Saint - General Manager

POSITION SUMMARY

The General Manager directs and coordinates all daily restaurant operations in accordance with standardized policies in order to achieve efficient, friendly services and profitable operations. Provide vision and leadership in long-range planning to ensure the continuity of the company. Proven ability to cope with conflict, stress and crisis situations through effective problem-solving and mediation skills. Oversee compliance to established policies, procedures and guidelines. Cultivate and direct the cultural compass of the Company.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Providing leadership and management to ensure that the mission and core values of the Company are put into practice
• Developing business strategies and identifying new business opportunities
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement to identify areas needing cost reduction or program improvement
• Meet or exceed financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
• Ensure proper purchasing, storage, usage, and rotation of food and beverage products and supplies while minimizing waste and/or loss
• Managing and engaging all team members; promoting a cooperative effort, teamwork, and positive morale; treating team members fairly and with respect; ability to lead with commitment and passion
• Creating a positive team atmosphere among team members that encourages accountability and achieves the highest standards of food, beverage, service and hospitality
• Delivering excellent guest service including personally greeting and engaging with guests
• Assure all food and product is prepared to order following standardized recipes and procedures within set time limits and presented according to guidelines.
• Oversee the purchasing, storage, usage and rotation of food and beverage products and supplies while minimizing waste and/or loss
• Minimizing and controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
• Resolving complaints from guests in a polite, effective, and friendly manner
• Participating in administrative requirements including cash handling, governmental compliance, and various other reporting as required by law
• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures including food handling, storage, and temperature; performing daily safety inspections and complying with IIPP; complying with legal regulations
• Develop initiatives and incentives to build sales, profitability and guest counts
• Collaborating with sales and catering teams to promote and book events
• Adhere to and enforce all applicable local, state and federal laws, rules, and regulations
• Performing other duties as assigned

KNOWLEDGE, SKILLS, AND ABILITIES

• Excellent verbal and written communication skills.
• Excellent interpersonal, negotiation skills, and conflict resolution skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills with the ability to diagnose inadequacies and inefficiencies and implement solutions
• Strong supervisory and leadership skills including, but not limited to, delegation of duties, evaluating performance, appraising, and taking disciplinary action when necessary
• Ability to read, prepare, and analyze financial data, figures, and transcriptions prepared on and generated by a computer
• Ability to use all equipment and tools associated with managing a restaurant, including but not limited to: point of sale system, HRIS, draft beer system, etc.
• Knowledge of and ability to comply and enforce