General Manager

Job Summary

The General Manager position is a highly motivated self-starter who possesses advanced knowledge of the hospitality/restaurant industry and demonstrated experience in Front of the House (FOH) restaurant operations. This position is responsible to ensure safe and effective FOH shifts. The Floor Manager role will manage all scheduling and shift management responsibilities. The role assists with a variety of administrative tasks and processes, such as use of software systems, scheduling tools, POS, and supporting restaurant operational workflows.

Primary Responsibilities

Coordinates all food service activities such as Restaurant, bar special events, and pre fixe dining. Works with the owners and Chef regarding food and beverage costs, and requisitions or purchase of supplies, equipment, food, and beverages. Directs hiring, assignments, training, motivation, and termination of personnel. Confers with food preparation and other personnel from the dining room, bar, and to plan menus and related activities. Investigates and resolves food quality and service complaints. May be involved in developing marketing strategy and implement advertising and promotional campaigns to increase business. May review financial transactions and monitor budget to ensure efficient operation and to ensure expenditures stay within budget as assigned by the Miss Lily's Owners. Oversees cleaning and maintenance of dining equipment and facilities and ensures that all health and safety regulations are adhered to. The Manager is responsible for making sure that every guest is satisfied with the dining experience, and that all expectations are met or exceeded. The responsibilities also include overseeing the smooth order of service, communicating with the front podium and kitchen, and assisting the staff when needed. The Manager must react to any special requests, Miss Lilly's guests, and service bottlenecks. Lastly, the Manager must organize and supervise staff arrivals, call-ins, side work, linen, cleanliness, and dining room and bar service matters.

Essential Functions

· Regularly meets with kitchen, dining room, and bar personnel to plan menus and related activities, plan special events, share information, etc.

· Estimates food and beverage needs, and requisitions or purchases, supplies, beverages, and equipment, and ensure that needed supplies are on hand.

· Oversee back of house activities including steward and coffee area.

· Receives and checks requisitions to ensure that they adhere to specifications.

· May use computer and line staff to facilitate collection and analysis of information.

· Supervises cleaning and maintenance of equipment, and arranges for repairs, contracts, and other services in accordance with the Miss Lily's Owners

· Conducts daily pre-meal meeting where service issues are discussed.

· Scheduling for all service staff.

· Assign stations to servers and support staff.

· Directs hiring, assignment, training, motivation, evaluation, and termination of all front-of-the-house/dining personnel.

· Investigates and resolves food quality and service complaints.

· Inspects dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are being adhered to at all times.

· Responsible for developing marketing strategy and for and Implementation of advertising and promotional campaigns as directed by the Miss Lily's Owners.

· May review financial information such as sales and costs, and monitors budget to ensure efficient operation and expenditures stay within budget limitations. Takes action to correct any deviations from the budget. May use computer for review and analysis of information.

During Service

· Be physically present on the floor during service to ensure service standards are maintained.

· Guide, direct and train service staff.

· Observe the flow of service, providing assistance when necessary.

· Be personally involved with the service of special guests.

· Be attentive to position numbers, ensuring proper delivery of food to each guest.

· React to any problems that occur, taking action that shows the guest we care.

· Conducts and voids comps as needed.

· Be aware of any bottlenecks or overwhelmed service areas and assist as necessary.

· Make sure that all needed supplies are on the floor at all times, including china, glass, linen, and other various supplies.

· Be aware of any guests with disabilities and make sure all their needs are met.

· Monitor all service

· Continue to develop wine knowledge.

· Assist in wine sales and service.

Managing

· Point out employee mistakes and give constructive criticism.

· Train the staff to have comprehensive knowledge of the menu, wine list and service standards.

· Delegate responsibilities to wait staff, for example:

· Check all place settings before service.

· Check all side stations before service and maintain during service.

· Recognize any potential bottlenecks and adjust staff positions as necessary.

· Assign side work.

· Observe staff appearance before and during service.

· Maintain supply and impeccable condition of menus.

· Maintain cleanliness of dining room.

· Notify staff of any 86'd items or any changes to the menu.

· Discuss with staff any service procedures that need addressing.

· Proficiency in operations of the POS.

· Close restaurant on an as needed basis.

· Enforcement disciplinary structure.

Communication

· Communicate daily specials to wait staff.

· Communicate with host/ess to review daily seating plan and any guest preferences (or special requests).

· Communicate with kitchen regarding pace of service, special needs, and general guest satisfaction.

· Be aware of any conflicts between staff and work to solve these problems.

· Provide wait staff with any relevant information during staff meetings.

· Suggest and enforce disciplinary actions.

· Conduct regular performance appraisals and communicate to individual staff members.

Set goals for each member of the wait staff (continual improvement).

Guest Service

· Ensure that service is technically proficient.

· Monitor service staff appearance and act as necessary.

· Reacts to any customer complaints and takes necessary action.

· Handle customer correspondence, as necessary.

Employees

· Recruit, hire and train new employees.

· Conduct training as needed to ensure customer satisfaction and / or maintain profitability.

· Conduct periodic staff meetings to increase communication.

Other Duties

· Special projects as directed by the Owners

· External products and marketing.

• All other work-related duties as assigned

Requirements

• Minimum three (3) years of restaurant FOH experience is required, five (5) years preferred
• Proven Skill in handling multiple tasks, balancing competing priorities, staying calm in the face of pressure and resolving conflict
• Passionate about excellence in hospitality, service, and food
• Ability to work a flexible schedule: days, nights, and/or weekends

Preferred Skills

• Previous experience in high end hospitality and dining
• Successfully held multiple front and or back of the house roles

Pay: $70, $80,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person