Restaurant General Manager

SUMMARY

Dahl Restaurants in Sedona, AZ, is seeking an experienced Restaurant General Manager with extensive experience and leadership ability. This position will manage a large, high-volume fine dining restaurant serving dinner and evening events. This is one of our six restaurants and is a popular destination serving award-winning cuisine in a fine dining atmosphere, for nearly 21 years. Our general managers are at the helm of their business unit, supported by our executive team. We are equipped with next-level operations and financial management systems.

You will report to the Director of Operations. Your extensive experience and leadership ability will be the framework for salary and bonus structure negotiations. Benefits, including health insurance and 401K. We do a full background check.

Our General Managers embody our company culture and promote brand standards, comradery, and next-level guest services. The GM is also accountable for the financial results of the restaurant. Daily activities focus on workplace safety, FOH training, next-level guest experience, labor management, and business unit financial management and reporting. Monthly activities focus on proper inventory execution, POS price updates, equipment readiness, and event coordination with our executive chef and chef de cuisine.

As a hospitality-driven professional you will provide hands-on leadership and clear direction to team members and managers, ensuring an excellent guest experience that exceeds their expectations. Our General Managers must have a passion for food and beverage, and be able to demonstrate restaurant operations and financial management, demonstrate leadership behaviors expected of the role, high standards for sanitation and safety, and drive to grow and develop personally while developing those around them. As a General Manager, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience.

Essential Job Duties and Responsibilities:

Leading Team Members

• Fostering a motivating and positive environment that enhances and builds on the culture.
• Being a cross-functional leader and using this skill set to train and develop managers.
• Managing team member relations issues by coaching and mentoring.
• Ensuring team members and managers adhere to established policies and procedures.
• Managing team members’ performance, including providing regular performance feedback, development plans, or counseling notices and partnering with Human Resources on final termination requests when necessary.
• Ensuring all payroll policies and procedures are followed, including timekeeping management for compliance and accuracy.
• Maintaining accurate staffing levels, including overseeing the selection of new team members.
• Engaging in weekly management meetings and appropriate shift meetings to communicate deficiencies, changes, and significant company announcements.

Financial Management

• Maintaining and building sales and achieving or exceeding restaurant goals according to budget.
• Demonstrate the ability to read budgets and P&L statements and know the required actions to meet goals.
• Always achieve a prime cost of sub 60%.
• Leverage inner-company media development for continued training and achieve expertise for each role in the restaurant.
• Leverage budget and optimize expenses by managing restaurants' operating costs through proper ordering, scheduling, portion/waste control, and using the P&L on a weekly/monthly basis to track and manage costs.
• Managing payroll budget expenditures by creating team member schedules that meet labor expectations and service standards.
• Managing food, beverage, and controllable expenses through proper ordering and inventory of, seafood, meat, produce, drinks, wine and beer, uniforms, gift cards, small-wares, China, equipment, etc.
• Oversee the daily cash accounting and tip distribution to ensure accuracy; investigate any shortages/overages and report discrepancies to the head of finance.

Operations

• Creating an environment that is focused on an exceptional guest experience.
• Produce weekly schedules for all departments, FOH/BOH, considering business volumes, seasonality, employee time off requests, etc. Monitor attendance/tardiness accordingly.
• Ensure seamless communications and operations between FOH and BOH.
• Ensuring hospitality service standards are upheld, including favorably resolving any guest complaints.
• Following proper sanitation and cleanliness procedures in the restaurant to fulfill health requirements and company standards.
• Overseeing the opening and closing procedures of the restaurant. Ensure all side work is completed by appropriate staff before, during, and after shifts.
• Walk the entire facility daily before and after dining hours to ensure cleanliness and safety. Note any hazards and address them immediately.
• Performing other related duties as needed.

Knowledge, Skills, and Abilities

• Bachelors/associate degree in hospitality, restaurant management, or culinary or equivalent education and work experience, preferably in a high-volume, fast-paced restaurant
• Minimum of 7+ years’ experience as a General Manager in fine dining with a high-volume and pre-established reputation.
• Proven ability to train and develop team members.
• Capable of driving sales and guest service initiatives by motivating and leading team members.
• Passion for the restaurant industry with a commitment to having fun each day.
• Restaurant cleanliness, sanitation, food quality, and guest satisfaction are paramount.
• Ability to understand and analyze financial profit and loss statements, food cost, inventory, and labor planning.
• Excellent written and verbal communication with a positive and outgoing personality.
• Customer service-focused and solution-oriented.
• Capable of delegating multiple tasks.
• Ability to work a flexible schedule based on restaurant needs
• Ongoing current Food Safety Manager certification.
• Experienced computer operator.
• Key systems include Toast POS, Restaurant365, and financial tracking spreadsheets.

Additional Information:

This job description is not intended to be all-inclusive. The employee will also perform other

reasonably related business duties as assigned by the Director of Operations and other management as required. Dahl Restaurant Group reserves the right to revise or change job duties and responsibilities as needed. This job description does not constitute a written or implied contract of employment.