General Manager

Description

POSITION SUMMARY:  The General Manager of Hospitality is responsible for the daily operations of Market Street Grill, The Ivy, and The Franklin.
REPORTS TO: VP of Operations Officer
SUPERVISES: Executive Chef, Assistant GM, all FOH & BOH Staff

ESSENTIAL RESPONSIBILITIES: 

• Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry.
• Monitor all purchases and inventory control.
• Oversee and manage all areas of the POS system.
• Optimize profits by keeping a pulse on cost and labor systems along with overall P&L to meet Hospitality financial objectives.
• Manage, monitor, and improve KPIs, relating to Sales, Profitability, Customer Satisfaction, and Employee Productivity.
• Staff management: selection, development, and performance management of employees. 
• Staffing duties include working with the Director of Human Resources to place advertisements and interview prospective employees.
• Provide guidance and feedback to empower and strengthen the entire staff, while specifically developing the management team. 
• Be present on the restaurant floor and in the kitchen to monitor the quality of the service and the food.
• Maintain patron satisfaction by monitoring, evaluating, and auditing food and beverage service offerings.
• Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Collaborate with Marketing for all Hospitality campaigns, advertising, menu design, and general PR. 
• Regular and timely attendance are an expectation of the position.  
• Follow the 5S foundations for deploying lean production tools and processes.

Requirements

EDUCATION AND/OR EXPERIENCE:

• College degree is preferred but not required. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Proficient in all dimensions of restaurant functions:  food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping and preparation of reports.
• Must possess good communication skills for dealing with diverse staff.  Clearly communicate expectations to all staff, holding yourself and others accountable.

 COMPETENCIES:

• Self-discipline, initiative, leadership ability
• Strong interpersonal and organization skills
• Ability to multitask
• Outgoing personality
• ServSafe Certified 
• Hours may vary in order to always have the appropriate amount of management coverage. Typical work week will include nights and weekends.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

• Physical Activity: Talking, hearing, repetitive motion, stooping, crouching, standing, walking, and lifting
• Physical Requirements: Sedentary work. Involves sitting most of the time. Must be able to lift up to 25lbs at a time.
• Visual Acuity: ability to determine the accuracy, neatness, and thoroughness of the work assigned  

 CORE VALUES:

• Service – Striving to provide the best experience for our customers and suppliers by making intentional actions and decisions to benefit others.
• Organization – Possessing a fanatical commitment to operating clean, consistent, and efficient facilities.
• Growth – Dedication towards continual improvement within our journey to become a better company.
• Pride – To be proud of, and believe in, our company and the products and services we provide.