General Manager- Gordon Ramsay Steak

JOB SUMMARY:

Primary responsibilities include daily oversight of all service functions of the Bar, Lounge and Dining Room. Must be able to continuously uphold and personally represent tremendously meticulous brand standards. An emphasis on impeccable quality steps of service with strong leadership abilities are the minimum standards for the successful candidate. In depth knowledge of wines and spirits are necessary to support the in-house restaurant beverage programs and a thorough food depth of knowledge is necessary to ensure proper training to the service staff. Will be responsible for setting the tone of the service experience and maintaining top talent in all areas of the front of house. The Restaurant will interface with the Culinary, Beverage and Stewarding teams to ensure seamless operating systems and best in brand attitude. Creates a culture of uncompromised service features and supports legendary guest experiences.

KEY JOB FUNCTIONS :

• Manages the day-to-day operations of the restaurant in accordance with established policies and procedures.
• Creates and implements training program for all service touch points.
• Maximizes employee’s morale through leading by example in demonstrating service behaviors to both guest and employees and provides the tools, guidance and support needed to enable all restaurant employees to give world class guest service.
• Maintains high levels of customer satisfaction by building relationships with the guests (through table touches, greetings farewells) and encourages employees to build relationships with the guests.
• Responsible for understanding competitive set and creates service strategies to differentiate from the top restaurants in the casual dining category.
• Maintains an efficient program of scheduling to ensure high standard of service with the use of minimum man hours.
• Controls wine and spirit inventories and works with restaurant staff to maintain budgeted pour costs.
• Maintains all cash handling policies and procedures with all employees and ensures that proper tip compliance if maintained by all service employees.
• Creates promotional programs to up sell beverage average check and rewards top employees for sales contests.
• Performs hands on beverage training to include basic wine service, proper setting and clearing of tables and up selling techniques.
• Ensures that all service staff are exposed to all menu items and have the opportunity to taste and critique all customer experiences.
• Works with local vendors to provide additional product exposure and tastings to the restaurant team.
• Councils, guides, and instructs assigned personnel to perform their duties to outlet expectations.
• Works one on one with the Restaurant culinary team to share opinions and guest feedback. Reports all quality issues and works on a common solution to resolve any food and or service defects.
• Recommends personal changes including hiring, promotion, and release of personnel.
• Understands implements and enforces all service programs as well as implements and enforces all Standard Operating Procedures.
• Maintains daily expense control and trains subordinates to participate in cost control tracking reports.
• Responsible for maintaining a guest data base and will execute social media opportunities to our customers.
• Conducts daily pre-shift meetings with the entire restaurant team (FOH and BOH) and cultivates a team effort with all team members.
• Must be reliable and conscientious and possess the ability to interact (in English) with guest, co-workers, and supervisory staff.
• Excellent interpersonal, customer service, leadership, communication, team building, and problem-solving skill are required.
• Must be accurate and detail oriented. Demonstrated ability in maintaining consistent, high quality guest service levels. Must be able to initiate and engage in conversation in a professional and friendly manner.
• Must have the ability to act quickly and exercise good judgment under pressure/conflict situations.
• Must understand how the job responsibilities relate to the areas of the casino and hotel.
• Communicates effectively with Food and Beverage senior leadership and is expected to assist in other areas of the division when necessary.
• Supports company programs and communicates effectively with direct reports to maintain compliance (sexual harassment, etc.)
• Candidate is responsible to collaborate with the Chef to train tableside cooking techniques to service staff.
• Walks the floor at the beginning of every shift to inspect inventory and operating supplies and makes adjustments, when necessary, through the purchasing system.
• Other duties as assigned.

EDUCATION and/or EXPERIENCE:

• Knowledge of basic administrative functions including scheduling, inventory, and computer functions, inter-departmental communication, financial goals.
• Two-year Food and Beverage degree or comparable industry experience.
• Minimum of two years’ experience as a restaurant server in an upscale dining environment.
• Minimum of two years’ experience in a manager capacity in a similar style of restaurant.
• Preferred certificate of completion of a wine and spirit training program.
• Experience with promotional strategies and monitoring redemption results.
• Experience operating point of sales systems and cash transactions.

QUALIFICATIONS:

• Must be qualified to diffuse guest complaints and issues.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Must present a neat and professional appearance and display a team player attitude.
• Must be physically mobile with reasonable accommodations.
• Must be able to lift and carry upwards of 50 pounds.
• Knowledge of basic food preparation and presentation.
• Required to spend a minimum of one-week cross training in the kitchen and working one on one with culinary team.

WORK ENVIRONMENT :

• Must be able to work independently.
• Must be able to sit and/or stand for long periods of time (minimum of four hours).
• Demonstrates a sense of urgency while performing tasks and meeting deadlines.
• Must be able to maneuver throughout all areas of the casino; from floor to floor either by stairways (minimum of 20 steps) or escalator.
• Must be able to lift, carry and/or push a minimum of 40 lbs.
• Must be able to stoop, kneel, bend, twist, turn, push, pull, grasp objects and the manual dexterity to operate a computer and other necessary office equipment.
• Must be able to tolerate areas containing secondhand smoke, dust, loud noises and bright lights.
• Must be able to work varied shifts, weekends and holidays as needed.

Disclaimer
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).