Devita Hancock Hospitality
Restaurant General Manager
Devita Hancock Hospitality, Hingham, Massachusetts, us, 02043
About the job Restaurant General Manager
$100,000 Annually Plus Benefits and Bonus
Our client is a renowned Fine Dining restaurant on the South Shore of Massachusetts looking for a dynamic General Manager
SUMMARY
The General Manager is responsible for managing the daily operations of ourrestaurant, including the selection, development, and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits, and ensure exemplary guest satisfaction.
ESSENTIAL FUNCTIONS
Primary responsibilities include:
Oversee and manage all areas of the restaurant and make final decisions on matters of importance.Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.Responsible for ensuring that all personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.Food safety and planningEnforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.Responsible for ensuring consistent high quality of food preparation and service.Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.Must be ServSafe certified.Will uphold all ServSafe guidelines.Guest Service
Ensure positive guest service in all areas.Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.Operational Responsibilities
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality, and cleanliness.Investigate and resolve complaints concerning food quality and service PersonnelProvide direction to employees regarding operational and procedural issues.Interview hourly employees. Direct hiring, supervision, development, and, when necessary, termination of employees.Conduct orientation, explain the Whiskey Creek Philosophy and oversee the training of new employees.Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews.Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shiftsQualifications
A college degree is preferred. A Bachelor of Science degree in hotel/restaurant management is desirable.A combination of practical experience and education will be considered as an alternative.Knowledge of computers (MS Word, Excel).Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports.Must possess a valid driver's license.Must be eligible to work in the United States.Personal Requirments
Self-discipline, initiative, leadership ability and outgoing.Pleasant, polite manner and a neat and clean appearance.Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.Must possess good communication skills for dealing with diverse staff.Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.Ability to determine the applicability of experience and qualifications of job applicants.ACCOUNTABILITIES
Keeps Corporate Office promptly and fully informed of all issues (i.e. problems, unusual matters of significance, and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Eatwell policies and procedures.Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity, and efficiency/effectiveness.
Package Details
Full benefits package.
$100,000 Annually Plus Benefits and Bonus
Our client is a renowned Fine Dining restaurant on the South Shore of Massachusetts looking for a dynamic General Manager
SUMMARY
The General Manager is responsible for managing the daily operations of ourrestaurant, including the selection, development, and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits, and ensure exemplary guest satisfaction.
ESSENTIAL FUNCTIONS
Primary responsibilities include:
Oversee and manage all areas of the restaurant and make final decisions on matters of importance.Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.Responsible for ensuring that all personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.Food safety and planningEnforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.Responsible for ensuring consistent high quality of food preparation and service.Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.Must be ServSafe certified.Will uphold all ServSafe guidelines.Guest Service
Ensure positive guest service in all areas.Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.Operational Responsibilities
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality, and cleanliness.Investigate and resolve complaints concerning food quality and service PersonnelProvide direction to employees regarding operational and procedural issues.Interview hourly employees. Direct hiring, supervision, development, and, when necessary, termination of employees.Conduct orientation, explain the Whiskey Creek Philosophy and oversee the training of new employees.Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews.Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shiftsQualifications
A college degree is preferred. A Bachelor of Science degree in hotel/restaurant management is desirable.A combination of practical experience and education will be considered as an alternative.Knowledge of computers (MS Word, Excel).Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports.Must possess a valid driver's license.Must be eligible to work in the United States.Personal Requirments
Self-discipline, initiative, leadership ability and outgoing.Pleasant, polite manner and a neat and clean appearance.Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.Must possess good communication skills for dealing with diverse staff.Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.Ability to determine the applicability of experience and qualifications of job applicants.ACCOUNTABILITIES
Keeps Corporate Office promptly and fully informed of all issues (i.e. problems, unusual matters of significance, and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Eatwell policies and procedures.Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity, and efficiency/effectiveness.
Package Details
Full benefits package.