$45-$55k/Annual

Summary:
The Restaurant General Manager is responsible for the resident dining experience and assists the Senior Leadership Team in of all aspects of the food & beverage experience for the community. From daily operation of the restaurant and bar, to catering and special events, the Asst. Manager is responsible for the resident experience through offering world class service, keeping all areas surgically clean, and is in constant contact with the residents. This position is for an individual who routinely exercises good judgment and can assist in problem-solving situations. This individual must maintain positivity and diplomacy in a fast-paced environment. The General Manager is accountable to the Director of Operations, the Executive Chef, and the General Manager. They are expected to create an exceptional experience for the residents and their associates.The Restaurant Manager is to ensure the daily operations is managed in compliance with FirstService Residential standards and practices.

Key Responsibilities and Accountabilities:
Leadership:

• Assists Director of Operations & Executive Chef in creating and maintaining a positive team atmosphere in the work place.
• Maintains a high level of Resident contact throughout service hours.
• Provide leadership and direction to the property employees to ensure strict adherence to all applicablestandard policies, procedures, and programs.
• Possess strong interpersonal skills and be able to interact and communicate successfully to the residents and team.
• Ability to lead staff through all service types (a la carte, buffet, etc.).
• Receives and resolves complaints concerning dining service.
• Complies with state and federal regulations regarding safe food handling and sanitation.
• Ensure that all closing duties have been done correctly. In charge of post shift walkthrough and assuring that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
• Assist in creating a strong bar and beverage program, including daily/weekly specials and promotions.
• Demonstrate ability to apply principles of logical thinking to define problems, collect pertinent data, establish facts, draw valid conclusions, and initiate appropriate course of action.
• Assures a high standard of appearance, hospitality, and service in personnel and cleanliness of dining areas.
• Assists in the monitoring of dining labor and supplies budgets; makes adjustments to achieve fiscal goals.
• Supervise and train dining room staff while managing within budgetary restraints while still developing and implementing programs to increase service.
• Exercise a positive attitude and remain professional under all circumstances.

Association Structure and Financial Management:

• Be part of a liaison for the dining department with the Lifestyle Manager on planning and executing F&B based or supported community events.
• Understand financial goals, operate assets in owners' best interest in accordance with the Board's policies.

Daily Operations and Customer Experience:

• Help create S.O.P.'s for the success of the operation and residents.
• Maintain an inventory of all dining room items including silverware, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
• Support Lifestyle with promotions, ideas, and resident driven F&B programming.
• Ensure proper response and handling of all community emergencies through training with staff, residents, buildings, etc. within company guidelines to minimize liabilities.
• Ensure compliance with all company, local, state and federal safety rules.
• Comply with all ordinances and regulations per the location's jurisdictions.
• Assist F&B Manager and Executive Chef with hiring and disciplinary action with dining staff members.
• Assist in maintaining an inventory control system for bar operations.
• Ensure Point of Sales system is functioning correctly.

Technical competencies:
Education:

• High school graduate
• Degree of Higher Learning preferred. Servsafe and CPR certified.

Experience:

• 3-5 Years of progressive F&B operations experience
• 1-2 year experience in a supervisory or management role in a restaurant, club, hotel F&B setting or lead in any of these settings.
• Previous bar operations management experience is a plus.
• Private club experience preferred.

Skills, Knowledge, and Abilities:

• Strong leadership skills, able to assist in the developing of a team and roll out any implementation of service standards.
• Must be willing to work nights and weekends.
• Current with dining and beverage trends and styles.
• Strong knowledge of beer, wine, & spirits- Sommelier, WSET, and/or Cicerone Certification would be highly beneficial.
• Must be willing to frequently work hands on with team members- taking orders, bussing tables, pouring drinks, etc.
• Communication skills (listening, verbal and written)
• Organizational skills
• Attention to detail Problem solving skills Common Sense
• Team player but can work independently

DISCLAIMER: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time.

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