One Haus Hospitality

Position Description

Position Title: General Manager

100-120K + Plus more Benefits

Summary

Direct the flow of service and ensure guest satisfaction. Supervise, train, and schedule all floor staff. Confer with food-preparation and other personnel to plan menus and related activities. Contribute to the evolution of service, the restaurant's position in the market, and its standard of excellence. Foster an ownership mentality and carry out all duties and responsibilities of the position described below.

Essential Functions

• Interview, hire, evaluate, reward, and discipline FOH personnel, and assist the Executive Chef with BOH employees.
• Orient, motivate, train, and educate all FOH personnel in restaurant policies, procedures, and rules.
• Ensure appropriate scheduling for the restaurant in the absence of the Assistant Manager.
• Effectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation.
• Oversee all FOH supplies and hard-goods orders, ensuring the restaurant is stocked appropriately for the time of year, and advise the Assistant Manager on any ordering needs.
• Educate FOH personnel in product knowledge and cultivate long-term service knowledge.
• Build rapport with restaurant guests and ensure an organic, enjoyable, and memorable experience.
• Ensure all restaurant signage is accurate and in keeping with the theme of the restaurant, and keep all signage up to date.
• Conduct end-of-week inventories accurately and on time for the beverage program, with the assistance of the Bar Manager.
• Report payroll accurately on a daily basis.
• Handle the end-of-night closeout and cash drop.
• Maintain the POS database with accurate items and prices.
• Maintain employee files.
• Perform all daily tasks as indicated on opening and closing checklists.
• Take ultimate responsibility for the cleanliness and repair of the restaurant and office.
• Attend and lead weekly manager meetings, and work closely with all management staff.
• Foster a culture in which customer satisfaction is the primary concern.
• Always establish open lines of communication between FOH and BOH.
• Serve as a spokesperson for the restaurant within the community and with the restaurant's guests.
• Take an entrepreneurial approach in all endeavors, with a view to increasing sales and guest satisfaction.
• Maintain knowledge of local competition and general industry trends.
• Ensure adherence to every budget line item.

Beverage Program

• Work closely with the Bar Manager on proper purchasing levels, delivery, and storage of the beverage program for the entire restaurant.
• Oversee weekly liquor, wine, beer, and non-alcoholic beverage inventory, keeping fluctuations within a +/- $500 standard.
• Oversee physical menus and ensure accuracy.
• Oversee cleanliness of the bar and the liquor/wine/beer/NA beverage storage areas.

Group Functions

• Work with the designated senior manager and Sales team to adhere to all SOPs for event functions.

Financial Functions

• Maintain acceptable company standards, following budget, on: labor cost; controllable expenses; general and administrative expenses; food cost (with the Head Kitchen Manager); and beverage cost (with the Director of Operations).
• Complete, in due time, all tasks and assignments required by ownership and senior leadership.

Staffing Functions

• Improve and maintain management presence on the floor during service.
• Maintain a positive and healthy working environment for all FOH and BOH staff, following our Workplace Conduct SOP.
• Keep FOH and BOH staff turnover to a minimum.
• Reduce or eliminate written guest complaints.
• Maintain a 90% or higher overall score on both the Bar and Dining Room secret-shopper (spotter) reports.
• Maintain and practice the "Open-Door" policy of open communication.
• Enforce all house rules and policies, setting an example for all staff.

Facility Functions

• Maintain acceptable company standards on: upkeep and cleanliness of the restaurant; line-up procedures and departmental meetings; and inventory (non-food, cutlery, glassware, flatware).
• Reduce glassware and flatware breakage.

Cuisine Functions

• Maintain acceptable company standards on recipes from the prep line, kitchen cooking line, and expo-line plate presentation.
• Ensure flavor profiles are accurate through constant follow-through on line checks.

Education & Experience

• Education: Must have at least a high school diploma or GED.
• Experience: Previous F&B experience is required, with at least 2 years of Assistant Manager experience or above.

Technical Skills & Competencies

• Able to work well under pressure and be self-motivated.
• Good organizational, time-management, and sales skills.
• Good communication skills — both written and verbal.

Work Environment & Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to:

• Sitting, handling, eye-hand coordination, walking, standing, stooping, and kneeling.
• On occasion, assist with setup, which may require lifting, carrying, pulling, or pushing approximately 21–50 pounds.

Position Type / Expected Hours of Work

• 50–55 hours per week expected.