General Manager - Herbsaint

Link Restaurant Group•New Orleans, LA

9d•Onsite

About The Position

Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the regions unique flavors, which helped define their guiding philosophy to produce honest, simple food. Seeking an energetic, highly motivated restaurant General Manager to join the Herbsaint team. The ideal candidate will possess experience in the fine dining restaurant industry coupled with strong food knowledge. This individual will manage the staff and operations of the establishment.

Requirements

Strong interpersonal skills (motivating, delegation, conflict management)
1-3 years in the same or similar role
Ability to coordinate multiple tasks while maintaining standards of operations
Strong problem-solving, organization and time management skills
Excellent guest service and hospitality skills and professional presentation
Ability to motivate employees to work as a team to ensure that food and service meet high level standards
Excellent verbal and written communication skills
Self-motivated with excellent organizational skills and attention to detail
Excellent planning, organization and follow-up skills
Must be effective at listening, understanding and clarifying concerns and issues raised by guests

Nice To Haves

Experience in the fine dining restaurant industry

Responsibilities

Execute and maintain quality and consistency of food, beverage and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged
Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
Proactively interact with restaurant guests; build loyalty and face/name recognition
Positively handle guest requests and accept feedback
Regularly measure and evaluate service through restaurant service audits, and leveraging guest/employee feedback
Maintain highest level of safety, security, sanitation, and cleanliness of restaurant
Staff, train and develop guest-focused employees
Sound decision making capability
Assist with inventory counts, costs, and maintenance
Performs other job-related duties as assigned
Coaches, councils and disciplines employees
Oversees all Front of House scheduling
Manages review cycles and Performance reviews
Responsible for payroll and maintaining employee records