The restaurant General Manager in Houston is responsible for the entire business performance of this unique restaurant, bar and event space. They plan, direct and/or oversee all restaurant and venue operations. This hospitality and operations genius is able to lead a team, coach performance, and maintain excellent standards for food, service, health, and safety. They are responsible for executing sound business practices to ensure profitability.
This person uses their sparkling personality to motivate the staff to be the best they can be each day, plus has a “never met a stranger” attitude when dealing with our guests, clients, vendors and community. They are driven, energetic, detailed oriented and simply have a knack for running a top-notch organization. They cultivate and lead a talented team of managers, key team members and staff. This role requires significant experience in various facets of the restaurant industry, including managing the P&L, multiple venue types, hosted private banquet events, entertainment, and full-service upscale dining.
If you want to rock and roll with the best venue in town, you’ll need to:
- Have the energy and motivation to inspire the team
- Be a leader and team player with a can-do attitude
- Have a permanent smile, a friendly personality, and a positive outlook
- Have a passion for great food and genuine hospitality towards people
- Have mad people skills with a passion for training and coaching
- Have great communication
- Get the financials and do the right things to make a positive impact on them
Our people embrace these qualities, so if this sounds like you then please read on!
What we offer
- Competitive market compensation
- Health, dental and vision insurance
- Referral bonus
- Meal comp card
- A family like culture
- And more
Job responsibilities include:
- Assuming responsibility for the day to day operations of the restaurant to ensure efficiency, profitability and revenue growth.
- Overseeing and managing all areas of the restaurant and make final decisions on matters of importance.
- Handling human resources documents including recognition, staff on-boarding paperwork and verification, performance discussions and development plans.
- Recruiting, hiring and training staff as required.
- Providing ongoing staff development to ensure performance objectives are met.
- Maintaining a disciplined culture that adheres to company policies and procedures.
- Overseeing culinary operations and private event execution with the kitchen Manager.
- Leading Banquet Event Order (BEO) meetings with the managers to plan and prepare for all events.
- Overseeing the private event sales and execution teams to ensure sales goals are met and events are flawlessly executed.
- Managing food, liquor, beer, wine, and labor costs in all venues.
- Working with the kitchen management staff to ensure menu standards and food safety compliance.
- Developing cost-saving strategies to increase profit and manage labor costs.
- Providing leadership and team building for staff.
- Investigating and resolving food quality issues and service complaints.
- Creating management schedules and oversee the staff schedule.
- Overseeing preparation and completion of opening and end-of-day paperwork and daily, weekly and monthly reports.
- Acting as a liaison with corporate operations, accounting, culinary, training, and marketing staff.
- Maintaining high standards of quality control, health and safety.
- Managing the venues repair and maintenance.
- Managing service contracts with outside vendors, including acts/bands/live entertainment etc.
- Representing the Company and culture in a positive light when dealing with team members, guests, clients, vendors and community.
Required knowledge, skills and abilities
- Guest Service: The general manager serves as role model and sets the standard for all team members to maintain high-quality and consistent hospitality and guest service. This requires coaching not only the basics, but how to read and then exceed the guest’s expectations.
- Communication: This position requires an awareness of both verbal and non-verbal interfaces; therefore, the general manager must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction.
- Interpersonal Relationships: Must adapt to different personalities of clients, vendors, coworkers, and staff without losing focus. Must possess high professional ethics.
- Leadership: Must understand and practice motivational management techniques. Must use these skills in wisely placing qualified individuals into key management and supervisory positions. Setting clear expectations and holding the team to the standards and expectations.
- Delegation: Delegate the appropriate tasks and manage staff workloads.
- Training and Development: Provide training and coaching to managers and team members to improve performance and skill level. Ensure the training program is executed as designed for all staff. Cross-train and build bench strength on the team.
- Problem Solving, Quality Control and Priority Assessment: Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided to the customers.
- Conflict Management: The General Manager must recognize a problem when it arises and be able to resolve it appropriately by using good judgement, tact and initiative according to company policy and procedure. Requires unbiased mediation skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively.
- Sales Culture: Must understand products and services, develop new prospects for opportunity, and understand guests needs clearly. Must also hold the FOH staff to sales expectations. Encourages and challenges the sales team or meet and exceed sales goals. Has creative ideas to build sales.
- Analytical Skills: Must use logic and reason to identify solutions and alternatives for a successful outcome in many situations, including cost/benefit analysis; service and product quality; and conflict resolution.
- Technical Skills: Must have experience and knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of-sale applications. Basic computer skills required including MS Outlook, Excel and Word and the willingness to learn and master third party software used by the company like Compeat, TripleSeat, and OpenTable.
- Financial Acumen: Meets restaurant financial objectives by preparing strategic forecasts and budgets. Supervises weekly inventory using our inventory software to efficiently maintain appropriate supply of food and non-food inventory items. Analyzes variances; initiates corrective actions; establishes and monitors financial controls to prevent waste, errors or theft. This includes reporting to the accounting team accurately and timely. Uses sales data, inventory usage reports and knowledge of site trends to maintain up-to-date inventory checklists and forecast inventory requirements. Accurately plans for private or special events.
Qualifications:
- 3-5 years’ experience as a General Manager in a fine dining or full-service restaurant required.
- Degree in Hotel Restaurant Management or Hospitality field preferred.
- Hotel/Resort/Restaurant private event experience preferred.
- ServSafe / Food Handler Certified.
- Knowledge of accounting principles and practices.
- Experience in analyzing financial data.
- Track record of managing inventory and cost control.
- Must be available to work days, nights, weekends and holidays.
- Good communication skills, bilingual English and Spanish a plus.
- Ability to coach and to provide constructive feedback.
- Gets along well with others and has positive personality.
- Knowledge of administrative procedures.
- Able to use relevant computer applications, Aloha POS, catering software (TripleSeat a plus), inventory software (Compeat a plus).
- Multitasking skills, time management and a sense of urgency.
- Dresses for success and is well groomed.
- Has integrity, does the right thing when no one is looking.
- Able to reach, bend, stoop and frequently lift to 50 lbs. and occasionally perform physical activities in a variety of environmental conditions that require moderate to maximum strength including sitting, climbing, lifting, balancing, walking, and handling of materials.
- Able to work in a standing position for long periods of time.
- Professional and friendly, even in tough situations.
- Background and motor vehicle check will be conducted.
Job Type: Full-time
Pay: From $70,000.00 per year
Benefits:
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Restaurant type:
- Bar
- Casual dining restaurant
- Fine dining restaurant
Weekly day range:
- Every weekend
- Monday to Friday
Experience:
- P&L management: 5 years (Preferred)
- team leadership: 5 years (Preferred)
- Full Service Restaurant General Manager: 5 years (Required)
- multi unit: 2 years (Preferred)
- Banquet/Private dining: 2 years (Preferred)
License/Certification:
- Food Handler Certification (Preferred)
- TABC Certification (Preferred)
Work Location: In person