General Manager

50 to 60 hours/wk nights and weekends required

Paid Vacation

This is us:

We are a 12 year old restaurant in downtown Geneva that has been through a lot of growth over that time. We started with 30 seats and have slowly but surely created a thriving “compound.” We now have a heated patio that includes a 30 seat outdoor bar. We have about 150 seats total in the spring, summer and fall. There is live music on the patio all year.

The owner/operator is still very much present. Right now he is opening a 2nd Atlas Chicken in Bartlett. (The original quick serve shack sits right next door and shares patio space). He and a director of operations are there for support as well as four 10+ year employees who know the place inside and out. We also have a tremendous head chef who is running a happy kitchen that is putting out the best food we ever have. The following list of managerial duties is big, but you have a strong supportive team to be able to teach and help you with it.

We are also lucky to be in a very supportive community with appreciative clientele. We are looking for someone who wants to get to know them and continue to bring them a fantastic experience–someone who is as intrigued by food and wine pairing as they are about local brews and craft cocktails.

This is you:

Requirements: 2+ years full service management experience. 5+ years of liquor beer and wine knowledge and experience.

Responsibilities:

Up front:

Schedule staff hours and assign duties. Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Continually strive to develop staff in all areas through training and continued education.

Be very proficient with the point-of-sale software (Toast), terminals, and handheld devices.

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Continuously test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Insure compliance with all federal, state, county and municipal regulations that pertain to food preparation, serving and building maintenance.

Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant. Regularly touch tables and get to know the clientele. Insure that they have the opportunity to have the best experience we have to offer.

Immediately investigate and resolve complaints regarding food quality, service, or accommodations.

Monitor employee and guest activities to ensure liquor regulations are obeyed.

Assess staffing needs and recruit staff.

Behind the scenes:

Meet and work with the marketing team. Contribute ideas and help execute ideas on all platforms (Website, Instagram, Facebook and in house publicity)

Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

Schedule use of facilities or catering services for events and negotiate details of arrangements with clients.

Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement. Monitor budgets and payroll records.

Work with the chef to schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Arrange for equipment maintenance and repairs with appropriate vendors.

Software: Accounting (RASI), analytical or scientific software, calendar and scheduling (When I Work), reservation and event ticketing (Tock), financial analysis, graphics or photo imaging (Canva), inventory management, office suite, spreadsheet software, time accounting.

In a nutshell: You will oversee, coordinate and the planning, organizing, training, and leadership necessary to achieve company objectives in sales, service, quality, appearance of facility, sanitation and cleanliness through training of employees and creating a positive, productive working environment.