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General Manager
2 months ago
The General Manager directs, implements, and maintains a service and management philosophy, which serves as a guide to respective staff and takes the necessary steps to achieve stated objectives in sales, cost environment, employee retention, cleanliness, and sanitation. The GM is responsible for managing the daily operations of the venue, including the selection, development, and performance management of employees. The GM is responsible for operating a cost-effective operation that exceeds guest expectations through the service of high-quality food and beverages in a clean and comfortable atmosphere and overall responsibility for all aspects of the event venue; in particular as related to sales, profit and the development of people.
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**ESSENTIAL JOB RESPONSIBILITIES**
- Foster and maintain positive guest relations at all times and resolve guest complaints, ensuring guest satisfaction.
- Anticipate guests’ needs, respond promptly, and acknowledge all guests.
- Foster and promote a cooperative working climate, maximizing productivity and employee morale.
- Maintain a healthy, happy, and productive work environment to foster loyalty and dedication.
- Keep VP of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggest alternative courses of action.
- Proficient in Payroll Management
- Adept at revenue forecasting and data analysis
- Work with management team to increase guest counts and develop a loyal guest base.
- Complete job responsibilities and performance objectives in a timely and effective manner.
- Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
- Maintain low staff turnover rate and high morale.
- Participate in the recruiting and hiring of high-quality employees, including managers.
- Participate in the supervision, development and, when necessary, and termination of employees.
- Operate ethically to protect the image of the company.
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
- Ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Responsible for ensuring consistent high-quality of food preparation and service.
- Ensure that proper security procedures are in place to protect employees, guests, and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured.
- Conduct daily walk-through of the restaurant to determine areas that would need attention or repair.
- Be physically present on the floor during service to ensure service standards.
- Guide, direct, and train service staff; observe the flow of guests and provide assistance.
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Ensure positive guest service in all areas; respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
- Communicate with the kitchen regarding pace of service, special needs, and general guest satisfaction.
- Provide direction to employees regarding operational and procedural issues.
- Enforce disciplinary actions as needed.
- Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed.
- Ability to manage expectations, processes, and multiple projects simultaneously.
- Oversee all aspects of the financial performance of the restaurant.
- Must be able to maintain a schedule availability flexible to the business demands.
**KNOWLEDGE, EXPERIENCE, AND SKILLS**
- Minimum of three (3) years restaurant management experience in high-volume setting.
- Previous experience in event venue management with a proven record of providing the highest level of guest and employee satisfaction
- Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
- Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
- Strong analytical capabilities including budgetary and financial acumen
- Exhibits excellent verbal and written comm
