Restaurant General Manager

JOB SUMMARY

Leads and initiates Food and Beverage (F&B) outlet operations including outlet marketing, food and wine promotions, customer service and inventories. Assists with the menu development, recipe development and food preparation for the designated outlet. Develops beverage programs within the parameters of the company’s national agreements. Maintains established policies and procedures within the designated outlet. Develops and executes the strategic plan including budget administration and preparation, forecasting, profit and loss accountability, cost control and inventories. Manages the performance of the outlet service and management staff. Develops and executes creative initiatives to enhance the guest service experience. Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area.

CORE WORK ACTIVITIES

Leading Food and Beverage Operations

• Leads and initiates Food and Beverage (F&B) outlet operations including outlet marketing, food and wine promotions, customer service and inventories.

• Assists with the menu development, recipe development and food preparation for the designated outlet.

• Develops beverage programs within the parameters of the company’s national agreements.

• Maintains established policies and procedures within the designated outlet.

• Develops and executes the strategic plan including budget administration and preparation, forecasting, profit and loss accountability, cost control and inventories.

• Conducts inventory for par levels of food, beverage and paper supplies.

• Establishes methods for inventory control and adheres to purchasing procedures.

• Verifies the proper maintenance, cleaning and operation of the outlet and service equipment.

• Develops and executes creative initiatives to enhance the guest service experience.

• Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.

• Executes administrative functions such as reporting, forecasting, quality assurance and departmental meetings.

Leading Food and Beverage Team

• Manages the performance of the outlet service and management staff.

• Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines.

• Facilitates effective communication within F&B and with support departments.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Empowers employees to provide excellent guest service.

Managing and Conducting Human Resources Activities

• Interviews, selects and trains employees

• Appraises employee’s productivity and efficiency for the purpose of recommending promotions or other changes in status

• Provides for the safety and security of the employees or the property

• Monitors employee attendance and records absences/tardiness.

• Helps direct supervisors to achieve their own development goals.

• Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.