General Manager - (Hotel/Restaurant/Hospitality industry)

, NY, United States

Position Title: General Manager - (Hotel/Restaurant/Hospitality industry)

REPORTS TO: DOO

WHO WE ARE: "Every team member, every day" - "Every guest, every time" These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each & every traveler passing through their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. We uphold the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.

Requirements

REQUIRED KNOWLEDGE AND ABILITY:

Management and Development of Hourly and Salaried Subordinates

Effective and compliant recruiting, hiring, orientation, and training for new employees

Ongoing employee training and evaluating

Workplace Safety Training and enforcement

Daily supervision of all staff performance

Have full understanding of location standards for both product and service quality.

Endeavor to promote the reputation of associated brands, products, organizations and partners - whether association is actual or inferred.

Understand and foster positive relationships with representative of associated brands, products, organizations and partners - whether the association is actual or inferred

Regularly monitor guest service. Regularly conduct live performance evals and provide constructive feedback and encouragement to staff

Regularly interact with guests and inquire about their experience. Work to resolve and issues and prevent further occurrence

Analyze pmix's, guest requests, seasonal specialties, trends etc in order to ensure we offer what people want in a quality and profitable manner. Trail new items to see what best works.

Achieve and maintain target costs including labor and product COG's

Regularly review menu prices

Monitor invoices for product price changes, seek to source best quality and best price

Monitor sales trends and adjust staffing accordingly

Maintain effective and efficient ordering, receiving, stocking procedures which ensure fresh products are always available and waste is minimized.

Effectively manage other controllable costs like Workers Comp insurance, linen, paper products, uniforms, repair and maintenance etc.

Review and understand P&L's. Report on financial statements during monthly meetings. Explain oddities, suggest methods to improve, ensure all invoices have been accurately accounted for.

Maintain excellent cash management and banking practices. Explain any deposit or safe discrepancies. Regularly audit other cash handlers.

Review and follow up on reports from financial analyst. Including but not limited to; tip reporting, restaurant guard red flags, OT, break and time punch concerns etc. Investigate timely and make improvements when necessary. Respond to FA and DOO on these items.

Payroll - properly submitted by end of day the first weekday following the last day of the payroll period

Receipts - Properly submitted to accounting 3 times monthly. Invoice coding and submission - Properly submitted weekly. Audit monthly statements to ensure there are no missed invoices

End of month reporting - properly submit inventory, cash counts and waste totals by the 4th of every month

Banking / cash handling - maintain accurate daily bank counts and employee "cash owed" records. Create deposits daily and investigate any discrepancies. Maintain Deposit records. Ensure "change" is available. Conduct drawer audits on employee's. Ensure "blind drops" are utilized.

Understanding and enforcement of all handbook and supplemental employee policies including cash handling, time and attendance, tip reporting, breaks, paid and unpaid time off, scheduling, medical insurance etc.

Worker Comp procedures - timely and accurate investigation, documentation and reporting

Guest incident and Workplace Emergencies - learn and train managers on proper procedures for workplace emergencies including guest incidents

Regular safety & Sanitation Walkthroughs - maintain on file

LOA procedures - advise HR anytime an employee will be absent for more than 3 days for ANY reason other than vacation

Trakstar - Effectively use by taking regular notes, scoring appraisals timely and accurately, setting and evaluating goals and meeting with manager to productively discuss final appraisal

Effective employee conflict and complaint resolution, including recording the complaint

Airport requirements - badging, report submission, comp submission, airport security rules

Adherence to Wage and Hour laws including minimum wage, OT, breaks, special pay, etc

Employee file security and maintenance including required forms - maintain I-9 compliance binder

Record maintenance for: new hire training, weekly training, safety training, accidents, punch edits

Maintain consistent attendance which conforms to the mgmt. attendance policy and weekly schedule

Understand and promote Company philosophies and visions including those which have been formalized and those expressed to you by Company Officers

Delegate responsibilities to others in a clear and positive manner, offering support without enabling lesser performance. Follow up on delegated tasks timely. Offering constructive feedback, further instruction and when necessary hold other accountable for failure to adequately complete assigned tasks and responsibilities

Work to develop future leaders. Identify, mitigate and improve performance / skill weaknesses in subordinate managers. Identify, utilize and the strengths of subordinate managers

Serve as a role model by consistently demonstrating high standards in areas such as professional appearance, dependability, promptness, customer interaction, teamwork, patience, understanding, responsiveness, accountability and taking "ownership" for providing only superior products and guest service

Always demonstrates integrity. Refrains from and actively stops / prevents gossip, favoritism, horseplay, inappropriate joking, public criticism, demonstrations of anger, finger pointing.

Maintains professionalism with staff and does not engage in close personal relationships with hourly employees outside of the workplace

Takes accountability for overall operation and showcases a sense of ownership.

Is a leader rather than a "boss": inspires enthusiasm rather than fear, says "we" instead of "I", resolves an issue rather than gives excuses or placing blame for an issue; develops people rather than uses people, gives credit before taking credit, doesn't just know how it's done but shows how it's done.

Qualifications

Five (5) to seven (7) years of General Manager experience required, and any combination of education, training, and work experience that provides the required knowledge, skills, and abilities to fulfill the duties of the job.

High School graduation required.

Successfully pass computerized security and employment testing.

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