Restaurant General Manager

JOB DETAILS

Job Title: General Manager

Company: DeVita & Hancock Hospitality Group

Job Summary

Oversees the entire restaurant operations (e.g., front end, back end including kitchen, administrative, property

management) to ensure guests receives the highest level of fine dining experience. Manages and directs the daily

operations of the restaurant, including selection, development and performance management of employees and

managers to ensure the highest level of efficiency and productivity. Manages the day-to-day operational and

financial activities to optimize profits.

Job Duties

• Oversees Staff Management and Personnel:
  
  

Maintains accurate and up-to-date plan of restaurant staffing needs. Reviews (and as needed

prepares) schedules and ensures that the restaurant is staffed for all shifts.

Responsible for the final interviewing, hiring and effective training of new employees.

Schedules and facilitates weekly Managers meetings.

In coordination with the Training Manager, provides training to all personnel related to the restaurant

culture, standards, processes and policies.

Manages performance of employees, disciplines and when necessary terminates employees.

Motivates and coordinates multiple activities and tasks for restaurant staff to ensure guests are

satisfied.

Ensures all employee documentation (e.g., personnel files, I-9s) is accurately and completely

maintained, both electronically uploaded as designated and in the employees on-site personnel

file.

• Operational / Financial:
  
  

Sets the example by providing a hands-on style of management in all areas of restaurant

operations.

Enters information in the Open Table computerized system to track and maintain current

information about our guests and be knowledgeable on the guests (e.g., food and wine preferences,

special dietary restrictions, work & family-related information) who dine at the restaurant.

During dining hours, must consistently be present in guest areas (e.g., dining, bar, lounge) to

promote the experience with guests. (NOTE: Back room operational responsibilities is to

be completed when the dining areas are not open.)

Must review on-line guest comments daily and respond to guests within 24 hours (NOTE: All

guest responses are to include a cc: to the Director of Special Projects).

Seeks to ensure the finest dining experience for guests and build guest loyalty.

Oversees the operation of bar to ensure maximization of profitability, minimize legal liability and

conform to alcoholic beverage regulations.

Maintains a positive working relationship with vendors, suppliers and maintenance personnel.

Ensures all health and safety restaurant policies and procedures are followed.

Page 2General Manager Job Description

Ensures that required personnel (employees and managers) maintain applicable current

certifications (e.g., Tips certification, ServSafe, Choke Saver/CPR, Allergen, Food Safe).

Oversees the effective managing of food, beverage and restaurant inventory; orders supplies when

needed.

Maintains the highest level of appearance in all areas of the restaurant to meet standards at

all times.

Responsible for ensuring that all financial related administrative duties are completed accurately,

on time and in accordance with company policies and procedures. This includes accountability for

daily sales reconciliation (e.g., counting sales [money], preparing daily balance sheet, pull payouts

and record on Micros Payout Excel spreadsheet) and cash balance.

Performs sales operational functions using point-of-service (POS) restaurant software application.

Maintains accurate employee information in software system, creates and prints reports (e.g., end-

of-month, inventory, payroll) and ensures weekly re-boot (POS) and bookkeeping systems, as

required.

Ensures the appropriate music selections are effectively working for the guests via music system.

Ensures that the restaurants state and local certifications and licenses are annually renewed (e.g.,

liquor, valet, food-related) so that there is no lapse in coverage.

Consistently discusses restaurant operations with Senior Management on a weekly basis, at a

minimum.

• Guest Service.
  
  

Ensures exceptional guest service in all areas.

Expediently responds to guest complaints, taking any and all appropriate actions to turn

dissatisfied guests into return guests.

• Food Safety and Planning:
  
  

Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and

dining areas. Ensures compliance with operational standards, company policies, federal/state/local

laws, and ordinances.

Responsible for ensuring consistent high quality of food preparation and service uniforms, and

appearance standards.

Reviews Chefs food and beverage estimated costs to ensure proper budgeting and cost

effectiveness. Works with Corporate Office staff regarding the efficient ongoing and purchasing

of restaurant supplies. Reviews portion control of food and beverage quantities to minimize

waste.

Works with Restaurant Accounting Services to provide information relating to vendor invoicing.

Ensures proper dining room supply needs (e.g., china, flatware, glasses, logo paper goods) to

ensure proper amounts are available during the course of each day.

Oversees the timely ordering and delivery of supplies (e.g., china, flatware, glasses, logo paper

goods) with distributors to ensure proper inventory levels are maintained at the restaurant

consistently.

Oversees the timely ordering and delivery of liquor-related supplies with distributors to ensure

proper inventory levels are maintained at the restaurant consistently.

• Assists with coordinating and organizing private events when needed.
• Performs all other related duties as assigned.
• Limitations on Managerial Responsibilities:
  
  

A Manager does not have the authority, without written approval from Steve or the Senior Vice-

President, to take any of the following actions with respect to the Company/Restaurant (except as expressly

provided for in the annual operating budget or otherwise approved by Steve or the Senior Vice-President)

Including

Entering into any contract or other agreement;

Entering into any lease, license, concession or other occupancy agreement; or

Entering into any arrangement for the employment of any professional firm;

Settling any litigation or claims;

Extending more than $100.00 of credit to any single Guest or group of Guests;

Borrow money, issue any guarantee or incur any interest or contingent ordinary trade debt;

Sell, rent or otherwise dispose of all or any portion of the Company/Restaurant except for the sale

of inventory, as approved by Steve or the Senior Vice-President;

Provide complimentary services to any Guest of more than $1,000.00 in any calendar year without

Page 3General Manager Job Description

Steve or the Senior Vice-Presidents approval;

Acquire any capital assets or interest therein, or,

Take any action that is prohibited in the Employee Handbook or requires the approval of Steve or

the Senior Vice-President.

Required Education, Training, Knowledge and Experience (Describe the minimum education, training, knowledge and

experience which are required to competently perform the job duties of this job).

Bachelor's degree, or equivalent, preferred in hotel and restaurant management or related field. A

combination of practical experience and education will be considered as an alternative.

Minimum of six years of directly related restaurant management experience in fine dining which includes

personnel management and operational experience.

Working knowledge in the following dimensions of restaurant functions: food planning and preparation,

purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping,

and preparation of reports.

Experience in restaurant point-of-service (POS) systems (e.g., MICROS) and on-line reservation systems.

Maintains current SafeServ certification.

Maintains current CPR and First Aid certification.

Stays current in TIPS (Training for Intervention Procedures) and attends class every 2-3 years.

Ensures compliance with federal, state and local laws and ordinances.

Maintains current necessary state and federal required certifications.

Core Skills, Competencies, and Characteristics (Describes the core skills, competencies and characteristics that the

candidate must display to be successful in this role).

Demonstrates exceptional written and verbal communications skills and exceptional consciousness of non-

verbal language and cues.

Must be fluent in English to comprehend and clearly communicate, both written and verbally.

Exercises a high level of active listening skills and strong guest service skills which includes the ability to

resolve guest issues/complaints with tact and diplomacy.

Strong leadership and people management skills.

Strong multi-tasking, organizational and time management skills to ensure a quick response to guest needs.

Effective problem-solving skills to detect changes in circumstances or events.

Maintains a high level of professionalism and courteous demeanor.

Positive team and motivational skills.

Aptitude for accurate mathematical calculations as it relates to inventory and related supplies.

Exceptional personal hygiene and positive representation of the organization to employees, guests and

vendors.

Work Environment .

General food service environment in which you may remain standing on your feet for up to 12 hours and may also

be required to stoop, kneel, reach, lift and /or carry during the course of the work shift. This may require you to

regularly lift and/or move up to 40 lbs. during the course of the work shift.