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GENERAL MANAGER – Cru Hospitality Group

JOB DESCRIPTION

A Cru Hospitality Group (CHG) General Manager is responsible for the total daily operations, financial performance, staffing and ensuring the best possible guest experience. They are to plan, organize, direct, and coordinate the staff and resources of the location for the efficient, well-prepared, and profitable service of food and beverages. This candidate should display a passion and drive for operating a guest facing operation.

Wine is at the core of CHG’s foundation and continued development. A CHG General Manager will be knowledgeable and passionate about wine, all beverage, food, and hospitality and be able to express this to their team and guests through their daily interactions, at times and when needed, completing the roles and responsibilities of a sommelier. At times, lifting and moving boxes and containers up to 50 pounds in weight may be required.

The role of General Manager is the heart of the operation. The personality and success of a location will largely fall under the GM’s leadership, guidance, and example to their team.

A strong General Manager will exhibit the following characteristics.

• Detail oriented

• Compassionate amp; Empathetic

• Strong communication skills (Both verbal amp; written)

• Heart of a Teacher

• Be a Coach and a Cheerleader

• Be proficient in Kitchen Operations

• Strong sense of integrity

• Be the Example

The responsibilities of your role will include, but not be limited to the effective execution of all CHG offerings. This role reports to the Director of Operations and/or CEO.

DIRECT AREAS OF RESPONSIBILITY

• FOH Inventory

• FOH Ordering amp; Coding

• Staff Development

• Employee Orientation (As needed)

• FOH Scheduling

• Location Organization and Cleanliness

• Equipment Maintenance

• Prime Cost Controls

• Ensure that the location is properly staffed and properly trained at all times

• Provide clear direction and support to your team.

• Professional handling of the Guest Relationship (inquiries, complaints, and compliments).

• Ensure all CHG standards are upheld or exceeded.

OCCASIONAL RESPONSIBILITIES

• Creation, planning, coordinating, executing on amp; off-site catering events.

• Stepping into the role of Expeditor based on need, business volume, and staffing

• Recommending wine and performing wine service for guests at tables and at the bar

• Stepping into BOH roles with proficiency when needed

INDIRECT AREAS OF RESPONSIBILITY