OB REQUIREMENTS

This is intended to be an overview of the responsibilities and requirements attributed to the position of General Manager - Restaurant. It is not intended to be limited to such content nor does it describe solely what occupies a given day or week. 1. Recruitment, Training and Development A. Oversees all recruiting, hiring, training and development within the venue. B. Supervise all direct report positions. C. Oversees Manager evaluation of employee process D. Oversees Wage increase recommendation process E. Ensures disciplinary / termination procedures are followed F. Provides conflict resolution G. Ensures compliance with workplace standards H. Provides overall Leadership 2. Participate in weekly marketing requirements including but not limited to:

• 3-4 organic posts to one of the following social platforms with information provided by the marketing team: Facebook, Instagram & Instagram Stories
• Sharing of venues Facebook posts onto their own channels for Branding and awareness.
• Posting and engaging (liking and commenting) with the venues social media posts as well as engaging with review sites such as Yelp.
• Ability to use your likeliness in photos and social media content to promote the venues for digital marketing within various digital formats such as: photos, videos, live stories, digital ads, etc.

3. Monitors Business during Operating Hours A. Oversees the overall operation B. Maintains quick and efficient entry system for guests C. Reviews all incident reports D. Promptly addresses all operational issues with Management and Staff E. Ensure Service goals and standards are defined and enforced in all venues F. Monitor venue environment for cleanliness, appropriate lighting, sound and temperature. 4. Enhancing Revenue / Controlling Costs A. Executes sales and marketing opportunities B. Maximizes cost controls C. Develops and executes strategic planning and forecasting D. Prepares weekly GM report E. Monitors / analyzes weekly and monthly Cost of Goods Sale and labor reports F. Create and implement clearly defined action plans for any budget deficiencies G. Motivates Management team to achieve business goals and objectives H. Ensures Point of Sales Data is current and accurate I. Establish and monitor all pricing J. Submit annual operating budget proposal to the President and CFO K. Attend financial meetings with the President and Managing Partner L. Negotiate and bid any service contracts, outside services, leasehold or capital expenses, or independent service providers 5. Facility Maintenance A. Manage all Facility improvements B. Ensure "A" grade compliance with Health department, oversees all inspections C. Maintain Warranty file and operations manuals on all equipment 6. Guests, Employees, Media and Partner Relations A. Ensures all guest complaints are resolved B. Maintains "open door" policy for Manager / employee communication C. Maintains regular communication with Company Executives and Partners D. Serve as primary contact and interface with Partner's Operations Departments E. Maintains high guest satisfaction through consistently introducing innovative products F. Portrays a professional, charismatic image when interacting with media. 7. Administrative and Legal A. Ensures all permits and licenses are maintained, up to date and posted, as required bylaw B. Ensures compliance with all state and local regulations and ordinances regarding business, including Union Collective Bargaining Agreement C. Monitors potential liability issues (contractual, safety, employment, union) D. Assists company with business insurance policies and claims (workers comp; liability), works with company accountants during audits of business E. Responds to all Regulatory agency inquiries F. Ensures compliance with lease / management agreement requirements G. Review and respond to any union grievances / issues, with the President H. Ensures that employees have all required certification validated (Sherriff Card, Health Card, TAM Card - Alcohol Awareness) Maintain file on site with copies of cards I. Address directly and monitor all legal issues and law suits 8. Openings A. Execute Pre-Opening checklist items B. Maintains compendium from hiring to opening C. Maintains systems, policies and procedures for use in recruiting, hiring, training, management, physical plant, inventory, scheduling, cost and operational efficiencies. D. Create, oversee development and execute opening for all venues

QUALIFICATIONS

(Include equipment knowledge/use)

• Minimum 3 years prior experience as a General Manager in a high volume Restaurant.
• Must possess good communication, organizational, and supervisory skills.
• Must have strong coaching and development skills.
• Must have prior experience in labor and food cost control.
• Must be able to efficiently operate and control labor cost and plays an active role in contributing to the restaurant profits.
• Minimum Bachelor Degree in Hospitality preferred but not required.
• Solid knowledge of International products and terminology.
• Must have a thorough understanding of the Union Collective Bargaining Agreement.
• Must be flexible and must have tolerance for long, stressful nights.
• Must have strong human relations skills to lead a very diverse team.
• Maintains operational control of all BOH and FOH managers and the day to day operations.
• Oversee the menu design and implements cost effective restaurant menu analysis, including menu engineering.
• Provide Management and support of all employees ensuring proper scheduling and vacation planning.
• Must have the ability to understand and execute Marketing requirements
• Establish measurable goals and objectives that focus on profit, product and people.
• Good communication skills and ability to multi-task required; multilingual is a plus.
• Ability to read and write in English proficiently.
• Physically able to walk without assistance on various surfaces for an extended period of time.
• Professionally groomed and act as a role model.
• Basic computer skills and experience with computer based reservations systems.
• Positive attitude, self motivated, polite, energetic and is a willing learner.
• Ability to digest complex information and communicate this to all employees.
• Keep current on all standard operating procedures.
• Monitor all lost and found items, record in Log under lost and found.
• Knowledgeable about health and safety regulations.

Pay:

From $87,500.00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance Application Question(s): Please provide a brief narrative of your fine dining restaurant experience.

Work Location:

In person