One Haus Recruiting

The General Manager is responsible for coordinating, supervising and directing all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels.  They are expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Job Duties:

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all required meetings and trainings.
• Maintain regular attendance in compliance with company standards, which will vary according to the needs of the business.
• Maintain high standards of personal appearance and grooming.
• Comply with company standards and regulations to encourage safe and efficient restaurant operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to maintain confidentiality of information.
• Collaborate with all partners to plan and execute initiatives benefitting the success of the restaurant, including but not limited to: culinary, marketing, sales, human resources, accounting, and property partners.
• Always maintain a warm and friendly demeanor.
• Perform other duties as requested by management.

REQUIREMENTS:

• At least 8 years of progressive experience in similar or equivalent role
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must possesses knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc.
• Take all steps to maximize profitability and to ensure that the Food and Beverage profit budget is achieved.
• Conduct profit driven Food and Beverage audits and field visits.
• Monitor and analyze the labor cost at a restaurant level, according to business levels/activity/season
• Responsible for hands on implementation of all Food and Beverage concepts and standards.
• Reviews manus and drink lists including menu engineering, merchandising, menu item selection, writing style, cover and arrangements.
• High quality service standards and guest satisfaction focused.
• Be an active listener who seeks clarity and follows through on requests. 
• Ensure costs are controlled and in line with business levels.
• Clear understanding of State, Federal, and Local employment laws.
• Work with the management team and keep them informed of any pertinent issues as they arise.
• Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc.
• Monitor quality of service in the outlet.
• Ensure compliance with all local liquor laws, health, and sanitation regulations.
• Ensure compliance with SOPs and requisition procedures.
• Conduct staff performance reviews in accordance with our standards.
• Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks.
• Be involved in and conduct departmental training. 
• Interview candidates and follow standards for hiring approvals.
• If applicable, ability to travel for meetings or other business related necessities. 
• Ensure overall guest satisfaction.

PHYSICAL DEMANDS: 

The physical demands described here are representative of those that must be met by the employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems.
• Must be able to stand and exert well-paced mobility at least 8 or more hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space.
• Must be able to lift up to 20 lbs. on a regular and continuing basis.
• May be required to lift trays of food or food items weighing up to 20 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• While performing the duties of this job, the General Manager is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use arms & hands to reach, handle or feel objects, tools or controls and it is occasionally required to stoop, kneel, crouch or crawl.

BENEFITS:

• Competitive Compensation
• 10% Bonus structure
• Medical, Vision, Dental
• PTO
• 401K 
• Free Parking
• Dining Perks
• Relocation Assistance
• Company-wide growth opportunities
• EOE