Restaurant General Manager

EOS•Miami Beach, FL

19h•Onsite

About The Position

The Restaurant General Manager is responsible for establishing a restaurant business plan by surveying demand, conferring with the community, identifying competitors, and preparing budgets and forecasts. They will set goals for floor service, resolve operational issues, anticipate trends, and implement profit-oriented and cost-saving initiatives. This role involves acting as a liaison with public relations and marketing companies, programming and evaluating results, and tracking changing demands. The manager will maintain operations by establishing policies and standard operating procedures, implementing service standards, and identifying system improvements. Guest satisfaction is paramount, achieved through monitoring offerings, building guest relationships, and ensuring excellent communication with Hotel Management. The role requires proactive development of innovative ideas for exceptional product delivery. This position involves interviewing, supervising, mentoring, coaching, training, developing, and evaluating staff, holding them accountable for their responsibilities. Maintaining effective working relationships with food and beverage management, staff, and other departments is crucial. The manager will oversee monthly food, beverage, and labor expenses, minimize costs, and manage ordering and inventory control. They will review payroll, report on sales and productivity, and act as a brand ambassador and liaison between the community and the operation. Continuous education on the restaurant's offerings, including food, liquor, and beverages, is expected, with a strong understanding of the beverage industry, wines, spirits, and trends. The manager must enforce sanitary practices and ensure compliance with all relevant laws and standards.

Requirements

Three (3) years of experience in a similar position.
Must be able to speak, hear, understand, read, and write the English language.
Excellent knowledge of wine, spirits, and liquors and their proper service, with the ability to design pairings and cocktails to match food.
Proficiency in OpenTable or similar reservation system.
Proficiency in MICROS or similar POS program on a managerial level.
Food Handler’s Card.
High school diploma.
A general knowledge and understanding of current events, cultural and culinary happenings.
Knowledge of guest experience, and interdepartmental relations new hires training and continuing education of current staff on food, wine and cocktail specifications.
Excellent communication skills (verbally interacts with management, staff and guests).
Must be proficient in Microsoft applications (Excel/Word/Outlook).
Must have proven leadership skills and teambuilding skills.
Must have an aptitude for guest relations.
Ability to work well in stressful, high-pressure situations in a fast-paced environment.
Ability to accept constructive criticism and work calmly and effectively under pressure.
Ability to implement and uphold service standards.
Ability to prioritize and organize work assignments.
Capable of analyzing business outcomes and scheduling appropriately.
Conflict resolution sensibility, both with staff and guest.

Nice To Haves

Experience as General Manager in upper-casual/fine dining restaurant or luxury resort/hotel.
Asian cuisine knowledge preferred.
Experience with inventory and ordering of wines, liquors and other beverage essentials.
Understanding of Department of Labor standards.
College degree.

Responsibilities

Establish a restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing budgets, forecasts, financial, marketing, and sales projections, analysis, and estimates.
Establish goals for the floor service, anticipate and resolve problems concerning all facets of the services, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
Communicate and act as a liason with public relations and marketing companies.
Program and evaluate results; identify and track changing demands.
Maintain operations by preparing policies and standard operating procedures; implement production, productivity, quality, and guest-service standards; determine and implement system improvements.
Maintain guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with all guests.
Operate restaurants to specifications, upholding high standards, impeccable service and ensures excellent communication with Hotel Management to address their feedback and requests.
Be proactive in developing innovative ideas to facilitate the continual delivery of exceptional quality product.
Interview, supervise, encourage, mentor, coach, train, develop, and evaluate staff.
Hold all team members and managers accountable for their areas of responsibility and clearly articulated expectations.
Maintain effective working relationship with food and beverage management, staff and all other departments.
Manage monthly food, beverage, labor expenses to the budget, minimizing expenses and overtime.
Oversee the ordering and inventory control of foods and beverages, supplies, and ensure that paperwork is processed for bookkeeping and payment.
Review employees' payroll for processing.
Report on management regarding sales results and productivity.
Act as a brand ambassador for the company.
Act as a liaison between the community and the operation.
Continually strive for a better understanding and education of the restaurant’s offerings, be they food, liquor or another beverage.
Be well educated in the beverage industry, with an extensive understanding of wines, spirits and trends in the industry.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Perform related duties as required.