Job Description: General Manager

Responsible for all food and beverage production for restaurant, bar & catering. Works hand in hand with Executive Chef, Catering Manager, Bar Manager, Restaurant Manager. Plans and implements budgets, hires, trains and supervises subordinates and applies relevant marketing principles to assure the wants and needs of all guests are consistently exceeded. Main function-to assure all profit centers are run properly and cost effectively.

Job Tasks

1. Develops an operating budget for each profit center. Monitors and takes corrective action as needed to help assure budget goals are attained.

2.    Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.

3.    Inspects to ensure that all safety, sanitation, energy, management preventive maintance and other standards are consistently met.

4.    Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.

5.    Helps plan and approves external and internal marketing and sales promos.

6.    Helps plan and approve the organizational chart, staffing and scheduling procedures and job descriptions for all profit centers.

7.    Approves menus proposed by Executive Chef for all profit centers.

8.    Ensures all legal requirements are consistently adhered to including wage, hour, federal and state, local laws pertaining to alcoholic beverages.

9.    Researches new products/entertainment and develops an analysis of the cost/profit benefits.

10. Develops & implements policies and procedures for all profit centers.

11. Monitors purchasing and receiving procedures for products and supplies to ensure proper quality, quantity and price for all purchases.

12. Reviews new techniques for food preparation and presentation to minimize food costs and maximize guest satisfaction.

13. Consults with Executive Chef, Catering Manager, Bar Manager & Restaurant Manager daily to ensure highest level of service at minimum cost.

14. Helps develop wine lists and bottle/glass wine sales promos.

15. Ensures correct handling procedures to minimize china and glassware breakage and food waste.

16. Oversees appearance, upkeep and cleanliness of all food and beverage equipment and facilites.

17. Approves all product invoices before submitting to accounting dept.

18. Oversees physical inventory verification and provides updated information to accounting dept.

19. Audits and approves weekly payroll.

20. Approves all entertainment.

21. Supervises the remodeling, refurbishment and other building design enhancements applicable to food and beverage service.

22. Develops, implements, evaluates and monitors Bonus Programs & Employee incentive programs.

23. Periodically visits dining room to welcome guests and to assure that all is running smoothly.

24. Handles guest complaints in a timely and appropriate manner to assure guests satisfaction.

25.Approves occasional purchases including but not limited to china, flatware, pots, pans. Makes sure all supplies are purchased cost effectively.

26. Alternates closing with the Executive Chef.