Spot on the Dock – General Manager

The Spot is a locally owned restaurant group in Burlington, VT. We are a fast growing company run by a small, energetic team. We are looking for a General Manager to oversee the seasonal operations of Spot on the Dock (May 1- Oct 1). The GM is responsible for all aspects of operations including : hiring, training, scheduling, managing daily operations and maintaining vendor relationships. The GM works closely with BOH and FOH staff to ensure a safe, welcoming and efficient environment for both staff and customers.

In addition to managing operations of SOTD, the GM works with the Director of Operations to ensure financial benchmarks are achieved and inventory is maintained. The GM plays an integral part of our leadership team and is heavily involved in developing growth strategy and enforcing Spot policies and procedures. This is a year round, full time position which offers flexibility, full benefit package and opportunities for advancement.

Key responsibilities include :

Hiring : With the assistance of the DoO, the GM is responsible for managing the entirety of the hiring and recruitment cycle. The GM will advertise, spearhead hiring events, collect applications, interview and hire all staff for SOTD. The GM is expected to keep staff contact records up to date in Toast and Sling and manage all staff communications.

Training and Scheduling : The GM will develop and conduct training to ensure staff are knowledgeable about all SOTD menus, policies and operating systems. This includes :

Ensuring all staff have the correct certifications for serving food and alcohol

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Standardizing systems and protocols to ensure efficient flow of service

Training staff to have a full understanding of menu items, bar products, allergens and possible substitutions

Enforcing food handling procedures

Establishing and implementing weekly cleaning procedures

Providing onsite oversight and FOH mentorship

The GM is also responsible for managing the FOH and BOH schedule. Schedules will be submitted to DoO for approval at least two weeks in advance. The GM manages all schedule fluctuations that may arise due to call outs and is able to quickly problem solve ways to operate successfully in times of staffing shortages. Conversely, the GM is able to work within the labor budget and make appropriate and timely cuts to the schedule as needed.

Vendor Relations : In partnership with the DoO, the GM oversees all vendor relations associated with the start up and shut down of SOTD restaurant. This includes but is not limited to : overseeing the winterization and de-winterization of the property, dealing with general maintenance issues that arise throughout the season and following the SOTD annual timeline closely to ensure all aspects of property preparation are accounted for in a timely manner.

Daily Operations : The GM is in charge of the effective daily flow of the restaurant including

Maintaining Toast POS and online menu

Fielding all inquiries from website and social media

Monitoring end of night cash outs

Ensuring all staff feel adequately supported in their roles

Coordinating all entertainment and large party reservations

Setting daily sections and overseeing FOH service

Working with RPM to ensure the restaurant is adequately stocked with hardgoods such as silverware, glassware, etc.

Establishing a welcoming environment for customers and fielding any customer concerns

Ensuring all aspects of the restaurant are flowing symbiotically by assisting when / where needed

Adhering and enforcing all Spot SOPs

The GM is required to work a 40 hour work week from season’s open to close. These hours are split over no less than four days and 30 of which need to be on the floor managing lunch / dinner services. In the off season, the GM is required to work a 40 hour work week which will include weekly planning meetings, admin maintenance, assisting in Fin Catering Events and FOH managing shifts at other Spot locations.

Qualifications :

Minimum 5 years experience managing or supervising teams in a restaurant setting

Strong leadership skills and demonstrated ability to manage a team effectively

Comprehensive understanding of restaurant operations including FOH, BOH and Bar procedures

Ability to quickly identify and resolve issues as they arise

Ability to defuse customer situations that may arise

Understanding of budgeting, cost control and basic restaurant finances

Extremely organized and able to efficiently manage the moving parts of full staff scheduling

Self-starter with an ability to anticipate needs of the restaurant without oversight

Excellent interpersonal communication to interact with customers, staff, vendors and management in a respectful, efficient and positive manner

Commitment to team-building, relationship development and ability to represent the restaurant professionally

Ability to lift up to 50lbs

A positive attitude and ability to make the work environment a fun, productive place to be

Past experience working with Toast is preferred

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