Job Summary
Coordination of daily restaurant operations and bring together service, kitchen, and business priorities. As General Manager, you will ensure that superior food, beverage and service are delivered to provide the guests with the most memorable experience possible; in a fun and festive environment. You will guide hospitality teams, maintain food safety, and keep service running smoothly across shifts.
Your impact: Strong coordination between the kitchen and service team helps guests receive safe, attentive, memorable, and consistent dining experiences.
Responsibilities
• Oversee restaurant, kitchen, and shift management, including food preparation, cooking, food production, serving, cash handling, equipment and facility repairs
• Maintain cleaning, food handling and food safety practices.
• Facility & Equipment Upkeep: Ensure the restaurant, kitchen, and physical facility stay clean, safe, and in good working order.
• Lead team management, staff training, interviewing for both front and back of the house, employee discipline, and training and development; set clear expectations and support team performance; Uphold brand standards, company policies, State/Federal and Local laws, and daily operational checklists
• Manage Food and labor costs, inventory control, budgeting, and profit and loss analysis and reputation to support responsible food management and operations.
• Monitor customer service and resolve service concerns.
• Coordinate daily operations across kitchen, dining, bar, catering, and banquet service as applicable.
• Regularly review product quality and make contact with our vendors
• Estimate future needs for (i.e. goods, kitchen utensils and cleaning products etc.)
• Ensure compliance with sanitation and safety regulations; to maintain safe working conditions.
• Promote our restaurant in the local community through word-of mouth, visitations and restaurant events. Recommend ways to reach a broader audience
• Circulate through the restaurant on an ongoing basis overseeing seating, guests’ needs, checking ticket times, proper bar procedures, and overall restaurant cleanliness, including
restrooms.
Requirements – Bilingual English/Spanish Preferred
• Minimum 5 years’ experience in restaurant management, food service management, hospitality management, or a related management role; assistant manager experience is relevant.
• Background in food service, restaurant, kitchen, or food industry operations; quick service, fine dining, or culinary experience is valued.
• Demonstrated management experience, leadership, managerial communication, and ability to manage hospitality teams.
• Knowledge of POS (point-of-sale) systems, cash handling, basic math, inventory control, food safety, and kitchen management. Union POS or other POS experience is a plus.
• Familiarity with food preparation, cooking, serving, team training, and food production
Please submit Resumes and Cover letter through this job posting to be considered
