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, learning names and recognizing 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, remains in the dining area; sees to the seating of guests; offers menus; assists waitresses with service; oversees all meal service; and verifies the satisfaction of the guests. Consults 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.
- Coordinates reservations during regular service and also special occasions
- Plan the table setup on the dining floor, striving to accommodate all guest requests.
- Counsels, guides, and instructs assigned personnel in the proper performance of their duties and ensures strict compliance with established appearance standards.
- Monitors appearance of all foods and communicates deviations from standards to Chef
- Assists in the training of staff in accordance with established regulations and procedures.
- Verifies that all dining areas are properly set with clean linen, silver, glassware, etc.
- Before each shift organizes the workstations and ensures that the staff is aware of their duties and responsibilities. Verifies that staff presents the best possible personal appearance.
- Coordinates and manages timing of service and event flow with back of the house and guests
- Controls cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures during assigned shifts
- Assist in the planning and carrying out restaurant marketing, advertising and promotional activities and campaigns.
- Performs other duties as assigned to assist the restaurant in obtaining and maintaining its mission
- 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
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