General Manager - Swankys

Salary range: $55,000 - $70,000, depending on experience

?Plan and direct all restaurant operations. Maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

Required:

1. Ability to enforce standards, policies and procedures with/through management and staff.

2. Ability to prioritize and organize work assignments; delegate work and follow-up as necessary to receive desired result.

3. Ability to direct performance of staff and follow up with corrections where needed.

4. Ability to motivate staff and develop and maintain a cohesive team.

5. Ability to ascertain training needs and provide the staff such training.

6. Ability to be a clear thinker, analyze and resolve problems exercising good judgment.

7. Ability to focus attention on details.

8. Ability to train staff to suggestively sell menu items, beverages and wines.

9. Ability to input and access information into POS system.

10. Ability to interact positively with intoxicated and/or problem guests.

11. Ability to exert physical effort in transporting equipment and wares.

12. Ability to endure abundant physical movements in carrying out job duties.

13. Ability to ensure security and confidentiality of guest and company information.

14. Ability to work without direct supervision.

15. Ability to ascend and descend stairs.

Desired / Trained Skills:

1. Maintain complete knowledge of:

a. All menu selections available in all stores.

b. Store layout, proper table set-ups, room capacities, hours of operation, price ranges, and dress code.

c. POS and manual procedures.

d. Daily cover counts and sales expectations and adequate staffing.

e. Legal requirements and changes in law.

f. Employee wages and payroll procedures.

g. Employee handbook.

2. Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

3. Promotes culture and core values as established.

4. Conducts annual performance and coaching reviews for all management and staff.

5. Specifies store level accountabilities and holds assistants to standards.

6. Completes and reviews order guides, ensuring timely orders.

7. Maintain accurate inventory par levels on all products.

8. Manages store resources and equipment.

9. Recruits, interviews, and hires new staff in accordance with established top grading procedures.

10. Manages store level marketing promotions and ensures up to date materials are in place.

11. Participate in scheduled inventories (food, beverage, china, glass, silver & linen).

12. Be present on the dining room floor during while in the restaurant. Direct the flow of service, assist wait staff and host as needed, greet guests by name and generally direct and enhance service

13. Verify aptitude and make sure the staff is participating in on-going training with the direction of the Operations Manager.

14. Approval of all store-related invoices. Ensure that invoices are coded correctly and are forwarded to Accounting Office in a timely manner.

15. Maintaining all revenues and costs within budgeted parameters.

16. Be aware of all management and staff schedules. Ensure that they are in accordance with anticipated business demands and budgeted constraints.

17. Conduct pre-service meetings on occasion.

18. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to standards; rectify any deficiencies with respective staff.

19. Collaborate on all in store specials or events. Assist in any special tasks that may be needed.

20. Inspect all aspects of the environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.

21. Communicate all incidents of guest dissatisfaction to the Director of Operations.

22. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.

23. Conduct weekly management meetings and weekly Staff Meetings to Review the Scorecard.

24. Provide feedback to staff on their performance. Handle disciplinary situations and counsel employees according to standards.

25. Foster and promote a cooperative working climate, maximizing productivity and employee morale.

26. Assist in the development of the annual budget.

27. Assist in setting pars for china/glass/silver & linen for the store as needed.

28. Stay current on industry trends and competition.

29. Take necessary steps to ensure achievement of all financial goals.