General Manager

The Dandy Crown is a cocktail-focused bar and restaurant in River West, which has received many accolades and publicity for its cocktail programs, ambiance, atmosphere, and creativity since opening in 2019. Our opening General Manager and beverage Director is moving on to a new challenge, and we are in need of a new General Manager and Beverage Director looking to grow and shine with us. This position is integral in providing polished, personalized service to our guests, being the “face” of the establishment while working hands-on, including shifts during the week. The General Manager should be prepared to run operations including, but not limited to: hiring, managing, training, and scheduling staff; creating and implementing bar menus; planning promotional events; setting business objectives to increase profits and maximize customer satisfaction; daily financial procedures, guest relations, staff and management evaluations, managing inventory and resources, and maintaining established cost and sales goals. The General Manager should also be able to work with diverse personalities and diffuse tense situations.

General Manager Job Duties:

• Establishes the bar/restaurant business plan by surveying bar/restaurant demand, conferring with people in the community, identifying and evaluating competitors, and preparing financial, marketing, and sales projections, analyses, and estimates.
• Meets bar/restaurant financial objectives by analyzing variances and initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average checks.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; and determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with patrons.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintains a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; and maintaining security systems.
• Maintains professional and technical knowledge by tracking emerging trends in the bar/restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests and exploring opportunities to add value to job accomplishments.
• Utilizes an understanding of the duties above to handle guest issues and concerns during the minimum required 3 (three) General Manager/Manager-On-Duty shifts.

Qualifications:

The General Manager must be able to perform each duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Bachelor’s degree in management or related field preferred.
• 2-3 years of previous restaurant/bar management experience.
• Must speak fluent English.
• Follow verbal and written instructions, ability to communicate with supervisors and co-workers.
• TIPS/BASSET Certified, Food Sanitation Certification, First Aid Certification/Awareness.
• Passionate yet humble about service, proud to work in the industry, committed to quality service, dignified in conduct and appearance, a basic understanding of beverage and labor costs, basic math skills, prior experience with and good working knowledge of POS and other restaurant-related systems, proficient with Microsoft Office application.

Physical Demands & Work Environment:

The physical demands described here represent those that must be met by an employee to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Ability to work over 8 hours when business demands are high, flexible hours.
• Strong interpersonal and problem-solving abilities.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize and organize delegated work and follow through.
• Ability to be a clear thinker, remain calm, and resolve problems using sound judgment.
• Ability to work under pressure with guests and co-workers yet be courteous at all times.
• Ability to perform job functions with minimal supervision.
• Must be a confident individual who is willing to assume responsibility.
• Ability to demonstrate a high degree of drive and determination.
• Must have excellent employee relations skills and can motivate staff and maintain a cohesive team.
• Ability to supervise, train, and direct employees, giving corrections when needed.
• Ability to prioritize, organize, delegate work, and follow through while working in a fast-paced environment.
• Ability to be a clear thinker who remains calm and resolves problems using sound independent judgment.
• Ability to work under pressure to meet production schedules and timelines for guests and fellow workers.
• Ability to carry or lift items weighing up to 20 pounds.
• Ability to bend, stoop, and kneel.