General Manager

As General Manager (GM) your responsibility is the daily management of restaurant operations and business, while upholding the standards of quality and excellence in food, beverage, service, and the guest experience.

As the GM you’re directly responsible for assisting in all system implementation and the proper usage of all restaurant operating systems.

Your areas of responsibilities are the following :

• Address guest concerns, complaints, and online reviews.
• Ensure Cleaning schedule is adhered to and all supplies in bathrooms are stocked.
• Manage managers and ensure accountability with all AORs.
• Coordinate with CEO on larger R&M issues
• Daily plotting on RESY OS; working with event coordinator and front desk team to maximize daily / weekly guest count.
• Adhere to budgets yearly with D.O.
• Approve schedules for both FOH and BOH and ensure they are within budget – exceptions to be made when there are large parties
• Ensure opening / closing checklist for all departments are in use and completed daily.
• Code all FOH invoices (Or review all coded invoices) - Operating supplies, Amex receipts, paper goods, China, silverware – scan all FOH and BOH and send to accounting by Monday of following week.
• Check labor report and ensure accuracy based on what was worked daily.
• Protect and monitor health of business, all final interviews should be done by GM. All employment for hire ads will be placed by GM.
• Meeting with FOH and BOH managers and implement : Start, stop, keep procedures to hear everyone’s opinion on how we can collectively improve- Go through the weekly numbers in relation to budget.
• Monthly meeting to discuss previous month’s numbers with management team
• Ensure all manager certifications are current - ABRA licenses, Food ServSafe, and TIPs
• Run weekly reports to ensure all controllable expenses, food and labor are per budget - send to David and D.O discuss at meeting.
• Run service and floor during peak hours (5 : 30pm – 9 : 30 pm on weekdays) and till 10 : 30 on weekends – 10 am – 3pm for brunch service.
• Touch every table to ensure quality of service and to uphold standards of the guest experience.
• Inventory at end of period
• Respond with AGM to any 1 or 2 star reviews and ensure we make it right by customer
• Input credit card tips and run reports to split based on pool and house rules
• Deposit cash at bank every week
• Coordinate with Bar Manager and Executive Chef on menu changes and tastings
• Daily labor reconciliation management
• Upholding, developing, and implementing all FOH training programs, including all OPUS updates and modules.
• Service trainings, education, and certifications of all staff in order to increase guest count and average check
• Quarterly and monthly KPI deliverables