to by the management team and follow up on performance.
• Communicate any counter or product-related problems to the Director of Operations.
• Manage schedules directly on the scheduling platform, ensuring efficient staffing levels.
• Review and address the performance of all staff, recognizing successes and addressing shortcomings.
• Work closely with the entire staff to uphold service and hospitality standards.
• Monitor and maintain the quality of food and beverages, as well as inventory levels.
• Ensure the neatness and attractiveness of the dining room and outdoor area.
• Support dining room staff with any other tasks and resolve issues.
• Personalize service by leading by example and building relationships with loyal guests.
• Follow and direct others in current safety procedures.

Dining Room Service

• Create memorable experiences through personalized service.
• Represent the brand and flavors using sales techniques that work.
• Create relationships with regular customers to encourage repeat visits.
• Communicate all companywide changes and support dining room staff during service.
• Resolve guest-related issues and communicate solutions to the appropriate teams.
• Personalize service by leading by example.

Labor Management

• Create and manage schedules according to labor budgets and applicable laws.
• Maintain the safety and security of all employees, guests, and company assets.
• Maximize financial performance and profit by keeping food & beverage costs down.
• Suggest promotions and revenue increase ideas, train staff on up-selling, and build guest loyalty.
• Enforce federal, state, and local laws including health & labor.

Product Presentation

• Maintain the quality of food and beverages at its highest level.
• Monitor and control inventories of beverages, china, glassware, and silverware.
• Monitor the neatness and attractiveness of showcase displays with pastries and desserts.
• Conduct or assist in completing inventories of beverages, wine, china, glassware, and silverware.
• Responsible for monitoring florals and overall decoration and aesthetics of the outdoor area.
• Responsible for the overall grooming of service staff and cleanliness of the FOH areas.

Financial

• Maintain an organizational structure that ensures maximized productivity and communication.
• Oversee daily floor plan and section division, assign manager duties, and follow up on side work completion.
• Maintain the safety and security of all employees, guests, and company assets.
• Maximize financial performance and profit by keeping food & beverage costs down.
• Suggest promotions and bring revenue increase ideas, train staff on up-selling, and build guest loyalty.
• Enforce federal, state, and local laws including health & labor.

Administrative

• Ensure accuracy of menus, wine list, beer and house cocktail lists, and POS postings.
• Respond to guest requests and complaints in a timely manner.
• Participate and monitor Avero reports regarding the daily performance of the restaurant.
• Ensure all daily reports and invoices are sent to the office in a timely manner.
• Ensure all employee communications, including terminations, disciplinary actions, and pending HR issues or concerns, are communicated urgently to HR.
• Follow up on all needed repairs immediately by calling appropriate persons and communicating outcomes in detail to all involved and Avero.
• Attend all necessary meetings scheduled by the Director of Operations or ownership.

Self-Development

• Maintain current knowledge of the restaurant industry, including food, wine, beer, and spirits.
• Continuously develop this knowledge on one's own time and stay updated on current industry trends.
• Be evaluated on ongoing basis regarding progress in education.
• Assist in any educational goals that relate to duties as Assistant General Manager with prior management approval.

Minimal Essential Requirements

• Monday through Friday at Lever Club.
• The ability to work as part of a team and maintain personal cleanliness.
• Basic food handling, preparation, and cleaning skills.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening and learning skills.
• Ability to communicate and understand direction in English to ensure safety in the workplace.
• Reading and speaking comprehension skills.
• Discipline to follow set standards.
• Ability to lift up to 25 lbs.
• Current Food Handler’s Certificate.