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Restaurant General Manager

2 months ago

Portsmouth, United States Labrie Group Full time

General Manager Atlantic Grill


The General Manager is fully responsible for all aspects of the restaurant’s operations to ensure optimal guest, employee and community experience and relations. The GM recruits, hires, trains, and develops all front and back of the house managers and employees; resolves team member and guest conflicts/concerns; develops, maintains and ensures all workplace policies and standards; and directs revenue growth and cost controls initiatives.


Required:

·       Minimum 5 years of food and beverage experience at GM level

·       Strategic thinker with strong short- and long-term problem-solving skills

·       Ability and experience with leading and developing people  

·       Experience and strong interest in food, wine, spirits and mixology

·       Proven success in event sales and promotion

·       Creative approach to generating revenue through different streams

·       Excellent written and oral communication skills

·       Profit analysis and budgeting expertise

·       Flexible schedule (days/nights, weekends and holidays)

·       Reside within 45-minute commute to NH Seacoast

·       Technological proficiency


What You’ll Do:

·       Facilitate excellent communication and organization throughout all levels of the restaurant

·       Ensure that all F&B and events are executed to customer satisfaction

·       Identify, develop and retain high potential team members to build business bench strength

·       Provide overall leadership and support for all staff and management, creating positive culture in the restaurant through his/her own personal and professional conduct

·       Provide leadership and direction resulting in employee retention

·       Promote positive employee relations including effective delegation of duties and fostering high staff morale

·       Maintain food & beverage budget through inventory management, pricing and process improvement and proper training of staff

·       Address and resolve customer complaints and issues to ensure high levels of satisfaction

·       Work closely with local and state organizations in maintaining the highest standards for responsible alcohol service as well as health, sanitation and cleanliness.

·       Create and maintain framework for strong interdepartmental communication to effectively implement cross-promotional goals and objectives

·       Foster and maintain community and partner relations that will further the interests of the company and venue

·       Create very positive guest relations/experiences in a manner that portrays an energetic, upstanding image of the restaurant

·       Seek customer feedback and implement improvements based on suggestions

·       Analyze market demographics and look for opportunities to increase revenue in area; work with marketing, special events and promotions staff to create internal, external promotions

·       Develop and implement marketing strategies to attract and retain customers

·       Review all special events contracts for profitability and feasibility for execution; ensure that all special events are executed to restaurant’s standards

·       Participate in preparing annual budgets in conjunction with executive leadership team and office support team members

·       Participate in developing short- and long-term plans for revenue growth and cost control

·       Manage Front & Back of House labor costs to align with business needs

·       Ensure systems and processes are in place for all cost control/inventory processes

·       Manage physical facility and its systems to ensure proper maintenance and repair