19 October 2021
Restaurant General Manager

General Manager – Restaurant
High Volume- Destination Restaurant
Ft Lauderdale, FL
$100K -$120K bonus, health benefits, PTO
Reports to: Director of Operations
Manage: An estimated 250 employees, with 6-7 lead supervisors and 9 on the culinary team
Job Overview
 The General Manager is responsible for leading restaurant – level operations through a team of managers and team members; modeling and demonstrating leadership that is grounded. Enabling his/her team to keep our promise to the guests by consistently providing a competitively superior dining experience. Successful performance is measured by consistent delivery of balanced results through our systems, methods and procedures from the perspective of our owners. This ultimately leads to sustained growth in sales and profits achieved through personal, people, business, and results leadership.
Required Qualifications/Skills
  • High school diploma required; Bachelor’s degree (Hospitality, Business or related field) preferred
  • 5 years management experience in restaurant experience in restaurant, hotel, or other hospitality role, required- in a high-Volume restaurant or multi-unit
  • Demonstrated excellence in a General Manager position or higher, required
  • 3 years consistent achievement of highly distinguished business results as a Restaurant Manager preferred
  • Proven leadership and performance record of success as a casual dining/full-service Restaurant manager require (external candidates)
  • ServSafe, local and state regulatory certifications or the ability to obtain required
  • Proficiency communicating (verbally and in writing) in English required
  • Entry level Master Sommelier course, preferred
  • Knowledge of the South Florida area
  • Understanding the P&L
Representative Roles and Responsibilities
  • Provide extraordinary focus on guest
  • Proactively visit, interact and solicit feedback with guests; build guest loyalty; handle guest requests, comments and complaints and recover guest effectively
  • Coach others how to deliver a competitively superior guest dining experience; anticipate, identify, and resolve issues that impact the guest experience; actions impact the guest experience and results indicate the level of guest service provided
  • Develop and sustain guest relationships to ensure exceptional dining experiences.
  • Own local sales and marketing efforts to build new and repeat business
  • Model and demonstrate standards and expected behaviors grounded in the company’s Values and Operating Company’s Principles
  • Communicate goals and expectations to managers and employees; complete and conduct manager mid – year and year end performance evaluations
  • Staff, train, and develop, and retain best in class, engaged, guest – focused managers and service staff; deliver new – hire orientation
  • Develop and empower managers and employees to make decisions independently which positively affect the guest experience
  • Observe behaviors and performance and direct the activities of individual managers. MITs, and employees; communicate positive and re-directive feedback openly, honestly, candidly and on time
  • Ensure managers are leading employees to improve individual and restaurant performance
  • Identify development opportunities to teach leadership skills in managers; develop managers for future roles within the company
  • Support managers through training and development to achieve their professional dreams and goals
  • Address employee comments and complaints immediately and resolve as needed; proactively utilize Employee relations Department
  • Develop, nurture, and maintain positive working relationships with peers, direct reports, local restaurants.
  • Establish and maintain a fun and productive work environment in the restaurant; utilize Employee Engagement Survey results to plan improvements to the work environment
  • Establish plans, communicate strategy, and measure specific financial goals (labor, LBW costs, Food costs, supplies) to achieve sustained increases in restaurant sales and profitability
  • Communicate to managers and appropriate employees’ areas of performance needing improvement to meet business plan
Process Excellence
  • Ensure the acquisition and maintenance of a well- staffed top – quality team within the restaurant by supporting managers in recruiting top quality candidates, review candidate applications, interview candidates, test candidates, conduct reference checks and extend job offers; ensure selection systems tools are used to select quality hires
  • Ensure managers and employees are following systems, methods and processes for food safety, sanitation and quality, security, and relevant checklists are completed; coach managers on systems and processes
  • Coordinate with vendors and oversee the repair and maintenance of the building landscape, parking lot, equipment, seating, and technology, communicate needs to internal parties and secure needed support and approvals
  • Ensure the quality of food and beverages to include product specifications, preparation of ingredients and recipes, proper temperatures, and presentation
  • Assess current inventory, ensure orders are placed and shipments of incoming products, tools, and supplies are done on time and according to procedure
  • Conduct new product, menu roll – out and procedural training in a timely manner
  • Review operational numbers and reports and take appropriate action
  • Adjust sales/ guest count forecasts based on historical trends as well as current guest counts and sales; adjust restaurant labor to account for increased and decreased guest count flow
  • Conduct a wide variety of administrative duties to support of restaurant operations, and in compliance with local, state and federal laws
  • Ensure all verbal & written communications are disseminated to managers and employees of all change s and are implemented on time and according to procedure
  • Manage OpenTable reservations, private dining and large parties; maintain up- to – date guest database
  • Apply advanced food, beverage & service etiquette knowledge and technique
  • Approve daily features, individualized wine dinners & cocktail party menus. Ensure they are brand appropriate, functional, inspiring, creative and modern
Base salary bonus potential (% of salary increased each year 10% 1st year; 15% 2nd year; and 20% 3rd year), health benefits, PTO (2 weeks for 1st & 2nd year; 3 weeks for 3 years)
Work/life balance policy- Managers only work 5 days per week (open 7 days)

Please submit your updated resume in a word document to Paulak@usattg.com  Please make sure your month and year are listed for each employment.