General Manager/Unit Manager

Graspa Group•Coral Gables, FL

About The Position

JOB RESPONSIBILITIES: In depth knowledge of all functions and duties of restaurant employees and related departments as necessary. Supervise daily shift operations, open and close restaurant shifts and ensure completion of assigned shift checklist and other duties. Meet and greet guests and set an exemplary example of guest service. Assist team members on the floor with guests during meal periods and high demand times. Program daily menu specials and changes in the point of sale system. Propose and assist with developing promotions and new initiatives, not limited to beverage, marketing, food, sales incentives, cultural activities, etc. Run, analyze, compile, and interpret restaurant reports not limited to beverage, food, marketing, sales, personnel, etc. Be fully in charge of selection, hiring, managing, retaining, and training staff (in conjunction with HR). Control all elements that determine profit and loss. Maintain, process, and accurately submit all records of payroll and attendance. Responsible for all major direct and indirect operating expenses and purchases. Set margins, budget, and manage the business against projections. Ensure staff and management understand as well as adheres to local, state and Federal laws. Monitor alcohol beverage service and food handler in compliance with local laws. Assist with the handling and service of all bookings of restaurant parties, events, catering, functions, off-site events, etc. Assist and follow through for all guest conflicts and resolutions. Conduct pre-meal briefings (line-ups) to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes. Purchase appropriate supplies and manage inventories according to budget and operating needs. QUALIFICATIONS: Minimum 2 to 5 years as a manager in a full service restaurant Track record of success in previous positions demonstrating upward career tracking Strong communication skills Customer Service focused and oriented Financial skills with P&L and inventory management experience Must be dependable, reliable and motivated. With an outgoing personality and the ability to develop relationships and assist in leading others Able to work ten hour-plus shifts, with extensive standing/walking BENEFITS: Medical, Dental, Vision benefit options Potential Bonus Performance reviews Free Meals for Managers Paid Vacation Life Insurance CORE VALUES: G uest Focus R eliable A ttentive S ervice with the smile P assionate A lways have fun If those above sound like your values, we are thrilled to hear from you!

Requirements

Minimum 2 to 5 years as a manager in a full service restaurant
Track record of success in previous positions demonstrating upward career tracking
Strong communication skills
Customer Service focused and oriented
Financial skills with P&L and inventory management experience
Must be dependable, reliable and motivated.
With an outgoing personality and the ability to develop relationships and assist in leading others
Able to work ten hour-plus shifts, with extensive standing/walking

Nice To Haves

Previous Italian restaurant management experience a plus !

Responsibilities

In depth knowledge of all functions and duties of restaurant employees and related departments as necessary.
Supervise daily shift operations, open and close restaurant shifts and ensure completion of assigned shift checklist and other duties.
Meet and greet guests and set an exemplary example of guest service.
Assist team members on the floor with guests during meal periods and high demand times.
Program daily menu specials and changes in the point of sale system.
Propose and assist with developing promotions and new initiatives, not limited to beverage, marketing, food, sales incentives, cultural activities, etc.
Run, analyze, compile, and interpret restaurant reports not limited to beverage, food, marketing, sales, personnel, etc.
Be fully in charge of selection, hiring, managing, retaining, and training staff (in conjunction with HR).
Control all elements that determine profit and loss.
Maintain, process, and accurately submit all records of payroll and attendance.
Responsible for all major direct and indirect operating expenses and purchases.
Set margins, budget, and manage the business against projections.
Ensure staff and management understand as well as adheres to local, state and Federal laws.
Monitor alcohol beverage service and food handler in compliance with local laws.
Assist with the handling and service of all bookings of restaurant parties, events, catering, functions, off-site events, etc.
Assist and follow through for all guest conflicts and resolutions.
Conduct pre-meal briefings (line-ups) to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.
Purchase appropriate supplies and manage inventories according to budget and operating needs.