Restaurant Operations Director
7 days ago
Purpose:
The General Manager plays a pivotal role in ensuring the seamless operation of the restaurant, overseeing all aspects to provide exceptional guest experiences and maintain high standards of food quality, service, and cost control.
Duties & Responsibilities:
- Lead by example, demonstrating a hands-on approach to management and fostering an environment of trust and mutual respect among team members.
- Maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service.
- Develop, coach, and lead staff, ensuring they are equipped with the necessary tools to excel in their roles.
- Recognize and cultivate regular guests and repeat business through personalized attention and tailored services.
- Ensure private events, catering, and banquets are executed successfully, meeting or exceeding guest expectations.
- Manage staffing levels and controllable costs to align with budgetary objectives.
- Oversee complete life cycle of team members, from hiring to training, coaching, skill development, and terminations.
- Provide accurate and thorough information regarding menu items, pricing, and allergen information to guests.
- Respond promptly to guest concerns/complaints, maintaining a positive attitude and resolving issues efficiently.
- Possess a comprehensive understanding of the employee handbook and adhere to its regulations.
- Comply with all safety and health department procedures, state and federal liquor laws, and company safety and sanitation standards.
Qualifications & Skills:
- High School Diploma or equivalent required; Bachelor's Degree preferred.
- Proof of eligibility to work in the United States, valid Driver's License, and 21+ years of age.
- Possession of or ability to obtain all state required work cards.
- Minimum three-five years related experience, with proficiency in Windows MS Office, Open Table, and Outlook.
- Knowledge of profitability analysis, budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls.
- Familiarity with beer and spirits, proper lifting techniques, guest relations, sanitation and safety, safe alcohol service, and full-service restaurant operations.
- Ability to communicate effectively and assertively in English, both verbally and in writing, with staff, clients, and the public.
Salary Range:
$60,000 - $80,000 per year, depending on location and experience.
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