General Manager Jobs

The Director of Restaurants assists the Food & Beverage Team in organizing and implementing the activities and standards of all operations along with maintaining established standards of food and beverage quality and service. This individual will focus a significant portion of their time on the floor, in operation to ensure that the service team is performing their duties utilizing a ‘hands on’ approach to leadership and team building.‘Touching tables’ and building relationships with guests is paramount.Working together to ensure our Team Members will deliver our guests the highest standards of hospitality per company standards.Working under the Director of Operations and the Partners the candidate works to coordinate and oversee pre-opening and opening planning, training, organizing and leadership necessary to implement and achieve stated objectives in sales, COGS, employee retention, guest interaction, service, and quality standards.In addition, this much be achieved with the highest levels of cleanliness and sanitation. The Director of Restaurants also acts as an intermediary between the culinary team and dining room team during service periods.

Key Responsibilities

·Ensure all education and training materials are current and being utilized to their fullest.

·Develop and promote an atmosphere of education through product knowledge

·Develop and promote systems so Managers can resolve guest complaints and concerns immediately.

Use these situations to better develop service experiences and improve associated systems or products.

·Ensure Front of House Managers are utilizing strong communication skills including logging in all guest notes,

and feedback in the reservation and log systems

·Ensure continuous development in operational efficiency, guest relations and quality of experience, service,

employee retention and satisfaction.

·Ensure all Managers are in constant communication with Chefs and culinary team to provide information on all

special guests (PPX), occasions, large parties, and dietary restrictions

·Develop and manage direct reports towards individual growth and quality standards of excellence.

·Support all roles to ensure that the guest experience is never compromised due to any operational challenges.

·Inspect and ensure that all equipment is kept clean and in perfect working condition by personal inspection and

following the restaurants preventative maintenance schedule.

·Prepare schedules, reports, forms, and all paperwork in an efficient and organized timely manner

·Ensure that the restaurants receiving policies are upheld and that all deliveries are checked in and received

with correct counts and condition of said items is on par with the company’s standards of quality.

·Fully understand, comply, and follow all federal, state and local regulations and guidelines regarding health and

safety requirements regarding the restaurant, guests and employees.

·Develop and implement all policies and procedures regarding personnel and administer swift, fair, and timely

corrective action under the standards and rules of the Hospitality Department.

·Always maintain a positive and proactive relationship with all Team Members including management and line

staff.

·Develop and promote software systems to control labor management and inventory control for efficient and

cost-effective operation of the restaurant by utilizing various platforms including 7Shifts, Resy, Craftable

Beveger, Trello and POS systems.

Qualifications

·Excellent knowledge of English (written & oral), strong consideration given to proficiency in a secondary

language, preferably Spanish.

·Ability to acquire and maintain relationships e.g., team members, vendors, company executives.

·Excellent negotiation and conflict management skills.

·Strong presentation skills.

·Must possess intermediate computer skills including the ability to use MSWord, Excel, PowerPoint,

MS Teams and email.

·Must have a strong working knowledge of budgeting, Profit & Loss and Balance Sheet structure.

·Must have a strong working knowledge of POS and reservation management systems.

·Must have a strong working knowledge of beverage and food cost control software applications.

·Must have a strong working knowledge of training platforms and sidework applications.

·Must have strong working knowledge of scheduling systems, payroll and basic human resource structure.

·Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely

fashion.

·Must be able to multi-task and manage in a high volume and high stress environment.

·Must have manual dexterity to use and operate all necessary equipment.

·Must be able to reach, bend, stoop and stretch.

·Must be able to frequently lift up to 40 pounds.

·Must be able to work in a standing position for long periods of time. (Up to 10 hours)

·Must be able to work a flexible schedule, including mornings, nights, weekends, and holidays.