Groot Hospitality employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast paced multicultural environment. We are always looking for passionate people who will embrace our belief of hospitality, company growth and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.

As a General Manager for a restaurant, you are the head of a dining establishment. You will provide inspiring leadership to a team of workers that can motivate them to work harder and more effectively. You will work with your team to develop strategies that reduce costs and increase sales within the company. You will ensure that patrons have a positive experience when dining in the restaurant.

Due to the nature of our business, this position is required to work weekends and holidays.

The day-to-day responsibilities include but are not limited to:

General Duties and Responsibilities:

• Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.
• Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests; develop ways to cultivate a regular customer pool.
• Supervise a team of employees; work to create a cohesive unit of people who effectively communicate; create a hiring process for key staff that ensures qualified people are selected, trained and retained through top recruiting practices; consider actions of employees in various situations that deem rewarding or disciplinary action.
• Follow all appropriate health code and local jurisdiction food handling requirements, maintain food safety certifications, and model exemplary food health safety practices to employees.
• Create a professional atmosphere that sustains top employee safety standards and provides guidelines to personnel to eliminate hazards and dangers in the workplace.
• Look for new and innovative solutions to problems in the restaurant industry.
• Lead the restaurant to achieve new and greater goals in order to stand above the competition within the industry.

The requirements for this position include but are not limited to:

• Finance
• Review P&L
• Review GL
• Identify improvement areas and devise remedies for improvement
• Complete detailed P&L review
• Follow-through with solutions on variable cost issues
• Completes annual budget and presents to Dir of Operations
• Manages Capex Projects
• Supervise the accurate completion of daily financial reports
• Takes all appropriate measures to ensure that all variable costs are in line with budgeted expectations
• Responds to immediate cost control issues
• Ensures all inventories are turned in at specified time
• Ensures accuracy of monthly and weekly inventories
• Ensures security of all inventory
• Ensures consistency of inventory procedure and communication to new managers regarding SOPs.
• Ensures inventory levels are at budget compliance
• Marketing
• Attends and contributes to weekly Sales and Marketing meeting
• Follow-through on all self assigned tasks
• Distribute to specified Distribution List
• Work with Marketing team to generate new ideas
• Work with Chef and Sommelier to promote specials
• Establish and maintain Concierge program
• Establish and maintain Community outreach
• Establish and maintain Grass roots plans
• HR
• Supervises, manages and mentors all managers on all HR matters
• Participates in all Disciplinary Actions
• Host Weekly Manager Meeting at specified time – distributes minutes, follow up and holds managers accountable for actions required from meeting
• Ensures information is accurate and up to date
• Follows up with status of all tasks at next meeting until completion
• Ensures notes get distributed to specified distribution list
• Management
• Directs all FOH Management, Supervisors and Leads
• Participates and contributes with all BOH Management meetings
• Responsible for Supervision/Execution of all FOH Management Job Duties
• Open and clear communication with Corporate
• Conducts thorough investigation of guest complaint and finds resolution
• Follows up with guest immediately after the complaint is received (within 24 hours)

Knowledge and Skills:

• Able to communicate in a friendly and professional manner with all customers, team members and management
• Detailed knowledge of products, services and hours of operation
• Strong computer skills and ability to learn computer software

Education & Experience:

• A minimum of 5-10 year’s experience in a restaurant management position
• Experience in resolving customer issues/complaints as well as overall excellent customer service required
• Solid time management, organization and prioritization skills
• Proven ability to effectively build and foster a team environment
• Ability to make decisions in a fast-paced environment
• Ability to effectively communicate verbally and non-verbally with others
• Ability to work with all personality types even in adverse situations
• Ability to prioritize, anticipate situations, and take quick action
• Ability to manage multiple projects and recommend/implement effective solutions
• Demonstrated commitment to customer service
• Excellent problem solving/decision making skills
• Ability to work independently and proactively in a fast-paced environment
• Hierarchy & Seniority Level: Director of Operations > General Manager