Job Description: Restaurant General Manager

Role Summary:

The Restaurant General Manager oversees all beverage-focused operations within the establishment. Leveraging their expertise in Wine and Spirits, they collaborate with the beverage team to craft a comprehensive Wine and Cocktail program. This role involves supporting the General Manager in recruitment, training, and supervision of restaurant operations. The Restaurant General Manager actively engages with guests on the floor to gather feedback.

Salary: $55K - $65K

Work Evenings

Responsibilities:

1. Recruit, interview, hire, and train food & beverage staff
2. Develop a beverage training program for new associates
3. Update training materials in response to changes in the beverage program
4. Engage with customers to build loyalty and address concerns
5. Ensure compliance with current licenses, including health, safety, and liquor
6. Enforce food control and safety regulations among staff
7. Assist in creating staff schedules based on projected customer volume
8. Design Wine and Cocktail programs and beverage menus for all outlets
9. Analyze liquor costs versus sales to optimize bar profitability
10. Ensure proper serving of wines in the correct temperature and glassware
11. Adhere to health and safety regulations, making adjustments as needed
12. Collaborate with liquor vendors on promotions and new products
13. Manage beverage storage areas to maintain cleanliness and adequate stock levels
14. Train wait staff on available wine selections
15. Educate guests on wine offerings
16. Organize periodic events like wine dinners and tastings
17. Uphold standards for food handling, cleanliness, and safety
18. Oversee beverage ordering and controls in alignment with the General Manager
19. Implement positive and constructive staff accountability measures
20. Negotiate with vendors, manage supplies, and oversee inventories
21. Monitor staff labor punches and rectify errors promptly
22. Assist in maintaining the Point of Sales System and potential system upgrades
23. Contribute to budget management and understand financial reports
24. Develop and update SOPs for operational processes and service standards

Minimum Qualifications:

Education:

• College graduate or equivalent work experience
• BASSET certification required; Additional steps necessary for Liquor License inclusion
• Sommelier certification level 1 required; higher levels preferred

Experience:

• 3-5 years in Bar Management, Beverage Management, Sommelier, or related roles in fine-dining establishments
• Proficiency in Micros system
• Expertise in fine dining, wines, and leadership in service

Skills:

• Strong verbal and communication skills
• Impeccable grooming standards
• Team player with problem-solving abilities
• Proficient in basic arithmetic
• Flexible availability, including nights, weekends, and holidays

Physical Requirements:

• Ability to stand and walk up to 8 hours daily
• Capable of bending, stooping, squatting, and lifting up to 50 pounds
• Comfortable pushing and pulling objects up to 50 pounds

We are dedicated to equal employment opportunities and maintaining a drug-free workplace. Pre-employment screening is mandatory, including background checks and E-Verify processes for eligibility to work in the US.