General Manager - Miami Fine-Dining Restaurant

General Manager needed for a Specialty, Fine-dining restaurant.

With delegated authority, reporting to the Owner and the Director of Restaurant Operations, the General Manager is responsible for…

Essential Function:

· Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

· Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

· Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

· Examine and inspect containers, materials, and products in order to ensure that packing specifications are met.

· Supervise kitchen staff according to established guidelines.

· Schedule labor to maximize efficiency

· Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

· Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

· Make employment and termination decisions.

· Fill in where needed to ensure guest service standards and efficient operations.

· Continually strive to develop your staff in all areas of managerial and professional development.

· Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

· Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

· Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

· Wine/ Beverage responsibilities to include inventory and ordering

· Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

· Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labors cost objectives are met.

· Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

· Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

· Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.

Competencies:

· Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.

· Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.

· Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.

· Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.

· Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.

· Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.

· Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

· Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.

· Possess excellent basic math skills and have the ability to operate a cash register or POS system.

Language Skills:

· Ability to read, speak and interpret documents in clear English.

· Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Physical Ability

· Be able to reach, bend, stoop and frequently lift up to 50 pounds.

· Be able to work in a standing position for long periods of time (up to 10 hours).

· Must have the stamina to work 50 to 60 hours per week.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.