Restaurant General Manager

Overview General Manager Catch Hospitality Group has an excellent career opportunity for individuals that have a true passion for hospitality, an unrelenting drive to provide exceptional experiences, and devotion to cultivating team culture by way of mentorship and development Benefits : Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Essential Duties and Responsibilities (other duties may be assigned) : Function as the management representative chiefly responsible for the day-to-day supervision of all Front of House.

Directly supervise and oversee the work of all employees, including the Front of House Managers, and hourly employees. Schedule all Front of House employees.

Interview and hire Front of House staff based on the Corporate’s assessment of labor allocation and budget. Plan the work of all Front of House employees, assign work, prioritize work of personnel, and make changes to assignments and priorities based on an independent assessment of the restaurant's needs, the present volume of business, peak periods, the receipt of new inventory, the sales and merchandizing opportunities perceived, and other factors deemed pertinent.

Approve time records and overtime requests of restaurant personnel to meet the restaurant's needs. Manage the restaurant and the quality of work performed by all subordinates.

Ensure proper hygiene of workers, cleanliness of the restaurant, and compliance with all applicable health standards. Responsible for compliance with Occupational Safety and Health Standards and company safety rules within the restaurant.

Implement and enforce company policies against unlawful harassment and discrimination within the restaurant and coordinate with other management representatives to achieve compliance with the company's equal opportunity standards.

Manage all allocated cost projections and forecasts set forth by corporate. Direct subordinates in the receipt, inventorying, stocking, organizing, and proper storage of food products, cleaning the restaurant, and performing housekeeping tasks.

Direct subordinates in the receipt, inventorying, stocking, organizing, and proper storage of food products, cleaning the restaurant, and performing housekeeping tasks.

Evaluate and review the performance of Front of House personnel both formally by conducting "one on one" evaluations and informally on a quarterly basis with all salaried.

Utilize discipline and counseling, as part of managerial discretion, as a personnel tool, with an understanding of the ranges of the various disciplinary actions available, such as verbal or written reprimands, suspensions, demotions, and terminations.

Re-train employees as necessary and appropriate and orient new employees regarding company and restaurant policies and procedures and expectations regarding performance.

Coach employees to improve and maximize performance, commitment to the company, and commitment to quality and service. Teach and motivate employees regarding customer service skills, techniques, knowledge of product, and performance standards.

Stimulate productivity and solid performance by restaurant personnel through strong leadership, effective planning of work, administration of fair standards, solid management techniques, and promoting employee morale and commitment.

Maintain knowledge and understanding of employment laws, such as employment discrimination, anti-harassment, safety, wage-hour, and immigration laws, to fulfill management duties in a fair and lawful manner.

Is capable of mentoring and leading subordinates in an inspiring and constructive manner, with the ability to teach Front of House operations to managers and hourly employees.

A complete understanding of restaurant financials as it relates to revenue, costing, labor, controllables, non-controllables, and the ability to affect change in all areas, to increase sales and productivity.

Qualifications Requirements : At least 5 years of Management experience, with at least 2 years as General Manager in an upscale / fine dining establishment.

Strong knowledge and attention to detail on Front of House operations including staff supervision, inventory controls and food / labor cost, and product quality.

Strong communication, leadership, and conflict resolution skills. Stable and progressive work history; Strong work ethic.

Pay Range USD $100,000.00 - USD $150,000.00 / Yr.Essential Duties and Responsibilities (other duties may be assigned) : Function as the management representative chiefly responsible for the day-to-day supervision of all Front of House.

Directly supervise and oversee the work of all employees, including the Front of House Managers, and hourly employees. Schedule all Front of House employees.

Interview and hire Front of House staff based on the Corporate’s assessment of labor allocation and budget. Plan the work of all Front of House employees, assign work, prioritize work of personnel, and make changes to assignments and priorities based on an independent assessment of the restaurant's needs, the present volume of business, peak periods, the receipt of new inventory, the sales and merchandizing opportunities perceived, and other factors deemed pertinent.

Approve time records and overtime requests of restaurant personnel to meet the restaurant's needs. Manage the restaurant and the quality of work performed by all subordinates.

Ensure proper hygiene of workers, cleanliness of the restaurant, and compliance with all applicable health standards. Responsible for compliance with Occupational Safety and Health Standards and company safety rules within the restaurant.

Implement and enforce company policies against unlawful harassment and discrimination within the restaurant and coordinate with other management representatives to achieve compliance with the company's equal opportunity standards.

Manage all allocated cost projections and forecasts set forth by corporate. Direct subordinates in the receipt, inventorying, stocking, organizing, and proper storage of food products, cleaning the restaurant, and performing housekeeping tasks.

Direct subordinates in the receipt, inventorying, stocking, organizing, and proper storage of food products, cleaning the restaurant, and performing housekeeping tasks.

Evaluate and review the performance of Front of House personnel both formally by conducting "one on one" evaluations and informally on a quarterly basis with all salaried.

Utilize discipline and counseling, as part of managerial discretion, as a personnel tool, with an understanding of the ranges of the various disciplinary actions available, such as verbal or written reprimands, suspensions, demotions, and terminations.

Re-train employees as necessary and appropriate and orient new employees regarding company and restaurant policies and procedures and expectations regarding performance.

Coach employees to improve and maximize performance, commitment to the company, and commitment to quality and service. Teach and motivate employees regarding customer service skills, techniques, knowledge of product, and performance standards.

Stimulate productivity and solid performance by restaurant personnel through strong leadership, effective planning of work, administration of fair standards, solid management techniques, and promoting employee morale and commitment.

Maintain knowledge and understanding of employment laws, such as employment discrimination, anti-harassment, safety, wage-hour, and immigration laws, to fulfill management duties in a fair and lawful manner.

Is capable of mentoring and leading subordinates in an inspiring and constructive manner, with the ability to teach Front of House operations to managers and hourly employees.

A complete understanding of restaurant financials as it relates to revenue, costing, labor, controllables, non-controllables, and the ability to affect change in all areas, to increase sales and productivity.

Requirements : At least 5 years of Management experience, with at least 2 years as General Manager in an upscale / fine dining establishment.

Strong knowledge and attention to detail on Front of House operations including staff supervision, inventory controls and food / labor cost, and product quality.

Strong communication, leadership, and conflict resolution skills. Stable and progressive work history; Strong work ethic.