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Restaurant General Manager

2 months ago

Jacksonville, United States French Pantry Full time $70,000 - $75,000
Job DescriptionJob DescriptionBenefits:
  • 401(k)
  • Bonus based on performance
  • Competitive salary
  • Dental insurance
  • Health insurance
  • Opportunity for advancement
  • Paid time off
  • Profit sharing
  • Vision insurance


Job Title: General Manager
Location:St. Augustine French Pantry(New Multi-Concept Establishment)
Reports to: Owner/Executive Team
Employment Type: Full-Time
The Opportunity:
We are seeking a dynamic and experienced General Manager to lead The French Pantry within a premier new multi-concept establishment in St. Augustine. This role requires a professional with a deep passion for hospitality and a strong financial acumen to ensure efficient and profitable restaurant operations. The General Manager will be instrumental in overseeing the daily operations, guest experience, and overall success of The French Pantry.
This is a unique restaurant leadership position. The GM will be working alongside other senior management in other areas of the business. While primarily focused on their own AORs, together they contribute to the seamless integration of the various hospitality components under one roof.
The Establishment & Business:
The French Pantry is part of a unique dining destination located at 36 Granada. It is an independently functioning restaurant alongside Little Miss Ha, Le Petite Kitchen, Granada Bar, and Cache Cache. Each concept offers a distinct experience, yet they all come together to create a dynamic and fast-paced environment that will be unmatched in the local marketplace.
Key Responsibilities:
Operational Leadership:
  • Oversee the daily operations of The French Pantry, ensuring the highest standards of service and quality.
  • Collaborate with the leadership of Little Miss Ha, Granada Bar, Le Petit Kitchen, and Cache Cache to ensure smooth operations and guest experiences across all concepts.
  • Develop and implement operational strategies that align with the vision of The French Pantry and the broader establishment.
  • Manage all aspects of dining, from morning coffee service to elevated dinner experiences, ensuring consistency and excellence in every service.
Team Management:
  • Recruit, train, and lead a team of dedicated professionals across all service periods.
  • Foster a culture of teamwork and continuous improvement, ensuring that all staff members are aligned with the establishments values and standards.
  • Conduct and provide ongoing coaching and development to team members.
Guest Experience:
  • Ensure a memorable and seamless experience for all guests, whether they are enjoying a morning coffee, a casual lunch, or an elegant dinner.
  • Address guest feedback and concerns with a focus on continuous improvement and guest satisfaction.
  • Maintain the unique character and charm of The French Pantry, offering elevated dining without all the fuss.
Financial Management:
  • Manage and understand financial forecasts, and performance reports for The French Pantry
  • Monitor and control Prime costs, including labor, inventory, and operating expenses, to meet financial goals and maximize profitability.
  • Implement strategies to drive revenue across all service periods, with a focus on delivering high-quality experiences.
  • Prepare and present weekly reports highlighting sales, trends, performance, and beyond.
Menu & Service Development:
  • Stay informed about industry trends and continuously seek ways to innovate and improve service offerings.
  • Maintain ongoing education for all staff relating to wine, spirits, and our food menu.
Compliance and Safety:
  • Ensure compliance with all health, safety, and sanitation regulations.
  • Maintain the highest standards of cleanliness and organization throughout the restaurant and related spaces.
  • Implement and enforce policies and procedures that support a safe and welcoming environment for guests and staff
Qualifications:

  • Proven experience as a General Manager or similar leadership role in an upscale or fine dining restaurant.
  • Strong financial acumen, with experience in cost management.
  • Excellent leadership and team management skills, with the ability to inspire and motivate staff.
  • Deep knowledge of French cuisine, Old World wines, and modern mixology.
  • Exceptional communication and interpersonal skills, with a focus on guest satisfaction and team collaboration.
  • Ability to thrive in a fast-paced, multi-concept environment and manage multiple priorities effectively.
  • Passion for delivering exceptional dining experiences that balance elegance with approachability.