Hard Truth Restaurant; General Manager

BWQOHT Inc•Nashville, IN

20h•Onsite

About The Position

Hard Truth Distilling Co. stands as Indiana's premier craft distillery destination. Nestled on a sprawling 325-acre wooded campus, our facilities boast the renowned Hard Truth distillery and rackhouse, an expansive restaurant, a state-of-the-art tours and tastings center, and a sprawling terraced outdoor recreational area. Hard Truth Distilling Co. born in Nashville, Indiana, is a local company with a passion for hospitality. We believe that every guest who walks through our doors deserves more than just a meal; they deserve an unforgettable experience. At the Hard Truth Restaurant, we take immense pride in our warm and welcoming hospitality. Our commitment extends beyond excellent service to our dedication to showcasing the best of Indiana. We proudly offer a curated selection of local brews, handcrafted cocktails and heartwarming Midwestern comfort food. We are currently seeking a General Manager for our Restaurant. This is a senior leadership role responsible for overseeing the daily operations, financial performance, and overall success of the restaurant. This role requires a strong combination of management, leadership, and customer service skills to ensure a seamless dining experience for guests and a motivating work environment for the staff.

Requirements

2-5 years’ experience as a General Manager or a similar senior leadership role.
Strong leadership, communication, and interpersonal skills.
Excellent problem-solving and decision-making abilities.
Proficiency in financial management and budgeting.
In-depth knowledge of restaurant operations, including kitchen management, customer service, and marketing.
Familiarity with restaurant software and point-of-sale (POS) systems.
Ability to work in a fast-paced environment and manage high-pressure situations.

Responsibilities

Direct and manage all aspects of restaurant operations, including front-of-house and back-of-house activities.
Ensure compliance with health and safety regulations, food quality standards, and sanitation practices.
Develop and implement standard operating procedures to enhance operational efficiency.
Manage annual budgets, ensuring revenue and cost targets are met.
Monitor and analyze financial statements, identify trends, and implement strategies to maximize profitability.
Control expenses, manage inventory, and minimize wastage to achieve financial goals.
Recruit, train, and supervise restaurant staff, including servers, chefs, kitchen staff, and support personnel.
Foster a positive and inclusive work environment, promoting teamwork, collaboration, and professional growth.
Conduct performance evaluations, provide feedback, and address disciplinary issues when necessary.
Ensure exceptional customer service by setting and maintaining high service standards.
Address customer feedback and complaints in a timely and effective manner, striving to enhance the guest experience.
Ensure consistency and quality of food and beverages through regular taste tests and quality checks.
Monitor inventory levels, track usage, and manage stock to prevent shortages and wastage.
Optimize supply chain processes to maintain efficient operations.
Stay up-to-date with local, state, and federal regulations related to food safety, alcohol service, and labor laws.
Ensure the restaurant's adherence to all relevant legal requirements.