General Manager

The General Manager of our restaurants will lead and oversee all day-to-day operations regarding the Front of House, floor service, beverage program, and guest interactions for 5 services a week. Provide excellent service for every person who dines at the restaurant. Guide staff in offering a high standard of service and maintain a consistent balance between warmth and professionalism. Provide staff with tools needed to achieve the goals of the restaurant and maintain our best practices at every step- in addition to (but not limited to) assigned administrative duties. Oversee the maintenance and future development of the wine list and beverage program. Oversee FOH staff scheduling, hiring and training. Generate a robust living wine notes document, provide wine training and education, maintain inventories, and disseminate all necessary wine information to staff through various resources. Book events and parties, meet the financial and revenue goals of the restaurant though cover maximization and sales techniques. Be in charge of DOH compliance and postings and a variety of inventories. Use their best judgment in matters of consequence to the business including the resolution of any complaints to pursuing opportunites for growth.