Summary:

The Store Manager reports to the Director of Operations. This manager will be responsible for the management of all aspects of the restaurants day to day operations and activities in accordance with the restaurants policies and procedures. Monitor inventories, budgets, events and quality of products and services. Ensure continuous maximum guest satisfaction. Represent the restaurant to all constituencies, and ensure goals and objectives are defined, evaluated and enhanced to meet and exceed the expectations of the restaurant ownership. Support the "vision" for the restaurant. Gain support to build a culture that is guest focused. Provide leadership working with the staff to create and execute effective marketing programs to attract new guests while retaining our loyal guests. The store manager will be visible in the dining rooms, interacting comfortably and appropriately with all guests, staff and outside vendors. Maintains restaurants operations by upholding policies and standard operating and evaluating usage reports; analyzing variances; taking corrective actions. Maintains restaurants operations by upholding policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements. Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; to meet and exceed guests satisfaction. Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. Maintains restaurants and bars to a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems. Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; bench marking state-of-the-art practices; participating in professional societies. Ensure expense control systems are in place along with on-going coordination of each departments operating/capital budgets and integrating them into an overall budget to be approved by the Director of Operations. GM will work with each department to control expenses within budget. Maintain ongoing general policies procedures established by the restaurant and champion implementation of any new policies and procedures.

Qualifications:

5 years' experience as a Restaurant manager at a well-regarded full service restaurant, private club, or similar industry. Demonstrated strong service acumen, effective leadership ability and strong interpersonal and communications skills. A college degree in hospitality management is preferred.

Job Type:

Full-time Pay:

$40,000.00 - $50,000.00 per year

Benefits:

Flexible schedule Health insurance Paid time off Application Question(s): Do you have atleast 5 years experience in a full service general manager position to include extensive alcohol knowledge?

Education:

High school or equivalent (Required)

Experience:

Management:

5 years (Required)

License/Certification:

Driver's License (Required) Food service manager certificate (Required) Shift availability: Day Shift (Required) Night Shift (Required)

Work Location:

In person