Restaurant General Manager

Location: Suffolk County, NY

Job Duties and Responsibilities:

• Delivers revenues and profits by developing, marketing, and providing appealing restaurant service; managing staff.
• Elevates restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meets restaurant financial objectives by preparing strategic and annual forecasts and budgets; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controls purchases and inventory by meeting with Purchasing Manager; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by adhering to policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishes restaurant and bar human resource objectives by selecting, training, scheduling and disciplining management and staff; communicating job expectations; enforcing policies and procedures.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Qualifications:

• Cost Accounting
• Developing Budgets
• Financial Planning and Strategy
• Decision Making
• Process Improvement
• Strategic Planning
• Verbal Communication
• Customer Focus
• Management Proficiency
• Managing Profitability

Qualifications:

• Minimum 5 years restaurant management experience in a high volume property
• Exemplary leadership and supervision skills
• Superior client relations skills
• Administrative abilities in budget administration
• Must have a keen eye for detail.
• Results oriented and enthusiastic.
• Must have extremely high standards in all areas and a passion for guest service.
• Computer and Internet competency including Excel, Word, and event software. 
• Excellent oral and written communication skills.