General Manager | Fine Dining | Relocation

DESCRIPTION :

A highly acclaimed and rapidly expanding restaurant group has just opened one of their most successful fine dining concepts about 20 minutes from downtown Seattle! This elegant restaurant with authentic South American cuisine is seeking a dynamic General Manager with experience in new openings and solid track record for successfully leading large teams with grace and charisma.

RESPONSIBILITIES :

The General Manager (GM) is responsible for all operational aspects of the restaurant. Working with a team of hospitality professionals, they will oversee all planning, organizing, training and financials within the restaurant.

They will have a full working knowledge of all systems, policies and procedures in accordance with company specifications as well as state laws and regulations.

They will foster a positive and safe work environment and be responsible for the growth and development of their employees.

The GM will drive revenues and profits by developing, marketing and consistently providing an exceptional guest experience.

To be successful in this role, the GM will need to demonstrate strong management and leadership skills and experience in both front and back of the house operations.

The GM is required to maintain the highest standards of food, service, health and safety, as well as ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

• Be an effective leader and inspirational role model for staff and management.
• Build clientele by working the room and developing strong relationships with guests and the community.
• Take responsibility for the successful operation of the business by building revenues and controlling expenses.
• Oversee guest service and ensure that the restaurant is properly staffed through effective scheduling and that employees are well trained to perform their jobs.
• Manage labor and purchases to maximize profitability.
• Ensure that policies, procedures, standards, specifications and guidelines are adhered to.
• Provide a positive and safe work environment for staff.
• Maintain the highest standards of food safety, sanitation and cleanliness.
• Ensure that all guests feel welcome and are provided with responsive, friendly, and courteous service at all times.
• Make final employment and termination decisions while complying with state and federal labor laws.
• Continually strive to develop your managers in all areas of managerial and professional development.
• Develop employees by establishing performance expectations, providing coaching and counseling as needed and conducting performance reviews on an annual basis.
• Provide education on service, food and beverage and conduct product knowledge testing to ensure the service team is prepared to deliver knowledgeable service for our guests.
• Prepare reports on a daily, weekly and monthly basis, clearly denoting sales, labor, and COGS as well as year over year trends.
• Process payroll to ensure accurate recording of hours worked and monitor that meal breaks are effectively administered to avoid penalties.

Ensure that all time edits are accompanied by employee sign-off.

• Negotiate new vendor contracts and monitor pricing to ensure we’re purchasing the highest quality products at competitive pricing in line with budgeted costs.
• Review staffing levels and overall front-of-house schedules to ensure labor budgets and targets are met
• Manage shifts which include daily decision making, scheduling, and planning while upholding standards, product quality, cleanliness and ambiance (sound, lighting, temperature).
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal / state / local laws, and ordinances.
• Evaluate current market trends and adjust product inventories accordingly.
• Be knowledgeable of state employment policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
• Ensure a safe environment for both employees and guests by participating in the Company safety committee meetings and training management and staff.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Make effective decisions regarding all new hires, discipline, termination or other personnel decisions.
• Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
• Conduct orientation, explain the company culture and philosophy, and oversee the training of all new employees
• Responsible for capital expenditures and signing off on smaller purchases
• Responsible for budget preparation as well as analyzing monthly and yearly P&L statements.
• Maintain current knowledge of all systems including but not limited to; Toast POS, Ctuit, MS Office, Adobe InDesign, Online Platforms and Website Management.
• Responsible for overseeing the events manager position and implementing strategies to further drive banquet and large party business to the restaurant

QUALIFICATIONS :

• 3+ years General Manager experience in a fine dining restaurant
• Restaurant Opening Experience preferred
• Experience with ethnic cuisine & wines preferred
• Basic Spanish Language skills a huge plus
• Strong leadership and communication (written and verbal) skills
• Thorough understanding of profit and loss statements and budgeting
• Proficient in Microsoft Office, Google Drive, Word & Excel
• Be able to work in a standing position for long periods of time.
• Ability to lift 50+lbs'

COMPENSATION & BENEFITS

• Competitive salary - $115k-$130k+
• Bonus potential & Relocation Assistance Package
• Gym Membership & Wellness Perks
• Health / Vision / Dental Full Coverage
• Equal Employment Opportunity #AA
6 hours ago