Responsibilities: Totally responsible for front and back of house operations. The General Manager is accountable to the owners for providing Guests the with the highest quality food and beverage, ensuring Guest satisfaction and achieving maximum productivity while maintaining adherence to the company policies This accountability includes, but is not limited to, daily operations, cash management, safety and security, beverage, food and miscellaneous quality/cost control, personnel management, training and education, employee morale, cleanliness and other administrative tasks as assigned by the Owner or the Director of Operations.
Compensation: Salary $60 to 70,000 Depending upon experience as well as competitive medical benifits available
At least 2-3 years experience in fine dining, high volume first class enviorments.
Must understand classic and contemporary Italian cooking preparation and be passionate about quality.
Must love food and wine.
Must have strong working knowledge of cost control The ability to create communication systems with Managers and Employees to ensure a supporting team of professionals The ability to exemplify, promote and educate on the companys Guest service standards.
Specific responsibilities in the short term include, but are not limited to:
Staffing of the Ocino and management of the start-up to accomplish an on time, within budget, opening in November, 2004.
Recruitment of managers, culinarians and line staff, both FOH and BOH Under the guidance of the company's administrative staff, create and implement the necessary policies and business procedures to assure bottom line results, an on-going profitable business and a corporate culture providing a healthy foundation for rapid growth.