Restaurant General Manager in Maitland, Florida at DSR Financial LLC

General Manager position available at a fine-dining Italian restaurant.

Job Execution: Management Shifts

• Operation of shifts to highest level of excellence
• Adherence to daily planners
• Motivation of staff & managers
• Reports to Owners/Corporate Office

Operations: Accountable for overall restaurant operations per audits

Operations audit - training & performance.

• Ensures all training guides & materials are accurate & up-to-date
• Ensures designated trainers are fulfilling their responsibilities
• Ensures all staff is adequately trained and has the resources they need to do their jobs; identifies gaps in training and takes steps to close them
• Ensures all staff is performing their duties according to the set standard and expectation

Risk management audit.

• Performs environmental, safety, & visual audits throughout shift to observe equipment issues, food handling, cleanliness, & unsafe environmental issues.
• Takes corrective action & steps to rectify when necessary.

Administrative audit.

• Maintains complete & accurate records of employee files, Food Safety certifications, health inspections, inventory, workers comp, repair logs, & other vital paperwork in a system that is organized & transparent
• Keeps all checklists current & relevant (i.e. side work, cleaning, opening, etc.)
• Maintains accurate POS, online ordering system, & menu.
• Reviews void/comp/discount reports, identifies discrepancies or abuse, and takes corrective action & steps to rectify when necessary.
• Conducts or reviews daily register close-out & cash payouts. Identifies discrepancies and takes steps to mitigate loss.
• Completes daily Manager Log entries, deposit entry, safe counts, & petty cash reports.

Service/House audit.

• Ensures, for example, that guest checks are complete & accurate, wines are poured to correct volume, and tables are set correctly.
• Conducts table touches as necessary to smooth guest experiences
• Supervisor of service complaints. Engages with guests in a way that is fair, listening, & resolution-oriented. Notices patterns of complaints & successfully creates & implements solutions
• Identifies problem areas in guest service, floor efficiency, & server training and comes up with solutions

Inventory audit.

• Ensures all product needed is in house & on brand
• Ordering & receiving of inventory - food, beer, wine, NA beverages, linens, cleaning supplies, paper goods, etc.
• Trains others to receive deliveries in your absence

Health Code & Cleanliness audit.

• Ensures restaurant cleanliness is impeccably maintained by all staff according to checklists
• Exhibits attention to detail and commitment to excellence in all areas
• Handles all Health Inspections & trains a team to know how to handle in your absence
• Ensures a certified Food Manager is on the floor at all times
• Troubleshoots & resolves all POS & technical issues

Staff Hiring, Training, & Development

• Forecasts hiring needs
• Posts job ads, recruits, screens candidates, holds interviews, & moves the hiring process forward
• Ensures all new hires have completed onboarding paperwork prior to first shift
• Outlines training regimen & sees that all staff are adequately trained for their jobs.
• Follows up with trainers on implementation of training, and ensures training material is accurate and up-to-date
• Administers & reviews written & verbal tests
• Exhibits competency in all roles within the organization, and is able to adequately train any new hire in any role
• Motivates staff for development
• Recognizes good work and guides staff development; sets goals with staff and provides resources for development
• Identifies superior qualities in staff. Recognizes and develops Trainers and Checkers

Management of Staff & Business Operations

• Oversees Assistant/Floor Manager(s) on management of FOH Staff & provides support as needed
• Communicates with Chef/Owner on management of BOH Staff & provides support as needed
• Approve agenda for staff meetings and conducts staff meetings including FOH/BOH meetings, Trainer/Lead meetings, & Manager meetings.
• Recognizes individuality of staff members and shifts leadership style in order to effectively lead & develop team members
• Conducts individual manager meetings with management team. Effectively celebrates accomplishments, recognizes opportunities, provides resources for development, and sets goals to move the manager, staff, and the business forward
• Implements Management development plan per set guidelines in management development book
• Maintains documentation through management development outline
• Manager In Training Program: Consistent implementation of program within given time standards. Ensures development through: Standard FOH/BOH training, Station tasks & station tests, & Management objectives/reflective questions

Performance Management

• Conducts regular evaluations for staff: post-training, 90-day probation, 6-month
• Gives feedback in appropriate space & time
• Completes write-ups, FFI (Feedback For Improvement), or incident reports when needed in conjunction with Chef/Owner/HR presence
• Has dismissal conversations in a timely manner following business protocols

Scheduling & Labor

• Adheres to scheduling & labor guidelines
• Writes or approves a schedule consistent with sales projections
• Exhibits awareness of extraordinary events or holidays & schedules accordingly
• Accountable for and does not exceed Overtime Budgets
• Accountable for and does not exceed Training Budgets
• Writes BOH schedule & management schedule
• Reviews FOH schedule prepared by Assistant/Floor Manager(s)
• Publishes schedule no less than 2 weeks in advance
• Approves timecards in conjunction with Assistant/Floor Manager(s)
• Checks clock-in/clock-out/break times and declared tips daily
• Submits approved timecards to payroll manager for processing by 9am day after pay period ends
• Ensures employee roles & wages are accurate in POS and scheduling software

Restaurant Inventory, Ordering, & Receiving

• In conjunction with Assistant/Floor Manager(s), responsible for all FOH inventory: beer, wine, NA beverages, par levels, daily variance, & accountability
• In conjunction with Chef, responsible for all BOH inventory: food, par levels, daily variance, & accountability
• In conjunction with Chef and Assistant Floor Manager, responsible for inventory of operating expense items: par levels, accountability
• Reviews budgets weekly in accordance with actual sales for operating expenses
• Conduct monthly physical inventory of food and BOH products
• identifies discrepancies in POS sales vs. inventory; proposes and conducts weekly critical counts as necessary
• Reviews monthly inventory of FOH products prepared by Assistant Floor Manager
• identifies discrepancies in POS sales vs. inventory; proposes and conducts weekly critical counts as necessary
• Sets up & maintains orderly storage system; trains team how to utilize & maintain system
• Creates accurate inventory reports & submits to DSR monthly
• Variance accountability: daily, weekly, monthly
• Codes invoices and inputs into software by 10am Monday for the prior week

Financial

• Understands and is able to discuss P&L
• Demonstrates proactive problem solving
• Recognizes inventory problems & responds with solutions
• Analyzes management report
• Makes strategic decisions utilizing reports
• Demonstrates ability to set budgets on controllable accounts
• Demonstrates ability to understand and implement control systems
• Anticipates & projects capital improvement needs
• Leads financial ops meeting discussion of P&L
• Maintains awareness of new competition & calculates effect on sales
• Maintains awareness of the market around the restaurant
• Reacts to sales opportunities
• Reviews comparative sales & guest count
• Reviews marketing performance & measurements
• Reviews competitive analysis & environment

Marketing

• Works with marketing team to implement sales objectives
• Understands how to build awareness in the restaurant & takes steps to do so
• Implements promotions as required & trains staff on what is being offered
• Conducts internal promotion of events, catering & banquet function and trains staff on what is being offered

Banquets & Events: Works in conjunction with Chef & Catering Manager to book & execute Banquets, Events, & Buyouts with excellent guest experience.

• In conjunction with Chef, costs out all food, beverage, & special needs
• Coordinates all staffing needs
• Oversees Catering Manager to ensure timely & complete communication with guests to book, confirm details, complete contract, & receive deposit/payment
• Oversees Catering Manager to follow up with guest to ensure excellent experience post-event

Service from Self

• Recognizes opportunities and approaches them with solutions
• Exhibits ability to get others out of problems & into solutions
• Represents oneself & the business at the highest standard
• Recognizes what are “closed door” conversations
• Knows support system & how to use it
• Maintains valid Food Manager certification & stays up-to-date on new information

Compensation

Salaried position with bonus structure & health insurance.

3+ years management experience in fine-dining restaurant.

Knowledge of inventory, ordering, recipe costing, & budget adherence.

Ability to meet budget goals of sales, COGS, labor, and other expenses.

Effectively hires, trains, and manages a staff that meets & exceeds expectations in service, cleanliness, & job performance.

Maintains valid Food Manager certification & stays up-to-date on new information.