Restaurant General Manager- Worman - Big Cedar Lodge

Position Summary:

Your goal is to be part of the success and responsible for an unforgettable dining experience to every guest visiting our restaurant. 

Essential Functions:

• Provide superior service to our customers (internal and external) at all times.
• Maintain close contact with guests to ensure their satisfaction.
• Assist in the planning, scheduling, supervising and coordination of the daily operations of the restaurant. 
• Assist in training of employees.
• Plan and conduct staff meetings.
• Supervise and assist as necessary with all operations, which may include: line set-up and restocking; food preparation, customer service; cleaning and organizing cooking, service and dining area; dishwashing; bartending, menu development, large party reservations etc.
• Executes all opening and closing duties of dining outlets and bar effectively.
• Ensure that alcoholic beverages are served within the rules proscribed by the Missouri Department of Public Safety Alcohol and Tobacco Control.
• Assist in ordering, receiving, and maintaining an appropriate inventory of front of the house food and supplies; which may include coordinating the transportation of goods.
• Ensure that applicable health and safety procedures and regulations are followed.
• Prepare a variety of administrative/operations reports and records; timesheets, daily staffing reports, inventories, cash reports etc.
• Deal with a variety of special problems that arise in daily operations related to inventory, purchasing, personnel, equipment, etc
• Supervise and assist with the processing of daily receipts.
• Monitor food and service to ensure that appropriate quality standards are maintained.
• Confer regularly with the Restaurant Manager and other Company personnel to plan, coordinate and evaluate services/activities, exchange information, resolve problems, etc.
• Hold staff meetings.
• Keep abreast of new developments in the field.
• Perform other tasks as assigned.

Candidate Profile:

Education and Experience

• 2 – 3 years previous leadership experience, or a combination of education and experience from which a comparable amount of knowledge is acquired.
• 2 – 3 years of Food and Beverage experience preferred.  (For certain outlets fine dining experience preferred)
• Broad, basic knowledge and skills related to restaurant and room service operations, including experience in ordering, inventory control, staff scheduling, cash reports and similar administrative or management functions.
• Good administrative, math and supervisory skills. Some previous supervisory and budget administration experience.
• Experience working with a variety of commercial food service equipment.
• Ability to deal effectively with customers and other Company personnel.
• Basic knowledge of relevant health and safety regulations and procedures.
• Adequate understanding of laws surrounding alcohol sales and delivery.
• Wine and liquor knowledge preferred.
• Food handlers and beverage service permits.

Skills and Knowledge

• Writing - Communicating effectively in writing as appropriate for the needs of the audience.
• Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
• Guest and Personal Service - Knowledge of principles and processes for providing guest and personal services. This includes guest's needs assessment, meeting quality standards for services, and evaluation of guest satisfaction.
• Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
• Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.

Management Competencies

• Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
• Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
• Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
• Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
• Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
• Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
• High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
• Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
• Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.