Restaurant General Manager - Bob's Steak & Chophouse

Temps plein

GeneralManager -Bob’s Steak and Chop House

Overview:

Oversee and manage all areas of the restaurant and make final decisions on matters of importance.

Responsibilities:

• Financial:

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply,utility,and labor costs.

• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time andin accordance withcompany policies and procedures.

• Food safety and planning:

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

• Responsible for ensuring consistently high quality of food preparation and service.

• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

• Estimate food and beverage costs. Superviseportioncontrol and quantities of preparation to minimize waste.

• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.

• Guest service:

• Ensure positive guest service in all areas.  Respond to complaints, takingallappropriate actionsto turn dissatisfied guests into return guests.

• Operational responsibilities:

• Ensure that proper security procedures are in place to protect employees,guests,and company assets.

• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptlyifa guest or employee is injured.

• Manage shifts whichincludedaily decision making, scheduling, planning while upholding standards, productquality,and cleanliness.

• Investigate and resolve complaints concerning food quality and service.

• Personnel:

• Providedirectionsto employeesregardingoperational and procedural issues. 

• Interview withhourly employees. Direct hiring, supervision,development,and, when necessary, termination of employees.

• Conduct orientation, explainBob’sSteak & Chop House Philosophy, and oversee the training of new employees.

• Develop employees by providing ongoing feedback,establishingperformanceexpectations,and conducting performance reviews.

• Maintainan accurateand up-to-date planforrestaurant staffing needs.  Prepare schedules and ensure that the restaurant is staffed for all shifts.

Qualifications:

• Musthave at least 4+ years in a Management Role,preferablyin an upscale Steakhouse environment.

• Must have fine dining experience

• Knowledge of computers (MS Word, Excel).

• Proficient in the following dimensions of restaurant functions: foodplanning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

• Must have current andappropriate FoodHandlers/Beverage selling certifications

• Must have extensive knowledge of both wine and fine dining

• Must we willing to work evenings and Saturdays

• PERSONAL REQUIREMENTS:

• Self-discipline, initiative, leadershipability,and outgoingpersonality.

• Pleasant, polite manner and a neat and clean appearance.

• The abilityto motivate employees to work as a team to ensure that food and service meetappropriate standards.

• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommendappropriate solutionsto restaurant problems.

• Mustpossessgood communicationskills for dealing with diverse staff.

• Ability to coordinate multiple tasks such as food,beverage,and labor cost whilemaintainingrequired standards of operation in daily restaurant activities.

• Ability todeterminethe applicabilityof experience and qualifications of job applicants.