Job description

The following is a partial list of responsibilities for the position of Restaurant General Manager. The intent of this job description is to offer an overview of responsibilities. Other duties and responsibilities will be assigned as needed.

OBJECTIVE: The dominant focus of the Restaurant General Manager position is to ensure guest service and satisfaction is being met and exceeded at all times while ensuring profitability of the restaurant, bar and banquet departments. The Restaurant General Manager is, in effect, the operations manager of the business. Everything the guest comes into contact with is within the Restaurant General Manager’s scope of immediate responsibility. Guest interaction is critical for the Restaurant General Manager’s position, therefore, only an outgoing, sophisticated, genuine, gregarious and sincere candidate will be selected. Training, reporting and systems management will be an every-day component of the Restaurant General Manager’s position. The Restaurant General Manager should have significant background and practical experience in a structured environment and must be proficient in the implementation and management of long-term ongoing projects, systems and responsibilities while maintaining staff loyalty and morale.

RESPONSIBILITIES:

• Enforces and contributes to the standards and procedures for service staff while always maintaining a guest first attitude and superior “wow” service

• Oversees Executive Chef and ensures proper systems and procedures are in place to consistently exceed guest expectations in all culinary execution and presentation

• Oversees Service Manager and ensures proper systems and procedures are in place to consistently exceed guest expectations in all planning, set-up, service and execution of Banquets

• Works with ownership and management team in the creation of all Food and Beverage position responsibilities

• Develops and maintains all service staff tasks and responsibilities to maximize productivity, profit and guest experience at all times

• Ensures staff members are executing superior guest service at all times through approved systematic service training on an ongoing basis

• Sets daily, weekly, monthly and annual goals for all direct reports on an ongoing basis

• Facilitates weekly Food and Beverage Meetings with Leadership Team

• Facilitates bi-annual meetings for all Food and Beverage staff members to focus on training, standards and procedures and new products/menu roll-out

• Manages the scheduling of dining room reservations as to maximize revenues through achieving maximum covers and guest experiences

• Provides positive guest recognition and builds relations through personal performance, training of staff and attention to guest history

• Maintains daily, weekly and monthly reservation integrity through daily confirmation of all registered reservations

• Establishes and manages systems for physical plant maintenance including but not limited to; Outside-perimeter cleanliness, music types and sound levels, lighting, temperature, hourly floor cleanliness, hourly restroom stocking and spot cleaning etc.

• Manages in-house database system of past and future patrons and contacts

• Oversees management of beverage program to operate at or below budgeted expenses and conducts inventories as directed

• Closes the Restaurant and Bar nightly to standardized procedure

• Participates in all marketing and promotional efforts in effort to build the business

• Contributes in the strategic planning of the concept including the annual development of the Marketing and Business Plan

• Is knowledgeable in all contracts, agreements and leases with vendors and business partners

• Produces financial documents (revenue forecasts, project pro-formas, labor analysis etc.) in a timely fashion to standard

• Networks through civic and industry organizations and associations to build contacts and relationships with peers in the community and industry

SUPERVISORY RESPONSIBILITY:

The Restaurant General Manager will directly supervise:

• 1 Executive Chef (Indirect supervision of all kitchen staff)

• 2 Restaurant & Bar Supervisors/Assistant Managers

• 8–12 Dining Room Servers

• 2–4 Host Staff

• 3 – 4 Bartenders

• 4-6 Cocktail Servers

• 2 Wait Assistants

• 3 -4 On-Call Service Staff

QUALIFICATIONS/EXPERIENCE NECESSARY:

• Bachelor’s degree in Hotel/Restaurant Management, Sales & Marketing or other Hospitality related field and/or 5+ years’ experience equivalent at similar capacity

• Proven leadership in service training for Restaurant and Bar environments

• Previous service/front-of-house experience in similar caliber Restaurant and Bar venues

• Proficient use of Microsoft Office and Industry POS software

• Basic understanding of accounting principles as well as ability to read income statements and analyze financial and statistical data.

PHYSICAL APPEARANCE/DEMEANOR: The Restaurant General Manager’s appearance must be that of professional demeanor. Clean-cut, hygiene conscious, professional appearance would include suit and tie for a male and business suit or business-appropriate dress/skirt and blouse for a female. Professional appearance would also include: clean shaved, hair styled, appropriate and tasteful use of make-up and/or accessories, clothes pressed, shoes shined, appendages free of exotic piercings and tattoos, etc.

PHYSICAL DEMANDS/WORK-WEEK: The Restaurant General Manager will work in a demanding high energy environment with high noise levels, wet floors, hot liquids, sharp objects and other occupational hazards. Required days and hours worked will fluctuate with and be directed by business volumes but will include significant presence across all three meal periods (breakfast, lunch and dinner) with emphasis on lunch and dinner periods. Average work week for a salaried manager is generally targeted at 50 hours a week – some weeks may exceed 60 hours/week during peak volume periods. Standard work week is ultimately determined by Restaurant business levels and may fluctuate from week to week. Some events, promotions, meetings or future business directives may require additional days worked.

Job Type: Full-time

Pay: $56,000.00 - $65,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off

Experience level:

• 3 years

Restaurant type:

• Bar
• Casual dining restaurant

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Hudson, WI: Reliably commute or planning to relocate before starting work (Required)

License/Certification:

• Driver's License (Required)

Work Location: In person

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