General Manager

SUMMARY:

Claudio’s mission is to enrich the lives of our guests and our employees. We can accomplish this through creating a superior environment. This includes the design of our facility, our selection of equipment, our team member training and the quality of our food and beverages and exceptional customer service. The success of our operation could not be possible unless we maintain a solid foundation of growth, cost controls and a strong strategy of marketing, public relations, and community outreach. We believe that our employees are our most important resource, and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every customer, every time.

DUTIES & RESPONSIBILITIES:

• Participates in formulating and administering company policies, directing and coordinating all departmental activities to develop and implement long-range goals.
• Reviews analysis of activities, costs, operations and forecast data.
• Evaluates operations and plans to meet requirements for sales planning.
• Contribute to team effort by performing additional tasks and accomplishing related results as needed.

• Meet restaurant operational standards by implementing productivity, quality, and customer-service standards; resolving problems; recommending system improvements.
• Support restaurant goals in all areas of operations to achieve the desired volume growth and optimum profit.
• Drive sales and repeat business by building rapport and establishing relationships with guests.
• Accomplish restaurant staffing objectives by selecting, orienting, training, coaching, counseling, and disciplining employees.
• Clearly communicate job expectations and developmental feedback.
• Adhere to and enforce policies and procedures.
• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations.
• Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements.
• Strategic planning of daily operations, revenue growth, marketing, entertainment, staffing, etc.
• Create and maintain customer database and partner with Sales and Marketing/Public Relations on marketing strategy.
• Ensure staff is clocked in appropriately, spreadsheets are filled out correctly and tips are entered in correctly.
• Initiate and implement up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue.
• Continued analysis of price points and product offerings.
• Identify key opportunities for improvement and develop plan of action.
• Other duties assigned as needed.

REQUIRED SKILLS & ABILITIES:

• Strong leadership and team management capabilities to provide training to all staff and foster a collaborative and supportive work environment.
• Emphasis on ability to foster a collaborative and supportive work environment that promotes teamwork and employee development.
• Ability to assess restaurant setup, cleanliness, and maintenance to be able to improve procedures and standards set in place.
• Manage inventory, ordering, and tracking of supplies to prevent shortages and minimize waste.
• Tactically monitor guest feedback and reviews to identify areas for improvement and implement strategies to enhance the guest experience.
• Able to prepare financial reports and forecasts for upper management or ownership.

EDUCATION & EXPERIENCE:

• Bachelor’s degree in hospitality management, business administration, or a related field plus 3 years’ experience in similar OR at least 5 years of experience in a similar role within a high-volume establishment
• Proven experience in restaurant management, with a track record of successful leadership and achieving operational goals.
• Upscale restaurant experience preferred.
• Knowledge of culinary trends, food safety standards, and industry regulations
• Excellent interpersonal skills and the ability to manage a diverse team effectively.

SUPERVISORY RESPONSIBILITIES:

• Oversee FOH and BOH teams.
• Serve as a liaison for restaurant operations team and kitchen management team.
• Provide direction, coordination, and evaluation of direct reports.

PHYSICAL REQUIREMENTS:

• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift up to 15 pounds at times.
• Regularly required to use hands to handle or feel; reach with hands and arms.
• Frequently required to stand and walk.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.