A minimum of 5 years of General Manager experience in a fine dining restaurant is required to be considered.

DESCRIPTION

Manage, supervise and coordinate all activities of one location of a fine dining restaurant, the restaurant management team and restaurant personnel. Accountable for ensuring that day-to-day restaurant operations are aligned with the fine dining operating guidelines and standards. Maintain consistency in preparing the highest quality of food and providing superior levels of service. Achieve financial objectives and success by continually building sales and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The general manager should possess these qualities:

• Ownership mentality resulting in operational excellence
• Models hospitality and delivers service excellence
• Identifies talent and develops potential
• Demonstrates genuine hospitality at every opportunity

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

• Demonstrate exceptional guest service mentality
• Place high priority on the guest
• Promotes a superior individualized dining experience for each guest
• Interact regularly and demonstrate a genuine interest to guests
• Provide “pressure point relief” to team as needed to assure a superior dining experience for all guests
• Proactively build and nurture relationships in the community
• Demonstrate a passion for food
• Actively support the brand concept
• Model and promote adherence to brand standards
• Seek opportunities to promote the brand within the community at large
• Create and maintain optimum levels of morale, pride and team spirit
• Develop an environment based upon the values and operating principles of RCSH
• Work well with others
• Demonstrate an open, respectful communication style
• Effectively select, train, and develop talented team members
• Build mutual respect, confidence, and trust in relationships
• Demonstrate confidence
• Lead by example
• Set and uphold uncompromising high standards and expectations
• Enforce accountability for performance and results
• Direct and coordinate all activities throughout the restaurant
• Foster open communication
• Handle performance issues in a tough but fair manner
• Demonstrate a strong interest in developing others
• Serve as a mentor and coach to others
• Provide continual feedback
• Celebrate success and reward achievements
• Create a succession plan
• Demonstrate patience and understanding
• Listen effectively
• Demonstrate basic computer skills including a familiarity with Microsoft Word, Excel and Outlook
• Able to read, interpret, and effectively act upon profit & loss and other financial data
• Ability to think big picture when setting goals
• Identify and monitor business trends
• Strong attention to detail
• Evaluate options and impact in order to make the best decisions
• Think creatively to find solutions to problems
• Anticipate and catch issues before they become problems
• Demonstrate effective organization and time management skills
• Take ownership of all front of house operations
• Respond with a sense of urgency
• Ability to handle pressure effectively
• Flexibility by responding to changing demands
• Stay focused and productive
• Maintain a professional business demeanor and appearance at all times
• Take proactive steps and self-responsibility for on-going individual training and development

Preferred Education And Work Experience

• Extensive experience leading a high-volume, upscale concept restaurant
• Wine knowledge required, experience as a sommelier preferred
• Smart Serve Food and Alcohol certification preferred
• Some culinary experience or training a plus
• Formal business education or a restaurant management degree a plus
• Above average computer skills including a familiarity with Microsoft Word, Excel and Outlook

Physical Demands

• Typical shift is 10-12 hours
• Able to work on your feet for at least 8 hours
• Temperature extremes range from working near 1800 degree Fahrenheit broilers to working in a walk-in freezer of -10 degrees Fahrenheit
• Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally
• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods
• Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products
• Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

Work Environment

• Work performed in a restaurant

Disclaimer: Background checks, including employment history and criminal record checks, are part of the recruitment process. By applying, you consent to these checks as required by applicable laws

• Ownership mentality resulting in operational excellence
• Models hospitality and delivers service excellence
• Identifies talent and develops potential
• Demonstrates genuine hospitality at every opportunit