Actively recruiting for an outgoing and experienced fine dining General Manager who is interested in taking on a new challenge. The ideal General Manager is capable of engaging with our guests and guiding through a unique Michelin caliber dining experience.
The General Manager oversees all aspects of the Dining and Service operations including service & chef team, daily planning, fiscal responsibilities, beverage program, labor monitoring and scheduling, beverage ordering, purchasing admin and general supplies, maintenance of hygiene and sanitation, employee / management retention and development. These duties are carried out to align with the culture.
Qualifications Preferred:

• Supervisory experience (required)
• A "Can do" attitude to do what is needed to get the job done
• Diligent focus and attention towards administrative tasks
• Previous AGM (or comparable management) experience in a restaurant environment
• Minimum of 5 years experience working in a professional and hospitality driven restaurant.
• Server and / or bartending experience
• Certified in all safety, sanitation and food handling procedures.
• English language, professional communications, math, and computer skills are required.
• Be able to work in a standing position for long periods of time (minimum of 12 hours / day).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• All employees must maintain a neat, clean and well-groomed appearance professional appearance.
• Ability to problem solve in live time.
• Ability to lead a team with little to no guidance.

Essential functions and responsibilities:

• Create a communicative, professional and respectful relationship with the Chef de Cuisine, Regional Managers, Directors, Ownership, and the team.
• Work closely with the Chef de Cuisine to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team.
• Lead by example to ensure that the team is continually striving to be better, yourself included.
• First to meet and greet guests; start and end the guest experience.
• Working service daily is required.
• Providing support to all team members and filling in wherever is necessary.
• Monthly review and understanding of P&L and yearly budget objectives.
• Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.
• Assume 100% responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Perform inventory and purchasing responsibilities on a daily and monthly basis, in conjunction with the Chef de Cuisine or Sous Chef.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all dining fixtures and service areas are kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

Travel
Travel may be expected for this position.
Compensation Details

• Compensation: $80,000 US to $90,000 US annually
• Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Growth Potential, Career Advancement