Overview

The Restaurant General Manager is responsible for coordinating, supervising and directing all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels. They are expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Responsibilities

Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all required meetings and trainings. Maintain regular attendance in compliance with TableOne Hospitality standards, which will vary according to the needs of the business. Maintain high standards of personal appearance and grooming. Comply with Forbes standards and regulations to encourage elevated and luxurious restaurant operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to maintain confidentiality of information. Collaborate with all partners to plan and execute initiatives benefitting the success of the restaurant, including but not limited to: culinary, marketing, sales, human resources, accounting, and property partners. Perform other duties as requested by management. Qualifications

4-5 years experience in similar or equivalent role Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Always maintain a warm and friendly demeanor. Clear understanding of State, Federal, and Local employment laws. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.