Position:

General Manager Department:

Management Reports To:

Chief Operating Officer & Ownership Purpose:

Supervise and direct the Tasting Room, Events, Maintenance, and Horticulture teams while working in collaboration with the Pippin Hill Event Sales Team. Foster and maintain customer relationships, exhibiting a strong passion for creating truly wonderful and memorable dining experiences. Act as a liaison between the kitchen and guests to ensure Events, Restaurant, and Bar operations run smoothly and efficiently.

Role:

This position is an exempt Executive position within our company. Primary job responsibilities of such positions include, but are not limited to: Regularly supervising supervisors as well as staff. Fulfilling Management Duties is a primary goal (see below). Having defined genuine input into the job status of other employees (including hiring, firing, promotions, or assignments). Typical management duties include (in addition to supervision): Interviewing, selecting, and training employees. Setting rates of pay and hours of work. Appraising productivity; handling employee grievances or complaints; disciplining employees. Determining work techniques, training, and SOPs. Defining and planning the work. Planning budgets for work and apportioning work among employees. Coaching and counseling supervisors and managers, participating in their KRA process and regular reviews Providing for the safety and security of the workplace.

Essential Functions:

This position is tasked with overall property and operations management with oversight of the Restaurant while also integrating with the event side. Must possess strong verbal and written communication skills and demonstrate outstanding leadership. Managers must be able to delegate responsibilities, organize complex projects, and establish priorities consistent with the event space and restaurant objectives. Must be able to work well with others and help with other responsibilities as needed to maintain an environment of teamwork. Hiring

• for all Events, Restaurant, and Bar service positions Maintain the level of staffing required for all seasons.

Create and post job openings, specifying roles, responsibilities, and required skills. Interview candidates and select the best candidates for available positions. Work with Easton Porter Group Director of Operations + HR Director to collect and maintain all required documentation and files. Training

• including event + fine dining tableside service, wine service, and food running.

Implement and ensure all new staff successfully complete the Training Programs with documentation. Define the Steps of Service with detailed training steps. Administer Skill Certifications, including handout materials, written tests, and quizzes, with a checklist review after the initial training period. Keep current staff up to date on any menu changes. Ensure bar staff is appropriately trained on Liquor Service

• TIPS training and documentation. Development
• Implementation of KRA's for all operations supervisors and managers. Working closely with management teams to ensure all proper standards are being followed and tracked accordingly. Developing action plans when needed to assist in career and job improvements and goals. Scheduling
• all Restaurant and Bar service and support staff Work with the Culinary team to create weekly schedules against revenue forecasts to manage labor costs and achieve benchmark goals. Monitor overtime and evaluate employees' approach to controlling labor costs. Confirm weekly programs with all staff and ensure adherence to set schedules by monitoring time and attendance. Daily Operations
• administrative duties Complete Daily, Weekly, and Monthly Sales Reconciliation and Tip Allocation.

Manage check log, make bank deposits, and track receipts when necessary. Oversee Resy system and respond to reservations. Monitor Restaurant and Bar social media and respond to customer reviews on Facebook, Google, Resy, Yelp, and TripAdvisor. Oversee ordering of event + restaurant supplies using established PO protocols. Maintain monthly inventories, track variances, and maintain par levels. Set Pre-Shift and Post-Shift checklists and ensure critical information is communicated to staff clearly and in a timely fashion.

Restaurant-Specific Responsibilities:

Maintain a high level of quality of the dinner service. Help streamline and increase staff understanding of Revel, Resy, and other operating systems. Coordinate and build upon the established cocktail program and wine list, costing, and running analysis on current menus and inventory. Help coordinate, sell, and support private events at the property for all F&B needs.

Private Event-Specific Responsibilities:

Work in conjunction with the Events Operations Manager to ensure staffing, training, and event execution are maintained to a high standard. Work in conjunction with the Sales Team and Director of Sales to ensure hand-off of events is seamless, and sales goals are met and driven from the property level. Coordinate and build upon the established cocktail program and wine list, costing and running.

General Requirements:

Ability to stand for extended periods of time, 8 to 12 hours. Ability to read and speak English. Be able to count and handle currency accurately. Ability to perform repetitive range of motion activities. Be able to lift 40 pounds. Successfully carry a tray of food and/or beverages.

Technology and Equipment:

Toast POS Google Docs and Sheets Microsoft Office, especially Microsoft Excel Mac Products Triple Seat Finally, a distinctive element of the Easton Porter Group approach to customer service is its "Team Philosophy," which encourages each associate to develop the skills necessary to offer sincere and competent hospitality service outside the realm of their primary job responsi

Pay:

From $125,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Flexible spending account Health insurance Health savings account Life insurance Paid time off Retirement plan Vision insurance

Work Location:

In person