Direct message the job poster from TAG Restaurant Group
Silvia Cirenia G.
Human Resources Manager
General Manager
Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
Activities & Responsibilities
- Promote, work, and act in a manner consistent with the mission of TAG Restaurant Group. Only through teaching and following our core values will TRG achieve its mission of fresh, flavorful food and world-class hospitality. Passion>Imagination>Caring>Courage>Harmony>Humility>Ownership.
- Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
- Achieve company objectives in sales, service, quality, appearance of facility sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented acceptably.
- Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- Count money and make bank deposits.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
- Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
- Maintain food and equipment inventories and keep inventory records.
- Schedule staff hours and assign duties.
- Establish standards for personnel performance and customer service.
- Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
- Plan menus and food utilization based on the anticipated number of guests, nutritional value, palatability, popularity, and costs.
- Keep records required by government agencies regarding sanitation or food subsidies.
- Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
- Be knowledgeable of restaurant policies regarding personnel.
- Administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
- Continually strive to develop staff in all areas of managerial and professional development.
- Order and purchase equipment and supplies.
- Review work procedures and operational problems to determine ways to improve service, performance, or safety.
- Assess staffing needs and recruit staff.
- Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
- Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
- Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.
- Attend all scheduled employee meetings and offer suggestions for improvement.
- Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
- Fill in for fellow employees where needed to ensure guest service standards and efficient operations.
Qualifications:
- Proven experience as a General Manager or in a similar role in a fine dining environment.
- Strong leadership and team management skills.
- Excellent communication and interpersonal skills.
- Solid understanding of restaurant operations and financial management.
- Ability to work under pressure and handle multiple tasks.
- Customer-focused with a passion for delivering high-quality service.
- Proficient in restaurant management software and MS Office.
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.
Working Conditions:
- This position requires a flexible schedule, including nights, weekends, and holidays.
- Ability to stand for extended periods and lift up to 50 pounds as needed.
Job Type: Full-time
Salary: $100,000 - $120,000 DOE
Benefits:
- 401(k)
- Dental Insurance
- Employee discount
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Experience Level:
- 5 years
Employment type
Full-time
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