General Manager - Black Marlin

Overview

Job Location: Black Marlin, Hilton Head, SC

Job Description:

Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Position Type: Full-Time, Exempt

• Promote, work, and act in a manner consistent with the mission of The SERG Restaurant Group
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation through training of employees and creating a positive, productive working environment
• Monitor food preparation methods, portion sizes, garnishing, and presentation of food to ensure acceptable standards
• Ensure compliance with all federal, state, county and municipal regulations pertaining to health, safety, and labor requirements of the restaurant, employees, and guests
• Control cash and other receipts by adhering to cash handling and reconciliation procedures
• Count money and make bank deposits
• Investigate and resolve complaints regarding food quality, service, or accommodations
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
• Ensure that all products are received in the correct unit count and condition and that deliveries are performed according to the restaurant’s receiving policies and procedures
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
• Monitor budgets and payroll records, and review financial transactions to ensure expenditures are authorized and budgeted
• Maintain food and equipment inventories, and keep inventory records
• Schedule staff hours and assign duties
• Establish standards for personnel performance and customer service
• Perform some food preparation or service tasks when necessary (e.g., cooking, clearing tables, serving food and drinks)
• Plan menus and food utilization based on anticipated guests, nutritional value, palatability, popularity, and costs
• Keep records required by government agencies regarding sanitation or food subsidies
• Test cooked food by tasting and smelling to ensure palatability and flavor conformity
• Organize and direct worker training programs, resolve personnel problems, hire and terminate decisions, and evaluate employee performance
• Be knowledgeable of restaurant policies regarding personnel
• Administer prompt, fair and consistent corrective action for violations of company policies, rules and procedures
• Continually strive to develop staff in managerial and professional development
• Order and purchase equipment and supplies
• Review work procedures and operational problems to determine ways to improve service, performance, or safety
• Assess staffing needs and recruit staff
• Arrange for equipment maintenance and repairs, and coordinate services such as waste removal and pest control
• Record the number, type, and cost of items sold to determine profitability
• Review menus and analyze recipes to determine labor and overhead costs, and set prices for menu items
• Attend scheduled employee meetings and offer suggestions for improvement
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant
• Fill in for fellow employees to ensure guest service standards and efficient operations
• Monitor employee and guest activities to ensure liquor regulations are obeyed
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details with clients
• Develop, plan, and implement restaurant marketing, advertising, and promotional activities and campaigns
• Estimate food, liquor, wine, and other beverage consumption to anticipate…