Farm & Fire, Chef Jim Shirley’s eclectic eatery overlooking the gorgeous Choctawhatchee Bay, is unique not only for its dynamic homage to global cuisine—pizza to sushi and everything in between—but also for being home to a cast of exceptional and lively staff members searching for a GENERAL MANAGER to lead the charge on their creative culinary and mixology endeavors. 

Exceptional hospitality is the name of the game, and this professional team works to lead by example. You will work collectively with your team to meet and exceed guest expectations while constantly evaluating operations to optimize, train, and improve. To be successful in this position, you will need to have high emotional intelligence, understand how to interpret and adjust for financial and budgetary needs, the ability to easily speak and present before a crowd, and have a solid understanding of how both the front and back of house work so you can collaborate effectively with all your team members. 

(A solid understanding of craft cocktails wouldn’t hurt either.) 

Please note this position is Mostly closing shifts as the restaurant’s hours are Weekdays 4 - 9 pm | Weekends 11 am – 9 pm.

RESPONSIBILITIES

Culture & Leadership 

• Lead by example and are hands-on with regard to service standards. 
• Ensure a truly warm and welcoming experience for all guests and visitors dining in the restaurant. 
• Ensure that guest expectations are always exceeded. 
• Positively reinforce team members’ creative ideas for the growth and development of the brand while maintaining quality of execution. 

Community Engagement & Education 

• With the events team, host monthly beverage pairing dinners & tastings to educate guests on the elevated beverage selection and knowledge the staff has. 
• Brainstorm and execute ways to continue to expand and elevate customers’ knowledge of high-end and craft products. 
• Respond promptly to customer emails and voicemails. 

Opening & Closing 

• Financial/cash handling 
• Operational and administrative tasks 
• Ensure the restaurant is always presented perfectly, with a strong focus on cleanliness and hygiene 
• Oversee the FOH staff through all working hours, or being aware of functionality of management team while away – including setting up for service, all service hours, and closing each shift according to restaurant standards.

Floor Management

• Frequent decision-making and troubleshooting 
• Maintaining proper flow of service including clear and continuous communication with kitchen and all FOH staff 
• Providing support to staff as needed 
• Regular table touches and interactions with all guests to ensure exceptional service and food quality while cultivating relationships and resolving issues. 

Training & Development  

• Ensure FOH staff has an excellent knowledge of the full menu, food and drinks 
• Assisting in training of all FOH team members based on standards determined by executive leadership 
• Continual development of FOH employees by upholding performance expectations, providing ongoing feedback and offering input for regular performance reviews. 
• Administrating disciplinary action as needed. 

Administrative

• Create and adjust staff schedules to meet restaurant needs with consideration of labor costs 
• Update all printed menus based on product selection and availability 
• Work with executive team and Chef to review menus regularly, adjust pricing and rotate for seasonality 
• Order and maintain restaurant supplies, which include, but are not limited to COGS, office supplies, petty cash, etc. 
• Assist in managing customer service responses and leading all guest recovery efforts 
• Additional managerial, administrative responsibilities may be required as needed 

KNOWLEDGE, SKILLS & ABILITIES

• Outstanding knowledge and passion for food, wines, liquor, beer, and creative cooking techniques 
• Deep understanding of allergy requirements to ensure guests can be advised appropriately at all times 
• Detail-oriented and thorough 
• High-level emotional intelligence and ability to speak clearly in front of groups of customers and coworkers alike. 
• High-level customer service 
• Full cycle project management: the ability to plan, organize, direct and delegate 
• Able to follow through and hold team members accountable 
• Superior communication skills 
• Proficient in Restaurant Financial Knowledge (P&L / Budget / Food & Labor Costs) 
• Ability to remain calm and collected even in a busy environment 
• Ability to perform consistent work to the highest standards 
• Ability to operate FOCUS POS systems 
• Technologically proficient and able to operate Microsoft Office software 

EDUCATION & EXPERIENCE

• Minimum 3 years’ experience in full-service, high-volume, high-end restaurant, hotel or resort management 
• Minimum 1 year in full-service, high-volume, high-end restaurant management 
• High School Diploma or G.E.D. 
• Preferred: B.A. in Hospitality Management

PHYSICAL DEMANDS

• Standing for extended periods of time 
• Continuous walking and movement 
• Must be able to lift up to 50 lbs

WORKING CONDITIONS

• Fast-paced restaurant 
• Indoor/Outdoor environment 
• Exposure to a noisy environment 
• Exposure to extreme heat or cold, depending on the season

The above statements describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities.

Chef Jim Shirley uses his knowledge of Northwest Florida - from the people to his deep connections with the surrounding farming communities and local waters - combined with over three decades in the restaurant industry to create cultural culinary experiences that people actually want to enjoy. From beach bars to elevated modern southern cuisine, Chef Jim and his teams work hard to provide a variety of options that cater to all tastes. Driven, fun, and professional, the Chef Jim team serves up southern hospitality with a side of good grits.