GENERAL MANAGER

Compensation Details

Compensation: Salary ($90,000.00 - $110,000.00)

We are looking for an experienced and talented General Manager to join our team.

Key requirements: 3 plus years of recent work experience in a leadership role in the hospitality restaurant industry and with supervisory/management experience within a high-volume setting.

At Valerie, we provide high quality hospitality service to our guests in fun, enjoyable and energetic environment. If you are passionate about the hospitality restaurant business and genuinely enjoy providing memorable guest dining experience and enjoy the ability to coach, build a team, problem solve, and showcase your leadership skills, then we want to meet you. APPLY TODAY.

In return, General Managers are offered a competitive compensation package that includes a competitive salary, health insurance benefits, and promising growth and development.

Primary Responsibilities:

• Our General Manager represents Valerie with hospitality, generosity, curiosity and brings these qualities to every interaction with Members, Guests, and team.
• Organizes and directs restaurant’s team of FOH staff (servers, runners, hosts), working closely with each to understand operational needs, provide training and motivation.
• Total operational and financial responsibility for an individual unit, directly perform hands-on work on an ongoing basis to ensure proper employee training, ownership over guest experience, managing the restaurant flow from communication with BOH team and management & FOH, trouble-shooting guest issues and assisting atall levels of the restaurant.

STAFF DIRECTION

• Direct hiring, training, disciplining and scheduling of FOH team. Conduct performance review, take discipline action to ensure company standards are met by all employees, motivate and train staff daily.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of service and dining areas.
• Communicates values, strategies, and objectives; assigns duties and promotes within when possible.
• Planning, monitoring, and appraising performance results; developing incentives for staff to promote positive work environment.
• collaborate with Beverage Manager and Executive Chef to prepare and conduct effective pre-shift/ pre-event meetings communicating pertinent information to the associates relating beverage, members, guests, and daily operations.

FRONT OF HOUSE GUEST SERVICE

• Ensures all guests consistently receive courteous and efficient service from all team members. Responds positively and quickly to customer concerns and complaints.
• Oversee Host Team by maintaining door presence, especially in peak business hours, assuring reservations are sat in a timely fashion, maximizing turn times and seating accommodations.
• Control and oversee all events working closely with executive team.

OFFICE DUTIES/BACK OF HOUSE

• Handle weekly payroll for all departments
• Proactively manage FOH labor costs to maximize cost efficiencies. Maintain and enforce proper time keeping policies and procedures consistent with wage and hour regulations. Work Closely with BOH and Bar Manager to ensure labor costs in all departments are within budget.
• Maintain and update POS for food program and staff members.
• Reviews financial statements and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.

Entering all invoices and paying vendors on an orderly and timely basis to avoid going on COD. Being in constant communication with Bar Manager and Kitchen Manager making sure departments are staying within budget to optimize profit.

• Create and Present Profit & Loss spread sheets for both bar and kitchen. Prepares and manages unit’s monthly/ quarterly forecasts and budgets to control costs and maximize profit.

Responsibilities:

• Maintain a culture of genuine hospitality for all team members and guests.
• Maintain effective and timely communication with the culinary team during service periods.
• Complete all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Maintain professional appearance standards.

• Anticipate and accommodate needs of the guests.
• Supervises and coordinates employee responsibilities to ensure that the restaurant is running efficiently and profitably.
• Participates in interviewing, hiring, and training new applicants and employee development of all subordinates.
• Responsible for the scheduling of assigned department.
• Participates in growth opportunities and employee development of all front-of-house employees.
• Regulates all POS functions requiring a manager’s approval.
• Assists with employee reviews.
• Addresses and resolves guest and employee concerns.
• Responsible for reconciling end-of-shift financials and reporting.
• Responsible for inventorying and ordering operational supplies.
• Ability to perform the job duties of all supervised employees.
• Possesses in-depth knowledge of all food and beverage menus.
• Ensures that the venue is compliant with all federal, state and local laws and regulations; and company policies.
• Ensures Department of Health and company sanitation standards.
• Practical knowledge of the job duties of all supervised employees.
• Communicates clearly and concisely with front-of-house employees during service.
• Ensures the completion of all opening and closing procedures by FOH employees, as per company standards and expectations.
• Ensures the replacement or repair of all breakage, damage of equipment or furniture.
• Attends, leads and participates in any training sessions, departmental meetings or pre-service meetings.
• Learn by listening, observing other team members and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of venue and its partners and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.

What Makes You Great:

• You have a love and passion for the hospitality industry.
• You have 2 years of restaurant management experience (high volume restaurants preferred).
• Ability to work evenings, and close a minimum of 2-3 nights a week.
• You genuinely get joy out of making people happy and can have fun while working.
• You can identify a problem and determine the solution.

• You are organized, self-motivated, and proactive with a strong attention to detail.

• You exemplify the highest standards of honesty and integrity.
• You are highly confident in your abilities and are detail oriented.
• You are a team player and have excellent communication skills.
• You are compliant with all required food and safety certifications.

• You have a strong guest service foundation, ability to coach, build a team, problem solve, and leadership skills required.
• Proficient with computers (Microsoft Products), POS and technology.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.