Experienced General Manager

BBL Hospitality•Port Saint Lucie, FL

38d•$75,000 - $75,000•Onsite

About The Position

COME JOIN OUR AMAZING TEAM! We are looking for a Seasoned Leader with a proven history of revenue generation. $75k+/yr Based On Experience Must have 5 plus years as a full service restaurant GM We are pleased to share the benefit options that we offer: Paid Time Off 401K Investment Associate Development Plan Opportunities Internal Promotion Opportunities Medical, Dental, Vision, Voluntary Benefits, FSA and HSA Account options Associate Travel Program Discounts Restaurant General Manager will oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Requirements

Be 21 years of age.
Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Be able to work in a standing position for long periods of time (up to 5 hours).
table to reach, bend, stoop and frequently lift up to 50 pounds.
Must have 5 plus years as a full service restaurant GM

Responsibilities

This is a working position and hours must be flexible to meet the demands of the business. That includes weekends, nights, holidays etc.
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Make employment and termination decisions.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.