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Job Title:
General Manager
Position Overview:
The Griffin Restaurant is a Fine Dining Farm to Table Restaurant located in Historic Downtown El Dorado, AR. and is part of Murphy Arts District. The General Manager is responsible for the successful management and operation of the Griffin Restaurant, increasing revenue and profitability, and enhancing the overall customer experience.
Principle Responsibilities:
Service Leadership Effectively lead a team of managers and service staff.
Financial Management In collaboration with the Director of Finance and the Director of Venue Operations, develop budgets and sales goals for the restaurant. Monitor expenses and revenues; report and adjust accordingly. Manage costs, purchases, and beverage inventory.
Staffing Directly supervise a highly effective service staff. Develop and maintain hiring, training, motivation and management processes and programs. Work to build a strong internal culture through professional coaching and staff development. With guidance from the Director of Venue Operations, maintain training manuals and SOPs to ensure proper staff communication at all times.
Collaboration - Interface with Executive Chef and BOH to maximize the overall guest experience as it relates to menu and product development, customer service, special events, and culinary programming. Develop team building and training to build strong and effective relationships between management and employees.
Duties related to alcohol:
Create and maintain a high-end liquor and wine program that fits the overall expectations of the culinary experience.
Supervise bartenders to ensure proper technique, ABC standards and general protocol.
Remain abreast of all relevant legislation regarding service of liquor, the sale of liquor, opening hours, etc. Verify customers ID in accordance with state law and best practices and monitor beverage consumption and properly address issues of intoxication.
Properly train staff on how to open, pour and serve beer, wine and all alcoholic beverages.
Prepare and maintain fresh ingredients with bartenders. Properly maintain freshness of open wines and other beverages.
Follow and ensure compliance with health and safety regulations and ensure compliance with established security procedures. Ensure cleanliness and safety in all bar areas. Properly train staff on how to clean all bar utensils and equipment.
Ensure all non-drink bar items are in stock and accounted for.
Work with Events to ensure all beverages are costed effectively and inventory is accurately recorded.
Support Events by managing bar operations for large events such as live entertainment, VIP events, dinners, and weddings, etc. with open bars.
Front of the House Responsibilities:
In collaboration with Director of Venue Operations & Dining Services and related management:
Staff Management - Oversee management of front of house staff.
Exceptional Service Standards Promote and practice exceptional service standards at all times; ensure and exceed customer expectations.
Dining Room Standards and Practices Develop protocol, checklists, and standards to ensure high quality of service at all levels.
Critical Thinking Utilize guest feedback to find solutions for problems that arise on daily basis and plan for long term service improvement.
Service Staff Training Create, implement and oversee training programs to ensure high standards of quality for service staff.
Food service coverage Utilize Management in addition to the service staff to ensure adequate coverage dependent on volume of business.
Scheduling Effectively schedule service staff work hours for lunch, dinner, and bar service as well as Hosted Events requiring front of house staff.
Review clock-in/out report daily and immediately report changes to the Payroll Clerk.
Open and Close Duties Ensure that all opening and closing operations are adhered to for each shift.
Dining Room Safety Ensure safe work environment for all service staff as well as all restaurant patrons by following all safety requirements regarding food, beverage and facilities. Develop proper procedures for ensuring proper sanitation, cleanliness, and health requirements as determined by local, state, and national governing bodies.
POS Management - Oversee POS operations to ensure that systems work properly and effectively. Utilize reports to assist with financial tracking. Develop and monitor revenue streams through the POS. Maintain food and beverage items cost and pricing. Ensure POS menus are current with items and pricing.
Fiscal Responsibility Provide important information that is critical for financial tracking and goal setting. Work to ensure invoices are supported with a purchase order and submitted to Accounts Payable in a timely manner.
Beverage Program Develop and manage beverage programs including ordering, inventory management, costing, coding and menu details. Develop wine pairings and cocktails on a seasonal basis. Select and develop menu items as well as standardize production recipes to ensure consistent quality and cost effectiveness.
Reservations Manage reservations through Open Table.
Additional Responsibilities:
In collaboration with the Director of Venue Operations & Dining Services and Executive Chef:
Engage guests appropriately to build relationships and repeat business.
Collaborate with Events staff to plan successful and well-staffed events.
Minimum Qualifications:
Education, Training, and Traits:
High School diploma or equivalent
Must be familiar and comfortable working with computer applications including the Microsoft Office suite of programs as well as standard POS systems
Strong background in service staff management including implementation of effective training and incentive programs.
Ability to read, analyze, and interpret common technical publications, financial reports, and legal documents.
Ability to work with basic mathematical concepts such as fractions, percentages, ratios, probability, and proportions.
Creative skills in areas such as dining room set-up, place settings, and writing.
Good communication skills including internal and external presentations as well as general guest relations.
Work Experience:
Minimum of 5 years related experience and/or training in the service field with at least 2 years management experience
Work Environment/Requirements:
Must be able to tolerate loud noise levels &; busy environments.
Must be able to work in a high functioning restaurant for prolonged periods of time.
Must have good eye/hand coordination.
Must be able to bend, stretch, and lift a minimum of 25 pounds.
Applicants for employment in the U.S. must possess work authorization, which does not require sponsorship by employer for a visa.
Equal Employment Opportunity
El Dorado Festivals and Events, Inc. is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, creed, color, religion, alienage or national origin, ancestry, citizenship status, age, disability or handicap, sex, marital status, veteran status, sexual orientation, genetic information, arrest record, or any other characteristic protected by applicable federal, state or local laws.
Hiring Practices
The preceding job description has been designed to indicate the general nature and level of work performed by the General Manager. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required by this position.
El Dorado Festivals & Events, Inc., recruitment policies are designed to place the most highly qualified persons available in a timely and efficient manner. El Dorado Festivals & Events, Inc., may pursue all avenues available, including promotion from within, employee referrals, outside advertising, employment agencies, Internet recruiting, job fairs, college recruiting and search firms.
