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|Position Description:||JOB SUMMARY: |
Directly Responsible for managing the daily operations of our restaurant, including the selection, development and performance management of
employees. The General Manager will adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs to optimize profits and ensure that guests are satisfied with their dining experience. Responsible for all financial reporting such as weekly sales, monthly forecasts and reporting of operations.
-Oversees all dining room, banquets and kitchen operations.
-Supervise and direct all staff members
-Generates schedules for FOH operations.
-Ensure all employees are in full uniform including name badges and are conducting themselves in a professional manner.
-Constantly encourages teamwork, professionalism and creativity among staff.
-Develop and implement creative strategies to increase revenues and average check amounts.
-Develop effective shift strategies and ensure daily, informative shift meetings are held.
-Responsible for overall guest satisfaction and necessary follow-ups to include constant monitoring of guest satisfaction surveys, comment cards, emails, letters, phone calls.
-Oversee dining reservation waves for each outlet and communication with central reservations and front desk on pricing, menus, specials, and packages.
-Maintain health and safety standards within department for guests and employees.
-Perform administrative responsibilities to include, but not limited to cash accountability and cash management, inventory control, payroll and personnel procedures.
-Plan, coordinate and implement special events and holiday functions.
-Participate in property meetings and employee functions as required.
-Approve all weekly time sheets /payroll, purchase orders, and invoices. Update time & attendance point sheets as needed.
-Assist with monthly food and supply inventories as directed.
-Work with Executive Chef on creating menus, pricing, specials, budgets for china, glass, silverware and equipment, food costs, monthly expenses.
-Responsible for the creation and communication of all restaurant operating hours and schedules.
-Responsible for all P&L's and budget process.
-Required to oversee weekly timekeeping and labor; track labor actuals
-Responsible for overall beverage inventory and cost of sales.
-Analyze and book entertainment, promoters and DJ's and process invoices/payments.
-Track all outlet expenses.
-Coaching counseling, progressive discipline and annual reviews of all employees and managers.
KNOWLEDGE, SKILLS & ABILITIES:
-3-5 years' experience as a restaurant manager or F&B manager.
-Excellent verbal and written communication skills.
-Excellent computer skills with full command of Microsoft Outlook and Excel.
-Strong knowledge of food and its preparations, industry trends, local competition.
-Strong knowledge of wine, liquor, beer and bartending.
-Strong knowledge of styles of service such as ala carte, buffet, casual dining, fine dining, quick service.
-Accurate cash handling/credit card and billing knowledge.
-Experience with Micros and Avero Slingshot preferred.
-Knowledge of pertinent health regulations and liquor laws.
-New York Food Handlers Card and TIPS certifications preferred
-Strong customer service skills.
|Job Profile: |
|Position: ||General Manager|
|Start Date: ||Immediate|
|Job Category: ||Restaurant - Upscale Casual|
|Job Type: ||Full-time|
|Experience: ||3 years|
|Education: ||Commensurate experience|
|Job Location(s): ||New York|
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