Whiskey Island Restaurant General Manager

Guest Services, Inc.•Cleveland, OH

3d•$75,000 - $80,000

About The Position

The General Manager is responsible for all aspects of restaurant unit operations and floor management, including staff, food, beverage, equipment, and property, to help fulfill financial goals and company initiatives. The role cultivates a team environment focused on exceptional customer service, directs the management team, and ensures staff consistently perform at a high level. The General Manager motivates the team, builds accountability, and achieves results. The position plans, develops, and directs daily operations; oversees sales, labor, profit, budgets, accounting records, reporting, cash control, and the P&L; and manages catering. It also oversees recruitment, training, scheduling, performance management, and direction of unit staff and management. The General Manager responds to customer inquiries and complaints, maintains a safe and sanitary facility, and serves as the company’s point of contact with the client. The stated pay range is $75,000–$80,000 annually.

Requirements

High school diploma or GED required.
At least 3 years of experience in related management.
Computer proficiency, including the ability to use MS Word, Excel, and Outlook.
Food Protection Manager Certification.
Demonstrated food safety knowledge and sanitation.
Demonstrated talent for interacting with a wide variety of people.
Ability to organize and coordinate multiple priorities effectively, work well as a team leader, and problem-solve.
Strong customer service abilities and an active approach to assisting customers and coworkers.
Ability to read and write work-related documents in English and communicate clearly in English with customers and coworkers.
Ability to be physically present at the job site.

Nice To Haves

College degree preferred.

Responsibilities

Plan, develop, and direct daily operations.
Forecast and analyze sales, labor, and profit, and ensure compliance with the established budget.
Schedule, supervise, and participate in operational duties specific to the unit.
Recruit, supervise, train, schedule, discipline, review, and direct unit management and staff.
Maintain accounting records, daily reporting requirements, and cash control; manage the P&L statement.
Plan and oversee catering.
Respond to customer inquiries and resolve customer complaints.
Maintain a safe facility and ensure standards for maintenance, equipment upkeep, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
Notify the Managing Director of unusual events, circumstances, or safety or quality-control issues.
Act as the company’s point of contact with the client and represent the company professionally and positively.
Maintain and enhance the company’s image when interacting with clients, guests, associates, and vendors.