General Manager Restaurant

Bonita Springs, FL

Job Summary:

The Restaurant General Manager is responsible for all aspect of this high volume restaurant, bar and market wine operation, which includes inventory cost control, labor cost control, scheduling, purchasing and procurement, and maintaining all equipment. With a focus on maximum staff and guest satisfaction while ensuring budgeted profitability. Individual should be a self-motivated, self-starter with strong leadership skills and a positive take charge attitude. Must be detailed orientated, love people, and the hospitality business. Must possess a minimum of 8 years in a high volume restaurant setting while managing a large staff.  Proven track record in increasing sales and cost containment. Must be employee driven and have extensive wine and beverage experience.

Essential Functions:

  • Supervise Food and Beverage operations which includes Restaurant, Bar, Center Bar, Banquet beverage and Market wines to assure a continual level of outstanding guest service
  • Ensures a culture of continuous improvement, and creates a team that works to take care of each other
  • Ensure that guest service goals are met and exceeded in each area
  • Develops an operating budget for each of the department’s revenue center.  After approval, monitors and takes corrective action as necessary to help assure that budget goals are attained
  • Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented
  • Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
  • Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized
  • Helps plan and approve external and internal marketing and sales promotion activities for the areas outlined.
  • Helps plan and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff
  • Manages the long-range staffing needs of the department
  • Must have proven financial track record
  • Extensive knowledge of wines
  • Establishes quantity and quality output standards for personnel in all positions within the department
  • Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages and food safety and sanitation
  • Researches new products and develops an analysis of the cost/profit benefits
  • Helps develops and implements policies and procedures for the outlined areas
  • Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases
  • Reviews new techniques for food presentation and service in a manner and variety to maximize guest satisfaction and to minimize operating costs
  • Greets guests and oversees actual service on a routine  and consistent basis
  • Helps develop wine lists and bottle/glass wine sales promotion programs
  • Develops on-going professional development and training programs for areas of responsibility
  • Ensures correct handling procedures to minimize china and glassware breakage and food waste
  • Addresses guest complaints and advises the Assistant Director of Operations about appropriate corrective actions taken
  • Supervise Food and Beverage operations which includes Restaurant, Bar, Center Bar, Banquet beverage and Market wines to assure a continual level of outstanding guest service
  • Ensures a culture of continuous improvement, and creates a team that works to take care of each other
  • Ensure that guest service goals are met and exceeded in each area
  • Develops an operating budget for each of the department’s revenue center.  After approval, monitors and takes corrective action as necessary to help assure that budget goals are attained
  • Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented
  • Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
  • Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized
  • Helps plan and approve external and internal marketing and sales promotion activities for the areas outlined.
  • Helps plan and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff
  • Manages the long-range staffing needs of the department
  • Must have proven financial track record
  • Extensive knowledge of wines
  • Establishes quantity and quality output standards for personnel in all positions within the department
  • Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages and food safety and sanitation
  • Researches new products and develops an analysis of the cost/profit benefits
  • Helps develops and implements policies and procedures for the outlined areas
  • Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases
  • Reviews new techniques for food presentation and service in a manner and variety to maximize guest satisfaction and to minimize operating costs
  • Greets guests and oversees actual service on a routine  and consistent basis
  • Helps develop wine lists and bottle/glass wine sales promotion programs
  • Develops on-going professional development and training programs for areas of responsibility
  • Ensures correct handling procedures to minimize china and glassware breakage and food waste
  • Addresses guest complaints and advises the Assistant Director of Operations about appropriate corrective actions taken

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor.  This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Physical Requirements:

These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of the position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of the position.

  • Associate must be able to stand entire shift 
  • Associate may have to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch or crawl.
  • Associate must be able to climb stairs 
  • Associate must be able to communicate in English both written and verbal skills
  • Associate must be able to bend at waist
  • Associate must be able to use hands repetitively
  • Associate must be able to reach above the shoulder
  • Associate must talk and hear.
  • Qualifications, Education, Experience, Skills, and Abilities:
  • Must be Alcohol Compliance  certified
  • Extensive knowledge of the restaurant industry, its services, facilities and equipment.
  • Must be detail oriented with outstanding organizational and communication skills, both verbal and written.
  • Must possess excellent computational ability.
  • Knowledge of computers (MS Word, Excel, Micros POS)
  • 8 years’ experience in a senior level food and beverage management position.
  • Strong Leadership and Communication Skills
  • Strategic Planning
  • Proficient in cost analysis, budgeting and forecasting
  • Ability to multi-task and think quickly and adapt in any situation
  • ServSafe Manager Certified
  • Must possess excellent teaching and training skills.