General Manager - Fine Dining Restaurant

Job Description

Job Description

Potential $80,000+ compensation package
Full Time Job , Nights and Weekends are required; Restaurant is closed every Monday and Tuesday

The General Manager is responsible for managing, driving and overseeing all operational aspects of the business. This person is the central point of contact for the execution of all aspects of the business, and is responsible for clearly distilling information and communicating to staff and ownership.

QUALIFICATIONS/JOB REQUIREMENTS

• Having a demand and drive for excellence
• Focus on the customer experience/hospitality
• Strong leadership, motivational and people skills and the ability to make an immediate impact on the restaurant’s results
• High energy and success-driven
• Ability to train and build strong, cohesive teams
• 4+ years in a similar role in a full-service restaurant
• Ability to pass drug and background screenings
• Familiarity with restaurant management software; Toast POS is beneficial
• Knowledge of managing special events
• Good financial management skills, problem solving skills and time-management skills
• Great communication and interpersonal skills
• Must be able to adapt and overcome at the drop of a hat

RESPONSIBILITIES

• A pure passion for hospitality
• Interaction with guests and immediate response to any needs
• Manage day to day operations of the restaurant
• Conduct daily walkthroughs of entire business, inside and outside
• Deliver and ensure superior guest service
• Daily check lists and line ups with staff assuring a proper mindset for success
• Develop risk management and mitigation strategies
• Build top-line sales through superior execution
• Grow bottom line profits through planning and accountability
• Review restaurant results and create an action plan to address any opportunities
• Assist with restaurant overall marketing strategy
• Respond quickly to customer inquiries
• Organize and supervise shifts
• Oversee the hiring, training and performance management of staff
• Budget, forecast and maintain proper inventory levels
• Monitor all operations and initiate corrective actions
• Ensure the restaurant looks its best at all times along with being compliant with all health department and safety regulations
• Staffing and team development, growth internally, coaching
• Always maintain a professional business demeanor and appearance, both on-duty and off-duty
• Set the example for all Team Members and act as a role model by following all company operating guidelines, standards, policies and procedures.
• Foster openness and communication to promote and encourage a team-oriented environment within the business