GENERAL MANAGER

Description

Job Summary

Oversees the daily activities of the front-of-house operations and employees in accordance with company policies and procedures and works concurrently with the Executive Chef ensuring a successful operation. Interacts with the dining room guests, fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

Job Activities

• Maintain professional appearance standards as directed in the Company Employee Handbook.
• Anticipate and accommodate needs of the guests.
• Oversees the general cleanliness of the front-of-house, and the entire venue.
• Conducts decision-making process for interviewing, hiring and training new applicants.
• Oversee the scheduling, growth opportunities and employee development of all front-of-house employees.
• Responsible for all front-of-house job performance reviews in conjunction with the Director of Operations.
• Oversee front-of-house operations to ensure quality, safety, beverage recipe accuracy, efficiency and profitably.
• Supervise the execution of regular service, catering, take-out, delivery and all in/off-venue events.
• Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
• Regulates all executive-level POS functions.
• Responsible, with the Executive Chef, for maintaining the venue’s monthly Profit & Loss statement standards.
• Oversees Department of Health and company sanitation standards.
• Oversees that the venue is compliant with all federal, state and local laws and regulations; and company policies.
• Coaches and develops front-of-house employees by setting clear guidelines and expectations.
• Oversees that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
• Oversees all employees are compliant with all front-of-house standards and procedures.
• Possesses in-depth knowledge of all food and beverage menus.
• Oversees that all guest and employee concerns are resolved.
• Practical knowledge of the job duties of all supervised employees.
• Communicates clearly and concisely with heart-of-house employees during service.
• Oversees the completion of all opening and closing procedures as prescribed by company.
• Oversees the replacement or repair of all breakage, damage of equipment or furniture.
• Attends, leads and participates in any training sessions, departmental meetings or pre-service meetings.
• Learn by listening, observing other team members and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of venue, Company, its partners and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.

Requirements

Education, Experience and Skill Requirements

• Company General Manager Training Program, PCI/DSS, Alcohol Awareness, Food Handling and Gaming Registration (where applicable).
• Minimum 8 years previous hospitality experience in a General Manager or senior management role within a high-volume setting is essential.
• Two-year associate degree (60 credit hours) in Hospitality, Business etc. or equivalent work experience preferred.
• Strong guest service foundation, ability to coach, build a team, problem solve, and leadership skills required.
• Demonstrated financial acumen with P&L statements, annual budgets, forecasting, COGS, and labor models.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Proficient with computers (Microsoft Products), POS and technology.
• Must be able to stand, lift and bend for extended periods of time.
• Must be able to bend and lift to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.