Restaurant General Manager Needed - Front-of-House Managers

Accountable To Ownership. With the exception of the on site operational owners, this is the top position in the restaurant; you are co- responsible with the Culinary Leader for the production of the business, labor costs, and overall operational functions.

Absolutely must have a minimum 5 years experience in a high volume table service restaurant with associated services such as full liquor bar, catering, and carry out service. 

Job Requirements

• Proven track record of enhancing the customer experience, while building business and containing costs 
• Proven ability to lead a large team, using a professional, positive and developmental style 
• Experience managing a high-volume restaurant that sets and achieves specific standards for all aspects of operations 
• Demonstrated proficiency in cash management and vendor ordering 

Customer Service

• Ensure our customers get the full experience marked by friendliness, quality and speed
• Ensure our internal processes fully support the customer experience.
• Ensure Service Associates have product, equipment, and service knowledge before they are permitted to service the guest
• Greet and Seat Customers as much as possible
• Manager must be on the floor coordinating the business between servers, guests and heart of the house 
• The entire dining room is “Art Gallery” ready at all times when in Guest view; inclusive of tables, chairs, floors, walls, lighting, music type and volume, air temperature, doors and windows 
• Managers must meet with all tables that require service recovery to ensure our Guests satisfaction and to control loss. Personally address guest issues - Understand and make a decisions based on each individual situation. 
• Demonstrate the ability to listen to issues, show concern, determine how to solve problems—discounts, remaking the food, etc.
• Managers must continuously assess Service Team Members for compliance and adherence of established Service Standards 
• Be courteous and cordial with everyone in a Ladies and Gentlemen serving Ladies and Gentlemen fashion. 

Leadership and Management

• Create a true team amongst serving staff. Inspire others by "leading-by-example" and by providing performance feedback on an ongoing basis. 
• Conduct training and provide developmental opportunities on an ongoing basis. 
• Build relationships in the marketplace. Source and interview applicants on an ongoing basis prior to any staffing needs.

Business and Operations

• Ensure compliance among shift leaders regarding all cash management procedures
• Oversee and/or review the financial reconciliation process at shift changes
• Count bar inventory daily - following bar inventory procedures
• Bank out each server and bartender following company bank out procedures
• Complete liquor and beer orders
• Prepare labor schedules for service staff
• Create and consistently utilize opening/closing checklists
• Conduct daily pre-meal shift meetings to review service standards, food and beverage knowledge
• Conduct Cash Outs and Prepare bank drop based on company procedures
• Reconcile all daily business