SEASONED Restaurant General Manager

BBL Hospitality•City of Troy, NY

3d•$78,000 - $82,000

About The Position

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

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(s) of the restaurant’s trading area.
Knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Excellent basic math skills and the ability to operate a cash register or POS system.
Ability to stand for long periods, up to 5 hours.
Ability to reach, bend, stoop, and frequently lift up to 50 pounds.
Availability for 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.
Achieve objectives for sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and a positive, productive work environment.
Control cash and other receipts by following cash-handling and reconciliation procedures.
Make employment and termination decisions.
Fill in as 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.
Ensure equipment is clean and in excellent working condition through inspection and preventative maintenance programs.
Ensure products are received in the correct unit count and condition, and that deliveries follow receiving policies and procedures.
Ensure employee performance appraisals are completed promptly and in accordance with restaurant policies.
Schedule labor according to 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 applicable federal, state, county, and municipal health, safety, and labor regulations.
Develop, plan, and carry out restaurant marketing, advertising, and promotional activities and campaigns.