SEASONED Restaurant General Manager

BBL Hospitality•City of Troy, NY

5d•$78,000 - $82,000•Onsite

About The Position

The Restaurant General Manager oversees and coordinates planning, organizing, training, and leadership to achieve objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. The role works as a team with the Hilton Garden Inn hotel team to provide guests and associates with a positive experience. This is a working position, and hours must be flexible to meet business demands, including weekends, nights, and holidays.

Requirements

At least 5 years of general manager experience.
Be at least 21 years of age.
Be able to communicate in and understand the predominant language or languages of the restaurant’s trading area.
Have knowledge of service and food and beverage, generally involving at least 3 years of front-of-house operations and/or assistant management experience.
Possess excellent basic math skills and be able to operate a cash register or POS system.
Be able to stand for long periods, up to 5 hours.
Be able to reach, bend, and stoop, and frequently lift up to 50 pounds.
Be able to work flexible hours, including weekends, nights, and holidays.

Responsibilities

Understand and follow all policies, procedures, standards, specifications, guidelines, and training programs.
Ensure guests receive welcoming, responsive, friendly, and courteous service.
Ensure food and products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
Meet company objectives for sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and a positive, productive work environment.
Control cash and other receipts in accordance with cash-handling and reconciliation procedures.
Make employment and termination decisions.
Fill in where needed to maintain guest-service standards and efficient operations.
Develop staff in managerial and professional areas.
Prepare required paperwork, forms, reports, and schedules in an organized and timely manner.
Keep equipment clean and in excellent working condition through inspections and preventative maintenance programs.
Ensure products are received in the correct quantity and condition and that deliveries follow receiving procedures.
Ensure employee performance appraisals are completed on time and in accordance with restaurant policies.
Schedule labor based on anticipated business activity, staffing needs, and labor-cost objectives.
Administer prompt, fair, and consistent corrective action for violations of company policies, rules, and procedures.
Comply with federal, state, county, and municipal regulations concerning restaurant, employee, and guest health, safety, and labor requirements.
Develop, plan, and carry out restaurant marketing, advertising, and promotional activities and campaigns.