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General Manager
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- The major areas of responsibility/management include: culinary, restaurant, banquet, retail, entertainment and events by promoting a safe environment and quality service to achieve maximum guest satisfaction, protection of assets and minimal expenses.
- Maintain a continuous open door policy to discuss and implement to answer team member questions needing immediate attention.
- Serves as a food & beverage resource and is able to step into any position within the food & beverage areas.
- Directly supervises FOH Managers, Supervisors and Kitchen staff as needed.
- Must possess communication skills in terms of the ability to negotiate, convene, sell and influence professionals and Brew Pub Guests.
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