Statehouse General Manager

Job Purpose

The Edgewater’s flagship restaurant The Statehouse, as well as Augie’s Tavern and hotel In-Room-Dining combine to offer our signature Madison dining experience to a wide variety of clientele. Offering and upscale dining experience while also maintaining an approachable atmosphere, we take advantage of the best views of Lake Mendota from Madison’s downtown while presenting ingredient driven approachable modern American cuisine.

The Statehouse General Manager is responsible for the overall success of The Edgewater’s flagship Statehouse Restaurant, as well as Augie’s Tavern and hotel In-Room Dining by exceeding guest expectations in food and beverage by providing guidance, training and management of the outlets and its staff. The Statehouse GM will work to ensure the overall success of the restaurant by guest satisfaction surveys and time, labor and financial controls, and will work and promote a teamwork mentality by offering support to all other colleagues in the restaurant.

Duties & Responsibilities

• Lead work of direct reports, both in daily and longer-term concentration on maintaining quality of service and experience for restaurant patrons
• Ensure Pre-shift meetings are conducted with Statehouse staff on a daily basis to ensure good communication
• Create process and procedures to enhance guest experience including but not limited to wait time of service and seating
• Maintain a consistently smooth-running operation
• Monitor and critique the quality and consistency of the food product
• Monitor guest satisfaction/comments and resolve customer issues or complaints regarding food and service
• Attend Food & Beverage Department Meetings
• Provide ideas and feedback related to menu development and drive cocktail and wine list programs
• Conduct weekly/monthly financial reviews of the Statehouse productivity
• To be familiar with clients so that there is constant recognition of all repeat guests

• Make sure all equipment and work areas are in good condition and clean
• Manage department payroll reporting & tip out distribution
• Contribute to the profitability of the restaurant through cost control effectiveness
• Constantly perform positive up-selling techniques with service staff
• Know emergency procedures (including CPR) and work to prevent accidents, and follow proper process in the event of an incident (i.e. incident report to HR)
• Be competent, compliant and enforce all policies related to liquor liability laws
• Manage and coaching all Statehouse staff including but not limited to progressive discipline actions and termination with support of Human Resources
• Manage the staffing levels and follow proper procedures for recruiting, sourcing of candidates and Interviewing with Human Resources Support
• Manage the scheduling of staff as required by service standards and volume expectations while maintaining headcount requirements
• Ensuring appropriate inventories and controls are maintained in all areas
• Holding staff accountable and to The Edgewater’s expectations and policies including but not limited to employee uniform and grooming standards
• Certifying all staff are, greeting guests promptly and proactively, displaying “spotlight” behaviors, anticipating guests’ needs, following proper food and liquor handling procedures and accommodating guest’s special requests and concerns
• Understanding of all cashiering procedures and ability to troubleshoot payment methods, including but not limited to Micros software
• Understanding how to operate all the equipment used in the restaurant
• Actively participate in and lead all health and safety policies and procedures set out for The Edgewater
• Other Duties as assigned

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Qualifications

• Must be 18 or older
• Bachelor’s degree in hospitality management, restaurant management or equivalent
• Must be able to work a flexible schedule including nights, weekends and public holidays
• Combined 2 years of Strong leadership skills and management/supervisory experience and/or restaurant management experience
• Excellent interpersonal skills and a team player attitude
• Strong attention to detail and the ability to handle multiple tasks at once
• Ability to communicate effectively with guests, and staff
• Strong customer service skills and the ability to resolve customer issues or complaints
• Must be able to perform multiple tasks and prioritize efficiently
• Must have excellent working knowledge of general restaurant operations and food and beverage
• Understanding of financial statements and labor productivity

• Ability to lift, push, pull a minimum of 50lbs
• Food Manager Certification (Preferred)
• 2 year's previous hotel food and beverage service (Preferred)
• Working knowledge of boat safety and handling (Preferred)

Working Conditions

This role operates behind the bar, in the restaurant and professional office setting and routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines. This position may require longer than 8-hour days, evening and weekend work, working outdoors, working with challenging clients, and minimal travel. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position may require occasional lifting of products weighing up to 50 pounds.