Restaurant General Manager

NDM Hospitality Services•Yulee, FL

About The Position

The Restaurant General Manager directs and oversees all aspects of the full-service restaurant; property's food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards. Plans, coordinates, and oversees special events. Identifies marketing opportunities to promote food and beverage products. Create annual budget preparation and expense management Plans, coordinates, and oversees all banquet and catering events Oversees menu planning and menu development Actively coaches F&B team members in job and growth Ensures all service/hospitality standards are being met throughout operating Develop positive guest relations through proactive interaction with guests, team Members, contractors, and vendors. Manage department operations, including budgeting, forecasting, resource planning and waste management Manages and conducts Human Resource activities Ensure that staffing levels are maintained to cover business demands Empowers employees to provide excellent guest service. Should advocate sound financial/business decision making, demonstrates honesty, integrity and leads by example Manages hospitality POS systems, software and menu programming Ensures all food safety and sanitation SOPs are being adhered to Performs other work-related duties assigned Maintains clear ongoing with executive leadership team. Working Environment: The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent climbing and balancing; significant stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.

Requirements

High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area
Computer literacy/Spreadsheet knowledge
SafeStaff Food Handler Certificate
ServSafe Food Protection Manager Certification
SafeStaff Food Handler Certificate
ServSafe Food Protection Manager Certification

Responsibilities

Directs and oversees all aspects of the full-service restaurant
Food and beverage planning and service
Menu planning and costs
Preparation and presentation of food and drinks
Adherence to quality and safety standards
Plans, coordinates, and oversees special events
Identifies marketing opportunities to promote food and beverage products
Create annual budget preparation and expense management
Plans, coordinates, and oversees all banquet and catering events
Oversees menu planning and menu development
Actively coaches F&B team members in job and growth
Ensures all service/hospitality standards are being met throughout operating
Develop positive guest relations through proactive interaction with guests, team Members, contractors, and vendors
Manage department operations, including budgeting, forecasting, resource planning and waste management
Manages and conducts Human Resource activities
Ensure that staffing levels are maintained to cover business demands
Empowers employees to provide excellent guest service
Advocate sound financial/business decision making, demonstrates honesty, integrity and leads by example
Manages hospitality POS systems, software and menu programming
Ensures all food safety and sanitation SOPs are being adhered to
Performs other work-related duties assigned
Maintains clear ongoing with executive leadership team