Restaurant General Manager

ESSENTIAL JOB FUNCTIONS:

- Establish a restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing budgets, forecasts, financial, marketing, and sales projections, analysis, and estimates.

- Establish goals for the floor service, anticipate and resolve problems concerning all facets of the services, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.

- Communicates and acts as a liason with public relations and marketing companies. Helps to program and evaluate results; identifies and tracks changing demands.

- Maintain operations by preparing policies and standard operating procedures; implement production, productivity, quality, and guest-service standards; determine and implement system improvements.

- Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with all guests.

- Operate restaurants to specifications, upholding high standards, impeccable service and ensures excellent communication with Hotel Management to address their feedback and requests.

- Be proactive in developing innovative ideas to facilitate the continual delivery of exceptional quality product.

- Interviews, supervises, encourage, mentor, coach, train, develop, and evaluates staff.

- Hold all team members and managers accountable for their areas of responsibility and clearly articulated expectations.

- Maintain effective working relationship with food and beverage management, staff and all other departments.

- Manage monthly food, beverage, labor expenses to the budget, minimizing expenses and overtime.

- Oversee the ordering and inventory control of foods and beverages, supplies, and ensure that paperwork is processed for bookkeeping and payment.

- Review employees' payroll for processing.

- Report on management regarding sales results and productivity

- Act as a brand ambassador for the company.

- Act as a liaison between the community and the operation.

- Continually strive for a better understanding and education of the restaurants offerings, be they food, liquor or another beverage.

- Well educated in beverage industry, an extensive understanding of wines, spirits and trends in the industry.

- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

- Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

- Performs related duties as required.

REQUIRED LICENSE/QUALIFICATIONS/KNOWLEDGE:

- Five (5) years of experience in a similar position.

- Must be able to speak, hear, understand, read, and write the English language.

- Excellent knowledge of wine, spirits, and liquors and their proper service, with the ability to design pairings and cocktails to match food.

- Proficiency in OpenTable or similar reservation system.

- Proficiency in MICROS or similar POS program on a managerial level.

- Food Handlers Card.

- High school diploma.

- A general knowledge and understanding of current events, cultural and culinary happenings.

- Knowledge of guest experience, and interdepartmental relations new hires training and continuing education of current staff on food, wine and cocktail specifications.

PREFERRED LICENSE/QUALIFICATIONS/KNOWLEDGE:

- Experience as General Manager in upper-casual/fine dining restaurant or luxury resort/hotel.

- Asian cuisine knowledge preferred.

- Experience with inventory and ordering of wines, liquors and other beverage essentials.

- Understanding of Department of Labor standards.

- College degree.

S KILLS/APTITUDES:

- Excellent communication skills (verbally interacts with management, staff and guests).

- Must be proficient in Microsoft applications (Excel/Word/Outlook).

- Must have proven leadership skills and teambuilding skills.

- Must have an aptitude for guest relations.

- Ability to work well in stressful, high-pressure situations in a fast-paced environment.

- Ability to accept constructive criticism and work calmly and effectively under pressure.

- Ability to implement and uphold service standards.

- Ability to prioritize and organize work assignments.

- Capable of analyzing business outcomes and scheduling appropriately.

- Conflict resolution sensibility, both with staff and guest.

PHYSICAL REQUIREMENTS:

- Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

- Constant walking, sitting, and standing.

- Be able to work in a standing position for long periods of time (up to 8 hours).

- Be able to reach, bend, stoop

- Frequently lift up to 35 pounds.

WORK ENVIRONMENT:

- The noise level in the work environment usually is loud.

- The employee may be exposed to the risks associated in attempting to resolve issues with difficult guests.

- Work flexible hours that may include mornings, evenings, weekends, nights and/or holidays.

WHAT WE OFFER:

- Competitive pay (based on experience) with annual performance evaluations

- Employer-subsidized medical, dental, and vision insurance

- Company-funded $25K in Life insurance and $1K/mo. in long-term disability coverage

- Optional additional Disability, Life and AD&D, Critical Illness, and Accident Insurance options

- Company-funded Employee Assistance Program for life and mental health resources

- Paid Time off package plus 7 paid Holidays

- EOS Family Matters Program of 3+ months fully paid parental leave for new parents

- 401K employer match up to 4% of salary

- Discounted employee and family hotel rates as low as $59 per night at EOS Hospitality portfolio locations

- Discount of 50% Off F&B at EOS Hospitality portfolio locations during travel

- Pathways for growth and professional development including training and tuition reimbursement

- Incentive opportunities for both hourly and managerial roles

- Supportive, open workplace culture with flexible and understanding work-life equality