Fine Dining General Manager

We are in search for a General Manager to lead a an American Bistro Fine Dining restaurant located in downtown Reno. We are looking for someone who can lead with a positive, professional attitude and can work as a team. The perfect candidate would be detail-oriented and take pride in their work. Previous experience Managing Fine dining restaurants is highly preferred.

Employment Type: Full-time
Pay Type: Salaried-Exempt
Salary Range: $65,000 Annual Salary DEO

Restaurant Operating Hours: Wednesday through Friday 4:00pm to 9:00pm, Saturday 12:00pm to 9:00pm, Sunday 12:00pm to 8:00pm

GM Operating Schedule: Wednesday through Sunday 12:00pm to 10:00pm

Supervises: FOH Restaurant Staff

Education, Certification and Experience

• Four-year college or university degree in Hospitality Management or Culinary Arts.
• Five years or more as a food and beverage manager with five of those years in a similar position in a fine dining situation.
• High School education or equivalent.
• Previous Fine Dining Restaurant Management experience.
• Food safety certification.
• Alcohol beverage certification.

Job Summary (Essential Functions)

Responsible for the restaurant dining services and all food and beverage production throughout the restaurant. Plans, implements and monitors departmental budgets. Hires, trains and supervises restaurant staff and applies relevant marketing principles to assure that the wants and needs of guests are consistently exceeded.

Job Tasks/Duties

• Develops an operating budget for the front of house revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.
• Develops a capital budget for all necessary food and beverage equipment and recommends new equipment needed.
• Ensures that adequate cash procedures are followed, and that documentation is reported in an accurate and timely manner.
• Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis.
• Manages the front of house long-range staffing needs.
• Assists in recruitment, training, supervision and termination of food and beverage staff.
• Helps plan and approves the organizational chart and staffing and scheduling plans.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented. Distributes material as needed
• Monitors employee records to minimize overtime and keep labor costs within budget.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
• Assures that all applicable restaurant policies and procedures are followed.
• Helps plan and approves external and internal marketing and sales promotion activities for the department’s outlets and special events. Approves menu items, pricing, and menu designs for all outlets, including special events.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcohol beverages.
• Ensure all energy management, preventive maintenance and other standards are consistently met.
• Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees’ personnel files.
• Researches new products and evaluates their cost and profit benefits.
• Maintains food and beverage minimal personnel records for contacting purposes.
• Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases.
• Consults daily with the Executive Chef to ensure the highest level of customer satisfaction.
• Greets guests and oversees actual service on a routine, and random basis.
• Helps develop wine lists and wine sales promotion programs with the Beverage Manager assistance.
• Establishes, updates and maintains all written standards and procedures for the department as needed.
• Addresses member and guest complaints and Human Resources about appropriate corrective actions taken.
• Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Enforces and monitors employee dress codes according to policies and procedures.
• Ensures daily cleanliness routines throughout the restaurant.
• Works 50 hours a week, and manages supervisory scheduling to best fit the business needs.

Specific Job Knowledge, Skill & Ability

• Food and beverage cost controls and operating procedures.
• Basic Accounting.
• Menu design.
• Marketing and promotions.
• Wine, spirits and bar operations.
• Point-of-sales systems.
• Strong interpersonal and organizational skills.
• Polished, crisp and professional appearance and presentation.
• Manage stress and time.
• Build a team, train, and maintain employee teams.
• Ability to read and understand Banquet Event Orders (BEOs) also referred to as special events.
• Effective and strong communication through all department levels and company.
• Knowledge of and ability to perform required role during emergency situations.

Job Type: Full-time

Pay: From $65,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 4 years

Restaurant type:

• Fine dining restaurant

Shift:

• Day shift
• Evening shift

Application Question(s):

• What is your level of computer literacy, and written communication skills?

Experience:

• Fine Dining: 4 years (Preferred)
• restaurant management: 4 years (Preferred)
• Management: 4 years (Preferred)

License/Certification:

• Alcohol Awareness Card (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person