General Manager Council Oak
About The Position
Primary responsibilities of the Restaurant Manager include daily oversight of all service functions of the Bar, Lounge and Dining Room. An emphasis on quality steps of service with strong leadership abilities are the minimum standards for the successful candidate. In depth knowledge of wines and spirits are necessary to support the in house restaurant beverage programs and a working knowledge of food identification is necessary to ensure proper training to the service staff. The manager will be responsible for setting the tone of the service experience and maintaining top talent in all areas of the front of house. The Restaurant will interface with the Culinary, Beverage and Stewarding teams to ensure seamless operating systems and best in brand attitude. Creates a culture of uncompromised service features and supports " Love All Serve All" guest experiences.
Requirements
- Must be qualified to diffuse guest complaints and Work requires effective communication in English, both verbal and written form in a professional manner.
- Must present a neat and professional appearance and display a team player attitude.
- Must be physically mobile with reasonable accommodations.
- Must be able to lift and carry upwards of 50 pounds.
- Knowledge of basic food preparation and presentation.
- Required to spend a minimum of one week cross training in the kitchen and working one on one with culinary team.
- Knowledge of basic administrative functions including scheduling, inventory, and computer functions, inter-departmental communication.
- Two year Food and Beverage degree or comparable industry experience.
- Minimum of two years’ experience as a restaurant server in a fine dining environment.
- Minimum of two years’ experience in a supervisory capacity in a similar style of restaurant.
Nice To Haves
- Preferred experience as a Restaurant Manager in the Cincinnati market, but not mandatory.
- Preferred certificate of completion of a wine and spirit training program.
- Experience with promotional strategies and monitoring redemption results.
- Experience operating point of sales systems and cash transactions.
Responsibilities
- Manages the day to day operations of the restaurant in accordance with established policies and procedures.
- Creates and implements training program for all service touch points.
- Maximizes employee’s morale through leading by example in demonstrating excellent behaviors to both guest and employees and provides the tools, guidance and support needed to enable all restaurant employees to give world class guest service.
- Maintains high levels of customer satisfaction by building relationships with the guests (through table touches, greetings farewells) and encourages employees to build relationships with the guests.
- Supports company programs and communicates effectively with direct reports to maintain compliance (sexual harassment, etc.)
- Candidate is responsible to collaborate with the Restaurant Chef to train tableside cooking techniques to service staff.
- Walks the floor at the beginning of every shift to inspect inventory and operating supplies and makes adjustments when necessary.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
Number of Employees
501-1,000 employees
