General Manager (Mercat Bistro)

Harwood Hospitality Group•Dallas, TX

8d•Onsite

About The Position

Mercat Bistro is a contemporary European-style bistro with a romantic setting inspired by fine European design and culinary practices. It is known for being an intimate venue filled with stunning antiquities from around the world. As the General Manager, you will be responsible for managing the core values, policies, and guidelines of Mercat Bistro. This role is crucial for maintaining the restaurant's revenue, profitability, and quality goals, while ensuring efficient operations and upholding high standards in product, productivity, quality, and customer service. The successful candidate will oversee the daily operations, lead by example to promote internal growth, and ensure a pleasant dining experience for customers.

Requirements

Positive attitude
Strong attention to detail
Sense of urgency
Strong decision-making abilities
Reliable and dependable
"Can-do", team-oriented attitude
Possess friendly and helpful customer service
Ability to think quickly on their feet and multi-task with ease

Responsibilities

Monitors and coordinates the day-to-day operations of the unit during each shift, ensuring all FOH and BOH SOPs (including HACCP) are followed.
Maintains a visible and hands-on presence in FOH and BOH areas, actively participating in guest service duties when needed.
Effectively forecasts restaurant needs and oversees the preparation of food and beverage items.
Ensures adequate staffing with properly trained associates for daily operations and special events.
Ensures spotless service is delivered to all guests, fulfilling their needs and expectations to the highest level.
Ensures guest orders are properly executed and delivered in a timely manner.
Participates in menu design and pricing policy.
Ensures the unit is well-maintained, and all equipment, materials, and utensils are in perfect working condition, arranging for maintenance and repairs.
Ensures each guest receives a warm welcome and a fond farewell.
Ensures the service team memorizes and uses guest names in interactions.
Meets and greets guests, builds strong relationships, and inquires about guest satisfaction.
Ensures the service team inquires about and memorizes guest preferences and birthday dates, recording this data.
Constantly updates the guest database to maintain it as an effective marketing and PR tool.
Empowers the team to resolve guest concerns promptly and to their satisfaction, resolving any issues not handled by direct reports.
Learns from defects and incidents, implementing resolutions to prevent recurrence, and ensuring guest issues are recorded and reported.
Monitors guest comments on social media and provides appropriate feedback.
Manages and leads by example, taking accountability for problems.
Schedules work hours for servers and kitchen staff.
Effectively delegates tasks and administers follow-ups.
Energizes the HH Division mission statement and core values among the team.
Ensures all associates are well-groomed and behave according to HH codes of practice, image, and core values.
Provides overall leadership, recognizes and motivates team members, and coaches/trains the team for operational excellence, focusing on upselling and service standards.
Participates in designing, budgeting, and rolling out ongoing training programs.
Schedules periodic food and beverage service staff meetings.
Participates in the hiring and firing process of all associates.
Participates in the orientation process of all new associates.
Participates in the annual performance assessment process and goal setting for direct reports.
Participates in updating job descriptions or creating new ones.
Empowers direct reports and provides opportunities for skill development.
Identifies and estimates food and beverage supply requirements and places beverage orders with suppliers.
Checks and orders supplies of non-food items.
Schedules food and beverage deliveries.
Checks the quality of deliveries and documentation.
Ensures all terms and conditions of signed contracts with approved vendors/suppliers are executed and followed.
Ensures correct storage of supplies.
Monitors restaurant sales and revenue, responsible for total restaurant daily receipts and balance against sales, as well as deposit receipts.
Ensures cash management procedures are completed accurately.
Reviews and comments on daily, weekly, monthly, quarterly, and annual reports for the unit, analyzing budget variances and proposing corrective actions.
Is responsible for the unit's F&B costs as per budget.
Participates in annual forecasting/budgeting for the unit and in budgeting annual CapEx.
Prepares and analyzes management reports for the unit.
Schedules and holds/chairs weekly decision-making meetings with direct reports, ensuring minutes are recorded and decisions are executed.
Attends weekly meetings with DOO.
Attends monthly meetings with HH Executive team.
Reports immediately on any major product defect or guest issue and takes corrective actions.
Ensures smooth communication with direct reports and other Restaurants/Units GM’s.
Monitors HH Division social media activities and F&B unit websites, feeding the Marketing Manager with news or updates.
Identifies and evaluates competitors.
Keeps current with trends in the restaurant industry.
Provides lateral assistance for new unit openings.
Is always neatly dressed and groomed, behaving and speaking according to HH Division and Harwood International standards.
Treats all associates with respect and consideration.