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Restaurant General Manager

3 months ago

Santa Barbara, United States The Harbor Restaurant Full time
Job DescriptionJob Description

 

Summary/Objective:

The General Manager is responsible for ensuring that the restaurant is managed efficiently according to the established concept statement, providing warm and genuinely good customer service delivered with passion and dedication, and exceeding our guests’ expectations at all times. This is done through maintaining responsibility for every aspect of the restaurant, ensuring that all associates in the front and back of the housework effectively together as a team and that the business continues to operate within budgetary limits and in compliance with the law. The General Manager is primarily responsible for guest relations, ensuring repeat business, and in maintaining efficiency during service through planning, preparation, adapting to the moment's needs.

Reports to: Restaurant Owners

Essential Functions:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

  • · Hiring, training, setting expectations for all front of the house staff while ensuring that those expectations are being consistently met through continual coaching and process improvements.
  • · Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
  • · Primarily responsible for managing the front of house teams of food and beverage professionals to accomplish the delivery of great service, food, and overall experience to guests.
  • · Maintaining complete knowledge of and complying with all industry standards and laws.
  • · Scheduling associates and preparing payroll documents to ensure associates are correctly compensated.
  • · Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
  • · Meet with the Chefs to review daily specials and 86'd items, update board throughout shift. Ensure that staff are aware of such.
  • · Prepare weekly work schedules by staffing guidelines and labor forecasts.
  • · Ensure that staff report to work as scheduled. Document any late or absent employees.
  • · Coordinate proper breaks for staff.
  • · Assign work and side duties to staff following departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise standards and delegate these tasks.
  • · Conduct pre-shift meetings with staff and review all information pertinent to the day's business.
  • · Inspect grooming and attire of staff; rectify any deficiencies.
  • · Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day. Promote positive guest relations at all times.
  • · Monitor and handle guest complaints and ensure they are handled properly
  • · Manage and approve void checks per accounting procedures.
  • · Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards.
  • · Run system-closing reports and ensure all servers' checks are closed before signing out.
  • · Ensure all closing duties for staff are completed before staff signs out.
  • · Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees
  • · Foster and promote a cooperative working climate, maximizing productivity and employee morale.
  • · All other duties as assigned

 

Competencies

1. Reliable/honest

2. Excellent interpersonal communication skills

3. Problem solving

4. Time management / organizational skills

5. Ability to delegate

6. Follow through

Supervisory Responsibility

This position supervises all of the front of the house staff and works closely with the Chef to oversee the back of the house staff. Is responsible for all hiring, training, coaching, discipline and termination of staff.

Work Environment

This position generally both indoors and outdoors at the harbor, where it can be cold and foggy or sunny and hot. As the restaurant fills up it can get loud and noisy. The kitchen environment is usually hot and humid, the floors can be wet and slippery.

Physical Demands

This position requires the employee to stand and/ or walk for long periods of time. He or she may also bend, stoop, squat, kneel, reach, life, push or pull throughout their workday. This position will be required to life up to 25 pounds from time to time. He or she must also be able to hear, see, smell, have good depth perception and have good hand eye coordination