Restaurant General Manager

Benefits:

Bonus based on performance

Competitive salary

Employee discounts

Paid time off

The General Manager oversees all front of house restaurant operations, and works with the executive chef back-of-house kitchen functions, ensuring profitability, guest satisfaction, and smooth daily running by managing staff (hiring, training, scheduling), controlling finances (budgets, costs), maintaining quality/cleanliness, and ensuring health/safety compliance, acting as the key leader bridging all departments.

• Daily restaurant operations including floor supervision during nights, weekends and holidays
• Staff management related to hiring, training, ongoing education, disciplinary steps, and scheduling
• Maintaining of positive guest relations and responding to situations as they arise
• Identifying building maintenance needs and scheduling as apporpriate
• Oversight of the beverage program with adherence to budgeted costs
• Coordination with the chef on all details related to the culinary program, culinary staff, and menu development
• Direction of the event coordinator and collaborative efforts to oversee execution of private events
• Collaboration with the marketing team on initiatives to drive business
• Additional tasks as discussed with senior leadership

• General understanding of upscale restaurant service and all details associated with daily restaurant operations
• Computer fluency, specifically with regard to POS systems, MS Office programs, and inventory control systems
• Beverage management experience demonstrating familiarity with various spirits and wines
• Demonstrated initiative in past roles confirming the ability to lead without constant direction and supervision
• Understanding of basic financials as they pertain to cost percentages and expense categories
• A positive attitude and ability to motivate staff through participation
• A minimum of 5 years of restaurant experience (preferably upscale dining), 3 years of which have been in a management role