Fine Entertainment Management
GENERAL MANAGER
Fine Entertainment Management, Las Vegas, Nevada, us, 89105
Job Title:
General Manager
Reports to:
Vice President of Operations
Department/Location:
Operations/Restaurant/Bar
FLSA Status:
Exempt
Prepared:
June 2017
Job Summary
The General Manager is responsible for planning and directing all Restaurant/Bar operations while maintaining high standards of food, beverages, entertainment, service, health and safety and ensuring the efficient and profitable business performance of the Restaurant/Bar and the optimal utilization of staff and resources.
Essential Duties and Responsibilities
Financials
Control day to day operations by scheduling labor, ordering food and beverages and supplies.
Control profit and loss by following cash control security procedures, maintaining inventory, managing inventory and labor, reviewing financial reports and taking appropriate actions.
Review P&L and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
Maintain required COGS (cost of goods sold) and labor goals each period.
Manage and monitor fiscal budget and marketing strategies to produce both short-term and long-term profitability for assigned Restaurant/Bar.
Successfully manage various aspects of the Restaurant/Bar operations with an emphasis on maximizing revenues and minimizing expenses.
Provide clear goals and objectives to enhance Guest/Customer satisfaction and increase sales.
Follow all cash control/handling procedures.
Monitor all revenue and expense-related activity.
Operations
Ensure that all Company policies and procedures are adhered to by all Team Members.
Manage the Restaurant/Bar within the guidelines and policies of FINE Entertainment to ensure Guest/Customer satisfaction and profit maximization.
Provide Guests/Customers with accurate information regarding the Restaurant/Bar and its operations.
Ensure excellent levels of Guest/Customer service on all shifts and properly handle Guest/Customer complaints/concerns to encourage repeat business.
Instill a culture of excellence and inspire confidence throughout the Restaurant/Bar staff while displaying strong leadership skills.
Oversee the daily floor and kitchen operations to ensure that service is done proficiently and effectively.
Communicate daily with Executive Chef/Sous Chef in charge, providing current information regarding banquet or large party activity.
Provide input into the research, development, evaluation, implementation of new products, services, procedures, technology and processes.
Manage the delivery and measurement of Guest/Customer service within assigned Restaurant/Bar consistent with the Company’s core values, Brand, and service standards.
Anticipate Guests/Customers needs and expectations regarding food and beverage and gaming.
Interact with Guests/Customers frequently to ensure satisfaction and enjoyment of their experience.
Ensure Standard Operating Procedures (SOP) in the Back of the House (BOH) are enforced to ensure food and menu specifications, food handling and food safety requirements and receiving and storage procedures. Ensuring food safety and sanitation regulations and processes compliance.
Ensure maintenance and cleanliness of Restaurant/Bar and communicate expectations to staff and cleaning company.
Manage day to day Restaurant/Bar operations with a strong focus on Guest/Customer satisfaction.
Open/close shift including logbook and pre-shift briefing.
Follow procedures to ensure the safety and security of all Team Members, Guests/Customers and the Company’s assets (cash, building, equipment and supplies).
Maintain property and equipment to ensure Guest/Customer and Team Members experience a safe and professional environment.
Promote teamwork and cooperation within the Restaurant/Bar.
Ensure all local, state and federal health and safety codes as well as company safety and security policies and procedures are followed.
People
Manage Human Resources responsibilities for Restaurant/Bar to include:
Creating a work environment that promotes teamwork.
Ensuring the workplace is free from discrimination, harassment and conflict.
Providing honest and constructive performance feedback on a regular and consistent basis.
Demonstrating fairness and care when dealing with Team Members.
Embracing recognizing Team Members for their efforts.
Creating an environment that fosters mutual respect, Team Member satisfaction, quality hiring, training and career development.
Enforcing all local, state and federal employment laws.
Ensuring that all Team Members adhere to the work attire and appearance guidelines as indicated in the Team Member Handbook.
Administration
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Use the selected and provided technology and systems to perform duties and responsibilities.
Complete accurately administrative duties to include but not limited to hiring process, training process, sales tracking, labor tracking, payroll, petty cash, deposits, inventories, ordering, accounts payables and receivables and P & L accounting.
Evaluate, organize and prioritize activities and responsibilities including labor.
Protect and secure all Team Members and Guest/Customers confidential information.
Skill Requirements
Strong communication, interpersonal and leadership skills to deal effectively with all types of business contacts and Team Member affairs.
Strong financial skills, experience in understanding and analyzing P&L.
Excellent knowledge of computer applications and point of sale (POS) systems and terminals.
Knowledge of food, wine and beverage trends.
Knowledge of Marketing, Social Media and Promotions.
Ability to write schedules to meet labor performance goals.
Experience in managing and monitoring inventory data, as well as inventory ordering experience.
Extensive knowledge and experience in a full-service food and beverage environment.
Excellent Guest/Customer service and hospitality skills and professional presentation.
Ability to work flexible hours, including nights, weekends and holidays in addition to normal business hours as needed.
Knowledge of local, state and federal employment laws and health codes and sanitation laws.
Experience/Education Requirements
A minimum of 5 years of experience as General Manager in a full-service restaurant or bar with an emphasis on upscale casual experiences of similar volume and Guest/Customer to FINE Entertainment's business.
A minimum of 5 years of supervisory experience.
Servsafe Certification required.
Food Safety Handler Certification.
Sheriff's Card.
Must be able to pass drug screening and background check.
Essential Physical Requirements
Must be able to work well under pressure.
Must be at least 21 years of age.
Read, write and communicate effectively in English.
Be physically able to work 10-12 hour days while on feet.
Climbing, reaching, walking, sitting, grasping, repetitive motions, visual acuity, hearing, and a great deal of smiling.
Able to bend and lift up to 50 lbs. multiple times throughout a shift if necessary.
Work standing up for sustained periods of 4-6 hours.
Represent the Brand by maintaining a professional appearance.
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General Manager
Reports to:
Vice President of Operations
Department/Location:
Operations/Restaurant/Bar
FLSA Status:
Exempt
Prepared:
June 2017
Job Summary
The General Manager is responsible for planning and directing all Restaurant/Bar operations while maintaining high standards of food, beverages, entertainment, service, health and safety and ensuring the efficient and profitable business performance of the Restaurant/Bar and the optimal utilization of staff and resources.
Essential Duties and Responsibilities
Financials
Control day to day operations by scheduling labor, ordering food and beverages and supplies.
Control profit and loss by following cash control security procedures, maintaining inventory, managing inventory and labor, reviewing financial reports and taking appropriate actions.
Review P&L and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
Maintain required COGS (cost of goods sold) and labor goals each period.
Manage and monitor fiscal budget and marketing strategies to produce both short-term and long-term profitability for assigned Restaurant/Bar.
Successfully manage various aspects of the Restaurant/Bar operations with an emphasis on maximizing revenues and minimizing expenses.
Provide clear goals and objectives to enhance Guest/Customer satisfaction and increase sales.
Follow all cash control/handling procedures.
Monitor all revenue and expense-related activity.
Operations
Ensure that all Company policies and procedures are adhered to by all Team Members.
Manage the Restaurant/Bar within the guidelines and policies of FINE Entertainment to ensure Guest/Customer satisfaction and profit maximization.
Provide Guests/Customers with accurate information regarding the Restaurant/Bar and its operations.
Ensure excellent levels of Guest/Customer service on all shifts and properly handle Guest/Customer complaints/concerns to encourage repeat business.
Instill a culture of excellence and inspire confidence throughout the Restaurant/Bar staff while displaying strong leadership skills.
Oversee the daily floor and kitchen operations to ensure that service is done proficiently and effectively.
Communicate daily with Executive Chef/Sous Chef in charge, providing current information regarding banquet or large party activity.
Provide input into the research, development, evaluation, implementation of new products, services, procedures, technology and processes.
Manage the delivery and measurement of Guest/Customer service within assigned Restaurant/Bar consistent with the Company’s core values, Brand, and service standards.
Anticipate Guests/Customers needs and expectations regarding food and beverage and gaming.
Interact with Guests/Customers frequently to ensure satisfaction and enjoyment of their experience.
Ensure Standard Operating Procedures (SOP) in the Back of the House (BOH) are enforced to ensure food and menu specifications, food handling and food safety requirements and receiving and storage procedures. Ensuring food safety and sanitation regulations and processes compliance.
Ensure maintenance and cleanliness of Restaurant/Bar and communicate expectations to staff and cleaning company.
Manage day to day Restaurant/Bar operations with a strong focus on Guest/Customer satisfaction.
Open/close shift including logbook and pre-shift briefing.
Follow procedures to ensure the safety and security of all Team Members, Guests/Customers and the Company’s assets (cash, building, equipment and supplies).
Maintain property and equipment to ensure Guest/Customer and Team Members experience a safe and professional environment.
Promote teamwork and cooperation within the Restaurant/Bar.
Ensure all local, state and federal health and safety codes as well as company safety and security policies and procedures are followed.
People
Manage Human Resources responsibilities for Restaurant/Bar to include:
Creating a work environment that promotes teamwork.
Ensuring the workplace is free from discrimination, harassment and conflict.
Providing honest and constructive performance feedback on a regular and consistent basis.
Demonstrating fairness and care when dealing with Team Members.
Embracing recognizing Team Members for their efforts.
Creating an environment that fosters mutual respect, Team Member satisfaction, quality hiring, training and career development.
Enforcing all local, state and federal employment laws.
Ensuring that all Team Members adhere to the work attire and appearance guidelines as indicated in the Team Member Handbook.
Administration
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Use the selected and provided technology and systems to perform duties and responsibilities.
Complete accurately administrative duties to include but not limited to hiring process, training process, sales tracking, labor tracking, payroll, petty cash, deposits, inventories, ordering, accounts payables and receivables and P & L accounting.
Evaluate, organize and prioritize activities and responsibilities including labor.
Protect and secure all Team Members and Guest/Customers confidential information.
Skill Requirements
Strong communication, interpersonal and leadership skills to deal effectively with all types of business contacts and Team Member affairs.
Strong financial skills, experience in understanding and analyzing P&L.
Excellent knowledge of computer applications and point of sale (POS) systems and terminals.
Knowledge of food, wine and beverage trends.
Knowledge of Marketing, Social Media and Promotions.
Ability to write schedules to meet labor performance goals.
Experience in managing and monitoring inventory data, as well as inventory ordering experience.
Extensive knowledge and experience in a full-service food and beverage environment.
Excellent Guest/Customer service and hospitality skills and professional presentation.
Ability to work flexible hours, including nights, weekends and holidays in addition to normal business hours as needed.
Knowledge of local, state and federal employment laws and health codes and sanitation laws.
Experience/Education Requirements
A minimum of 5 years of experience as General Manager in a full-service restaurant or bar with an emphasis on upscale casual experiences of similar volume and Guest/Customer to FINE Entertainment's business.
A minimum of 5 years of supervisory experience.
Servsafe Certification required.
Food Safety Handler Certification.
Sheriff's Card.
Must be able to pass drug screening and background check.
Essential Physical Requirements
Must be able to work well under pressure.
Must be at least 21 years of age.
Read, write and communicate effectively in English.
Be physically able to work 10-12 hour days while on feet.
Climbing, reaching, walking, sitting, grasping, repetitive motions, visual acuity, hearing, and a great deal of smiling.
Able to bend and lift up to 50 lbs. multiple times throughout a shift if necessary.
Work standing up for sustained periods of 4-6 hours.
Represent the Brand by maintaining a professional appearance.
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