Le Moyne's Chophouse General Manager

Job Description

Job Description

Join our team at Le Moyne's Chophouse! We're seeking to hire a dynamic General Manager for our upscale restaurant, Le Moyne's Chophouse. This role also plays a key part in supporting our stylish lounge, Living Room, and supporting our Banquet operations. If you're passionate about hospitality and ready to bring your leadership to an elevated dining experience, this is the career for you!

WHAT WE HAVE TO OFFER :

LOCATION : 251 Government Street Mobile, AL 36602

SALARY : $70,000 per year with annual bonus opportunities

BENEFITS :

A culture that values passion, individuality, and fun!

Opportunities for internal growth and development

Paid Time Off (PTO)

Paid holidays

Affordable medical, dental, & vision insurance plans

Company provided life insurance

Short & Long Term Disability and Accident and Critical Illness Insurance

Traditional 401(k) & Roth 401(k) with employer matching of up to 3.5%

Referral program

Employee Assistance Program

Discounts at all Avocet-owned hotels & restaurants

WHO WE ARE LOOKING FOR :

POSITION SUMMARY :

The Le Moyne’s Chophouse General Manager plans and directs all restaurant operations while maintaining high standards of food, guest service, health and safety. The Le Moyne’s Chophouse General Manager ensures maximum profitability and efficient performance of the restaurant and the optimal utilization of staff and resources. The Le Moyne’s General Manager is responsible for exemplifying Le Moyne’s culture as well as promoting the whole property as both the Destination and Employer of Choice!

While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

MAIN DUTIES AND RESPONSIBILITIES :

• Ensures the restaurant meets or exceeds all regulation and compliance standards required by State of Alabama Alcohol Beverage Licensing, Department of Health & Environmental Control, Department of Employment & Workforce and all other applicable agencies.
• Understands and meets overall restaurant business objectives set forth by senior leadership.
• Assists with budget development, cost analysis, and financial reporting.
• Develops and implements creative strategies to increase revenues.
• Ensures competitive advantage by identifying and maintaining knowledge of competitor's offerings.
• Manages beverage and supplies inventories ensuring competitive pricing through vendor management.
• Monitors business volume forecast and plans accordingly in areas of labor, productivity, costs, etc.
• Accomplishes restaurant human resource objectives by recruiting, training, scheduling, coaching, and disciplining staff; communicating job expectations; monitoring and reviewing job contributions; and enforcing policies and procedures.
• Ensures all aspects of bi-weekly payroll including payroll allocations, position codes and paid me off are correct and payroll is submitted in a timely manner.
• Maintains quality of operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; and building relationships with preferred patrons.
• Works with Avocet marketing department to attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participates in professional societies.
• Works closely with other departments to ensure guest satisfaction and safety.

SUPERVISORY RESPONSIBILITIES :

Le Moyne’s Chophouse, The Living Room and Banquet Staff including Bartender, Server, Server Assistant, Host, and Banquet Captain

JOB REQUIREMENTS : Education :

Experience :

Skills & Abilities :

WORKING CONDITIONS :

The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equipment to Be Used :

Physical & Mental Requirements :

Work Environment :

WHO WE ARE :

Le Moyne’s Chophouse : Innovate, Create, Delight

Le Moyne's Chophouse stands at the crossroads of tradition and innovation, serving exquisite dishes that tell a story of both heritage and creativity. Located within The Admiral Hotel, bold flavors and innovative techniques come together to create dishes that are not only eaten but experienced. Here, you’ll be part of a team dedicated to excellence, where the art of food and service converge in celebration. Your culinary journey begins at lemoynes.com

The Admiral : Illuminate Your Career in a World of Elegance

With a mission to dazzle and delight, we provide an environment that’s as inspiring as it is welcoming. As part of our team, you'll be the face of a storied hotel where tradition meets innovation, and every day is a celebration of our city's rich culture. If you’re ready to be part of our illustrious story, learn more at theadmiralhotel.com.

EOE / DFWP