The Restaurant General Manager leads the daily operations of the restaurant. Duties include but are not limited to assisting with menu planning, maintaining sanitation standards, and assisting managers and team members on the floor during peak meal periods. The restaurant General Manager strives to continually improve guest and team member satisfaction determines training needs to accomplish goals, then implements a plan of action. High focus on financial performance, superior guest service, team member engagement, labor management, and guest/team member satisfaction.

• Ensures clarity around the company's priorities and communicates our direction and vision to team members.
• Constantly identifies areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Chef de cuisine
• Liaison between the kitchen and the floor to provide exceptional service to guests.
• Improves service by communicating and assisting team members to understand guest needs, and provides guidance, feedback, and individual coaching when needed.
• Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.
• Provides financial analytics pertaining to all aspects of the venue and business.
• Responsible for managing departmental profit and loss (P&L) complex data.
• Complete all forecasting for daily, weekly, and monthly for both revenue and products. Drives the use of these tools to a high standard.
• Ensures that all schedules are in line with budget and business requirements and completed in time.
• Displays leadership in guest hospitality by exemplifying excellent guest service and creating a positive atmosphere for guest relations.
• Ensures that reservations are managed well within the outlet and seating capacities are effectively maximized. Operates Open Table to book guest reservations and collect guest preferences.
• Assists managers and team members on the floor during meal periods and high-demand time.
• Supports on-site/off-site public relations opportunities to promote the restaurant.
• Ensures the agreed standards of food service are always adhered to.
• Performs other duties as assigned.

• A bachelor's degree in Business Management/Administration from an accredited University.
• A minimum of three years of experience in the hospitality industry or in a fine dining setting.
• Alcohol service and Food Handler certification required.
• Familiarity with restaurant management software including Open Table, Micros, & Craftable.
• Demonstrates honesty and integrity and models appropriate behaviors.
• Excellent interpersonal skills with a focus on customer service.
• Familiarity with alcohol service and food handling, safety, and other restaurant guidelines.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Strong leadership and supervisory skills.
• Leads by example and serves as a role model.
• Meticulous attention to detail.
• Present themselves in a professional manner.

Physical setting:

• Fine dining restaurant and bar.

Schedule:

• 10-hour shift

License/Certification:

• Serve Safe Certificate.

Shift availability:

• Afternoon and Night Shifts.

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