General Manager

Job OverviewThe General Manager is responsible for developing and operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved, in an environment that fosters creativity, free thinking and intelligent decision making. The GM has overall responsibility for all aspects of the restaurant; in particular related to sales, growth of the business, cost management and staff development.This position reports directly to the Director of Operations and supervises all restaurant staff. The nature of this position requires the successful candidate to work:Under variable temperature conditions (or extreme heat or cold)Outdoors and indoorsWithin kitchens and in restaurant spacesAround dust and airborne pollenAround chemicalsEssential QualificationsMinimum 21 years of ageHigh school graduateFluency in EnglishAbility to perform a medium level of mathematical computationsAbility to provide legible communication, including instructions and directions both orally and in written formAbility to operate Food & Beverage Systems, i.e., POS, Culinary Equipment, etc.,ServSafe Manager CertificationTips CertificationCandidates must be able to:Perform job functions with attention to detail, speed, and accuracyPrioritize and organizeBe a clear thinker, remain calm, and resolve problems using rational judgmentProvide and follow directions and instructions thoroughlyAnticipate guest expectations and needsWork cohesively with Director of Operations, Managing Director, Executive Chef, and Accounting StaffWork cohesively with assistant & shift managers, FOH & BOH staff as part of a teamWork with minimal supervisionMaintain confidentiality of pertinent guest & employee informationBe a self-starter, committed to high standardsDesirable QualificationsCollege or training in hospitality & restaurant industryPrevious experience in Food & Beverage OperationsCash handling experienceFluency in a second language, preferably SpanishKnowledge of local restaurants, attractions, services, activities, suppliers, and vendorsCertification of previous training in guest relations, liquor, wine and food serviceAbility to suggestively sellCandidates must also be able to:Exert physical effort in transporting boxes, cases, etc., weighing up to 75 pounds, to various locations in & out of restaurantsEndure physical movements throughout the work areasReach 12 inchesRemain in stationary position for up to 2 hours throughout work shiftCommunicate effectively with guests, visitors, and restaurant employeesUse sight to perform job functionsTaste & smell to ensure product quality and safetyEssential Job FunctionsLeadership and management of teams across different functionsQuality control for operations and procedures within the workplaceCost management and close monitoring of profitabilityPersonnel functions, including recruitment, scheduling, and training and developmentAdministration and logistical coordinationCommunication with executive-level personnel, colleagues and peers, supervisees, and customersMonitoring and use of the restaurant's POS system and other critical technical implementations within the workplaceCareful examination and monitoring of various types of equipment within the workspaceLocal marketing functionsHow to ApplyPlease email your cover letter and CV to bee@lewisrepresentation.com. First and second-round interviews will be scheduled shortly after submissions close, at which point you will be contacted regarding the status of your application.Communication from recruiters is unwelcome.