Restaurant General Manager

The Restaurant General Manager directs and oversees all aspects of the full-service restaurant; property's food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards. Plans, coordinates, and oversees special events. Identifies marketing opportunities to promote food and beverage products.

• Create annual budget preparation and expense management
• Plans, coordinates, and oversees all banquet and catering events
• Oversees menu planning and menu development
• Actively coaches F&B team members in job and growth
• Ensures all service/hospitality standards are being met throughout operating
• Develop positive guest relations through proactive interaction with guests, team Members, contractors, and vendors.
• Manage department operations, including budgeting, forecasting, resource planning and waste management
• Manages and conducts Human Resource activities
• Ensure that staffing levels are maintained to cover business demands
• Empowers employees to provide excellent guest service.
• Should advocate sound financial/business decision making, demonstrates honesty, integrity and leads by example
• Manages hospitality POS systems, software and menu programming
• Ensures all food safety and sanitation SOPs are being adhered to
• Performs other work-related duties assigned
• Maintains clear ongoing with executive leadership team.

Working Environment: The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent climbing and balancing; significant stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.

• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area
• Computer literacy/Spreadsheet knowledge.
• SafeStaff Food Handler Certificate
• ServSafe Food Protection Manager Certification
• SafeStaff Food Handler Certificate
• ServSafe Food Protection Manager Certification

We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.