Restaurant General Manager - NewVine Employment Group

With our commitment to using only the freshest ingredients and cooking everything from scratch, our client offers an unparalleled culinary experience to our guests. In addition to our restaurant services, we also provide top-notch catering for a variety of events, ranging from intimate gatherings to large-scale celebrations.

Job Overview:

We are seeking a dynamic and experienced General Manager to lead a team and oversee the day-to-day operations. The ideal candidate will be a seasoned hospitality professional with a passion for delivering exceptional service and creating memorable dining experiences. As the General Manager, you will be responsible for ensuring the smooth operation of the restaurant, managing staff, maintaining quality standards, and driving business growth.

COMPENSATION: $60,000-$70,000/annually (DOE) + Bonus potential

Available Shift: Variable Schedule

Worksite Location: Onsite

Responsibilities:

• Provide leadership and direction to the restaurant team, fostering a positive and collaborative work environment

• Oversee all aspects of restaurant operations, including staffing, scheduling, inventory management, and budgeting

• Ensure adherence to quality standards and food safety regulations, maintaining the highest level of cleanliness and hygiene

• Develop and implement strategies to drive revenue growth and increase profitability

• Monitor and analyze key performance indicators (KPIs), such as sales trends, guest feedback, and labor costs, and take proactive measures to address areas of improvement

• Train and mentor staff members to deliver exceptional service and uphold the restaurant's brand standards

• Handle guest inquiries, complaints, and feedback in a professional and timely manner, striving to exceed guest expectations

• Manage catering operations, including client relations, menu planning, and event coordination, to ensure seamless execution and customer satisfaction

• Collaborate with the executive chef and culinary team to develop seasonal menus, special promotions, and innovative dining experiences

Qualifications:

• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred

• Experience with fast casual restaurant chains (preferred)

• Minimum of 5 years of experience in restaurant management, with at least 2 years in a leadership role

• Ability to manage and lead of team of 20+ members

• Proven track record of success in driving sales, controlling costs, and achieving business objectives

• Strong leadership skills with the ability to motivate and inspire a diverse team

• Excellent communication and interpersonal skills, with the ability to build rapport with guests, staff, and vendors

• Knowledge of industry trends, food and beverage concepts, and best practices in hospitality management

• Proficiency in restaurant POS systems, Microsoft Office, and other relevant software applications

• ServSafe certification or equivalent food safety training is required