Overview
The General Manager is responsible for managing the daily operations of our fine dining restaurant .
In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The General Manager reports to the Operations Manager .
ESSENTIAL FUNCTIONS ( Primary responsibilities include ) :
- General : Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
Financial : Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. ™ Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. - Food safety and planning :™ Enforce hygiene practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
- Ensure compliance with operational standards, company policies.
- Responsible for ensuring consistent high quality of food preparation and service.
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Work with head office / suppliers for efficient provisioning and purchasing of supplies.
- Supervise portion control and quantities of preparation to minimize waste.
- Estimate food needs, place orders with suppliers and executive chef , and schedule the delivery of fresh food and supplies.
- Guest service : Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
- Operational responsibilities : Ensure that proper security procedures are in place to protect employees, guests and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
- Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
- Investigate and resolve complaints concerning food quality and service.
- Personnel :Provide direction to employees regarding operational and procedural issues.
- Develop employees :by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
- Prepare schedules and ensure that the restaurant is staffed for all shifts.
QUALIFICATIONS :
- Degree in hotel/restaurant management is desirable.
- A combination of practical experience and education will be considered as an alternative.
- Knowledge of computers (MS Word, Excel).
- Proficient 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.
- Must possess a valid driver’s license.
- Must agree to background and credit check
PERSONAL REQUIREMENTS :
- Self-discipline, initiative, leadership ability and outgoing.
- Pleasant, polite manner and a neat and clean appearance.
- Ability to motivate employees to work as a team to ensure that food and service meet
appropriate standards. - Must be able to handle the pressures of simultaneously coordinating a wide range of activities
and recommend appropriate solutions to restaurant problems. - Must possess good communication skills for dealing with diverse staff.
- Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining
required standards of operation in daily restaurant activities.
ACCOUNTABILITIES :
- Keeps Operations managers fully informed of all issues (i.e. problems, unusual matters of
significance and positive events) and takes prompt corrective action where necessary or
suggests alternative courses of action. - Completes job responsibilities and performance objectives in a timely and effective manner and
in accordance with Whiskey Creek policies and procedures. - Maintains a favorable working relationship with all company employees to foster and promote a
cooperative and harmonious working climate which will be conducive to maximum employee
morale, productivity and efficiency/effectiveness.
