Regulates all executive-level POS functions. Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing. Supervise the execution of regular service, catering, take-out, delivery and all in/off-venue events. Oversee front-of-house operations to ensure quality, safety, beverage recipe accuracy, efficiency and profitably. Responsible for all front-of-house job performance reviews in conjunction with the Director of Operations. Oversee the scheduling, growth opportunities and Team Member development. Conducts decision-making process for interviewing, hiring and training new hires. Oversees the general cleanliness of the front-of-house and the entire venue.
Anticipate and accommodate needs of the Guests. Maintain professional appearance standards. In addition, the General Manager will interact with the dining room Guests, fellow Team Members, and Supervisors in a polite and courteous manner to ensure gracious hospitality. The General Manager will oversee the daily activities of the front-of-house operations and Team Members in accordance with all Company standards, policies, and procedures within the Company concurrently with the Executive Chef ensuring a successful operation.
