General Manager

The Grand on State is a new, elevated Restaurant with focus on high quality meals and live Jazz.

The General Manager sets the tone for a successful day, each day. They are key in shaping the

success of the staff throughout the day, and thus the success of the experience provided to our guests for each service. They are efficient, thoughtful and clear communicators who bridge the gap between the guests, kitchen and restaurant staff, chefs and hotel operations teams.

Being intellectually curious, creative, and collaborative are essential for a person to be successful in this role. This individual should have a genuine passion for the culture of music, food, wine & hospitality. The restaurant manager must have prior management experience. Previous General Manager experience is preferred.

The manager should be calm and able to prioritize in stressful situations with a strong attention to detail. A familiarity both on the floor operations including front door and supporting the expeditor, and back-office operations (including POS management, payroll and scheduling) is preferred. The position requires a passion for the details, strong communication skills, and an entrepreneurial spirit.

• A minimum of 4 years dining room experience in hospitality & upscale dining, with one year of management or supervisor experience preferred
• Excellent food, wine & beverage knowledge
• Demonstration of the ability to multitask
• Ability to captivate, lead, and manage staff from line-ups through service
• Knowledge of reservations system software, avero, POS systems
• Initiative & follow through
• Understanding of Google Suite
• Must be able to work nights, weekends, and holidays.

• Support and develop the culture of learning for the entire staff of the restaurant through collaboration with chefs from staff trips to vendors & coordinating tastings
• Effectively open and close physical operation
• Ensure excellent maintenance and cleanliness of the dining room at all times
• Organize and complete the administrative set up and break down of service (including but not limited to floor plans, menus, line up, employee reports, payroll adjustments, etc.)
• Maintain effective & timely communication to all FOH/BOH and team members.
• Maintain positive working relationship with kitchen leaders and line staff
• Continuously provide support to all service staff and actively participate in the cycle of service as needed
• Cultivate Regulars and continue to find ways to strengthen the restaurant
• Provide support to host/reservation staff and assist the front door and phones teams as needed
• Participate and assist, when necessary, in wine trainings/tastings conducted by sommelier
• Work with beverage management to conduct, reconcile and submit month end beverage inventory
• Complete all assigned administrative requirements accurately and on time
• Remain current and compliant with the correct ARC/HR practices and policies
• Ensure that the Payroll process is completed accurately, on time and according to business/accounting procedures.
• Ensure Health Department compliance as it pertains to the operation
• Ensure that appropriate physical inventory is available to staff/guests at all times
• Ensure that OSE products are of a high quality and appropriate aesthetic
• Meet or exceed budget for COGS through effective purchasing and product maintenance
• Ensure that all staff is properly acquainted with appropriate CGS as it pertains to the cycle of service
• In conjunction with restaurant management, hire and train service staff according to restaurant standards for hospitality and excellence, manage scheduling of employees when needed
• Provide continuous training and leadership to develop and grow team
• Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary

• Preferred Bachelor’s Degree or Certification in Hospitality-related field or equivalent expertise gained from time on the job
• Demonstrated experience collaborating and communicating across teams
• Involves sitting, walking and standing throughout the day
• May include occasional lifting and moving of objects of 40lbs or more
• Language:
  English fluency and Spanish preferred