General Manager - Flanker AZ

Description

Flanker Kitchen Sports Bar is a 17,000-square-foot sports, dining and entertainment venue located at the north end of State Farm Stadium’s Great Lawn. It combines a menu of American favorites, the elements of a world-class sports bar and a BetMGM Sportsbook, the first located on the grounds of an NFL Stadium. It is a high-energy destination for sports and elevated casual dining, craft beer and cocktails.

Position Summary

The General Manager is responsible for overseeing the front-of-house operations and employees while working with the back-of-house to ensure prompt and seamless service for guests.

Duties and Responsibilities:

• Maintain professional appearance standards as directed in the Employee Handbook.
• Anticipates and accommodates needs of guests while providing professional and exceptional service to ensure guest satisfaction.
• Maintains cleanliness of front-of house areas, and the entire venue.
• Protects establishment, guests, and employees by adhering to and overseeing that the Department of Health and company sanitation standards are followed.
• Responsible for interviewing, hiring and training process decisions.
• Coaches front-of-house managers as needed and assists in their professional development.
• Possesses knowledge of all front-of-house job duties.
• Responsible for ensuring all front-of-house employees receive job performance reviews and provide growth opportunities (as applicable).
• Ensures front-of-house employees follow all policies and procedures by providing clear guidelines and expectations.
• Possesses in-depth knowledge of all operational systems in use including but not limited to payroll, inventory and purchasing.
• Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
• Regulates all executive-level POS functions.
• Oversee and supervise the execution of front-of-house operations to ensure quality, safety, efficiency and profitability.
• Responsible, with Executive Chef, for maintaining the venue’s monthly Profit & Loss statement standards.
• Meet or exceed budget expectations through controlling P&L items.
• Oversees that the venue is compliant with all federal, state and local laws and regulations and company policies.
• Possesses in-depth knowledge of all food and beverage menus.
• Oversees that all guest and employee concerns are resolved.
• Communicates clearly and concisely with back-of-house employees/management during service
• Oversees that all opening and closing duties are completed up to company standard.
• Oversees the replacement or repair of all breakage or damage of equipment, furniture or other company property.
• Attends, leads, participates in any training sessions, department meetings or pre-service meetings.
• Demonstrates knowledge of the venue and Carver Road Hospitality.
• Works as part of a team and provides help and support to all employees.

Qualifications

Our Ideal Candidate:

• Thrives in a fast-paced, dynamic environment with a passion for all things food and beverage and guest service.
• Has an ability to positively lead others while multi-tasking and prioritizing workloads.
• Is passionate about quality and consistently upholds defined standards over time.
• Provides guidance and support for employees.
• Embodies integrity.
• Seeks continuous improvement.
• Fosters a culture of hospitality, beginning with the team members and extending to guests, vendors, and members of the community.
• Portrays a positive and professional attitude.
• Learn by listening, observing other team members and sharing knowledge while leading by example.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Proficient with computers (Microsoft Products), POS and technology.

What You Bring to the Table:

• Minimum 2 years’ experience as a General Manager in full service, moderate to high volume restaurants. Experience opening a restaurant is a plus!
• Flexibility and willingness to adapt to ongoing changes. Open availability including nights, weekends and holidays.
• Proven track record in building, leading, and empowering high-performing teams.
• Strong interpersonal skills.
• Strong financial acumen.
• Professional verbal and written communication with guests, employees, vendors, and ownership.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Must be able to stand, lift and bend for extended periods of time.
• Must be able to bend and lift to 50 lbs.