General Manager

**General Manager** GENERAL SUMMARY: The primary responsibility of the General Manager is to oversee the operations of the restaurant, both the front and back of house. This is accomplished through direct supervision of management and staff. The GM oversees the budget, labor, payroll, banking, restaurant accountability, ordering of supplies and entertainment plus any other duties delegated to him/her by their direct supervisor or ownership. SUPERVISORY RESPONSIBILITIES: - This position supervises up to (10) subordinate supervisors; and provides supervision of all members of the restaurant staff including scheduling, assignments, and daily workflow of staff in the restaurant. ESSENTIAL FUNCTIONS: - General responsibility over the management of back and front of house employees; - General upkeep and wellbeing of the Restaurant and the Restaurant patrons and staff; - Keep records of the Restaurant per Company guidelines; - Review and enter daily invoices into the Restaurant 365 program; - Accountable for wine and liquor ordering and inventory; - Responsible for daily receipts and bank deposits; - Handling Guest concerns, complaints, and needs according to Company guidelines; - Staying within Company guidelines for any expenses incurred without the express written authorization of the Company; - Forecast daily and weekly sales and scheduling; - Devote the Employee’s best efforts to attracting business to the Restaurant; - Maintain a presence in the dining room and kitchen areas of the Restaurant; - Make recommendations to the Company on ways to improve as needed; - Engage in marketing efforts for the restaurant; - Upkeep of menus, menu programming; - Creating and upkeep of staff education and training; - Ability to properly teach and demonstrate applicable service skills (ex. Opening wine bottle, decanting of wine, food running, table clearing); - General oversight of live entertainment as far as vetting, keeping them on schedule, providing feedback to the Entertainment Booker.) DUTIES & RESPONSIBILITIES: - Organize and/or lead pre-shift briefings; - Participate in management meetings - Follow and enforce Company policies; - Take reservations, greet guests, and accept guest payments when needed; - Ensure the restaurant is properly opened following all opening procedures; - Responsible for all closing duties are followed and corrective action is taken if not; - Other duties as assigned by upper management/ownership. EDUCATION AND EXPERIENCE: - Requires a high school diploma or equivalent, and/or 4 to 6 years fine dining restaurant management experience;