General Manager - RED O Restaurants

The role as General Manger, you will be directly responsible for concept development, educating staff, executing the beverage program, Cost accounting, customer focus, management proficiency, achieving measurable results with a strong understanding of hospitality.

CORE JOB FUNCTIONS/RESPONSIBILITIES:

Direct oversight of day-to-day operations, including executing companywide shared standards, dining room management, and striving for a genuine guest experience.

Work in tandem with Executive Chef to coordinate and facilitate a smooth, efficient, and speedy flow of service with good communication between front and back of house.

Displays role modeling through visible actions for all staff including being active in all areas of the restaurant (front desk, bar/lounge, kitchen, and main dining room) for the whole dining period. 

Maintain guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings as well as ensuring all staff is properly trained and meeting serving standards.

Initiate improvements and building relationships with guest. Resolving guest complaints or dissatisfaction in a friendly and timely manner, in-person and in online guest reviews.

Responsible for overseeing the beverage program (Liquor, Wine and Beer) and maintaining proper Inventory levels. Follow directions from upper level management on all aspects of the beverage program and operations.

Maintain an exceptional visual bar display behind the bar and on the tequila cart, including replenishing any missing display bottles, updating menus and pricing, and ensuring bar staff is regularly scheduled to clean and polish bar area, bar display and tequila cart.

Create and develop incentive programs to reinvigorate staff and promote sales. Deliver employee appreciation immediately to reinforce a positive and friendly working environment.

Review and comprehend budgets, operating statements and cost savings initiatives as needed to assist in the financial management of department. Maintain labor under control by scheduling according to forecast and adjust as needed throughout the shift.

Works with Executive Team on financial analysis using direct control of Profit & Loss including strategic, forecast, cost savings initiatives, budgets, and general financial controls.

Oversee timely submission, auditing, and corrections of any discrepancies in petty cash reconciliations, cash tips, payroll errors, missing invoices, new hire packets, timecard change forms, and expense reimbursements.

Responsible for ensuring department is staffed accordingly, including posting schedules in a timely manner and recruiting, selecting, orienting, and training new hires approved by Human Resources.

Process bi-weekly payroll and submit with all supporting documents, including any pay increases, second job rates, PTO request, timecard change forms, and paycheck acknowledgement forms.

Supervise all opening, mid shift and closing procedures, including but not limited to, checklist, check ins and check outs, and ensure management team is following through in journal and staffing log entries.

Follow through on all COVID-19 reporting and compliance. React quickly to any potential threats of exposure and regularly enforce extreme safety protocols in partnership with Human Resources.

Supervise all FOH staff and ensure all staff is trained properly and meeting service standards, grooming standards, liquor controls, food and drink knowledge and assist staff to execute service standards during peak hours. Praise staff performance and provide continuous feedback to improve productivity and performance.

Accomplish restaurant, bar, and human resource objectives by communicating job expectations, planning, monitoring, appraising, and reviewing job contributions of management staff. Provide couching, counseling and corrective action as needed.

Using consistent and clear corrective action procedures, manage, counsel and coach employees through workplace conflict and resolve employee complaints, concerns, and/or problems as they arise.

Oversee weekly inventory. Ensuring all counts are accurately recorded and any new purchases are approved prior to placing the order. Submit all invoices received same day to accounting and frequently check statements to ensure accurate reporting.