POSITION SUMMARY: The General Manager of Hospitality is responsible for the daily operations of Market Street Grill, The Ivy, and The Franklin.
REPORTS TO: Chief Operations Officer
SUPERVISES: Executive Chef, Assistant GM, all FOH & BOH Staff
ESSENTIAL RESPONSIBILITIES:

• Staff management: selection, development, and performance management of employees.
• Staffing duties include working with the Director of Human Resources to place advertisements and interview prospective employees.
• Provide guidance and feedback to empower and strengthen the entire staff, while specifically developing the management team.
• Be present on the restaurant floor and in the kitchen to monitor the quality of the service and the food.
• Optimize profits by keeping a pulse on cost and labor systems along with overall P&L to meet Hospitality financial objectives.
• Monitor all purchases and inventory control.
• Maintain patron satisfaction by monitoring, evaluating, and auditing food and beverage service offerings.
• Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Oversee and manage all areas of the POS system.
• Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry.
• Collaborate with Marketing for all Hospitality campaigns, advertising, menu design, and general PR.
• Regular and timely attendance are an expectation of the position.
• Follow the 5S foundations for deploying lean production tools and processes.

Requirements
EDUCATION AND/OR EXPERIENCE:

• College degree is preferred but not required. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Proficient in all dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping and preparation of reports.
• Must possess good communication skills for dealing with diverse staff. Clearly communicate expectations to all staff, holding yourself and others accountable.

COMPETENCIES:

• Self-discipline, initiative, leadership ability
• Strong interpersonal and organization skills
• Ability to multitask
• Outgoing personality
• ServSafe Certified
• Hours may vary in order to always have the appropriate amount of management coverage. Typical work week will include nights and weekends.

Salary Description

$65,000.00 -$70,000