Restaurant General Manager, Sweet Waters on the River | Valley River Inn

Columbia Hospitality•Eugene, OR

5d•$80,000 - $100,000•Onsite

About The Position

The Restaurant General Manager at Sweet Waters on the River | Valley River Inn is responsible for overseeing all aspects of front of house service for the restaurant. This includes managing the floor, assigning tables, and creating an efficient flow for both front and back of house operations. The role involves preparing weekly schedules, managing menus, inventory, and ordering in collaboration with the Director of Food and Beverage and Executive Chef. The General Manager also conducts hiring for front of house staff, trains staff on service etiquette and menu knowledge, and plans private parties. Additionally, the role focuses on developing and maintaining a marketing strategy, promoting staff cross-training, and conducting yearly performance reviews.

Requirements

5+ years related experience and/or training
The ability to read, write and speak English fluently is required to read, analyze, and interpret regulations.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Computer knowledge including Word, Excel, Outlook.
Must be flexible and able to perform multiple tasks and work in stressful situations.
Ability to create a team environment within and across departments.
Strong computer literacy in Microsoft Office, especially Word, PowerPoint and Excel.
Strong general management skills, including time management, information analysis, planning and organizing, decision making, problem solving, and delivery of results.
Strong financial management skills, including budget management, expense control, forecasting and analysis of financial statements.
Strong people management skills, including coaching, motivating, delegating, scheduling and relationship-building.

Nice To Haves

Wine Service certification preferred
Basic knowledge of POS is preferable.

Responsibilities

Prepare weekly schedules for Front of House staff, considering business fluctuations to control labor costs.
Collaborate with the Director of Food and Beverage and Executive Chef to manage menus, inventory, and ordering.
Submit payroll for front of house staff before the deadline each pay period.
In coordination with the Director of Food and Beverage, conduct all hiring for the front of house staff for all outlets.
Meet with distributors and wine makers and attend off-site tastings to continue wine education and uphold the restaurant's reputation.
Train and supervise all front of house staff in proper service etiquette and test server knowledge about menu offerings.
Work in coordination with the Executive Chef and Director of Food and Beverage in planning private parties.
Oversee all aspects of front of house service for the restaurant.
Manage all aspects of the floor, assigning tables, and creating an efficient flow for both front and back of house.
Empower proper service etiquette in all outlets.
In coordination with the Director of Food and Beverage and Executive Chef, conduct yearly performance reviews with all year-round front of house staff.
Work with the Director of Food and Beverage to promote staff cross-training and increase efficiency.
Work with the Director of Food and Beverage to develop and maintain a marketing strategy that targets clientele and draws new customers.
Work with the Director of Food and Beverage and Executive Chef to increase food and beverage amenities.

Benefits

Cellphone Allowance
LTD Bus Pass
Paid Time off & Holiday Pay
Medical, Dental, Vision, Disability, 401K
HSA/FSA Plans -with employer contribution
Referral Bonus
Discounted Lodging, Dining, Spa, Golf, and Retail
Employee Assistance Program
“Columbia Cares” Volunteer Opportunities
Committee Participation Opportunities
Task Force Work Opportunities
Online Learning Platform to Help You Grow!
Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)