Join the team and cultivate your career at G Hospitality.

We are a hospitality and development company that provides investment and operating platforms for hospitality brands and special opportunities. Our passion is to create individualized experiences across a diverse set of restaurants, entertainment, and destination venues.

Responsible for leading and executing operational excellence in the Service or Culinary area for all team members. Successful performance is measured through consistent delivery of balanced results from the perspective of guest, employee, financial, and operational excellence. This ultimately results in sustainable industry leading performance achieved through personal, people, business, and results leadership.

Roles and Responsibilities:

The Restaurant Manager is responsible for leading and executing operational excellence in an individual restaurant through a team of managers & team members.

The Restaurant Manager leads team members in their departments to sustain high levels of individual and overall performance. Additionally, the Restaurant Manager oversees the inventory and ordering of food, beverage, and supplies, to optimize profitability and ensure consistently strong guest experiences.

The Restaurant Manager ensures consistent delivery of balanced results from the perspective of guest, employee, financial, and process excellence. This ultimately results in sustainable industry leading performance and contributes to the overall success of the organization.

Guest:

• Positively interacts and visits with guests.
• Coaches employees on how to deliver an excellent guest experience.
• Coaches employees on how actions impact the guest experience.
• Coaches employees on how to anticipate, identify, and resolve issues that impact the guest experience.
• Investigates and follows up on guest complaints

Employee:

• Models standards and expected behaviors are grounded in our principles.
• Ensures employees are properly trained.
• Communicates goals and expectations to employees.
• Observes performance and directs activities of employee teams and individual employees, coaches employees on operational, interpersonal, and teamwork skills.
• Delivers positive feedback on good performance to employees; motivates employees to improve performance through constructive feedback and progressive discipline (where appropriate).
• Establishes and maintains a productive and fun environment in the department.
• Ensure employees receive the necessary support to achieve their goals.

Financial:

• Achieves restaurant financial goals as specified for department of responsibility.
• Communicates areas of performance needing improvement to meet business plan to department employees as appropriate.

Operational Excellence:

• Maintains a well-staffed top-quality team within the restaurant by recruiting top-quality candidates, reviewing candidate applications, interviewing candidates, testing candidates; conducting reference checks, and extending job offers; uses selection system tools to select quality hires.
• Creates schedules for employees; adjusts schedules to cover call-offs.
• Ensures employees follow systems, methods, and processes for safety, security, sanitation and food safety and quality.
• Oversees the quality of food and beverage to include production specifications, preparation of ingredients and recipes, presentation, and temperature.
• Compliance with regulations including food and alcohol safety.
• Ensures Health & Safety of employees and guests.
• Ensures a safe working and guest environment to reduce the risk of injury and accidents.
• Assesses current inventory, places orders, and verifies incoming shipments of products, tools, and supplies.
• Reviews operational reports and takes appropriate action.
• Monitors labor through forecasting and tracking systems; adjusts labor on shift to account for guest count and guest flow.
• Adjusts sales/guest count forecasts based on historical trends as well as current guest counts and sales trends.
• Audits guest checks and manages cash.
• Conducts a wide variety of administrative duties in support of restaurant operations, and compliance with local, state, and federal laws.

Personal Requirements:

• Self-discipline, initiative, leadership ability and outgoing
• Pleasant, polite manner and a neat and clean appearance
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Must possess good communication skills for dealing with diverse staff
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
• Ability to determine applicability of experience and qualifications of job applicants
• Commitment to honesty and integrity

Qualifications:

• A college degree is preferred. Bachelor’s degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Minimum of 1 year of management or supervisory experience in restaurant, hotel, retail, or general business.
• Preferred 2 years of casual dining/full-service or fine dining restaurant management experience.
• Knowledge of computers (MS Word, Excel), Labor Management system, Inventory Management system, and POS systems.
• Must be eligible to work in the United States.

Working Conditions:

• Hours may vary if manager must fill in for his/her employees or if emergencies.
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operate phones, computers, scanners, copiers, and other office equipment.
• Ensures the acquisition and maintenance of a well-staffed top-quality team within the restaurant by supporting General Manager in recruiting top quality candidates, reviewing candidate applications, interviewing candidates, testing candidates; conducting reference checks, and extending job offers; ensures selection system tools are used to select quality hires.