General Manager - Millman Search Group

This position requires a person highly motivated a great leader with exceptional management

skills. The position description that follows is considered a basic description. Certain

aspects of the position may vary based on the size of the location; size of the staff; type of staff;

and other variables. The nature and scope of the position of GENERAL MANAGER requires maturity as well as independent judgment and discretion in all matters relating to the successful

operation of the Martin’s location to which he/she is assigned. In addition to directing

the work of the employees assigned to the location, the assigned GENERAL MANAGER

has the authority to hire, fire, promote, and/or change the status of the location

employees.

This role will include relocation assistance for a qualified candidate.

Responsibilities

Administration

• Set up and monitor employee schedules
• Verify and approve time & attendance
• Review and approve leave requests
• Monitor performance and conduct performance evaluations with staff and recommend salary increases as appropriate
• Supervise and train employees
• Assure that required reports are submitted on time and in a professional manner
• Oversee the entire on-site operation to assure that there is coordination and cooperation with and between all units that ensures scheduled parties are done with quality and success
• Review and submit accident reports in a timely manner
• Conduct weekly staff meetings
• Responsible for “cost control”
• Verify manager’s reports such as weekly small wares inventory, daily floor plans, cash bar verification, coatroom verifications

Personnel

• Hire, transfer, manage, increase, coach all personnel according to all legislation and to corporate policy
• Train, motivate and coordinate staff
• Promote good employee relations
• Encourage support of employee relations program
• Provide leadership by example
• Require compliance with safety policy and Workmen’s Compensation guidelines
• Schedule all personnel based on service needed and profit to be secured for each function and for daily operation of location.
• Communicate to all employees
• Monitor employee attitudes and handle as appropriate

Sales

• Supervise and train sales personnel
• Supervise and monitor all sales activity – both potential and “on the books”
• Double-check new “C” sheets for price, content and date
• Set goals and distinct areas that need more attention and ways to accomplish this
• To make sure “C” sheets are called back and kept current
• Monitor blue copy status (deposits being made on time)
• Monitor the finalizations of contracts
• Take appointments when necessary
• Determine cost of function when deviation from corporate sales policy occurs
• Approve all sales contracts

Supervise and Monitor the Food Service

• Review food and liquor orders each week or order all food, liquor, linen, bread, desserts, wedding cakes and other items based on needs for functions as scheduled
• Ensure that the correct items in the correct quantity and quality are ordered
• Follow corporate purchasing guidelines
• Monitor preparation of food items
• Be certain foods are correctly prepared according to policies, procedures, and health standards
• Be certain all cooked items are tasteful and served hot
• Be certain all food items are ready for serving at the scheduled time
• Be certain that there is a minimal waste
• Supervise and monitor kitchen inventory control
• Assure that there are no excess items that might go bad
• Reduce circumstances that might encourage pilferage
• Be aware of overstocked items and utilize these items
• Verify chef sheets that are generated and verity that food cost analysis is accurately printed

Supervise, Coordinate, Monitor all Functions at Location

• Supervise actual function when held
• Coordinate customer directives between room and kitchen;
• Assure customer satisfaction by checking with guests from time to time;
• Ensure smooth operation of each function
• Be responsive as possible to guest requests
• Be visible on the floor
• Greet guests and be certain they are happy
• Monitor all food services
• Organize a smooth changeover procedure
• Check employee attitudes and how they perform
• Make sure payments are secured for affairs
• Notice overall operation in order to utilize help to the best for all parties
• Ongoing check of kitchen operation and dish room for cleanliness and order
• Assist wherever necessary

Maintenance and Safety of the Building

• Ensure that the building meets corporate and safety standards
• Secure appropriate labor and material to correct problems
• Ensure that building, grounds and kitchen meet cleanliness, health standards and all safety precautions and standards
• Require proper usage and care of all equipment by all employees
• Establish and supervise preventative maintenance program

Purchasing

• Order all capital items
• Order all office supplies
• Order all maintenance items
• Maintain par inventory

Required Skills

• The candidate must be an experienced mature professional who possesses and demonstrates the following skills and knowledge:
• Knowledge, experience, and capacity to supervise employees with diverse ethnic and racial backgrounds, personalities, abilities, and ages
• Knows when to be flexible, firm, and objective
• Can be challenged without feeling threatened
• Knows how to plan, manage, and coordinate
• Capacity to be at ease with customers who may be difficult and/or come from diverse cultures
• Ability to communicate clearly and specifically verbally and in writing
• Public speaking skills
• Is professional at all times, with all staff
• Know the problem-solving process, knows how to make sound decisions, and knows how to listen