TITLE: General Manager
REPORTS TO: President
The general manager directs and oversees all food, beverage, and events at the Birdhouse (our tasting room and kitchen) while providing efficient, friendly service and profitable operations.
Essential Duties and Responsibilities:
Be the leader at Cardinal Spirits responsible for creating demand in the Birdhouse.
Be willing to engage in the community/state/region to bring in new guests to experience Cardinal Spirits.
Work to make the Birdhouse/Cardinal Spirits a midwest destination.
Exemplifies 7-star guest service including personally greeting and seating guests.
Enhance and strengthen guest relationships, established and new.
Resolves guest complaints in a polite, friendly, and timely manner always making sure we follow up with them when needed. Platforms may include Open Table, Google Reviews, Yelp, Trip Advisor, email, phone, in person, etc.
Performs other work-related duties as assigned.
Business, Special Events
Has a strong understanding/willingness to learn company background, culture, and vision.
Must be able to balance admin responsibilities with service responsibilities.
To be fluent in all aspects of budgeting, goals, and P&L statements.
Become proficient with the use of all restaurant technology POS, Payroll / HR, Scheduling Software, Guest Management Software, etc.
Work with the marketing and design team to coordinate appropriate marketing collateral for upcoming events and menus
Assists the leadership team with one-off special events, as needed.
Manages all aspects of BH product launches, holiday parties, and special events (planning, staffing, special menu development, A/V, decor, etc.)
HR Management & Culture
Promotes a team spirit, good morale, and positive culture among the management team and employees.
Manages all FOH staffing, hiring, and exiting. This includes: overseeing hiring, training, scheduling, evaluating, and terminating of hourly staff as well as holding managers responsible for their assigned duties (training plans, steps of service, scheduling, new hires, etc).
Oversees and manages all payroll and payroll related HR functions for the Birdhouse. This includes time clock adjustments, confirming clock ins with schedules, being the day-to-day contact for staff payroll questions and HR payroll questions.
Oversees FOH scheduling to ensure staff doesnt go into unnecessary overtime, request offs are properly spaced and covered, and shift swaps are suitable matches.
Works directly with the executive chef, sous chef, FOH managers in order to promote a strong and unified leadership dynamicbreaking barriers of separation between FOH and BOH. Also working in unison with the management team to hold the staff accountable for food, beverage, spirit, and menu knowledge.
Work with the leadership team, your management team, and the executive chef in setting the direction of the business in day-to-day operations as well as developing and executing a plan to drive sales and grow the business.
Responsible for attending weekly Leadership team meetings on Tuesday mornings to update the leadership team of upcoming events, challenges, staffing updates, sales, marketing needs, and brainstorming additional ways to continually build demand for the brand.
Responsible for conducting weekly meetings with all FOH managers to update them on financials, service, new procedures, things to improve on.
Responsible for holding pre-shift meetings within every service or have another manager holding these in your absence/day off. Pre-shifts must be concise, consistent, informative, and positive.
Meet regularly with the executive chef to discuss staff strengths/challenges, adjustments needed for service, and menu updates.
Responsible for attending and leading monthly staff meetings for service team focusing on a variety of topics including HR, service expectations, steps of service, spirit, cocktail, and food knowledge, overall culture, demand creation, and addressing/implementing any ideas or concerns from staff.
Responsible for all repairs, maintenance, preventative maintenance, and cleaning (weekly from cleaning service and daily from staff) of the tasting room, kitchen, and exterior.
Make sure the entire space looks, smells, and feels good (lighting, temperature, bathrooms, cleanliness, and seating arrangements).
Supervises staff in terms of guest service, cleaning, and repairs to restaurant and grounds.
Cash Management - Responsible for maintaining accurate cash drawers and replenishing petty cash as needed.
Helps with duties of other employees (i.e. server, bar back, host, etc.) when necessary because of an unexpected absence or extra volume.
Oversee organization, efficiency and policies pertaining to service in the FOH.
Work closely with FOH and BOH managers for cohesion throughout all the services, policies, communication, procedures and ensuring strong communication so issues, concerns, or ideas are addressed.
Supervises staff in terms of guest service, daily side work, and repairs to restaurant and grounds.
Ensures that all server check outs and closing duties are performed on a daily basis, meeting our standards.
Work on revising all steps of service, side work, etc with as needed given the demands of the restaurant while ensuring healthy teamwork.
Work a combination of shifts if neededopening and closingas well as the potential of a sixth shift during the weeks of major IU events or holidays (including but not limited to: NYE, Valentines day, Little 500, graduation, 4th of July, Halloween, Thanksgiving-time, Christmas-time).
Oversees inventory and purchasing for bar supplies, cleaning supplies, paper goodes, office supplies, bar ingredients, merchandise, and all dining room related supplies.
Oversees end of month inventory recording.
Responsible for the successful launch of oversight of five different cocktail menus and four dinner menus annually. This includes menu development, pricing, editing, inventory management, updated bar manuals, POS input, and staff training.
Minimum Qualifications (Education, Experience, Skills)
Ability to work in a dynamic, start-up environment under time and financial constraints.
High school diploma, GED certificate, or similar
Hospitality and restaurant management certification or college degree preferred
Previous restaurant experience required
Previous management experience required.
Serve Safe certification required.
IN state liquor license required.
Willingness to work mornings, evenings, weekends, and holidays, as required.
Polished, professional, warm and hospitable
Knowledgeable about spirits, cocktails, food, and Cardinal Spirits products
Excellent commitment to service and building the brand
Strong communication skills to train and motivate employees.
Strong time management skills and accuracy to deal with a variety of duties and responsibilities at the same time
Working knowledge of google suite tools; sheets, docs, etc.
Physical Demands and Work Environment
The work that restaurant managers do is both physically and mentally demanding. They are on their feet for extended hours at a time and are also required to perform additional administrative work at a computer, often outside of service/opening hours.
Although we strive to create a consistent and balanced work week, managers at this level work an average of 45-50 hours a week and may work long irregular hours and holidays.
Need to insert benefits