Fine Dining Restaurant General Manager - Military veterans preferred

Job Description Job Description Job Purpose The General Manager plays a key role in direct restaurant operations maintaining the highest standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optional utilization of staff and resources. The General Manager must ensure the restaurant operates smoothly and successfully with guests and employees, always has sufficient inventory and staff and runs in the most profitable way without diminishing quality levels and standards laid out by Management and team. The General Manager must thrive in a dynamic, demanding environment, maintaining a courteous demeanor with customers as well as effectively making use of downtime. Ultimately, the General Manager’s position is one that oversees the entire operation of the Restaurant and all the employees and guests within it. While no one person can do all the tasks that are necessary for the success of the Restaurant, the General Manager position is responsible for acknowledging those needs and tasks, laying them out in a clear and complete manner, delegating tasks to themselves and staff in such a way to set them up for success, consistent and thorough training, thoughtful hiring, and putting in place all the details and pieces to ensure the comfort, safety, and enjoyment of guests and job satisfaction of staff, as well as the financial success of the establishment. Duties & Responsibilities • Set operating goals and objectives with owners/partners to ensure the success of the establishment; prepare and implement standard operating procedures (SOPs). • Co-ordinate restaurant operations with management team and staff during each shift to ensure consistent, successful services; create and implement consistent and evergreen systems to ensure that standards of service and guest satisfaction are met at all times. Supervise the entire staff at each shift while supporting their needs throughout the service. • Interaction with guests: engage and grow guest relations and ensure their satisfaction in our product and service. Acknowledge and grow VIP guests with maître d’ team to lengthen and enhance the success of overall operations. Work continually to create unique and exceptional experiences for each guest. Follow up with team and guests to ensure all inquiries and complaints are handled promptly and effectively. • Assist with promotional activities with public relations and management teams; establish protocols and work on private events and special projects with support of maître d’ team • Thoroughly understand and uphold staffing requirements and recruitment for the restaurant. This includes but is not limited to proper protocol and compliance with onboarding and offboarding, training, maximizing retention and growth for employees and adjustment of staffing as necessary to meet business demands and labor goals. Maintain employee records in compliance with the Department of Labor and company policies. • Oversee training and coaching of staff; maintain accurate and up-to-date training documents and Protocol. • Manage staff performance in accordance with established standards. Implement and oversee regularly scheduled staff performance reviews. • Ensure staff adhere to established codes of practice on a daily basis • Implement disciplinary actions and proper termination protocol when needed in compliance with Texas Workforce code and company policies. • Work diligently with management teams in other locations and especially with regard to FOH & BOH management team relations in order to promote a supportive and cohesive team mentality throughout the company • Assist with planning and co-ordination of menus on all platforms: includes the research and development of each menu iteration as well as physical implementation for guests: paper, web, social media, etc. • Adhere to financial goals set by Management and understand inner workings of Profit and Loss statements including but not limited to: sales, COGS, purchasing, labor and operational costs and goals; work to minimize waste in all departments and maintain effective and efficient purchasing • Analyze budget variances and take corrective actions with owners/partners • Establish and implement financial controls with owners/partners • Implement and oversee cost cutting measures with owners/partners • Plan, monitor, and analyze restaurant sales and revenue • Prepare and analyze management reports that lead to determining and executing operating improvements and cost management • Ensure cash management procedures are completed promptly and accurately • Total restaurant receipts and reconcile with sales. Review all sales and costs and reconcile any discrepancies in accounting. Create proper systems of for leadership team to assist in day to day operations to ensure sales and costs are accurate. • Monitor adherence to health, safety and hygiene standards in the restaurant; Keep records and maintain currency of health and safety practices • Prepare and analyze management reports: weekly, monthly, quarterly, yearly • Determine and execute operating improvements • Check and order supplies of non-food items • Identify and estimate food and beverage supply requirements and place orders with suppliers • Negotiate purchase prices and develop preferred suppliers • Schedule and organize consistent and accurate food and beverage deliveries • Check quality of deliveries and documentation • Ensure correct storage of supplies • Arrange for maintenance and repairs of equipment and services • Identify and evaluate competitors; understand how we fit into the landscape of the hospitality industry locally and nationally; keep current with trends in the restaurant industry • Promote growth in sales and operations steadily and consistently • Ensure compliance with restaurant security procedures • Ensure alcohol regulations are adhered to • Exhibit commitment to Company core values in all work activities. • Perform other duties as assigned. Qualifications / Competencies • High school diploma or GED equivalent. • 5 years of experience in related field. • Must have great communication skills; maintains professional and warm disposition in times of stress • Proven guest relations experience as a manager. • Extensive food and beverage knowledge, with adroit ability to remember and recall ingredients and translate effectively and hospitably to guests and staff • Professional maturity • High level of managing responsibility • High level of or organization, managing change, and problem solving/re-prioritization • Ability to execute deadline-based tasks and projects Language/Math/Reasoning Ability • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. • Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. • Proficiency in Spanish and other languages a plus. Computer Skills • Proficient in Microsoft Excel, Word, Outlook and PowerPoint • Proficient personal computer skills including electronic mail, record keeping, routine database activity, word processing, spreadsheet, graphics, etc. • Skills in Quickbooks, Toast Processing, payroll processes, and Adobe applications Certificates • Current TABC and Food Handlers/Management Certification Working Conditions & Physical Requirements • Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or moving surfaces. • Bending legs downward and forward by bending leg and spine. • Standing, particularly for sustained periods of time. • Substantial movements (motion) of the wrist, hands, and/or fingers in a repetitive manner. • Raising objects from lower to a higher position or moving object horizontally from position to position. • Using upper extremities to exert force in order to draw, drag, haul, or tug objects in a sustained motion. • Well-lighted, heated and/or air-conditioned indoor office/production setting with adequate ventilation. • Ability to push, pull, and lift up to 50 lbs. • Work minimum of 50 hours per week Direct Reports / Authorities • Reports to the Director of Operations