RESPONSIBILITIES:

• Must be a self-starter, must have analytical abilities and self-criticism.
• High level of communication skills
• Develop a set of management principles and accountability principles.
• Create budgets along with finance dept and ways to manage these budgets.
• Develop strategies and vision.
• Communicate Company vision and mission.
• Create a positive and respectful work environment.
• Develop systems and processes.
• Focus relentlessly on the customer.
• Be close to your KPIs: measuring financial performance, customer satisfaction, employee satisfaction, product satisfaction and other key indicators.
• Extremely organized and efficient
• Operate with business transparency: open, honest, and aligned with core values and management/company culture.
• Bottom-up management: Encourage creativity and proactivity and autonomy => leading to greater employee engagement and productivity and accountability.
• A bottom-up approach emphasizes the fact that those who are out “in the field” every day can provide significant insights that management, from their perspective a bit higher up, might fail to notice.
• Transparency & collaboration with HR is a MUST! Please ensure that you give HR “visibility” into your property, and all allow them provide you guidance on best practices and mitigate potential legal claims.
• Fostering a creative culture: More minds (often from dramatically different backgrounds and walks of life) can increase an organization's creative ideas. This can lead to new processes, products, and potential revenue opportunities.

• Product driven – insuring tasting and product evaluations are happening daily. Inconsistencies must be disclosed.
• Passion for providing top-notch hospitality to guests: operating at or above 4.6 stars Guest satisfaction (Food, service, and ambiance).
• Integrity to make the right decisions for the restaurant, staff, and guests. Honesty is the best policy and a nonnegotiable.
• Confidence in your knowledge of the industry: The company must provide an annual restaurant/hospitality experience expenses budget per DOO to keep up to date with trends, ideas and constant inspiration and improvements.
• Problem-solving and relationship building skills.
• Ability to strategize based on customer demographics.
• Ability to manage multiple projects at once.
• Ability to successfully train and coach a team: Training calendars, train the trainers.
• Ability to identify inconsistencies across restaurants.
• Members and VIP driven operations: VIP treatment, recognition at the door, expedited services, developing relationships, connecting VIPs, VVIPS, and VVVIPs to VIP reservation line and VIP directors. (Facilitate reservations.)
• Book to read: Good to great by Jim Collins, Setting the table, the 7 habits of highly effective people by Stephen Covey.
• Identify problems in the day-to-day operations and ways to fix them.
• Manage day-to-day operations while also working toward long-term business goals.
• Large emphasize on hiring, training, and staffing according to Payroll analysis and company requirements to maintain high guest satisfaction.
• Identify profits and losses and operate within the parameters of budgets.
• Daily communication across many teams (accounting, operations, human resources, and executive management)
• Interview, hire, train and manage new supervisors and managers: Sourcing talents for your own business: use of LinkedIn, going to other restaurants.
• Develop the team and provide paths for growth within the company.
• Maintain company culture and staff morale.
• Keep operations as streamlined as possible.

• Understanding and management of operational standards (grooming, policies, and procedures).
• Understand key revenue drivers and identify any room for improvement.
• Make decisions on how to operate the business from both a guest and financial standpoint.
• Know how, when to use support center and various department heads to help you and your operation strive.
• The “devil is in the details!” It is very important to be as efficient and decerning as possible.

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  Define clear strategic objectives and share them within the organization.

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  Delineate roles and responsibilities individuals will play/execute in the organization’s success.

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  Good: Organizational charts illustrate roles, reporting relationships and spans of control.
• Better: Job descriptions summarize role expectations and standards for how work is performed.
• Best: Corporate strategy cascades to department- and individual-level objectives. Define roles in the overall corporate success and empower employees to build a plan for execution.

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  Understand the current state of the business.

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  Measure progress and reward success.

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  Deliver on strategic and financial objectives. Defining financial targets and a plan to achieve them is the starting point for sustainable value creation.
• Attract and retain good employees. People like to be challenged, respected, and valued. A happy workforce will have buy-in and really care about business performance.
• Build a company less dependent on you.

REQUIREMENTS/QUALIFICATIONS:

• A minimum of 10 years previous experience as a GM or DOO in a fine dining/luxury, high volume, recognized dining, and cocktail bar/lounge venue setting.
• Bachelor’s degree in business administration, hospitality or related field of study or any equivalent combination of education and/or experience is required.
• Previous hotel, dock operations and catering experience is desirable.
• Must be detail oriented and possess effective communication and written skills.
• State compliant food handling certificate & TIPS certification required.
• Ability to multi-task.
• Must be a team player.
• Self-motivated and performance driven.

• Punctuality and regular and reliable attendance.
• Effective communication, written and interpersonal skills.
• Time management skills.
• Maintain confidentiality of company information
• Ability to work a flexible schedule inclusive of weekends, am, and pm.
• Must be able to travel among RDG properties.

• General office assignments-(typing), which lends itself to repetitive motion.
• Be able to reach, bend, stoop and frequently lift to 50 pounds.
• Ability to be in warm (hot) weather conditions throughout shift (Pool and boat deck)