Restaurant General Manger - Honeybelles

POSITION OBJECTIVE

Responsible for overseeing the daily operations by directing and organizing the activities and services. Duties include hiring and training staff following company policies, speaking with customers to address concerns or solve problems and creating work schedules for staff. Works close with culinary to ensure high quality food and beverage products are consistent with management cost objectives.

ESSENTIAL JOB FUNCTIONS

• Responsible for short- and long-term planning of department.
• Ensure effective hiring, training, development, promotion and continuous reinforcement of all staff
• Lead and coach the team towards achieving “Championship” guest service and employee satisfaction results
• Supervisor training programs, merchandising and quality / cost control of all food and beverage
• Full understanding of Associate engagement and accountability
• Devise new approaches to increasing food and beverage business and revenues
• Assist with the Develop and implementation of creative strategies for revenue enhancement and cost containment, labor controls, etc.
• Assis tin the development and recommendations of the budget, marketing plans and objectives. Manage within those approved plans
• Responsible for maintaininga high energy, positive, professional appearance
• Plan, coordinate & manage special events and holiday functions
• Complete other projects as assigned by Director of Food & Beverage
• Must be able to work a flexible shift, weekends, holidays
• Must have Florida Food Handlers and Alcohol compliance certifications or obtain within30 days of hire

QUALIFICATIONS

• Full Time Management Position that requires full flexibility, ability to work weekends and holidays and a varied schedule
• Refined verbal and written communication skills
• Must be proficient in general computer knowledge, including a working knowledge of point-of-sale systems (Micros)
• Candidates should be extremely detail oriented and organized
• Candidates should possess proven leadership skills
• Candidates should possess strong food and beverage knowledge. Beverage knowledge should include wine, spirits and beer

SKILLS AND ABILITIES

Language Skills: Excellent verbal and written communication skills.

Reasoning Ability: Ability to solve problems and deal with a variety of variables in situations where only limited standardization exists. Ability to provide and interpret a variety of instructions furnished in written, oral, diagram or schedule form.

Other Skills and Abilities: Ability to communicate and work well with fellow employees and other departments. Maintain a presentable appearance, behavior and manner at all times. Ability to process administrative work. Ability to resolve guest and employee conflicts. Ability to manage multiple tasks effectively.

PHYSICAL DEMANDS

• While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or listen.
• The employee frequently is required to walk.
• The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. 
• The employee must occasionally lift, push, carry, pull, or move up to 50 pounds. 
• Repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift.

WORK ENVIRONMENT

Work is generally performed in the kitchen area, restaurant, or office.