Restaurant General Manager

The Restaurant General Manager is responsible for creating an unforgettable dining experience to every guest visiting our restaurant. This position leads the front-of-house staff and is responsible for all service aspects of the restaurant.

ESSENTIAL FUNCTIONS:

• •Provide world class service to our guests (internal and external) at all times.
• •Maintain close contact with guests to ensure their satisfaction.
• •Plan, schedule, supervise and coordinate all the daily operations of the restaurant.
• •Oversee the training of managers and employees.
• •Plan and conduct manager and employee meetings, including daily huddles.
• •Supervise and assist as necessary with all operations, which may include guest service; checking-in guest reservations; cleaning, organizing, service, dining area attention; bussing, resetting tables; bartending, menu development, large party reservations; line setup and restocking, cooking, expediting, cooking, food preparation, dishwashing etc.
• •Ensure that alcoholic beverages are served within the rules proscribed by the Missouri Department of Public Safety Alcohol and Tobacco Control.
• •Ensure that food is served within the rules proscribed by the Taney County Department of Health and Safety.
• •Ensure that local and state applicable health and safety procedures and regulations are followed and maintained.
• •Effectively control labor to budget, while maintaining the highest guest experience standards.
• •Oversee the ordering, receiving, and maintaining appropriate inventory of front of the house food, beverage and supplies, which may include coordinating the transportation of goods.
• •Oversee liquor inventories ensuring 3% or less variance.
• •Demonstrate exceptional fiscal management skills, including financial analysis, budget creation, forecasting, labor and inventory control, and P&L oversight.
• •Prepare a variety of administrative/operations reports and records, timesheets, daily staffing reports, inventories, cash reports etc.
• •Oversee all the opening and closing duties of dining outlets and bar effectively.
• •Dealing with a variety of special problems that arise in daily operations related to inventory, purchasing, personnel, equipment, etc.
• •Oversee the processing of daily receipts and transactions.
• •Monitor food and service to ensure that appropriate quality standards are maintained.
• •Confer regularly with the restaurant managers and other company personnel to plan, coordinate and evaluate services/activities, exchange information, resolve problems, etc.
• •Ensure a great working relationship between front and back-of-the-house teams.
• •Attend manager meetings.
• •Keep abreast of new developments in the field.
• •Perform other tasks as assigned.

EXPERIENCE/QUALIFICATIONS:

Minimum Degree Required: High School Diploma or Equivalent

Preferred Degree: Bachelor’s Degree in Hospitality Management

Certificate(s) or License(s): Manager food handler and beverage service certifications.

• •At least 5 years previous leadership experience, or a combination of education and experience from which a comparable amount of knowledge is acquired.
• •At least 5 years of Food and Beverage experience is preferred. (For certain outlets fine dining or multi-unit operation experience preferred)
• •At least 5 years previous resort leadership experience preferred.
• •Broad, basic knowledge and skills related to restaurants, including experience in ordering, inventory control, staff scheduling, cash handling and similar administrative or management functions. (For certain outlets room service operations knowledge preferred)
• •Advanced administrative, math and supervisory skills. Some previous budget administration experience.
• •Proven ability to deal effectively with guests and other company personnel, in person, on the phone, and in written communication.
• •Experience working with a variety of commercial food service equipment.
• •Ability to deal effectively with customers and other company personnel.
• •Basic knowledge of relevant food health and safety regulations and procedures.
• •Advanced understanding of laws surrounding alcohol sales and delivery.
• •Strong bar, wine and spirit knowledge are preferred.
• •Manager food handlers and beverage service permits.

KNOWLEDGE, SKILLS, AND ABILITY:

• •Writing - Communicating effectively in writing as appropriate for the needs of the audience.
• •Using basic computer hardware and software (e.g., personal computers, email, word processing software, Internet browsers, etc.).
• •Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• •Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• •Analytical and Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
• •Guest and Personal Service -The knowledge of principles and processes for providing guest and personal services. This includes guests’ needs assessment, meeting quality standards for services, and evaluation of guest satisfaction.
• •Number Facility - the ability to add, subtract, multiply, or divide quickly and correctly. Including the ability to calculate figures and amounts in relation to recipes for volume, ounces, etc.
• •Language - Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or employees of organization.
• •Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.
• •Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
• •Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
• •Teamwork - Skilled at building a cohesive team relationship and facilitating goal accomplishment.
• •Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
• •Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
• •Guest Focus - Ability to develop and sustain productive guest relationships; actively seeking information to understand and address guests' needs.
• •High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
• •Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
• •Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities, using effective approaches for choosing a course of action or developing solutions.
• •Reasoning Ability - Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. The ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• •Other Skills and Abilities - The ability to prioritize, a sense of urgency and a real concern for guest satisfaction.

TRAVEL REQUIREMENTS:

NA

INDEPENDENT JUDGEMENT:

Develops objectives and general policies and procedures for a specific program or functional area of responsibility within the general scope of established operational goals and plans. Day-to-day work and decisions do not require direction or review by immediat