General Manager

Harmonic Hospitality Group is looking to hire a General Manager for our Stuffed Olive concept located in the Capitol District in Omaha. The Stuffed Olive features a drink menu with over 100 martinis along with a food menu that has tapas, shared plates, and flatbreads! See more at www.thestuffedolive.com

Title: GENERAL MANAGER

Reports to: Vice President of Operations

Summary of Position

Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, profitability, employee retention, guest service and satisfaction, food quality, marketing, cleanliness, and sanitation. Be a professional, compassionate, and empathetic leader of the restaurant’s team members!

Duties & Responsibilities:

• Be a torchbearer of the brand and company’s culture, always striving to make tomorrow a better day than today for team members and our guests!
• Be a teacher, leader, trainer, and counselor to the manager and supervisory team of the unit. Continually strive to develop your staff in all areas of managerial, leadership, and professional development.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
• Ensure that all food and beverages are consistently prepared and served according to the established recipes, portioning, cooking, and serving standards.
• Fill in where needed anywhere in operation to ensure guest service standards and efficient operations.
• Achieve established objectives in sales, service, quality, the appearance of facility and sanitation, and cleanliness through training employees and creating a positive, productive working environment.
• Make employment and termination decisions, including interviewing, hiring, evaluating, and counseling personnel from every department as appropriate.
• Have a complete understanding of all unit-level policies, procedures, standards, specifications, guidelines, HR protocols, and training programs.
• Be knowledgeable of the brand’s policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures as outlined in the employee handbook.
• Responsible for the operational and administrative execution and oversight pertaining to payroll processing and time record management.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost and efficiency objectives are met.
• Control cash and cash equivalents by adhering to cash handling and reconciliation procedures in accordance with company policies and procedures.
• Prepare and complete all assigned administrative duties, including but not limited to using our Restaurant365 platform and paperwork, including forms, reports, and schedules, in an organized and timely manner.
• Ensure that all equipment in the unit is kept clean and in excellent working condition through personal inspection and by following the unit’s preventative maintenance programs.
• Ensure that all food, beverage, small wares, supplies, and equipment are received in the correct unit count and condition and that deliveries are performed per company receiving policies and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the business, employees, and guests.
• Develop, plan, and carry out brand marketing, advertising, promotional activities, and campaigns as directed by the Director of Marketing and Executive General Manager.
• Develop, manage, execute, and maintain the music and entertainment as per the concept’s programming and direction by the Vice President of Operations.
• Building a relationship within the community by networking with committees and fellow businesses, and extending opportunities of partnering with promotions and cross-sell
• Assist in the planning, development, and execution of all social media marketing and related initiatives.
• Oversee the training of all unit personnel in the safe operation of equipment and potentially dangerous utensils.
• Responsible for training and oversight of all personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for the bar, dining room, restrooms, exterior, kitchen, storage areas, walls, hoods, other equipment, and food and product storage areas. Work with the management team to ensure compliance.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide safety training in lifting and carrying objects and handling hazardous materials per MSDS worksheet guidelines.
• Obtain a TIPS or similar certification (as approved by the VPO) within 30 days of joining the team.
• Be manager-level ServSafe certified (if not already) within 60 days of joining the team.

Qualifications
- Strong background in food service management, including POS systems and kitchen operations
- Demonstrated experience in supervising and leading teams in a hospitality setting
- Exceptional guest service skills with a focus on guest satisfaction
- Proficiency in inventory management and control

Job Type: Full-time

Pay: $57,000.00 - $67,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Shift:

• 10 hour shift
• Evening shift
• Night shift

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant management: 5 years (Preferred)

License/Certification:

• Driver's License (Preferred)

Location:

• Omaha, NE 68102 (Preferred)

Shift availability:

• Night Shift (Preferred)

Ability to Commute:

• Omaha, NE 68102 (Required)

Ability to Relocate:

• Omaha, NE 68102: Relocate before starting work (Required)

Work Location: In person

Salary : $57,000 - $67,000