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Restaurant General Manager

2 months ago

Scottsdale, Arizona, United States Oxford Industries Full time
Live the Island Life as a Restaurant General Manager

At Tommy Bahama, we're more than just an island-inspired brand - we're a lifestyle. As a Restaurant General Manager, you'll be an ambassador of our brand, providing 5-star food and service while inspiring your team to achieve our goals and create an environment of aloha fun.

Key Responsibilities
  • Create a learning environment for all Restaurant Team Members to promote sales and service success, and internal career growth.
  • Service the guest first and foremost and ensure that the front of the house is running efficiently, and in compliance with all company policies and procedures.
  • Creates relationships with guests and is easily identified as the manager.
  • Demonstrated ability to handle guest complaints and avoids escalation.
  • Partner with GM to implement strategies to increase qualified applicants, including but not limited to proactively recruiting. Thoughtfully hire, develop, and mentor the team.
  • Partner with GM on all aspects of staffing for both Front of House and Back of House positions. Maintain appropriate staff levels, hiring the right people, train continuously, and work to improve restaurant operations every day.
  • Understand the importance of following company processes and procedures and ensure adherence to Tommy Bahama and Oxford standards and codes.
  • Coaches in the moment and consistently holds staff accountable.
  • Facilitate implementation of company learning/training programs, follow-up and monitor performance to ensure transfer of learned skills on-the-job.
  • Cultivate an environment of open, authentic dialogue with the restaurant team, regional and corporate partners.
  • Manage individual restaurant expenses ensuring budgetary compliance and seeks out cost saving opportunities and initiatives.
  • Ensure consistent execution of Company policies and procedures.
  • Develop/streamline restaurant processes in partnership with the General Manager, Executive Chef and Regional Manager.
  • Manage payroll hours to budgeted payroll percentage. Partner with Sr. Management on all issues that may be impacting staffing and labor costs to ensure no area of the business suffers.
  • Effectively lead the restaurant's monthly P&L review.
  • Consistently drafts thorough Monday reporting communication.
  • Incorporate and administer applicable safety programs for the restaurant, employees, and guests.
  • Proactively seek out marketing opportunities/outreach within the community to increase brand awareness and restaurant brand exposure. Follow all marketing guidelines.
  • Ensure employee appearance and behavior appropriately reflects the Tommy Bahama brand image.
  • Maintain the facility in partnership with the Retail General Manager, and Restaurant Regional Manager.
  • Responsible for embracing, articulating, and reflecting the Tommy Bahama Culture every day. Appropriately model behavior expected by all employees.
  • Influence the team to embrace, articulate, and reflect the Core Values.
  • Demonstrate the Tommy Bahama Core Values in all business decisions and actions.
  • Co-manage team meetings as needed. Ensure restaurant/culinary programs and retail programs are consistently communicated and executed between teams.
  • Partner with Retail to leverage the retail/restaurant relationship for marketing and sales events, as well as other joint projects to the benefit of the business and Company.
  • Partner with Retail on personnel and operational issues that may, from time to time, involve both the restaurant and retail side of the businesses.
  • Partner with Retail General Manager, Executive Chef and Bar Manager on all expenses that are shared with restaurants.
  • Demonstrated ability to identify COGS opportunities and implements action plans to remedy issues.
  • Demonstrated ability to train and develop Assistant Managers.
  • Thorough knowledge of Health Department and Ecosure Guidelines. Exhibits ability to conduct inspection.
  • Ensure all roles and responsibilities are clear within management and all team members. Be accountable.
  • Be receptive to feedback and coaching.
  • Know all food and beverage menus – including ingredients, preparation methods, and presentation.
  • Possess complete knowledge, application, and enforcement of all Hospitality Standards.
  • Practice 100% of the time proper cash handling and proper operation of the point-of-sale system.
  • Ensure all federal/state/local liquor laws are followed.
  • Ability to lead kitchen staff as needed.
  • Monitors retail sales in comparison to budget and prior year.
  • Has ongoing knowledge of retail promotions.
  • Other duties as assigned.