General Manager

G Hospitality is currently seeking experienced General Manager candidates.

About G Hospitality:

We are a hospitality and development company that provides investment and operating platforms for hospitality brands and special opportunities. Our passion is to create individualized experiences across a diverse set of restaurants, entertainment, and destination venues.

Role & Responsibilities:

The General Manager is responsible for leading and executing operational excellence in an individual restaurant supporting and leading a team of managers & team members.

The General Manager ensures managers are leading team members in their departments to sustain high levels of individual and overall performance. Additionally, the General Manager oversees the inventory and ordering of food, beverage, and supplies, to optimize profitability and ensure consistently strong guest experiences.

The General Manager ensures consistent delivery of balanced results from the perspective of guest, employee, financial, and operational excellence. This ultimately results in sustainable industry leading performance and contributes to the overall success of the organization.

Guest:

· Positively interacts and visits with guests.

· Coaches managers on teaching employees how to deliver an excellent guest experience.

· Manage shifts including daily decision making, scheduling, and planning while upholding standards, product quality and cleanliness.

· Ensures managers and employees anticipate, identify, and resolve issues that impact the guest experience.

· Oversee all ordering to achieve cost targets while maintaining availability of menu items and restaurant image.

· Manage overall beverage program, coordinating wine selection and purchasing with corporate resources.

· Ensures follow through on guest complaints.

Employee:

· Models standards and expected behaviors.

· Communicates goals and expectations to managers.

· Ensures managers properly train employees; delivers new-hire orientation.

· Ensures managers are leading employees in their departments to improve individual and department performance.

· Creates and maintains a productive and fun environment in the restaurant.

· Identifies opportunities to develop leadership skills in managers; develops managers for future roles within G Hospitality.

· Directs hiring of all management and hourly staff across the restaurant departments, in coordination with the Executive Chef.

· Develops employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.

· Maintain an accurate and up-to-date plan of restaurant staffing needs to prepare schedules and ensure that the restaurant is staffed for all shifts.

· Ensures employee relations issues are addressed immediately and escalated as needed.

· Creates and maintains a productive and fun environment in the restaurant.

Financial:

· Establishes plans, communicates strategy, and measures specific financial goals to achieve sustained increases in restaurant sales and profitability.

· Conducts regular financial reporting and analysis, communicates areas of performance needing improvement to meet business plan to managers and appropriate employees.

· Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.

· Ensures that all local accounting and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures

Operational Excellence:

· Ensures the acquisition and maintenance of a well-staffed top-quality team within the restaurant by supporting managers in recruiting top quality candidates, reviewing candidate applications, interviewing candidates, testing candidates; conducting reference checks, and extending job offers; ensures selection system tools are used to select quality hires.

· Ensures managers and employees follow systems, methods, and processes for safety, security, sanitation, and food safety and quality, coaches managers on systems and processes.

· Ensures the quality of restaurant facilities by coordinating with vendors and overseeing the repair or maintenance of the building, landscape, parking lot, equipment, seating, and technology; communicates needs to internal parties and secures needed support and approvals.

· Ensures the quality of food and beverage to include production specifications, presentation, and temperature.

· Compliance with regulations including food and alcohol safety.

· Ensures Health & Safety of staff and guests.

· Ensures a safe working and guest environment to reduce the risk of injury and accidents.

· Ensures current inventory is assessed, orders are placed, and that shipments of incoming products, tools, and supplies are done on time and according to procedure.

· Ensures new product, menu roll-out, and procedural training is done in a timely manner.

· Ensures operational numbers and reports are reviewed and actions are taken as appropriate.

· Ensures sales/guest count forecasts are adjusted based on historical trends as well as current guest counts and sales; ensures adjustments are made to restaurant labor to account for guest count flow.

· Conducts a wide variety of administrative duties in support of restaurant operations, and in compliance with local, state, and federal laws.

· Ensures compliance with regulations including food and alcohol safety.

· Completes accident reports promptly if a guest or employee is injured.

Marketing:

· Deploys and manages local marketing initiatives.

· Provide strong presence in local community and high level of community involvement by restaurant and personnel.

Personal Requirements:

· Self-discipline, initiative, leadership ability and outgoing.

· Pleasant, polite manner and a neat and clean appearance.

· Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.

· Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

· Must possess good communication skills for dealing with diverse staff.

· Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.

· Ability to determine applicability of experience and qualifications of job applicants.

Qualifications:

· A college degree is preferred. Bachelor’s degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.

· Minimum of 2 years of General management experience.

· Minimum of 5 years of fine dining restaurant experience.

· Knowledge of computers (MS Word, Excel), Labor Management systems, Inventory systems, POS systems.

· Must be eligible to work in the United States.

Working Conditions:

· Hours may vary if manager must fill in for his/her employees or if emergencies.

· Ability to perform all functions at the restaurant level.

· Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

· Work with hot, cold, and hazardous equipment as well as operate phones, computers, scanners, copiers, and other office equipment.

· Establishes plans, communicates strategy, and measures specific financial goals to achieve sustained increases in restaurant sales and profitability.

· Ensures the acquisition and maintenance of a well-staffed top-quality team within the restaurant by supporting managers in recruiting top quality candidates, reviewing candidate applications, interviewing candidates, testing candidates; conducting reference checks, and extending job offers; ensures selection system tools are used to select quality hires