General Manager

Elephante Scottsdale•Scottsdale, AZ

1d•Onsite

About The Position

Oversees the daily activities of the front-of-house operations and employees in accordance with company policies and procedures and works concurrently with the Executive Chef ensuring a successful operation. Interacts with the dining room guests, fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

Requirements

Company General Manager Training Program, PCI/DSS, Alcohol Awareness, Food Handling and Gaming Registration (where applicable).
Minimum 8 years previous hospitality experience in a General Manager or senior management role within a high-volume setting is essential.
Two-year associate degree (60 credit hours) in Hospitality, Business etc. or equivalent work experience preferred.
Strong guest service foundation, ability to coach, build a team, problem solve, and leadership skills required.
Demonstrated financial acumen with P&L statements, annual budgets, forecasting, COGS, and labor models.
Must be organized, self-motivated, and proactive with a strong attention to detail.
Proficient with computers (Microsoft Products), POS and technology.
Must be able to stand, lift and bend for extended periods of time.
Must be able to bend and lift to 50 lbs.
Role may include job duties or tasks requiring repetitive motion.
Exposure to hot kitchen elements or cleaning materials.
Must be able to work and remain focused in a fast-paced and ever-changing environment.
Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

Responsibilities

Maintain professional appearance standards as directed in the Company Employee Handbook.
Anticipate and accommodate needs of the guests.
Oversees the general cleanliness of the front-of-house, and the entire venue.
Conducts decision-making process for interviewing, hiring and training new applicants.
Oversee the scheduling, growth opportunities and employee development of all front-of-house employees.
Responsible for all front-of-house job performance reviews in conjunction with the Director of Operations.
Oversee front-of-house operations to ensure quality, safety, beverage recipe accuracy, efficiency and profitably.
Supervise the execution of regular service, catering, take-out, delivery and all in/off-venue events.
Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
Regulates all executive-level POS functions.
Responsible, with the Executive Chef, for maintaining the venue’s monthly Profit & Loss statement standards.
Oversees Department of Health and company sanitation standards.
Oversees that the venue is compliant with all federal, state and local laws and regulations; and company policies.
Coaches and develops front-of-house employees by setting clear guidelines and expectations.
Oversees that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
Oversees all employees are compliant with all front-of-house standards and procedures.
Possesses in-depth knowledge of all food and beverage menus.
Oversees that all guest and employee concerns are resolved.
Practical knowledge of the job duties of all supervised employees.
Communicates clearly and concisely with heart-of-house employees during service.
Oversees the completion of all opening and closing procedures as prescribed by company.
Oversees the replacement or repair of all breakage, damage of equipment or furniture.
Attends, leads and participates in any training sessions, departmental meetings or pre-service meetings.
Learn by listening, observing other team members and sharing knowledge while leading by example.
Portrays a positive and professional attitude.
Demonstrates knowledge of venue, Company, its partners and supporting hotel environments.
Works as part of a team and provides help and support to all fellow team members.