General Manager

Grand Oaks Country Club•Staten Island, NY

44d

About The Position

Primary Functions of the Position: Provide leadership & direction on a consistent basis. Maintain excellence & profitability for all departments. Be the face of the entire South Beach facility. Develop employees, increase sales, exceed goals of the incentive program, proper implementation of the training programs, seeing the improvements necessary to make the business better, hiring staff and follow up of building maintenance. To assist and guide clients to plan and organize parties that ideally meet their special needs. Work with Staff to ensure that BEO contains all details and is followed. Greet and Communicate with Host of Event. Cross promote and sell all affiliated business (Arirang Group, Grand Plaza and South Fin) as well as help develop off-premise if deemed appropriate. Directly manage the Admin. Asst., Banquet Manager as well as Banquet Event Planners. Secondary Functions of the Position: Special projects assigned by the Owners. Assistance in other locations if needed. Formerly known as the South-Shore Country Club, the Grand Oaks Country Club goes above and beyond when it comes to setting the standard for superiority in the industry. The elegance of our facility will make each and every event a memorable one. The Grand Oaks Country Club’s award-winning chefs are dedicated to providing customized menus for the most selective tastes. Their goal is to entice the senses and to please the appetite of all. We understand that the quality of our employees determines the future of our Company. It is important for us to allow our employees to flourish from within. Therefore, we are always working hard to create an environment where our employees have continued personal and professional growth and development. Qualified candidates are encouraged to apply!

Responsibilities

Maintain all Safety & Security standards and practices throughout the company.
Adhere to all Board of Health Standards.
Monitor proper sanitation procedures.
Keep in supply all safety equipment. Ie. Sanitizing buckets, wet floor signs, etc.
Conduct daily “Walk Thru” of entire property.
Repair and maintain all equipment.
Continuous up-keep and enhancement décor.
Follow up on both In-House and Governmental Health Inspections at all facilities on a monthly basis.
Present a follow up review and solution strategy with management.
Conduct weekly walk through with maintenance department (Luis) to ensure any sanitation or maintenance issues are resolved.
Develop catering sales budgets forecasts, review actual sales to budgeted sales variance and takes corrective actions as appropriate to assure financial goals are met.
Develop, implement and monitor the annual sales [marketing] plan for catering business growth.
Oversee the development of and approves all contracts
Attend and guide all marketing and advertising meetings.
Monitor corporate business from business card drops from South Fin Grill
Ensure guest satisfaction.
Maintain Phone Lead Sheets, book parties, follow-up and follow-thru.
Send Personalized thank you to all parties.
Monitor accuracy of invoice entry.
Resolve customer complaints
Attend major events and be available to assist whenever necessary.
Develop a strong community “presence”.
Perform bi-monthly Open Houses to attract Superstars.
Daily inspection of staff for company standards.
Enforce opening /closing and other check lists.
Ensure compliance with all government regulations for all departments and all personnel.
Adhere to a designated schedule
Meet with owners on a scheduled basis.
Weekly telephone conference.
Interface with staff daily.
Interface daily with Kitchen Department for quality review and special requirements.
Taste and monitor food quality.
Develop and maintain a “Mentoring” program to cultivate key employees for internal promotions.
Complete Monthly Smallware reports and order to proper par levels.
Approve all raises and promotions for all employees.
Oversee all disciplinary actions with the staff.
Check function sheets against room set up & review personnel scheduling.
Review and adjust Projected Labor Costs for the Upcoming Week.
Review the prior week’s actual Labor costs from Ralph’s spreadsheet.
Review and correct projected food costs versus actual food costs.
Perform and /or sign-off on all Management Evaluations.
Conduct weekly management, sales and restaurant meetings; active participation is mandatory.
Conduct and / or monitor monthly employee meeting with the managers.
Assign specific “Growth and Improvement” projects to each manager with documented accountability.
Ensure proper implementation of training guidelines.
Maintain a schedule of employee morale programs.
Review of payroll and evaluation of labor performance.
Resolving loss issues.
Respond to E mails.
Approve scheduling for all shifts and events.
Monitor the accuracy of Foodco Reports.
Approve and order additional equipment.
Ensure that E-mail clipboard is signed off on & maintain E mail in Box
Reconcile all cash disbursements, count all monies and make bank deposits.
Submit yearly budgets, goals and performance projections.
Follow-up w/ departmental violations.
Review and approve all purchase orders for VSB and GP.