General Manager

The General Manager manages and supervises staff and coordinates the operation of the Dining Room during service periods. The General Manager is responsible for front‑of‑house presentation and serves as liaison between guests and the restaurant. Duties & Responsibilities Works cooperatively with other management team and Executive Chef and accepts direction from Director of Restaurant Operations.

Responsible for providing the professional, high‑class quality guest service ensuring the comfort of guests while in service areas. Develop guest relations and, to the greatest extent possible, learn names and recognize faces while handling requests, comments and complaints. Maintain open communication lines with service staff to maximize the passage of such information and deliver fluid service.

Maintain a regular presence and circulate freely during service periods to invite comments and resolve any little glitches as they occur. During the hours of meal service, remain in the dining area; see to the seating of guests; offer menus; assist waitresses with service; oversee all meal service; and verify the satisfaction of the guests. Consult with chef regarding any changes to the menu, potential problem areas prior to receiving guests.

Always be informed and aware of what is being served in order to be ready to answer questions. Ensure service staff is aware of what is being served and run through special requirements prior to each meal. Coordinate reservations during regular service and also special occasions.

Plan the table setup on the dining floor, striving to accommodate all guest requests. Counsel, guide, and instruct assigned personnel in the proper performance of their duties and ensure strict compliance with established appearance standards. Monitor appearance of all foods and communicate deviations from standards to Chef.

Assist in the training of staff in accordance with established regulations and procedures. Verify that all dining areas are properly set with clean linen, silver, glassware, etc. Before each shift organize the workstations and ensure that the staff is aware of their duties and responsibilities.

Verify that staff presents the best possible personal appearance. Coordinate and manage timing of service and event flow with back of the house and guests. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures during assigned shifts.

Assist in planning and carrying out restaurant marketing, advertising and promotional activities and campaigns. Perform other duties as assigned to assist the restaurant in obtaining and maintaining its mission. Qualifications Have in-depth knowledge of service and food and beverage.

Possess excellent basic math skills and have the ability to operate POS system. Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Must have the stamina to work 50 to 60 hours per week. Bi‑lingual a plus. #J-18808-Ljbffr