Restaurant General Manager (Sovereign)

Primary Duties and Responsibilities

• Promotes superior guest service.
• Maintains and perpetuates a positive organizational culture according to the principles of the Spirit of Tâlícn and the Core Values of ilani.
• Oversee all aspects of assigned venue, including beverage program, dining room operations, and the culinary program.
• Controls labor through effective scheduling, considering projected and historic sales trends, and promotions in the building.
• Makes real time revenue monitoring and reacts to reduce labor expenses if sales are below projections.
• Monitors employee productivity, by job classification, and reacts when necessary to ensure productivity meets or exceeds budgetary expectations.
• Periodically reviews cost of goods worksheets to ensure food and beverage items are priced within targeted range.
• Responds to all guest feedback, including Medallia surveys, in a timely manner.
• Hires, trains, coaches, schedules, assigns duties to, and supports restaurant team.
• Develops robust training programs to ensure team members are prepared to deliver world class service.
• Directs the work of team members, assesses performance, provides feedback, and administers discipline.
• Communicates with subordinate members of the leadership team daily, or as needed, to review operations.
• Safeguards confidentiality of sensitive information.
• Ensures that all company policies are adhered to and maintained.
• Manages food and beverage inventory to ensure all cost of good metrics meet budgetary expectations.
• Documents and administers all discounts, voids, comps, and transactions.
• Ensures that all accounting, financial, and reporting functions are current and accurate, including responsibility for planning and controlling the budget.
• Develops and enforces departmental policies and procedures to ensure safe and sanitary food practices, as well as team member safety and security, including compliance with all Health Department regulations and company safety and health policies.
• Maintains cleanliness in all areas of restaurant and perimeter.
• Develops and implements a sequence of service program and holds staff members accountable to the standards.
• Assists in the development of menus, POS updates, POS maintenance, printing, and facility needs.
• Writes and routes daily shift reports.
• Reviews and maintains accurate timekeeping punches for all staff.
• Works closely with the Facilities and Environment Services Departments to ensure the assigned outlet(s) are always properly maintained and clean.
• Other related duties as assigned.

Minimum Qualifications

• A High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD).
• Five (5) years’ general manager experience in a high-quality, multi-million-dollar food and beverage outlet.
• Must possess excellent interpersonal skills with an ability to foster a supportive and enabling team environment.
• Strong organizational, communication and people skills.
• Proven ability to identify qualified personnel and provide leadership to develop and direct staff maximizing performance.
• Computer skills required, including Word, Excel, Outlook, and Point of Sale (POS) systems.
• Strong wine, beer, cocktail, and food knowledge.
• Strong financial accountability skills.
• Must be able to work a business driven, flexible schedule including late nights, weekends, early mornings, holidays, and department “blackout/high volume” days.
• Must possess a valid Food Handler’s permit and complete MAST Certification requirement.
• Able to be on your feet for up to 10-hour shifts.
• Able to lift 50 lbs.
• Able to work in a smoking environment.
• Able to adhere to company health and safety measures.

Preferred Qualifications

• AA or BS/BA in Hospitality Management preferred.
• Previous familiarity of Agilysys POS system preferred.