Salt and Stone General Manager

Job Purpose or Objective(s): The General Manager Fine Dining ensures the delivery of exceptional customer service, profitability, operating efficiency, and compliance to Public Health Standards in a fine dining venue. You will report to the Director of Restaurants.

Primary Tasks:

• You will monitor work to ensure adherence to policies and world class customer service standards.
• Direct operations, including hiring, training, scheduling, coaching and counseling, auditing/inspecting work.
• Provide input and ideas in wine pairings and creating menu items, design that meet the needs of our guests while achieving budget goals.
• Oversee programs to ensure compliance, identify efficiencies, and to reduce costs in all responsibilities.
• You will respond to client requests to ensure understanding of company standards; investigate on client and guest complaints to maintain positive client and guest relations.
• Contribute information and make recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; determine system improvements and implement change.
• Develop the budget for the Fine Dining venue and monitor the profitability of the operations
• Recommend and establish pricing and portions for products and services within approved profit and plan guidelines and manage operating expenses and labor costs.
• Perform other responsibilities as assigned.

Job Requirements:

• Bachelor's degree in Hospitality, Restaurant, Foodservice or related field, or 4 years directly related experience.
• ServSafe Certification
• (Word, Excel (can maintain complex spreadsheets) and Outlook) and Windows XP, including CCT operation.
• Excellent POS operational experience
• Experience of government health, hotel, or food service regulations
• Expert in operational financial management accountability and budgeting
• Seven (7) years progressive management experience in a fine dining operation

 

You will monitor work to ensure adherence to policies and world class customer service standards. Direct operations, including hiring, training, scheduling, coaching and counseling, auditing/inspecting work. Provide input and ideas in wine pairings and creating menu items, design that meet the needs of our guests while achieving budget goals. Oversee programs to ensure compliance, identify efficiencies, and to reduce costs in all responsibilities. You will respond to client requests to ensure understanding of company standards; investigate on client and guest complaints to maintain positive client and guest relations. Contribute information and make recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; determine system improvements and implement change. Develop the budget for the Fine Dining venue and monitor the profitability of the operations Recommend and establish pricing and portions for products and services within approved profit and plan guidelines and manage operating expenses and labor costs. Perform other responsibilities as assigned. Bachelor's degree in Hospitality, Restaurant, Foodservice or related field, or 4 years directly related experience. ServSafe Certification (Word, Excel (can maintain complex spreadsheets) and Outlook) and Windows XP, including CCT operation. Excellent POS operational experience Experience of government health, hotel, or food service regulations Expert in operational financial management accountability and budgeting Seven (7) years progressive management experience in a fine dining operation