Criollo General Manager Exp. in Fine Dining

Primary duties and responsibilities include, but are not limited to the following:

• Duties & Responsibilities
• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors.
• Meets restaurant financial goals.
• Developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Enhance guests dining experience by ensuring all guests feel welcome and are given responsive, friendly and courteous service in accordance to Forbes and Preferred Hotels.
• Ensure that all food, beverages, and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Must be knowledgeable in the delivery of professional food service
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop your staff in all areas of managerial and professional development
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Ensure that all products are received in correct unit count and condition
• Oversee and ensure that restaurant policies on employee performance evaluations are followed and completed on a timely basis
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
• Fully understand and comply with all federal, state, parish/ municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
• Motivate staff members and use incentives when possible
• Must have good communication skills and ability to work well with others

Qualifications

Estimated percentage of daily physical requirements and/or number of pounds that may need to be lifted on the job:

• Be able to work in a standing position for long periods of time (up to 5 hours)
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Must have the stamina to work 40 to 50 hours per week

Special skills or knowledge necessary for the position:

• 3 – 5 Years Food and Beverage Management Experience
• Work requires a minimum of an Associate’s Degree, preferably in hotel and/or restaurant management, Graduate of post high school, two year Culinary Arts School, or equivalent technical training in the food service industry may be substituted on a year for year basis. Preferred: Bachelor’s Degree in Hotel or Restaurant Management. Knowledge of fine dining etiquette
• Knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions
• Possess excellent math skills and have the ability to operate a POS system
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area
• Be able to lead and motivate
• Process Improvement
• Management Proficiency
• Managing Profitability