Conservatory General Manager

Job Purpose

The Conservatory General Manager oversees the complex day-to-day operations of the Conservatory Bar, Thelma’s grab-and-go, the Veranda Bar, and Trading Post retail space. You will be responsible for the successful operation of all aspects of the restaurant according to the policies, procedures and goals of the company. With your strong restaurant management experience, solid leadership and proven team building skills, you will also be responsible for hiring and leading trained, focused and engaged Associates, delivering on our promise of the Perfect Guest Experience.

Essential Job Functions and Responsibilities

Safety and Environmental Performance

• Lead the safety effort by personal example
• Support full hotel compliance with safety rules to further our goal of zero (0) accidents and encouragement of reporting and correcting near misses
• Adhere to SOPs and other work procedures as required to assure guest satisfaction and consistencies to our customers
• Immediately report all injuries to the supervisor or manager on duty and to the security manager on duty

Work Requirements

• Manage and analyze financial parameters and controls for all restaurant areas and determine business priorities.
• Ensuring complete guest satisfaction at all times, at an excellent level.
• Ensuring positive morale and upstanding ethics of your managers and crew.
• Provide on-going motivation, coaching and effective leadership development of team members and managers.
• Oversee and ensure general maintenance and cleanliness of property is maintained at all times.
• Responsible for overseeing the food & beverage operation and ensuring its overall success. Supporting the management and line-staff team as needed.
• Manage staff in all aspects including recruiting, training, schedules, payroll, staff complaints and disciplinary procedures.
• Assess staff performance, conduct appraisals, and strategize for improving staff performance.
• Oversee receiving deliveries for stock and inventory as needed.
• Place orders for inventory based on business needs and budgets.
• Maintain a safe, orderly, and sanitized establishment.
• Ensure menus are up-to-date and correct.
• Ensure all legal requirements are adhered to (I.e. Wage and Hour/Breaks, Health and Safety, etc.).
• Report stock shortage - (variables) glasses & equipment.
• Oversee events
• Actively participate as a member of the management team in decision making processes, attending required meetings, etc.
• Delegate work and determine operational methods to staff throughout shift.
• Oversee daily/shift schedules; make any necessary changes per business need and budget.
• Ensure maximum revenue is achieved from all sales opportunities.
• Ensure a safe and productive work environment, provide safety training as needed.
• Ensure all purchases are legally sourced and purchased.
• Perform line-staff duties when needed on a daily basis. i.e. bartend, serve, host, cook, etc.
• Other additional job responsibilities as assigned.

Qualifications

• Minimum 2-3 years senior management experience working in a high-volume full service bar
• Post-secondary education in Hospitality or a related field.
• Extensive restaurant operation and food and beverage knowledge.
• Passion for excellence in customer service and the ability to lead by example.
• Understanding of budgets and food/labor costs
• Ability to read and interpret financial statements
• Basic understanding of marketing principles
• Knowledge of legislation, policies and procedures for food and beverage operations
• Ability to work all shifts and flexible hours

Working Conditions

• Under variable temperature conditions (or extreme heat or cold).
• Under variable noise levels.
• Indoors.
• Around fumes and/or odor hazards.

Physical Requirements

• This position will require long periods of standing on hard surfaces.
• Extensive lifting of supplies and materials and moderate to loud noise
• The use of hands and arms to reach for, grasp and manipulate objects is required.
• Finger dexterity may be required for cash register use.
• There will be constant exposure to hot equipment and oil throughout the work day.

Direct Reports

• Assistant Restaurant Managers/Supervisors