Restaurant General Manager

Overview

The General Manager is responsible for managing the daily operations of our fine dining restaurant .
In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The General Manager reports to the Operations Manager .

• General :
  Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
  Financial :
  Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. ™ Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Food safety and planning :™ Enforce hygiene practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Work with head office / suppliers for efficient provisioning and purchasing of supplies.
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with suppliers and executive chef , and schedule the delivery of fresh food and supplies.
• Guest service :
  Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Operational responsibilities :
  Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Personnel :
  
  Provide direction to employees regarding operational and procedural issues.
• Develop employees :by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Prepare schedules and ensure that the restaurant is staffed for all shifts.

• Degree in hotel/restaurant management is desirable.
• A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel).
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Must possess a valid driver’s license.
• Must agree to background and credit check

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet
  appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities
  and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining
  required standards of operation in daily restaurant activities.

• Keeps Operations managers fully informed of all issues (i.e. problems, unusual matters of
  significance and positive events) and takes prompt corrective action where necessary or
  suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and
  in accordance with Whiskey Creek policies and procedures.
• Maintains a favorable working relationship with all company employees to foster and promote a
  cooperative and harmonious working climate which will be conducive to maximum employee
  morale, productivity and efficiency/effectiveness.