Job Description

Summary of Position:

The general manager position is a salary-based position that manages all the front-of-house employees and works closely with the Executive Chef of the restaurant. The General Manager is responsible for consistently providing restaurant guests with friendly and professional service, ensuring 100% guest satisfaction. This staff member must oversee the front of house floor staff, ensuring that they abide by the policies and procedures of the restaurant. The General Manager will float during service time and open and close the restaurant as scheduled.

Key Duties/Responsibilities include but are not limited to:

Restaurant Operations

§ Serve as liaison during service between kitchen and dining room

§ Assign stations to service team

§ Take note and assist any weaker stations

§ Ensure bar service is handled according to policy

§ Conducts daily pre-meal meeting where service issues are discussed

§ Ensure that needed supplies are on hand

§ Execute special projects as assigned or needed

Guest Services

§ Confirm that guests are being treated in a friendly and accommodating way

§ Ensure that service is technically proficient

§ Make certain that seating is done in a way to minimize guests having to wait while also managing the floor to maximize covers.

§ Monitor service staff appearance and take action as necessary

§ Make sure that a manager is on the floor at all times

§ React to any customer complaints and takes necessary action

§ Handle customer correspondence as necessary

Profitability and Cost Control

§ Maintain budgeted labor costs. Controls overtime

§ Enforce beverage controls

§ Coordinate and reconcile cash banks

§ Assist chefs with tracking food and beverage costs as requested

§ Ensure that monthly inventories are accurately performed

§ Maintain linen controls, reduces usage whenever possible

§ Track discounts and promotional parties on a monthly basis

§ Monitor prices and revenue on a weekly basis

§ Program the POS as needed

§ Ensure that employees keep waste to a minimum

Employees

§ Recruit and interview potential employees

§ Schedule staff

§ Oversee staff training to ensure adherence to quality, processes, and procedures

§ Conduct periodic meetings to increase communication

§ Process hiring information; introduce employee manual, properly orient new employees

§ Process weekly payroll including tip allocations

§ Recognize the importance of employee morale and help to maintain it

§ Deal with any conflicts regarding staff with Human Resources

§ Handle discipline as needed with Human Resources

Maintenance

• Monitor periodic maintenance schedule for all equipment
• Conduct monthly sanitation inspection with Executive Chef
• Work with Chef and cooks to maintain kitchen equipment
• Monitor appearance of dining room and take corrective action

Required Skills/Abilities:

· Extensive knowledge of cuisine and wines

· Five years of service experience with at least 2 in management

· Proficiency in POS and reporting software

· Actively practice and knowledge food safety procedures

· Able to train and motivate a team and managers

· Organizational skills

· Effective time management

· Pleasant demeanor

· Positive and clear written and oral communication skills

· Ability to engage guests and team members successfully and build relationships

· Impeccable grooming as defined by management and dress code

· Passion for people, food, beverage, and hospitality

No job description for a position can possibly include all duties which may be requested or needed by the Company in order to fulfill the intention of the position. The objective of all positions is to proactively ensure job performance is being done comprehensively. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

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