Job Overview:
The General Manager will be responsible for managing the daily operations of our restaurant and all banquet operations, including the selection, development and performance management of employees. In addition, he/she will oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their
dining experience. The General Manager's role will also include the retail operations, wine-tasting and winemaking/vineyard operations.
This position requires a strong management professional with the ability to develop a high performing management team while maintaining our high standards of quality and guest satisfaction. The position provides an opportunity to grow and advance with a growing hospitality company.
Qualifications:

• A minimum of 5 to 10 years of general management experience in a high-volume, multi-faceted hospitality environment with a background of consistent promotions preferably at highly organized multiunit companies.
• College degree is preferred. BS degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel); Point of Sale System (Harbor Touch)
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Must possess a valid driver's license.
• Must be eligible to work in the United States.

Desired Characteristics:

• Highly motivated, mature self-starter
• Highest standards of integrity and ethics
• Leadership, creativity, and financial management skills
• Ability to prioritize, manage time and multi-task
• Strong problem-solving capabilities
• Strong communication and organizational skills
• Attention to detail
• Strong ability to work in a diverse team environment
• Ability to work in a fast paced constantly changing environment
• Ability to think on your feet
• Experienced in managing a large team, while identifying and developing

Duties and Responsibilities
Executive/Financial Management:

• Will work directly with owners to set sales goals, plan strategic menus and special events and integrate company values into daily practices and staff training
• Provide leadership and vision to the organization
• Provide vision regarding overall financial health of the restaurant and over company as role expands company.
• Maintain general financial oversight and ensure accuracy of records including A/R, A/P, and inventory where appropriate.
• Provide financial reports with recommendations regarding cash flow strategies and overall profitability.
• Plans and develops performance metrics including financial, operational productivity and efficiency
• Oversee policy development and documentation
• Enforces all labor laws (federal, state and local).
• Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies)
• Serves as a role model and sets a positive example for the team, customers, vendors and community.

Operational Excellence/Process Management

• Sets high standards of customer service excellence and assures the standards are delivered consistently.
• Assures standardized processes are defined, in place and are followed
• Oversees the establishment of work plan and staffing from all managers
• Directs and oversees success in all areas or the restaurant and banquet operations and assures all jobs adhere to quality and safety standards and meets customer expectations.
• Assists in development of forms, templates, processes, and tools to increase process and overall company efficiency.
• Assures that all employees respond positively and quickly to customer concerns and helps or directs those problems are corrected for the future before they affect customers again.

Restaurant/Banquet Management:

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service in accordance to our specific recipes and plating guidelines.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards for all employees.
• Estimate food and beverage costs.
• Work with Corporate office staff for efficient provisioning and purchasing of supplies.
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Manages all vendors and assures accuracy of pricing.

Team Development and Management:

• Determines the correct positions and roles and responsibilities needed to deliver profitable business growth n all areas of the business.
• Directs the recruitment and contracting of company and project personnel that demonstrate high levels of appropriate skills with a customer satisfaction focus.
• Ensures all employees are properly trained and empowered to deliver their essential job responsibilities at a high standard.
• Evaluates each employee's ability to maintain high levels of customer satisfaction.
• Develops processes to continuously improves the skills, knowledge and morale of all employees
• Effectively utilizes outside training programs
• Evaluates each employee's performance based on clearly communicated standards and expectations.
• Holds the employees accountable for performance.
• Makes decisions regarding all performance related issues; confronts poor performance.

Key Performance Indicators:

• Revenue increase in comparison to the previous year of at least 10%
• 30%- 35% gross profit
• Cash flow managed so no shortfalls
• Team is in place and operating with minimal problems; demonstrating accountability and ownership
• Customers satisfaction high based on feedback, observations and referrals
• Establish and maintain important relationships in the community and with vendors
• Demonstrates creativity and ownership of the job; demonstrates innovative approaches to food preparation and presentation
• Project management process documented with tools, forms and checklist implemented

Benefits:

• Competitive compensation package
• Medical insurance options
• Paid holidays and vacation
• Company dining program
• Clear path for growth and career advancement
• Excellent opportunity with growing brand

Environmental/Physical Requirements:

• Essential duties require long hours including weekends and holidays.
• Duties are performed in both indoor and outdoor settings, with events often taking place in the elements in all four seasons. Events often involve loud music.
• The work environment can be loud and busy.
• There are many kitchen hazards such as hot surfaces and liquids, sharp knives and slippery floors that need managed.