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The Point Pub and Grill is your neighborhood's best pub and grill. We are seeking a dedicated and experienced General Manager to join our team in Keller/Fort Worth, TX. As General Manager at The Point Pub and Grill, you will be responsible for overseeing the daily operations of the restaurant, managing staff, and ensuring that our high standards of food, service, and ambiance are consistently met. The ideal candidate will have a strong background in restaurant management, excellent leadership skills, and a passion for delivering outstanding guest experiences.
Responsibilities:
Operations Management: Oversee daily operations, including staff management, inventory control, and maintaining high standards of cleanliness and safety.
Staff Leadership: Recruit, train, and manage restaurant staff. Provide ongoing coaching and development to ensure high performance and team cohesion.
Customer Service: Ensure that guests receive exceptional service. Address and resolve any customer complaints or issues promptly and professionally.
Financial Management: Monitor and manage the restaurant's financial performance, including budgeting, forecasting, and financial reporting. Implement cost-control measures to maximize profitability.
Marketing and Promotion: Develop and execute marketing strategies in alignment with brand and franchise standards to drive traffic and increase revenue.
Quality Control: Ensure that food and beverage quality meets or exceeds company standards. Monitor and enforce compliance with health and safety regulations.
Vendor Relations: Manage relationships with suppliers and vendors. Negotiate contracts when necessary and ensure timely and accurate delivery of goods.
Qualifications:
Experience: Minimum of 2 years experience in restaurant management, with a proven track record of success in a similar role.
Skills:
Strong leadership and team-building abilities.
Excellent communication and interpersonal skills.
Proven ability to manage budgets and financial reports.
Ability to work under pressure and handle multiple tasks simultaneously.
Knowledge of restaurant operations, including inventory management, staff scheduling, and training systems.
Certifications: Food and alcohol service permits.
Additional Skills:
Ability to analyze food and labor costs, and manage budgets effectively.
Problem-solving skills and the ability to handle stressful situations.
Passion for food, service, and a commitment to delivering exceptional dining experiences.
Benefits:
Competitive salary based on experience.
Bonus and/or profit sharing opportunities
Tips
Opportunities for career growth, travel. and equity.
