We are seeking a General Manager Restaurant to join our team! You will be responsible for providing customers with a memorable dining experience.

3 Main Areas of Responsibility

1. SALES

• • Advertising-radio, newspaper
• Concierges- Take care of all concierge (in house, xmas parties, special treats on holidays....)
• In-House Advertising- make sure everyone leaves happy!
• Quality of Food & Service:

2. PROFIT

• Food Cost
• Positive attitude is the key, especially while on the floor for all staff
• Evaluate the service
• Single out one server, & evaluate their interaction with the guest. Time them on everything, good timing will turn tables.
• Most important times to be on the floor:
• Opening 4p.m.-opening-check how everyone's doing. See who's on time, or if no-shows, there's time to call for a replacement.
• Liquor cost- monitor bar comps, and costs
• Labor cost-cut labor where you can
• Watch expenses!!!! Save costs where we can

3. MAINTENANCE

• *If a big expense comes up, need approval from Corporate GM & DK.
• Try to fix broken equipment in house before contracting out.
• Cleanliness- Hired Night Cleaners are responsible for cleaning the restaurant from top to bottom. Walk through the restaurant, and check areas to be dusted, polished; scrubbed, etc.
• Repairs-Fix in house if possible
• See maintenance & Service listing for vendors to be used. Use our In-house staff to clean their areas:
• Cleaning schedules for servers, bartenders, kitchen, and sushi bar. Should be checked and completed Delegate (part of their bonuses come from maintenance)- then follow-up
• Chef- kitchen & dish
• Sushi Chef- Sushi area
• Head Bartender-Bar area
• Restaurant Manager- dining room, bathrooms, etc.

Other Notes to Remember:

• Catering- understand the procedures
• Good managers are aggressive & are always striving to make the restaurant better!

During service- 3 components that create atmosphere-

• Lighting, Music- at the right volume, and temperature- A/C
• Foster relationships with people in the industry, & VIPs are important
• Treat everyone equally- don't get too close to the staff, then it's hard to discipline/terminate a friend
• Always look ahead- so planning can be done for all upcoming holidays.
• Decorations, menus, theme, etc.
• Have Management meetings with managers once a week. Bar staff, Kitchen staff,Front of the house staff and Sushi staff
• Have monthly meetings, and bi-weekly meetings.
• Need to be resourceful in finding labor
• Find other labor pools for catering
• Talk to employees