Multi-Unit General Manager

Grove Bay Hospitality Group•Warwick, RI

41d•Onsite

About The Position

Federal Hill, located within the TF Green Airport, is looking for a Multi-Unit General Manager to oversee all our locations! The Multi Unit General Manager is responsible for overseeing and managing the operations of multiple locations. You will ensure that each location operates efficiently, meets business targets, and delivers exceptional hospitality. The position will also be responsible for all restaurant operations, developing the team and overseeing the financial performance of the restaurant. The position requires someone with an excellent work ethic and dedication to hospitality. Someone who loves interacting with guests, is detail-oriented, organized, is a team player and understands the company's mission and core values.

Requirements

College degree from an accredited university in Hospitality Management, or Business, strongly preferred
3+ years' experience as a General Manager of a restaurant with over $3M in sales required
Extensive wine and spirits knowledge with experience actively managing or overseeing dynamic wine and beverage programs
Scheduling, inventory and purchasing experience
Proficient with front of the house staff training
Food Safety, Servesafe

Responsibilities

Oversee day to day operations of multiple locations, ensuring all sites meet company standards for quality, efficiency, and service.
Exceeding customer expectations of service, food quality, and cleanliness
Addressing and resolving customer complaints quickly and professionally
Maintaining a positive company and brand image through involvement in the community
Maintaining company standards in food safety, product and facility specifications
Ensuring a safe, secure, and healthy restaurant by following sanitation standards and procedures; complying with health and legal regulations and maintaining security systems
Hiring, training and disciplining staff
Working with Marketing Manager to implement marketing programs to attract new customers
Working with the Kitchen Manager to control purchases and inventory
Developing a successful restaurant business plan, including budgets, marketing, sales projections and evaluation of competitors
Ensuring the profitability and strong financial performance of restaurant
Filling out and submitting all required reports and maintaining records in a timely and accurate manner
Keeping up to date on industry trends