Food and Beverage General Manager

Responsible for duties as assigned by the Restaurant Operations Manager and Executive Chef, including overseeing all restaurant operations. Must have a strong focus on efficiency, profitability, quality, and staff management. Previous food and beverage management experience is required and must be able to uphold and enforce food safety and sanitation policies.

Responsible for duties as assigned by the Restaurant Operations Manager and Executive Chef, including overseeing all restaurant operations. Must have a strong focus on efficiency, profitability, quality, and staff management. Previous food and beverage management experience is required and must be able to uphold and enforce food safety and sanitation policies.

• Excellent written and verbal communication skills
• Strong attention to detail and organizational skills
• Excellent customer service skills
• Computer skills (including Microsoft Word, Excel, Outlook, and general database applications)
• Understanding of ABC regulations
• Beer, wine, and liquor knowledge
• Previous food and beverage management experience
• Must be at least 21

• Serve safe certification
• Ability to read, interpret, and adjust operations based on profit and loss statements and labor reports

Full availability required, including mornings, nights, weekends, and holidays

Scheduling needs will vary based on business demands. Minimum scheduling requirement of 40 hours per week.

• Uphold standards of customer service, ABC regulations, food quality and presentation, and daily operations of restaurant
• Lead company culture initiatives including training and development of new and existing employees and participating in feedback loop between management and employees
• Maintaining inventory control including overseeing and placing orders for products from distributors
• Actively participate in problem solving as it pertains to maintaining business flow
• Involve managers and supervisors in process implementation
• Maintain a culture of improvement and achievement through consistent measurement, analysis, and recognition
• Schedule staff and ensuring coverage sufficient for business demands
• Use available resources to monitor and improve profitability and efficiency
• Attend meetings and developmental opportunities as assigned by Restaurant Operations Manager
• Other duties as assigned by management

Equal Opportunity Employer

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