General Manager

OVERVIEW:

The General Manager will be responsible for all aspects of running a successful restaurant in close partnership with Ownership and the Executive Chef. They will manage FOH staff, supervising shifts, ordering wine/liquor/beer, and maintaining the physical condition of the site. They are expected to be on-site at least 50 hours per week and to manage at least 5 shifts per week. The GM will be responsible for providing leadership to the Managers and Employees in the restaurant. They will establish high standards for food quality and customer service and to coach, develop and work as a team with Employees daily. They will be an effective communicator and will disseminate written and verbal information professionally. They will define areas of responsibility for the Managers, and Employees, by setting guidelines and deadlines for completion of assignments. They will function as a restaurant ambassador at all times, including while off duty and in the community. The General Manager measures success in terms of results achieved.

STAFFING:

• Maintain proper level of staffing, making adjustments to quantity and quality of personnel and labor cost as needed. This includes preparing and monitoring all work schedules through the TOAST POS.
• Lead by example, setting the standard for exemplary business and hospitality etiquette.
• Hire qualified and reliable employees. Respond in a timely manner to all potential inquiries and be sure all new hire paperwork is complete prior to training.
• Update job descriptions and employee handbook as needed for staff.
• Train staff on utilization of the TOAST POS system, proper steps of service, and relations with kitchen operations.
• Maintain effective communication with Ownership and all staff on a daily basis. This includes documenting and relaying all relevant information needed and follow-up to all concerns, issues and problems that may have arisen.
• Consistently follow and train all staff on all health and safety standards

RESTAURANT APPEARANCE/AMBIANCE/GUEST RELATIONS:

• Portray a professional demeanor and appearance at all times with staff, guests, and vendors.
• Ensure that the operational condition of the restaurant is maintained daily, implementing standards through opening and closing procedures of sidework, pre and end of shift duties.
• Ensure that all areas of the restaurant facility (interior and exterior) are kept clean, safe, organized and in good working condition at all times through on-going personal inspection.
• Coordinate with Ownership on the opening of the seasonal Patio.
• Oversee the Repair and Maintenance of the physical plant
• Ensure that all guests feel welcome and well taken care of. Provide responsive, friendly and courteous service at all times.
• Resolve all guest issues, complaints and dissatisfaction in a professional courteous manner in accordance with restaurant standards to ensure the guests leave happy and will return.
• Document and review all guest complaints and dissatisfactions including detailed accounts of steps taken and resolution, regardless of scope.
• Set and maintain service standards for service crew, ensuring exceptional guest service and hospitality in all areas at all times.

BUSINESS RELATED ROLES:

• Provide accuracy and care to all business related assignments.
• Review daily shift sales reports and reconcile cash.
• Review TOAST clock ins and tip sheet daily.
• In partnership with the bookkeeper, track and report tips for FOH staff.
• Monitor all technology systems such as computers, cameras/security.
• Attend all informational and team building meetings. In conjunction with our Assistant GM, post to the Avenue Website and Instagram page.

PERSONAL CHARACTERISTICS:

• Be self-motivated and desire to continuously collaborate, improve and create a team culture.
• Have exceptional interpersonal and leadership skills with ability to relate to all staff, while maintaining a professional demeanor.
• Have the ability to motivate, challenge and teach others to perform to the best of their abilities and continuously improve.
• Use effective crisis management and conflict resolution skills.
• Demonstrate a high level of professionalism, patients and ability to maintain a courteous demeanor at all times, including under pressure.
• Use effective multitasking skills to ensure a quick response to needs of service crew, Ownership and guests.
• Always have exceptional personal hygiene and positive representation of the organization.

Job Type: Full-time

Pay: $70,000.00 - $80,000.00 per year

Benefits:

• Paid time off
• Paid training

Shift:

• Evening shift

Shift availability:

• Night Shift (Required)

Ability to Commute:

• Medfield, MA 02052 (Required)

Ability to Relocate:

• Medfield, MA 02052: Relocate before starting work (Required)

Work Location: In person

Salary : $70,000 - $80,000