One Haus Recruiting

The General Manager ensures that day-to-day business operations of the restaurant run at the highest level of efficiency. The GM is to serve as first in command for FOH staff management, guest relations, restaurant upkeep, and gallery relations; and work in collaboration with the Director of Operations to ensure decisions, financial planning, and the development of processes and procedures are in line with the Company ethos, values, and goals.

• Partner with Director of Operations to establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates;
• Meets set restaurant financial objectives by partnering with DO to develop finances; preparing strategic and annual forecasts and budgets, analyzing variances, initiating corrective actions, establishing and monitoring financial controls;
• Ensure adherence to company policies, protocols, and safety standards;
• Responsible for maintaining brand level of service, food, and beverage quality;
• Lead and supervise the day-to-day shift activities of all Front of House (FOH) staff and floor operations;
• Work closely with the MaiÌ‚tre D’ and Assistant GM (AGM) to actively monitor reservations and ensure maximum covers optimization;
• Ensure restaurant cleanliness and aesthetic standards are constantly maintained;
• Manage vendor relationships and ensure proper execution of contracted services;
• Work with the AGM in the sales, planning, and execution of client events;
• Foster fluid communication and healthy relations between interpersonal relationships and collaboration of intercompany initiatives;
• Communicate with leadership regarding VIPs, special needs/accommodations within the restaurant or off- site events;
• Attend regular meetings with the operations team to define terms and future partnerships;
• Support Chef team with menu adjustments and FOH staff menu education;
• Comprehensively oversee the FOH staff schedule, including shift trades, availability requests, and time off requests to help monitor labor costs;
• Work with AGM to ensure all FOH staff are properly trained and have the tools and equipment needed to effectively carry out their job function;
• Coordinate food & beverage educational sessions for staff in collaboration with Bar Manager and Wine Manager;
• Lead FOH employee review process with the assistance of the AGM and Floor Managers;
• Actively train and coach staff in service and via regularly scheduled training sessions;
• Actively communicate anticipated labor costs and needs to the DO and the People Team;
• Collaborate with the DO on financial forecasting, P&L, and cost management identifying opportunities to maximize sales or cost savings;
• Lead in restaurant supplies and tools inventory control;
• Coordinate with the AGM the costing and execution of restaurant repairs and maintenance;
• Actively coach, develop, and supervise the FOH management team;