General Manager - Steakhouse

ESSENTIAL JOB FUNCTIONS: 

• Manages the day-to-day operation of the restaurant per established policies and procedures.
• Participates in operation calls and site visits.
• Ensures outlet meets brand standards.
• Establishes and administers training programs within the restaurant, including new employee orientation.
• Interviews and hires team members who demonstrate strong expertise and service to meet the business needs.
• Establishes and maintains open, collaborative relationships with direct reports and the entire team. Ensures direct reports do the same for their team.
• Ensures quarterly training programs are established and well run.
• Fosters team member commitment to providing exceptional service, runs daily pre-shifts and models desired service behaviors in all interactions with guests and team members. Demonstrates and communicates drivers of guest satisfaction; ensures core elements of service strategy are in place to produce the desired results.
• Directs the development and administration of controls for all phases of the restaurant economically and profitably while maintaining established standards.
• Coaches and supports outlets to effectively manage wages and controllable expenses. Strive to maintain profit margins without compromising guest experience, team member satisfaction, or brand.
• Creates staff engagement and an open-door policy within the venue.
• Coordinates the maintenance and development methods for high-quality food preparation; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction.
• Maintains an efficient scheduling program to ensure a high standard of food preparation and service with minimum man-hours.
• Serves as a guest advocate for the property. Pulls together resources to resolve guest and operational issues and impact results.
• Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Ensures that building and outlet is well maintained and that operational areas have an atmosphere that meets or exceeds guest expectations and brand standards. Ensuring the property is a safe and secure facility for guests and team members.
• Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for the area.
• Acts immediately on all customer complaints to ensure that corrections are made when possible.
• Is highly visible and interfaces with guests regularly to obtain feedback on the quality of product, service levels, and overall satisfaction.
• Observe service behaviors of team members and provide feedback. Continuously strives to improve service performance.
• Review guest feedback from surveys and monitor social media trends, performances, and feedback.
• Analyzes service issues and identifies trends. Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results.
• Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory, and any other reports deemed necessary by the Restaurant Manager or Director of Food & Beverage.
• Monitors the work of Food Cashiers to ensure that established policies and procedures are being followed.
• Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.
• Counsels, guides, and instructs assigned personnel in the proper performance of their duties.  
• Prepares and coordinates the periodical performance reviews of assigned personnel.
• Recommends changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.
• Interview potential employees who have been recommended by Personnel.

QUALIFICATIONS: 

• Work requires effective communication in English, both verbal and written form in a professional manner.
• Previous work in a high-caliber chef-driven property.
• Work in a high-volume establishment with the highest of standards and food and beverage knowledge.