Restaurant General Manager Reports to: Director of Food and Beverage Selection: Application and interview. Process includes but is not limited to: Education, Oral Interview, Past Job Performance, Background Check, and Availability.
Nature of work •Manages human resources by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. •Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. •Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. •Establishes and recognizes trends within the food and beverage industries. Develops, creates and plans food and beverage menus that are creative, visually pleasing and on trend. Insure the menus have a high level of perceived value and quality. •Conforms to the regulations of the Alcoholic Beverage Control Board, Department of Labor, and Fire and Safety Code. •Maximizes profitability through effective cost controls, transaction accuracy and effective ensuring portion control; monitoring accuracy of charges. •Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant. •Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways. •Maintains ambiance by controlling lighting, background music, linen service, dinnerware, and utensil quality and placement; monitoring food presentation and service. •Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations. •Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Restaurant Manager Skills and Qualifications: The ideal candidate will have the ability to plan, lead, educate, direct and motivate a group of employees to create a premiere culinary experience for our guests that is entertaining, creative and fun. The candidate that can do this while maintaining a high level of perceived value for the guests and meet the financial goals of the organization while fostering a positive and engaging work experience for the employees will be ideal. Qualifications
•Leadership skills that demonstrate the ability to train, motivate, and direct skilled and unskilled labor to produce quality events. •Communication skills that demonstrate the ability to interact positively with clients, employees, and vendors in all situations. •Verifiable education and experience that demonstrates the ability to write, use basic computer programs, interpret documents, evaluate financial information, and organize one self and others. •The ability to coach, council, and motivate a staff of employees to produce the high quality work without constant supervision. •Knowledge of Madison County Health Department rules and regulations as demonstrated by the attainment of a Serve Safe Manager’s certification within 90 days of employment. •Knowledge of Alabama Beverage Control rules and regulations as demonstrated by the attainment of a Responsible Vendor Training certificate within 90 days of employment. •Knowledge of basic accounting principles including menu costing, labor controls, event costing, event forecasting, price negotiation, and cash reconciliation. •Must have a valid driver’s license. •Effective and successful experience managing full service restaurant. •Back office knowledge and experience configuring, managing and training staff in regards to a computer based point of sale system. •Knowledge of best practices related to safe business environments for guest and employees.
Duties and Responsibilities
•Ensure the business and employees are prepared for customers in an efficient and timely manner. •Ensure staff is well trained and knowledgeable through establishing formal, informal and continuing education processes. •Ensures the restaurant is maintained at the highest standards of cleanliness, organization and appearance. •Ensures that guests experience is of the highest quality, in an engaging environment, serviced by an efficient, knowledgeable, pleasant and energized staff. •Projects, plans, and critiques labor costs, food costs, and business expenses to meet the goals of the organization for financial returns, service and quality. •Interacts comfortably with guests and VBC staff, using good judgment and tact. •Ensure reports are complete, accurate, and submitted in a timely manner. •Ensures employees are hired, trained, coached, and disciplined using industry best practices. •Maintains an adequate pool of qualified employees to service expected business volumes. •Keeps adequate but not excessive product inventories to handle expected business. •Insures invoices, employee payroll, receipts, and cash deposits are accurately and timely processed. •Seeks opportunities to engage with the community, other business, and VBC entities. •Ensures that required staff is Serve Safe Certified and that health inspection scores are 95 or higher. •Ensures all service staff is certified and Responsible Vendor trained serve alcohol and that staff is trained and knowledgeable in regards to service, product knowledge and preparation. •Completes regular audits and review of inventory, cash, and procedures. •Completes other duties as assigned.
About Von Braun Center
The Von Braun Center, named for rocket pioneer Dr. Wernher Von Braun, is located in the heart of historic downtown Huntsville, Alabama. This multi-purpose facility is equipped to accommodate major conferences, conventions, concerts, Broadway performances, ballets, symphonies, a full range of sporting events and so much more! Huntsville is a high-tech city with a history of Southern hospitality. The Von Braun Center is a turn-key facility with a team of experienced professionals ready to guarantee the success of your event.