About The Position
The General Manager will manage all aspects of the restaurant. Ensure constant and consistent guest satisfaction through the smooth and efficient operation of the entire restaurant and associated properties. This person will oversee the preparation, production, and presentation of outstanding, high-quality cuisine with exceptional service in a very timely manner through effective management of staff.
Requirements
- A Bachelor’s Degree in Hotel/Restaurant or equivalent experience – required.
- At least 3 years experience as a manager in high volume restaurants – required.
- Must have a valid Colorado driver’s license (or obtain upon employment) – required.
- Current T.I.P.S. certificate or be able to obtain upon employment (will provide training) – required.
- Current ServSafe certificate or be able to obtain upon employment (will provide training) – required.
- Current Globally Harmonized System of Classification and Labeling of Chemicals (GHS) certification or be able to obtain upon employment (will provide training) – required.
- Microsoft Office proficiency – required.
- Knowledge of current sanitation guidelines and the ability to insert these into the operation – required.
- Budget experience – required.
- Performance management – required.
Nice To Haves
- Knowledge of Infogenesis or equivalent Point of Sale system – preferred.
- Knowledge of the Spanish language - highly preferred.
- Ski area experience – preferred.
Responsibilities
- Ensure the team exceeds guest expectations.
- Meet or exceed budgeted revenue, margins and net contribution.
- Constantly develop, communicate with, and manage staff in accordance with departmental/company policies and procedures.
- Conduct daily meetings with management, kitchen, and front of house staff to discuss safety and pertinent information updates.
- Conduct weekly management meetings with all members of the management staff in accordance with weekly agenda.
- Oversee, produce, and serve high quality cuisine at all times including all on-site and off-site group events.
- Complete management reports in a timely and accurate manner, including, but not limited to, daily financial reports, payroll, inventory, profit and loss statements, general ledger statements and personnel reports/documentation.
- Meet all compliance requirements (i.e. SOX).
- Coordinate ordering and availability of product, supplies, and equipment with managers and staff.
- Oversee monthly inventory of all products in the restaurant with the Coupa purchasing system.
- Conduct spot audits to control shrinkage.
- Ensure meticulous and detailed maintenance of the entire building, including outside areas.
- Submit/manage capital projects that pertain to the building.
- Create and maintain working relationships with all departments.
- Ensure proper safety and sanitation procedures are adhered to throughout the entire facility, including supervision of food preparation/production, proper condition/cleanliness of all equipment, and maintenance of GHS SDS book, and monitoring use of cleaning chemicals.
- Achieve and maintain proper and budgeted staffing levels through effective hiring and scheduling of staff.
- Communicate employment needs and concerns to VMD Office Manager.
- Establish and maintain a successful, positive, and fun working environment through proper training, positive support, and discipline when necessary (with appropriate documentation).
- Complete oversight of day time and evening operations.
- Other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
