Devita Hancock Hospitality
Restaurant General Manager
Devita Hancock Hospitality, Reston, Virginia, United States, 22090
About the job Restaurant General Manager
JOB DETAILS
Job Title:
General ManagerCompany:
DeVita & Hancock Hospitality Group
Job SummaryOversees the entire restaurant operations (e.g., front end, back end including kitchen, administrative, propertymanagement) to ensure guests receives the highest level of fine dining experience. Manages and directs the dailyoperations of the restaurant, including selection, development and performance management of employees andmanagers to ensure the highest level of efficiency and productivity. Manages the day-to-day operational andfinancial activities to optimize profits.
Job Duties1. Oversees Staff Management and Personnel:Maintains accurate and up-to-date plan of restaurant staffing needs. Reviews (and as neededprepares) schedules and ensures that the restaurant is staffed for all shifts.Responsible for the final interviewing, hiring and effective training of new employees.Schedules and facilitates weekly Managers meetings.In coordination with the Training Manager, provides training to all personnel related to the restaurantculture, standards, processes and policies.Manages performance of employees, disciplines and when necessary terminates employees.Motivates and coordinates multiple activities and tasks for restaurant staff to ensure guests aresatisfied.Ensures all employee documentation (e.g., personnel files, I-9s) is accurately and completelymaintained, both electronically uploaded as designated and in the employees on-site personnelfile.2. Operational / Financial:Sets the example by providing a hands-on style of management in all areas of restaurantoperations.Enters information in the Open Table computerized system to track and maintain currentinformation about our guests and be knowledgeable on the guests (e.g., food and wine preferences,special dietary restrictions, work & family-related information) who dine at the restaurant.During dining hours, must consistently be present in guest areas (e.g., dining, bar, lounge) topromote the experience with guests. (NOTE: Back room operational responsibilities is tobe completed when the dining areas are not open.)Must review on-line guest comments daily and respond to guests within 24 hours (NOTE: Allguest responses are to include a cc: to the Director of Special Projects).Seeks to ensure the finest dining experience for guests and build guest loyalty.Oversees the operation of bar to ensure maximization of profitability, minimize legal liability andconform to alcoholic beverage regulations.Maintains a positive working relationship with vendors, suppliers and maintenance personnel.Ensures all health and safety restaurant policies and procedures are followed.
Page 2General Manager Job DescriptionEnsures that required personnel (employees and managers) maintain applicable currentcertifications (e.g., Tips certification, ServSafe, Choke Saver/CPR, Allergen, Food Safe).Oversees the effective managing of food, beverage and restaurant inventory; orders supplies whenneeded.Maintains the highest level of appearance in all areas of the restaurant to meet standards atall times.Responsible for ensuring that all financial related administrative duties are completed accurately,on time and in accordance with company policies and procedures. This includes accountability fordaily sales reconciliation (e.g., counting sales [money], preparing daily balance sheet, pull payoutsand record on Micros Payout Excel spreadsheet) and cash balance.Performs sales operational functions using point-of-service (POS) restaurant software application.Maintains accurate employee information in software system, creates and prints reports (e.g., end-of-month, inventory, payroll) and ensures weekly re-boot (POS) and bookkeeping systems, asrequired.Ensures the appropriate music selections are effectively working for the guests via music system.Ensures that the restaurants state and local certifications and licenses are annually renewed (e.g.,liquor, valet, food-related) so that there is no lapse in coverage.Consistently discusses restaurant operations with Senior Management on a weekly basis, at aminimum.3. Guest Service.Ensures exceptional guest service in all areas.Expediently responds to guest complaints, taking any and all appropriate actions to turndissatisfied guests into return guests.
4. Food Safety and Planning:Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen anddining areas. Ensures compliance with operational standards, company policies, federal/state/locallaws, and ordinances.Responsible for ensuring consistent high quality of food preparation and service uniforms, andappearance standards.Reviews Chefs food and beverage estimated costs to ensure proper budgeting and costeffectiveness. Works with Corporate Office staff regarding the efficient ongoing and purchasingof restaurant supplies. Reviews portion control of food and beverage quantities to minimizewaste.Works with Restaurant Accounting Services to provide information relating to vendor invoicing.Ensures proper dining room supply needs (e.g., china, flatware, glasses, logo paper goods) toensure proper amounts are available during the course of each day.Oversees the timely ordering and delivery of supplies (e.g., china, flatware, glasses, logo papergoods) with distributors to ensure proper inventory levels are maintained at the restaurantconsistently.Oversees the timely ordering and delivery of liquor-related supplies with distributors to ensureproper inventory levels are maintained at the restaurant consistently.5. Assists with coordinating and organizing private events when needed.6. Performs all other related duties as assigned.1. Limitations on Managerial Responsibilities:A Manager does not have the authority, without written approval from Steve or the Senior Vice-President, to take any of the following actions with respect to the Company/Restaurant (except as expresslyprovided for in the annual operating budget or otherwise approved by Steve or the Senior Vice-President)including:Entering into any contract or other agreement;Entering into any lease, license, concession or other occupancy agreement; orEntering into any arrangement for the employment of any professional firm;Settling any litigation or claims;Extending more than $100.00 of credit to any single Guest or group of Guests;Borrow money, issue any guarantee or incur any interest or contingent ordinary trade debt;Sell, rent or otherwise dispose of all or any portion of the Company/Restaurant except for the saleof inventory, as approved by Steve or the Senior Vice-President;Provide complimentary services to any Guest of more than $1,000.00 in any calendar year without
Page 3General Manager Job Description
Steve or the Senior Vice-Presidents approval;Acquire any capital assets or interest therein, or,Take any action that is prohibited in the Employee Handbook or requires the approval of Steve orthe Senior Vice-President.
Required Education, Training, Knowledge and Experience (Describe the minimum education, training, knowledge andexperience which are required to competently perform the job duties of this job).Bachelor's degree, or equivalent, preferred in hotel and restaurant management or related field. Acombination of practical experience and education will be considered as an alternative.Minimum of six years of directly related restaurant management experience in fine dining which includespersonnel management and operational experience.Working knowledge in the following dimensions of restaurant functions: food planning and preparation,purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping,and preparation of reports.Experience in restaurant point-of-service (POS) systems (e.g., MICROS) and on-line reservation systems.Maintains current SafeServ certification.Maintains current CPR and First Aid certification.Stays current in TIPS (Training for Intervention Procedures) and attends class every 2-3 years.Ensures compliance with federal, state and local laws and ordinances.Maintains current necessary state and federal required certifications.
Core Skills, Competencies, and Characteristics (Describes the core skills, competencies and characteristics that thecandidate must display to be successful in this role).Demonstrates exceptional written and verbal communications skills and exceptional consciousness of non-verbal language and cues.Must be fluent in English to comprehend and clearly communicate, both written and verbally.Exercises a high level of active listening skills and strong guest service skills which includes the ability toresolve guest issues/complaints with tact and diplomacy.Strong leadership and people management skills.Strong multi-tasking, organizational and time management skills to ensure a quick response to guest needs.Effective problem-solving skills to detect changes in circumstances or events.Maintains a high level of professionalism and courteous demeanor.Positive team and motivational skills.Aptitude for accurate mathematical calculations as it relates to inventory and related supplies.Exceptional personal hygiene and positive representation of the organization to employees, guests andvendors.
Work Environment .General food service environment in which you may remain standing on your feet for up to 12 hours and may alsobe required to stoop, kneel, reach, lift and /or carry during the course of the work shift. This may require you toregularly lift and/or move up to 40 lbs. during the course of the work shift.
JOB DETAILS
Job Title:
General ManagerCompany:
DeVita & Hancock Hospitality Group
Job SummaryOversees the entire restaurant operations (e.g., front end, back end including kitchen, administrative, propertymanagement) to ensure guests receives the highest level of fine dining experience. Manages and directs the dailyoperations of the restaurant, including selection, development and performance management of employees andmanagers to ensure the highest level of efficiency and productivity. Manages the day-to-day operational andfinancial activities to optimize profits.
Job Duties1. Oversees Staff Management and Personnel:Maintains accurate and up-to-date plan of restaurant staffing needs. Reviews (and as neededprepares) schedules and ensures that the restaurant is staffed for all shifts.Responsible for the final interviewing, hiring and effective training of new employees.Schedules and facilitates weekly Managers meetings.In coordination with the Training Manager, provides training to all personnel related to the restaurantculture, standards, processes and policies.Manages performance of employees, disciplines and when necessary terminates employees.Motivates and coordinates multiple activities and tasks for restaurant staff to ensure guests aresatisfied.Ensures all employee documentation (e.g., personnel files, I-9s) is accurately and completelymaintained, both electronically uploaded as designated and in the employees on-site personnelfile.2. Operational / Financial:Sets the example by providing a hands-on style of management in all areas of restaurantoperations.Enters information in the Open Table computerized system to track and maintain currentinformation about our guests and be knowledgeable on the guests (e.g., food and wine preferences,special dietary restrictions, work & family-related information) who dine at the restaurant.During dining hours, must consistently be present in guest areas (e.g., dining, bar, lounge) topromote the experience with guests. (NOTE: Back room operational responsibilities is tobe completed when the dining areas are not open.)Must review on-line guest comments daily and respond to guests within 24 hours (NOTE: Allguest responses are to include a cc: to the Director of Special Projects).Seeks to ensure the finest dining experience for guests and build guest loyalty.Oversees the operation of bar to ensure maximization of profitability, minimize legal liability andconform to alcoholic beverage regulations.Maintains a positive working relationship with vendors, suppliers and maintenance personnel.Ensures all health and safety restaurant policies and procedures are followed.
Page 2General Manager Job DescriptionEnsures that required personnel (employees and managers) maintain applicable currentcertifications (e.g., Tips certification, ServSafe, Choke Saver/CPR, Allergen, Food Safe).Oversees the effective managing of food, beverage and restaurant inventory; orders supplies whenneeded.Maintains the highest level of appearance in all areas of the restaurant to meet standards atall times.Responsible for ensuring that all financial related administrative duties are completed accurately,on time and in accordance with company policies and procedures. This includes accountability fordaily sales reconciliation (e.g., counting sales [money], preparing daily balance sheet, pull payoutsand record on Micros Payout Excel spreadsheet) and cash balance.Performs sales operational functions using point-of-service (POS) restaurant software application.Maintains accurate employee information in software system, creates and prints reports (e.g., end-of-month, inventory, payroll) and ensures weekly re-boot (POS) and bookkeeping systems, asrequired.Ensures the appropriate music selections are effectively working for the guests via music system.Ensures that the restaurants state and local certifications and licenses are annually renewed (e.g.,liquor, valet, food-related) so that there is no lapse in coverage.Consistently discusses restaurant operations with Senior Management on a weekly basis, at aminimum.3. Guest Service.Ensures exceptional guest service in all areas.Expediently responds to guest complaints, taking any and all appropriate actions to turndissatisfied guests into return guests.
4. Food Safety and Planning:Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen anddining areas. Ensures compliance with operational standards, company policies, federal/state/locallaws, and ordinances.Responsible for ensuring consistent high quality of food preparation and service uniforms, andappearance standards.Reviews Chefs food and beverage estimated costs to ensure proper budgeting and costeffectiveness. Works with Corporate Office staff regarding the efficient ongoing and purchasingof restaurant supplies. Reviews portion control of food and beverage quantities to minimizewaste.Works with Restaurant Accounting Services to provide information relating to vendor invoicing.Ensures proper dining room supply needs (e.g., china, flatware, glasses, logo paper goods) toensure proper amounts are available during the course of each day.Oversees the timely ordering and delivery of supplies (e.g., china, flatware, glasses, logo papergoods) with distributors to ensure proper inventory levels are maintained at the restaurantconsistently.Oversees the timely ordering and delivery of liquor-related supplies with distributors to ensureproper inventory levels are maintained at the restaurant consistently.5. Assists with coordinating and organizing private events when needed.6. Performs all other related duties as assigned.1. Limitations on Managerial Responsibilities:A Manager does not have the authority, without written approval from Steve or the Senior Vice-President, to take any of the following actions with respect to the Company/Restaurant (except as expresslyprovided for in the annual operating budget or otherwise approved by Steve or the Senior Vice-President)including:Entering into any contract or other agreement;Entering into any lease, license, concession or other occupancy agreement; orEntering into any arrangement for the employment of any professional firm;Settling any litigation or claims;Extending more than $100.00 of credit to any single Guest or group of Guests;Borrow money, issue any guarantee or incur any interest or contingent ordinary trade debt;Sell, rent or otherwise dispose of all or any portion of the Company/Restaurant except for the saleof inventory, as approved by Steve or the Senior Vice-President;Provide complimentary services to any Guest of more than $1,000.00 in any calendar year without
Page 3General Manager Job Description
Steve or the Senior Vice-Presidents approval;Acquire any capital assets or interest therein, or,Take any action that is prohibited in the Employee Handbook or requires the approval of Steve orthe Senior Vice-President.
Required Education, Training, Knowledge and Experience (Describe the minimum education, training, knowledge andexperience which are required to competently perform the job duties of this job).Bachelor's degree, or equivalent, preferred in hotel and restaurant management or related field. Acombination of practical experience and education will be considered as an alternative.Minimum of six years of directly related restaurant management experience in fine dining which includespersonnel management and operational experience.Working knowledge in the following dimensions of restaurant functions: food planning and preparation,purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping,and preparation of reports.Experience in restaurant point-of-service (POS) systems (e.g., MICROS) and on-line reservation systems.Maintains current SafeServ certification.Maintains current CPR and First Aid certification.Stays current in TIPS (Training for Intervention Procedures) and attends class every 2-3 years.Ensures compliance with federal, state and local laws and ordinances.Maintains current necessary state and federal required certifications.
Core Skills, Competencies, and Characteristics (Describes the core skills, competencies and characteristics that thecandidate must display to be successful in this role).Demonstrates exceptional written and verbal communications skills and exceptional consciousness of non-verbal language and cues.Must be fluent in English to comprehend and clearly communicate, both written and verbally.Exercises a high level of active listening skills and strong guest service skills which includes the ability toresolve guest issues/complaints with tact and diplomacy.Strong leadership and people management skills.Strong multi-tasking, organizational and time management skills to ensure a quick response to guest needs.Effective problem-solving skills to detect changes in circumstances or events.Maintains a high level of professionalism and courteous demeanor.Positive team and motivational skills.Aptitude for accurate mathematical calculations as it relates to inventory and related supplies.Exceptional personal hygiene and positive representation of the organization to employees, guests andvendors.
Work Environment .General food service environment in which you may remain standing on your feet for up to 12 hours and may alsobe required to stoop, kneel, reach, lift and /or carry during the course of the work shift. This may require you toregularly lift and/or move up to 40 lbs. during the course of the work shift.