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General Manager
2 weeks ago
**A minimum of 5 years of General Manager experience in a fine dining restaurant is required to be considered.**
**Description**
Manage, supervise and coordinate all activities of one location of a fine dining restaurant, the restaurant management team and restaurant personnel. Accountable for ensuring that day-to-day restaurant operations are aligned with the fine dining operating guidelines and standards. Maintain consistency in preparing the highest quality of food and providing superior levels of service. Achieve financial objectives and success by continually building sales and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The general manager should possess these qualities:
- Ownership mentality resulting in operational excellence
- Models hospitality and delivers service excellence
- Identifies talent and develops potential
- Demonstrates genuine hospitality at every opportunity
**Essential Job Functions**
- Conduct facility walk through (interior and exterior) to ensure a clean, safe and guest-friendly atmosphere and Ensure that required housekeeping tasks and maintenance programs are completed as required. Identify and address any problems and/or needed repairs.
- Review previous day’s sales reports to ensure accuracy; investigate and resolve any discrepancies. Ensure that all financial information, daily sales/deposits, budgets, invoices, receiving sheets, payroll and all other administrative requirements are completed and submitted according to the procedures and due dates set by the Regional Manager and/or LDC Corporate Staff.
- Proactively and effectively communicate (to his/her management team, team members, Regional Manager, and members of the LDC corporate staff) any discrepancies, unusual information/occurrences or other necessary information regarding the effective operation of the Assures there are no surprises.
- Review reservations and events scheduled for each day to ensure proper staffing based on projected volume.
- Perform kitchen and bar line check to ensure proper quality and quantity of food products; review inventory needs with Chef.
- Set, submit and achieve budgeted sales and profit levels for the Review financial results against monthly and quarterly budget goals to ensure efficient operations and that all expenditures and costs remain within budgeted and cost guidelines. Create plans to achieve goals and review plans with team. Take immediate action to correct any deviation from financial budgets and performance.
- Conduct pre-shift meeting to review menu changes, specials, promotions, contests and/or problems with staff.
- Provide motivational leadership, communication and follow up to staff to ensure proper execution and commitment to company standards in all aspects of the
- Rotate through the stations of the restaurant (host, bar, dining, kitchen) throughout service to monitor activities and provide communication and feedback to team.
- Interact regularly with the guests to inquire about meal and make acquaintances. Respond promptly to guest needs or complaints, and resolve matters expeditiously to ensure a “Raving Fan” experience.
- Complete closing duties to include entering tips, credit cards, and payroll; submit sales reports to Corporate; walk through restaurant to ensure proper closing procedures are followed, including cleaning all areas of the restaurant, performing money counts, and leaving detailed communication for the next shift regarding any open or important issues.
- Facilitate weekly manager’s meeting to review staffing, development, and training needs and discuss the restaurant’s operating plan, objectives and results.
- Regularly monitor all systems in place which set and provide the required par and inventory levels of all raw products, food ingredients, and beverage, bar supply items, equipment, smallwares, plate, glass, silverware, linen and cleaning supplies to ensure effective operations. Ensure that all restaurant items are ordered from approved vendors and meet corporate specifications.
- Optimize sales potential by proactively and aggressively planning, conducting and following-up local store marketing and public relations activities focused toward building awareness of the local restaurant and creating new guests.
- Proactively recruit, hire and provide initial orientation and training, as well as on-going training, for all restaurant personnel, in accordance with RCSH training systems, programs and materials.
- Write and conduct timely performance reviews, at least annually, according to RCSH systems for each member of his/her management team. Create individual development plans, and provide regular follow up to ensure completion of goals. Mutually establish developmental goals, objectives and action plans focused toward continually performance improvements of Provide ongoing follow-up, training and coaching to assist team members in achieving developmental objectives.
- Review confirmed a
