[Close] 

Restaurant General Manager

GENERAL SUMMARY
The Restaurant General Manager is responsible for the overall success of our Signature Restaurant. This includes overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, profitability, productivity, employee retention, guest service, guest satisfaction, food quality and cleanliness of the restaurant.
Reading View. Alt Shift A for Accessibility Help.
CORE SCOPE OF POSITION
Maintains a visible presence on the restaurant floor, introducing self to all guests whenever possible and ensuring their dining experience meets their expectations.
Plans, organizes and distributes work assignments/schedules and provides clear direction and support to the restaurant service team members.
Directs, coordinates and plans the organization of all food and beverage while working effectively with the Executive Chef to ensure the quality and consistency of the product delivered.
Trains restaurant team members on guest service standards, wine education, and menu knowledge to ensure everyone achieve organization and job performance goals.
Responsible for the hiring, staffing and termination decisions for the restaurant.
Develops supervisors and team members by ensuring regular one-on-one feedback, training and development, coaching and performance evaluation.
Analyzes service procedures and standards to identify methods for increasing efficiency and effectiveness of food and beverage operations.
Recommends changes to policies and establishes procedures that affect the organization.
Establishes and continues to refine processes to maximize efficiency and results while adjusting to business needs.
Prepares and completes action plans, implementing productivity, quality and standards of service.
Creates an engaging and energetic environment where staff works as a team.
Builds constructive and effective relationships with other managers across the organization.
Communicates pertinent information to team members by conducting monthly venue meetings, organizing and directing pre-shift meetings on a consistent basis.
Works with Back of House (BOH) Management Team to control costs by reviewing portion control and quantities of preparation.
Steps in to provide supervisory responsibilities to other Food and Beverage venues when needed.
Resolves problems beyond expectations without consulting a supervisor or escalates as needed.
Provides recommendations to guests on food and wine pairings.
Ensures wine inventory par levels are maintained by calculating inventory, reviewing sales data and places orders accordingly.
Ensures that team members are in compliance with health and safety standards and regulations.
Ensures that all food and beverage products served meet the established standards.
Ensures that all service equipment is handled safely and with reasonable care, reporting mechanical problems to the proper department for repair.
Ensures the POS cash registers are maintained and closed out at the designated times as well as backup kits are in place for use during power outages.
Ensures that proper security measures are taken for safekeeping of funds to and from the casino vault.
Ensures that guest and mystery shop feedback is communicated and that issues area appropriately resolved.
Maintains knowledge of and promotes current promotions and events advertising one or more features of the property. Ensures the staff is prepared to support current marketing promotions and/or events.
Attends and satisfactorily completes all required training and meetings.
Completes all required and necessary documentation with complete and accurate information in a timely manner.
Conducts weekly walk through of dining room and kitchen area to ensure sanitation, cleanliness and equipment is operational and functioning.
Keeps up to date with current business strategies in the industry and remains current with our competition.
Maintains a neat, clean, organized, safe and comfortable work environment for staff and guests at all times.
Utilize Avero to maximize sales and profits, manage labor and control costs.
Conduct weekly FF&E checklists to maintain furniture, fixtures and equipment.
Ensure dining rooms are in accordance with the 4 Star/4 Diamond Maintenance Program, to include: carpet, walls, light bulbs, windows and overall general cleanliness.
Follows all department and casino standards and expectations to deliver exceptional guest service.
Performs other duties and responsibilities as assigned.
LEADERSHIP
Is a role model of the Viejas's service culture.
Leads by example and creates strong morale and engagement in his/her team.
Communicates company and departmental goals and fosters open communication across the department.
Fosters a culture of accountability, providing regular feedback to team members, including celebrating successes and addressing areas needing improvement.
Manages conflict effectively; listens and assesses situations; takes action to resolve.
INTERACTION
Interacts with internal and external guests.
Frequently interacts with subordinate supervisors, guests and/ or functional peer managers, normally involving matters between functional areas, other divisions or units, or guests and the company. Often must lead a cooperative effort among members of a project team.
SUPERVISION
Manages day-to-day activities of restaurant service and management team.
Responsible for supervising the sales performance of restaurant team, directing assigned duties, appraising performance, providing constructive feedback and managing disciplining processes.
EDUCATION/CERTIFICATION
High school diploma or GED certificate required.
Associate's degree in Hotel, Restaurant, or related field of management preferred.
Food Handler's Card (every 3 years).
Training in Intervention and Prevention Certification (TIPS, every 3 years).
Learning Education on Alcohol and Drugs Certification (LEADS, every 1 year).
EXPERIENCE
Minimum of 3 years of previous Food and Beverage management experience in a fine dining and high pace environment.
Experience in budgeting and business planning.
KNOWLEDGE AND SKILLS
Excellent verbal, written and interpersonal communication skills.
Excellent organizational skills.
Strong leadership skills and ability to motivate and lead the restaurant team to deliver memorable service experience.
Must have a passion for creating an exceptional experience for all guests.
Excellent computer skills, including restaurant reservation system and POS system.
Working knowledge of Microsoft Office.
Advanced fine dining service techniques.
Extensive wine knowledge.
Ability to manage multiple tasks simultaneously under pressure and work independently.
Ability to deal effectively and interact well with guests and team members.
Ability to resolve problems/conflicts in a diplomatic and tactful manner.
Must be able to work a flexible schedule according to business needs, including evenings, weekends and holidays.
PHYSICAL DEMANDS/WORK ENVIRONMENT
See working conditions form for this position.
Position TypeFull-Time/Regular



Don't Be Fooled

The fraudster will send a check to the victim who has accepted a job. The check can be for multiple reasons such as signing bonus, supplies, etc. The victim will be instructed to deposit the check and use the money for any of these reasons and then instructed to send the remaining funds to the fraudster. The check will bounce and the victim is left responsible.

More Jobs

Pizza Hut Restaurant General Manager
Escondido, CA Pizza Hut
Pizza Hut Restaurant General Manager
Santee, CA Pizza Hut
Pizza Hut Restaurant General Manager
Lemon Grove, CA Pizza Hut
Pizza Hut Restaurant General Manager
Alpine, CA Pizza Hut
Pizza Hut Restaurant General Manager
El Cajon, CA Pizza Hut
Pizza Hut Restaurant General Manager
National City, CA Pizza Hut