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Restaurant General Manager
3 months ago
Responsibilities and Duties: Ensure the dining room is set up to operational standards, host pre-shifts daily 15-30 minutes prior to opening the restaurant. Host training and ongoing development meetings. (I.e; steps of service, RAMP, software training, menu knowledge, cocktail training, uniform expectations, espresso 101, etc.). Oversee service execution to ensure the team is following their steps of service. Monitor front of house cleaning; open and closing checklist completion. Monitor front of house equipment and oversee preventative maintenance; bar coolers, soda machines, coffee machines, coolers, etc. Monitor and ensure all health and safety standards are being met and executed to ServSafe Standards. Complete and update beverage and smallware inventories and ordering based on outlet needs Interview, hire and train new employees. Write training schedule and review trainee needs. Write front of house schedules based on labor budgets and sales projections Monitor budget and cost centers. Cocktail menu builds; recipes, spec cards & costing with Beverage Director. Front of house team meetings & ongoing development; 30-60-90 for new hire and annual reviews following for all team members. Ordering ; beer, wine, n/a beverage, bar perishables, etc. with the assistance of the Lead Bartender/ Beverage Director. Ensure that all dishes are prepared to company specifications. Oversee food preparation, checking that all back of house staff are performing their duties and meeting the company standards. Monitor back of house cleanliness following Servsafe best practices. i.e. sanitation, storage, etc. Monitor back of house equipment and oversee preventative maintenance scheduling with Chief Engineer. Manage inventory & ordering so all necessary ingredients are readily available for production/ execution with CDC, Sous Chef, Breakfast attendant, etc. Receive deliveries appropriately: check in, sign, organize, code invoices. New hire orientation and readiness; issue/ order coats, caps, thermometers, etc. Implement exemplary Guest Service Standards throughout the department. Monitor Team Members to ensure that they provide excellent guest service. Coach, counsel and train Team Members whenever necessary. Monitor the operation of your outlet to ensure compliance with all standards. Maintain the appearance, presentation, cleanliness and overall service of the facilities, rooms, entrances, kitchens.
