Confidential search for a General Manager, high volume restaurant, Fairfield County, CT Restaurant and Market.

Qualified Candidates must demonstrate strong leadership skills, innovative thinking and unparalleled passion for this industry. The General Manager must be extremely guest orientated with the highest degree of honesty and integrity. They must have extensive knowledge of wines and liquors. They must be results driven and committed to promoting excellence by providing superior customer service and interactions with our patrons.

The General Manager will be responsible for all aspects of the daily operation of the businesses. GM will provide overall leadership to all team members in both the front and back of the house and adjoining business, while ensuring the highest level of consistency of food and beverage quality and guest satisfaction. GM will be dependable, self-reliant and passionate about good food and exceptional guest service. He/she must be a problem solver, have a positive personality and the ability to relate to and empower all employees.

The General Manager will ensure that proper service is provided, and all procedures are followed through direct, hands on supervision. To ensure all costs are controlled properly and top line revenue and bottom line profitability are maximized.

The General Manager is expected to be on the floor interacting with guests, especially during peak times. We believe that it is important for the General Manager to lead by example, this includes being in the restaurant prior to employees on some days and closing with the team on others.

DUTIES AND RESPONSIBILITIES

• Be in proper uniform with tools for success, i.e. pen, notepad, etc.
• Be able to perform all duties and responsibilities of an Assistant General Manager.
• Oversee the daily operations of both the front and back of the house and adjoining business.
• Interview, hire, onboard, evaluate, reward and discipline employees as appropriate.
• Able to orient and train all employees in property and department rules, policies and procedures.
• Supervise several employees at a time.
• Be able to supervise in a hands on environment.
• Direct employees to ensure service and/or food preparation is executed properly.
• Oversee the daily prep scheduling and management with the Chef.
• Be able to compute product usage to aid in product ordering.
• Be able to properly order food products.
• Maintain consistency in production of all menu items with BOH.
• Ensure and maintain all of the business’ high standards of fresh and consistent food presentation.
• Ensure optimal operation of all areas including guests waiting, seated guests and guests ordering take-out and valet.
• Maintain and manage all general checklists for each area of the property.
• Maintenance and management of labor cycle through forecasting revenue and labor projections, staffing matrices and staffing schedule.
• Operate computers and execute all related functions.
• Able to properly hire qualified candidates to ensure team integrity and uphold all standards of service.
• Be able to accurately train management team and employees.
• Complete all daily paperwork in an accurate and timely manner.
• Be able to properly open and close the restaurant, inclusive of paperwork, cash control, security, equipment and sanitation.
• Be able to maintain standards through proper delegation.
• Be able to consistently exceed guest standards.
• Ensure that all food and beverage preparation areas and employees maintain and comply with the highest standards of public health, sanitation and safety.
• Effectively control labor, food, beverage and paper costs.
• Manage restaurant P&L, inclusive of cost of sales, labor and other controllable costs.
• Manage the restaurant operations, inclusive of guest service, day-to-day operations, marketing, purchasing, security, cash control, personnel and training.
• Achieve budgeted sales and maximum profitability.
• Develops short term financial objectives for the restaurant.
• Conducts employee and manager meetings as warranted or prescribed by the Owner.
• Supervises all inventories (food, liquor, paper, etc.) to ensure high quality standards and prevents over ordering that impacts cash flow in a negative manner.
• May be responsible for developing marketing strategies in conjunction with Owner and for implementing advertising and promotional campaigns.
• Investigates and resolves all service or food related complaints.
• Inspects dining room, food receiving area, preparation, production and storage areas to ensure that health and safety regulations are adhered to at all times.
• Ensure Health Department compliance at all times.
• Responsible for management and oversight of outside services, i.e. pest control, security, etc.
• Provides a favorable image of the Company to promote its brand, ethos and philosophy.
• Hold a valid ServSafe Food Manager Certificate.

JOB STANDARDS

• Basic English reading and communication skills.
• Set an example for employees to follow.
• Ability to maintain organization, sanitation and operational standards.
• Ability to apply disciplinary action in accordance with Company guidelines and policies.
• Ability to consistently treat guests, employees and management in a courteous and professional manner.

Required Qualifications & Prior Experience

• A minimum 5 years prior restaurant General Manager management experience.
• Must possess excellent and proven people management skills, including resolving conflict, coaching and developing others, promoting teamwork, and performance management.
• Certification in Servsafe and Food Safety Handler Certification (or within 30 days of hiring).
• Training for Intervention Procedures (TIPS) certification required (or within 30 days of hiring).
• Ability to utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems (familiarity with TOAST a plus), and any other required operating machines (i.e. FSA).
• Competitive salary and benefits based on experience and performance.

ADDITIONAL JOB FUNCTIONS

• Must be able to interact with customers daily with the ability to build guest relationships.
• Must have the ability to drive positive sales and raise guest counts.
• Must maintain an atmosphere that reflects core company values.

We are an equal opportunity employer. We are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.