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Restaurant General Manager - Persimmons Bar & Grill at the Grapevine Golf Course

City of Grapevine

Location: Grapevine, TX 76099
Type: Full-Time, Non-Remote
Posted on: July 31, 2022
Salary
$6,749.51 - $9,786.79 Monthly
Location
Grapevine, TX
Job Type
Full-Time
Department
Golf
Job Number
GOLF2208-9
Closing date and time
8/15/2022 at 5:00 PM Central Time (US & Canada)
Job Summary Responsible for planning, organizing, and directing all areas of restaurant operations including the employee and guest experience and financial results. Oversees training and development of all restaurant employees and leads the way in providing exceptional food in a safe, clean, and inviting atmosphere.
Essential Functions 1.    Directs day to day operations for all restaurant activities including flow of service, staff scheduling, schedule adjustments, attendance notices, and payroll approval.
2.    Monitors the work performance of staff and trains and develops employees through one-on-one discussions and performance evaluations.
3.    Assures sanitation standards are maintained in accordance with federal regulations and local health and safety codes. Participates in daily safety and cleanliness inspections. Assigns cleaning tasks to employees during slow periods. Reports all maintenance requests in a timely manner.
4.    Performs and understands managerial functions within the POS system. Ultimately responsible for all cash handling, accountability, and P&L authority.
5.    Promotes excellent guest service and handles guest concerns in a prompt and professional manner. Ensures employees conduct themselves in a professional manner with the awareness that all actions and communications are within guest view.
6.    Analyzes customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
7.    Performs duties of Host, Server and Server Assistance, Food Runner when needed.
8.    Maintains a positive and collaborative relationship with Kitchen staff.
9.    Analyzes and plans restaurant sales levels and profitability; organizes marketing activities, such as promotional events and discount programs.  10.    Coordinates daily front- and back-of-house restaurant operations.
11.    Directs and oversees the preparation and administration of the budget.
12.    Directs the forecast of funds needed for staffing, equipment, materials and supplies; directs the monitoring of and approve expenditures; directs and implements adjustments as necessary.
13.    Plans and coordinates menus, working closely with the head chef.
14.    Coordinates the operation of the restaurant ensuring that kitchen, bar and wait staff are working as a team; ensures staff complies with policies and procedures.
15.    Creates work schedules for assigned staff and addresses scheduling conflicts.
16.    Meets and greets customers, organizes table reservations and offers advice about menu and drink choices; speaks with diners to address concerns or solve problems; receives feedback from customers on product quality and service levels.
17.    Ensures bar inventory and standard procedures of drink recipes, mixing and pouring are being performed correctly.
18.    Maintains high standards of quality control, hygiene, and health and safety; maintains safety and food quality standards.
19.    Ensures compliance with licensing laws and other legal requirements.
20.    Controls operational costs and identifies ways to cut waste.
21.    Orders food, linens, gloves and other supplies while staying within budget limitations; checks stock levels, orders supplies and prepares cash drawers.
22.    Performs related duties as directed when such duties are a logical and appropriate assignment to the position.
23.    Regular and timely attendance are required for this position.
24.    Interacts professionally and respectfully with the public, coworkers and others in the course of daily work.
Required Skills SKILLS, KNOWLEDGE, AND ABILITIES
•    Must have excellent managerial, leadership, organizational, customer relations, public relations, personnel management, and budgetary skills.
•    Must have excellent communication skills, both oral and written.
•    Must be able to maintain a professional and pleasant demeanor at all times.
•    Must be able to manage multiple projects, meet deadlines, prioritize and organize work assignments, work well under pressure and stress, and make competent decisions.
•    Ability to work in a team environment, contribute as a team member and treat co-workers, subordinates and customers with respect.
•    Ability to build professional relationships with internal staff and customers.
•    Must be able to offer flexibility and adaptability, especially during times of change.
•    Knowledge of pertinent federal, state and local laws, codes, and regulations relating to restaurant and facility management.
•    Must have the ability to work extensive hours, as needed.
•    Reading, writing and oral proficiency in English language.
•    Ability to supervise many employees in high volume environment.
•    Ability to analyze and solve problems.
•    Ability to adapt to change, new situations, changes in staffing and procedures.
•    Ability to organize and prioritize under pressure in a fast-paced environment.
•    Knowledgeable of basic sanitation.
•    Knowledgeable of computer operations and ordering procedures.
•    Ability to communicate effectively with guests, co-workers, and supervisors.
•    Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation.
•    Dedication and commitment to excellent customer service.
EDUCATION, EXPERIENCE, AND OTHER REQUIREMENTS
Requires a high school diploma or equivalent plus five years of restaurant management or food and beverage industry experience, or an equivalent combination of education, training and/or experience that provides the required knowledge, skills and abilities to perform the essential job functions of the job.
Must have previous experience with food and beverage inventories.
ServeSafe certification is required or must be acquired within six months of employment.
Previous budgeting experience is required.
Three years of previous supervisory experience is required.
Must pass a Federal/National criminal and credit background check.  Must have a valid Texas driver's license with an acceptable driving record as defined by City policy.
Must pass a pre-employment drug screen.
WORKING CONDITIONS
While performing the essential functions of this position the employee is rarely exposed to disagreeable environmental factors.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations maybe be made to enable individuals with disabilities to perform the essential functions.  While performing the essential functions of this job the employee is regularly required to perform light to medium work that involves walking or standing, use the computer keyboard and mouse, use hands to finger, handle, or feel, reach with hands and arms, talk and hear, stand, walk, and stoop, or crouch.  This position requires occasionally lifting and/or moving up to 25 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.  This job requires the ability to work in an office environment where the noise level is usually moderate.
Disclaimer The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. They are not intended to be an exhaustive list of responsibilities, duties and skills required. This job description does not constitute an employment agreement between the employer and the employee and is subject to change by the employer as the needs of the employer and the job requirements change.