General Manager

Job Title:                   General Manager of Giardina’s

Reports to:                 General Manager of The Alluvian Hotel

FLSA Category:        Exempt/Salary Position

Compensation:          $80,000 to $110,000 commensurate with experience

Relocation:                Relocation Assistance Provided

Location:                    Giardina’s

314 Howard Street

Greenwood, Mississippi 38930

About Giardina’s:

Giardina’s, founded in 1936, is one of the Mississippi Delta’s most historic restaurants. Located in Greenwood, Mississippi’s downtown luxury Alluvian Hotel, Giardina’s, provides a distinctive blend of sophistication, elegance, and warmth in a casual atmosphere. Giardina’s is famous for its steaks, seafood, and Italian cuisine as well as premium liquors, wines, and liqueurs. Giardina’s unique setting consists of fourteen private booths and a large dining room open to a beautiful courtyard. The restaurant’s interior space and state-of-the-art kitchen were designed by world-renowned architects. The Giardina’s restaurant, along with in-room dining, is open Monday through Saturday with event services as needed. 

The Alluvian Hotel, including Giardina’s, is a subsidiary of Viking Range, LLC, a leading industry provider of professional-grade appliances for home kitchens. For more information on the Alluvian Hotel and Giardina’s, visit their website at https://www.thealluvian.com/giardina.

Position Summary:

The General Manager will have full responsibility over all operations of Giardina’s, including dining and bar service and culinary operations for the restaurant, events, and in-room dining. The General Manager will have fiscal responsibility for the budget and managing inventories. The General Manager is responsible for creating, leading, overseeing, developing, coaching, and assisting a team in delivering exceptional service, food, and experiences for those dining at the restaurant, staying at the hotel, attending events, or using in-room-dining services.

Essential Duties:

• Lead, oversee and assist with all food & beverage operations including restaurant front of house and back of house operations, event culinary and dining service and in-room-dining.
• Lead, oversee, train, develop, coach, and assist the food & beverage team, including the Executive Chef, Assistant Restaurant Manager, and bar and service team, ensuring exceptional service and quality in all aspects of food and service.
• Lead, oversee, motivate, and assist in the operations of all a la carte, event, and in-room dining and beverage services, ensuring consistency, quality, and timeliness.
• Ensure continuous and consistent quality and improvement in food and service by implementing training programs, setting clear expectations, and intervening when issues arise.
• Develop, promote, and ensure a cooperative working environment with all staff and departments
• Utilize tools and resources to evaluate and measure feedback on food quality and service to evaluate performance and refine the culinary, dining, and beverage experience.
• Develop, recommend, and manage the restaurant’s budget and oversee financial performance by increasing revenue and managing food and beverage costs and labor, inventory, and maintenance expenses.
• Be visible to patrons by greeting and visiting tables to ensure a welcoming environment and that the dining experience is meeting or exceeding expectations; if issues do arise, ensure necessary corrective action is taken.
• Help in the promotion and marketing of the restaurant, including developing promotions and assisting with social media and other marketing tactics.
• Serve as liaison between the restaurant and the hotel amenities and parent company.
• Attend and participate in the Banquet & Event meetings (BEO) and communicate all catering and event needs to the restaurant team.
• Manage all beverages, including serving as the primary liaison with Mississippi Alcohol and Beverage Control (ABC), creating the wine list, placing orders on a timely basis, and maintaining sufficient inventory.
• Arbitrate guest charge disputes
• Manage the restaurant POS (Toast) and reservation system (OpenTable), including vendor relations, and handle all updates and changes to these systems.
• Ensure Giardina’s compliance with all local, state, and federal regulations and licenses, including completing and maintaining applications for all licenses for Giardina’s
• Be the public representative of Giardina’s in the community and when attending government, civic, and private functions.

Qualifications:

• Leadership experience in a restaurant, overseeing both FOH and BOH operations for a la carte and banquet service.
• Experience in training, coaching, and leading staff in food service and bartending.
• Working knowledge of beers, wines, and spirits.
• Strong financial acumen in developing and managing budgets, revenues, and expenses.
• Engaging personality and willingness to be present with guests and employees.
• Thorough understanding of all regulatory requirements with regard to foods, beverages, and services.
• Proficient in Microsoft Office, including Word, Outlook, Excel, and PowerPoint, as well as POS and reservation systems.
• A college degree in hospitality, business, or related degree or commensurate experience is required.

Benefits:

• Health Insurance Program - participation in the group health insurance program, including medical, dental, and vision coverage.
• 401k Retirement Plan – participation in the 401k retirement plan after hire that provides a matching contribution of 50% up to 4% of your contribution.
• Life Insurance – paid coverage of 1 times the annual base salary.
• Disability Insurance – paid coverage for Short-Term Disability equal to 60% of annual base salary and Long-Term Disability equal to 40% of annual base salary.
• Educational Assistance – tuition reimbursement for approved courses/degree programs.
• Paid Time Off – generous paid time off accrual, with up to 14 days the first year.

Salary : $80,000 - $110,000