Position Summary:

The General Manager is responsible for the day-to-day operations, ensuring compliance with company directives, state/federal requirements, and responsible alcohol service while ensuring our guests receive superior experience.

Daily Responsibilities:

• Directing and administering the activities and services of a designated restaurant by continuing efforts to deliver outstanding guest service and financial profitability.
• Planning and directing all aspects of restaurant operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy and procedure implementation and enforcement and meeting participation and facilitation.
• Monitoring and developing team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and evaluations, and delivering recognition and reward.
• Maximizing efficiency technology system(s) (i.e., Resy, Compete Radar, Micros, Microsoft Office/Excel).
• Monitoring and assessing service and satisfaction trends, evaluating and addressing issues and make improvements accordingly.
• Ensuring compliance with health, safety, sanitation, and alcohol awareness standards.
• Initiating and implementing up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue, including, but not limited to, creating new menus and cross-selling products and services.
• Recruiting, interviewing, and training team members.
• Being a proactive, creative leader with high standards to help identify and create new organizational tools to drive efficiency and service the ultimate standard bearer.
• Being floor and service focused driving service standards, detail, and hospitality from all
• Being a mentor and coach to the other leaders on the team to help goal setting and personal development.
• Ensuring great guest service and delivering of hospitality standards by holding team accountability to steps of service, maintaining positive guest relationships including obtaining regular feedback through table visits and executing show quality standards.
• Being an effective communicator to the team and to restaurant leadership and ownership.

Physical Requirements:

• Must be able to stand, walk, lift, and bend for extended periods of time.
• Must be able to bend and lift up to 30 lbs.
• Role may include job duties or tasks requiring repetitive motions.
• Exposure to hot kitchen elements or cleaning materials.

Skills/ Experience:

• Five (5) years’ experience working in a management role in hospitality/nightlife/ bars.
• Passionate about hospitality, food and beverage and morale/culture.
• Ability to think proactively and creatively, have decision making and analytical skills and be effective in written and verbal communication.
• Self-motivated with the ability to thrive in a fast-paced environment, effectively multi-task, and drive results.
• Excellent interpersonal, verbal, and written communication skills.

• Ability to work a flexible schedule including evenings, weekends and holidays when required Must have SNHD Food Handler card up to date.
• Must have TAM card up to date.