The Restaurant General Manager delivers revenue and profits by developing, marketing, financing, and providing appealing restaurant service and managing staff.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Coordinate daily Front of the House and Back of the House restaurant operations and delivers superior service and maximize customer satisfaction
- Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
- Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
- Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
- Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
- Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
- Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
- Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
· Minimum 4 years as a Restaurant GM, Director of Food and Beverage or combination of both experiences.
· Aloha experience preferred not required.
· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
· Strong leadership, motivational and people skills
· Acute financial management skills.
This position operates in a restaurant setting. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
While performing the duties of the job, the employee is regularly required to talk and hear. The position is very active and requires standing, walking, bending, kneeling, stooping, crouching, crawling, and climbing all day. The employee must frequently lift and/or move items over 50 pounds.
Position Type/Expected Hours of Work
This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts.
Required Education and Experience
· A minimum of (4) years of relevant management restaurant experience.
· Bachelor’s degree in hospitality or related field and/or equivalent experience.
- Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers.
- Must be able to work with and understand financial information and data, and basic arithmetic functions.
- Effective communication skills, oral and written.
- Strong organizational skills.