Restaurant General Manager

Qualifications:

• Must have 3 years of experience as a General Manager in a Restaurant.
  
• Must have wine knowledge
  
• Must have a creative approach to daily decisions and future growth ideas
  
• Must have beverage management experience
  
• Ability to empower the team
  
• Able to exceed the expectations of our guests and our team members
  
• Must be decisive
  
• Should have superb organizational skills to include time management, delegation and managing multiple priorities in a fast-paced environment
  
• Good knowledge of computers including Microsoft Office Programs
  
• Possess a drive to create a fun, rewarding and professional work environment
  
• Hotel brand experience a plus
  

Qualifications:

• Must have 3 years of experience as a General Manager in a Restaurant.
  
• Must have wine knowledge
  
• Must have a creative approach to daily decisions and future growth ideas
  
• Must have beverage management experience
  
• Ability to empower the team
  
• Able to exceed the expectations of our guests and our team members
  
• Must be decisive
  
• Should have superb organizational skills to include time management, delegation and managing multiple priorities in a fast-paced environment
  
• Good knowledge of computers including Microsoft Office Programs
  
• Possess a drive to create a fun, rewarding and professional work environment
  
• Hotel brand experience a plus
  

• Overlook the complete Restaurant operation
  
• Relish in crunching numbers and controlling costs associated with running a profitable restaurant
  
• Appropriately delegate responsibilities to the leadership team, nurturing and developing them whilst ensuring standards of operation and safety are maintained
  
• Instil and support the training initiatives and philosophies of the company and works closely with the Operations Manager to develop a team of multi-skilled employees
  
• Implement appropriate restaurant level financial controls to assure that supplies are ordered as needed and controls are in place as needed.
  
• Oversees key projects, processes, performance reports, reviews and approves payroll, schedules, purchasing, budgetary planning, sales and marketing plans, revenue management, and internal asset controls
  
• Build and maintain relationships with key Clients and build a rapport with new clients
  
• Lead the operation in an entrepreneurial and passionate fashion
  
• Monitor and find methods of improvement from guests’ feedback.
  
• Adhere to all company procedures, regulations & standard operating procedures
  
• Coordinate and ability to plan manning between all sub departments.
  
• Go out to build and connect with potential corporate clients for catering services.
  
• Creative in sales strategies and creation of promotions for various areas and cuisines