General Manager US

Retail and Dining Positions•Milwaukee, WI

About The Position

At Paradies Lagardère, our mission is to maintain first-class standards that exceed the expectations of the customers and business partners we serve. Our Dining Division is a true restaurateur, passionate about connecting with each of our guests on multiple levels. From an inspiring restaurant design or live entertainment that captures a traveler’s attention, to the top-notch quality of our culinary offerings and the exceptional hospitality delivered by our teams, we focus on more than just restaurant operations. We specialize in experiences. All Paradies Lagardère positions, including the General Manager, require that you embody a positive company image by providing courteous, friendly, and efficient service with a smile to customers and team members at all times. You must embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), and recognize and satisfy all restaurant guests. The General Manager will provide 100% support and commitment to achieving the company’s strategic goals including profitable growth, guest satisfaction and associate engagement. The General Manager is responsible for executing the location/brand standards as designed, taking ownership of the restaurant, and providing leadership to the team. Ensure all guests receive an exceptional experience and create a culture where employees are empowered to do the same.â¯ The General Manager strives to develop and mentor the Management Team as well as the hourly employees, acting as a role model and a teacher. Functions include, but are not limited to the following areas:

Requirements

Proven experience, 2+ years, in restaurant management or a similar role.
Strong leadership and team management skills.
Excellent customer service and communication abilities.
Solid understanding of restaurant operations and financial management.
Knowledge of health and safety regulations in the food service industry.
Ability to work flexible hours, including evenings, weekends, and holidays.
5-7 years of experience in a full-service restaurant.
Obtain and maintain current Serve Safe Food Manager’s Certification within six months of hire/promotion.
Ability to lift a minimum of 25 lbs. perform essential job functions such as standing, bending, reaching, climbing on a ladder, and walking long distances.
Standing for long periods and the ability to work in an environment with varying temperatures.
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must agree to work various shifts in a 7/365 team-oriented environment.
The schedule is determined by business needs.
Proficiency required in reading and writing, Microsoft Office Suite, and mathematics.

Nice To Haves

Bachelor of Science degree in hotel/restaurant management is desirable.
A combination of practical experience and education will be considered as an alternative.

Responsibilities

Assist in hiring, interviewing, and onboarding new staff.
Set job expectations and provide ongoing feedback and performance reviews.
Train and develop staff, coaching entry-level managers and team members on proper service techniques.
Resolve customer complaints promptly and professionally.
Ensure a positive dining experience by maintaining high service standards.
Control labor costs and minimize food waste.
Balance the budget and develop strategies to increase sales and reduce costs.
Schedule shifts and assign table sections to waitstaff.
Ensure compliance with operational standards, company policies, and laws.
Enforce health and safety regulations, including proper food handling and sanitation procedures.
Maintain accurate inventory records and place orders for ingredients, utensils, and equipment.
Research new suppliers and negotiate prices to ensure cost-effective purchasing.
Oversee the opening and closing procedures, ensuring the restaurant is clean and orderly.
Complete accident reports and address maintenance issues promptly.