Restaurant General Manager

EOS Hospitality • Miami Beach, FL

21d • 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 projections. They will establish goals for floor service, resolve problems, anticipate trends, and implement profit-oriented and cost-saving ideas. This role involves acting as a liaison with public relations and marketing companies, maintaining guest satisfaction through service offerings, and building guest relationships. The General Manager will operate the restaurant to high standards, ensuring excellent communication with Hotel Management. They will be proactive in developing innovative ideas for exceptional product delivery, and will interview, supervise, mentor, coach, train, develop, and evaluate staff. Accountability for team members and managers, maintaining effective interdepartmental relationships, and managing expenses to budget are key. The role includes overseeing ordering and inventory control, reviewing payroll, and reporting on sales results and productivity. The General Manager will act as a brand ambassador and a liaison between the community and the operation, continuously improving their understanding of the restaurant's offerings, including wines, spirits, and industry trends. They will 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.
• Communicates and acts as a liason with public relations and marketing companies. Helps to program and evaluate results; identifies and tracks changing demands.
• Maintain operations by preparing policies and standard operating procedures; implement production, productivity, quality, and guest-service standards; determine and implement system improvements.
• Maintains 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.
• Interviews, supervises, encourage, mentor, coach, train, develop, and evaluates 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.
• Well educated in beverage industry, 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.
• Performs related duties as required.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED