Responsible for all daily operations and guest experiences for a restaurant and bar, including but not limited to business administration, human resources, training, food and beverage, and cleaning and sanitation. Support entertainment production, retail and maintenance. Work closely with General Manager (GM) and Assistant General Manager (AGM) on the development, implementation, and execution of business strategies, including unit operations, sales and service strategies, operational budget, culinary, and restaurant/bar. Grow revenue and maximize financial performance by delivering outstanding products and exceptional service.
Oversee staff and operations on the restaurant floor, ensuring that guest service and operational needs are met.
Ensure consistent and positive guest service in all areas through continuous interaction and feedback requests. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
Actively participate in attracting, selecting, and developing front-line and management staff.
Develop direct reports by communicating performance expectations and delivering timely feedback.
Seek opportunities to enhance revenue and produce new possibilities in all areas of operations.
Provide overall leadership and support for all areas of operation and corresponding staff functions by creating and influencing the appropriate culture and character of the venue.
Partner with venue leadership to prepare annual budgets and monthly forecasts and conduct P&L oversight/management.
Participate in developing short- and long-term plans for revenue growth and cost control measures.
Work with internal business partners, such as Marketing, IT, Human Resources and Accounting, to oversee and support all staffing and venue programming.
Support the security function to protect the restaurant's assets and the personal safety of the employees and guests.
Partner with venue leadership on the physical facility to ensure proper maintenance and repair.
Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the values and principles of the company. Follow and support brand SOPs. Participate and respond to the annual company audits.
Perform other duties as assigned.
QualificationsEducation
High school diploma or equivalent required; college degree preferred
Degree in hotel/restaurant management is desired; a combination of practical experience and education will be considered as an alternative
Experience
3+ years of progressive restaurant management experience required
Micros Point of Sale, Compeat, and Hot Schedules experience a plus
Knowledge, Skills and Abilities
Strong interpersonal, written and verbal communication skills
Ability to establish clear direction, set goals, monitor progress, and measure results
Passion for the hospitality business and compassion for people
Capable of creating fun in a fast-paced and stressful environment
Ability to communicate assertively in a non-aggressive, candid manner
Licenses / Certifications
State Alcoholic Beverage Commission (ABC) Certification required
ServSafe Certification required
Must have valid CPR certification or attain certification within 90 days
Must complete Crowd Management training
Must meet all requirements to receive required airport SIDA badge, including successful completion of a background check
