What are the responsibilities and job description for the General Manager position at Sexy Fish?
About Sexy Fish Miami:
Sexy Fish Miami brings the vibrant spirit of contemporary Asian dining to the heart of Brickell, combining bold design, world-class food, and electric energy. Located in a stunning setting, our venue is as much a feast for the eyes as it is for the palate.
The Role:
We're seeking a driven and hospitality-focused General Manager to join our leadership team and help drive operational excellence.
What We Offer:
- Comprehensive medical, dental, vision, etc. insurance coverage.
- 401(k) Matching
- Paid Time Off
- Extra Perks – Restaurant discounts and more!
What You’ll Be Doing:
Duties and Responsibilities
- Understand the guest and how to efficiently manage the guests’ expectations
- To have a great front of house presence, be a leader and inspire your team
- Fully understands and articulate the financial targets
- Establish and maintain realistic budgets and identify ways to improve profitability
- Effectively manage cost controls and ensure budgets are carefully adhered to
- To demonstrate an up to date in depth understanding of the industry
- Identifies business opportunities that have the greatest potential return on investment and are consistent with the company goals and brand.
- Build and maintain strategic relationships with internal and external individuals and groups.
- To arrange an attend training and team meetings.
- Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
- Manages difficult or emotional customer situations; Responds promptly to guest and resident needs; Solicits their feedback to improve service; Responds to requests for service and assistance; Meets commitments.
- Direct performance of Restaurant staff and follow up with corrections where needed.
- Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.
- Motivate restaurant staff and maintain a cohesive team.
- Maintain complete knowledge of:
- All liquor brands, beers and non-alcoholic selections available in the Restaurant.
- The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
- Designated glassware and garnishes for drinks.
- All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
- Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
- Point of Sale system and manual system procedures.
- Daily reservations expectancy.
- Additional duties as assigned by management
Business Responsibilities
- Taking responsibility for the business performance of the restaurant.
- Analyzing and planning restaurant sales levels and profitability.
- Organizing marketing activities, such as promotional events and discount schemes.
- Preparing reports at the end of the shift/week, including staff control, food control and sales.
- Creating and executing plans for department sales, profit and staff development.
- Setting budgets and/or agreeing them with senior management.
- Planning and coordinating menus.
People Management
- Offer clear directions and briefings to the management team
- To offer effective feedback on performance through structures reviews against company standards.
- To ensure team take full advantage of relevant learning and development opportunities.
- Makes good decisions based upon a mixture of analysis, wisdom, experience and judgement rather than emotions.
- To recruit the ideal staff members who embody the company values.
Sales and Profitability
- To set, achieve and maximize sales and profit targets.
- To ensure that adequate staffing levels are maintained, and staff costs are within the weekly budget.
- To be responsible for the implementation of the company’s money handling procedure and the timely and accurate banking of all monies within company guidelines.
- To ensure daily safe checks and end of night sales administration is completed accurately.
- To ensure adequate stock levels of wine/drinks and restaurant equipment are maintained.
- To ensure that all controllable costs to include wastage are kept to a minimum whilst actively seeking new ways to improve the profitability of the restaurant.
- To adhere to money/banking procedures in line with company policy.
- Identify business opportunities which provide greatest return on investment aligned with company strategy.
Stock Management
- To liaise with the AGM to establish and maintain stock inventory on weekly & monthly basis to agreed levels.
- To liaise with the Head Chef to establish and maintain excellent relations with suppliers to ensure efficient, documented, accurate and timely deliveries.
- To ensure the consistent quality, rotation, and levels of stock.
Company Assets, Safety and Security
- To ensure that all company assets, cash, stock, property, and goods are well cared for and secure at all times.
- To establish, maintain and monitor the highest standards of hygiene and Health & Safety in accordance with all statutory, legal and company requirements.
- To maintain the highest personal standards of presentation, dress, and behaviour and to ensure that this is maintained by all team members.
- To maintain the highest standards of cleanliness and hygiene in all areas of the restaurant environment, utensils, goods and equipment.
- To carry out daily pre shift opening check to ensure the restaurant and bar standards of appearance and cleanliness are to the required standard, as well as good housekeeping check – lighting, music, clear fire exits.
- To carry out last man out checks on close downs to ensure the safety of the company’s assets.
What We’re Looking For:
- 4 years of management experience in a high-volume, upscale dining or hospitality environment
- Proven leadership skills with a focus on team development and guest satisfaction
- Strong understanding of restaurant operations, including scheduling, and inventory
- Excellent communication and problem-solving skills
- Ability to work evenings, weekends, and holidays as required
- Ability to grasp, lift, move, or push goods on cart/truck weighing up to 15 pounds.
- Ability to move safely in uneven terrain or in confined spaces.
- Ability to tolerate varying conditions of noise level, temperature, and illumination
Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality.
We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged.