General Manager- Fort Point

Trillium•Boston, MA

10h•$82,000 - $95,000•Onsite

About The Position

We are seeking a General Manager with ambition, vision, and entrepreneurial drive to oversee every aspect of the restaurant and retail operations at our Fort Point location. This is an amazing opportunity to join a rapidly expanding, family-run business at one of our Boston locations and bring your expertise into the world of craft beer & hospitality! The General Manager oversees and manages all key areas of the front of house operations to provide a positive guest dining experience through sound operations, staff development, while guarding a hospitable culture. This will result in exceeding guests’ expectations while maintaining a successful financial performance and being a best-in-class restaurant & brewery. You are a role model for embodying our company values & policies.

Requirements

Bachelor’s Degree or equivalent combination of education and experience.
Minimum of 5 years of experience as salaried senior manager, general manager or multi-unit manager in full service, upscale casual dining.
Knowledgeable of current local and Boston beer market, including the understanding of the latest beer developments.
Have a full knowledge and understanding of Trillium’s history, culture and current beer offerings.
Proven track record for maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction.
Awareness of local, state and federal health & sanitation laws.
Refined leadership skills, including coaching, directing, and motivating a team.
Demonstrates a sincere desire to mentor and develop others.
Function at all times with the highest degree of honesty and integrity.

Responsibilities

Drive achievement of company objectives in sales & service through the development and execution of an annual restaurant business plan and budget.
Evaluate the market and identify areas of opportunity and refinement; explore opportunities to add value to business operations.
Meet restaurant financial objectives by working within annual operating and expense budgets (food, beverage, supply, utility and labor).
Create and implement appropriate controls in coordination with the Finance and Operations department.
Analyze variances and initiate corrective actions.
Control day-to-day operations by reviewing relevant reporting and ensuring cash control/security procedures are in place and are being followed.
Approve purchases and inventory control by developing and documenting internal standards, creating supply/vendor lists, and negotiating with vendors.
Responsible for the fiscal prudence of the culinary program alongside the Executive Chef through recipe adherence, menu pricing, product receiving and utilization, waste, theft and portion control.
Work closely with Operations and Marketing teams on traffic driving initiatives, advertising opportunities and community relations programs; analyze the results and track demand/changes.
Responsible for all financial (invoices, reporting) and personnel/payroll related administrative duties, completed accurately, on time and in accordance with Company policies and procedures.
Interviewing, hiring, and training managers and hourly employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Ensures proper management of all shifts, which include daily decision-making, staff support, scheduling and planning while upholding standards, product quality and cleanliness.
Responsible for the success and development of all managers. Ensuring that each manager understands and is competent in fulfilling their assigned responsibilities.
Partner with the Executive Chef to ensure kitchen management and hourly employees are properly trained to execute food at the highest level.
Maintain operations by preparing policies and standard operational procedures with keen focus on consistency in service, safety and guest relations.
Builds a culture of teamwork and acts as a harmonizing influence through relationships of trust and loyalty. Ensure fluid and passionate team culture in support of consistent execution food and beverage excellence.
Manages proper communication, sharing of ideas, cooperation, consensus building and problem solving any issue within the restaurant.
Collaborate with HR and Director of Food & Beverage on continuous employee training. Focus on creating a positive, productive working environment.
Ensuring process and execution for a consistent and positive guest experience from before they enter the building to after the guest leaves while promoting brand loyalty.
Protecting our guest promise of outstanding food & beverage, clean and comfortable atmosphere, gracious hospitality through attitude, excellence, sincerity, leadership, and gratitude.
Ensure that all food and products are consistently prepared and served; develop and implement standardized recipes, portioning, cooking, cost and serving standards.
Maintains knowledge of industry standards and emerging trends within the restaurant industry; establishes personal networks and benchmark best-in-class practices.
Promote and protect safety and sanitation through compliance of daily, weekly, monthly cleaning tasks and enforcing health code rules. Ensure the repair and maintenance for the building, equipment, furniture, and fixtures.