General Manager | Farm To Fork | Willamette Valley

DESCRIPTION:

Fresh new, innovative Farm to table concept in the heart of Oregon wine country is seeking a charismatic and passionate Restaurant General Manager to lead the FOH team. Extraordinary service, an enviable location, and a health concious clientele all combine here to create the perfect environment for hospitality professionals.

The General Manager creates an environment that celebrates the staff and cultivates top-performing teams. The scope of this role includes leadership, guest experience, financial performance, administration including payroll and labor, marketing and human resources, events and catering staffing and oversight, compliance to industry and company standards, and adherence to core philosophies. The General Manager works closely with the Executive Chef and reports directly to the Director of Hospitality. This position is geared towards growth into a potential multi-unit/director role.

ESSENTIAL FUNCTIONS:

Leadership/Management

• Provide inspiring leadership that creates a positive, enjoyable, creative, and entrepreneurial atmosphere for all employees
• Meet with the Chef to review assignments, anticipated business levels, changes and other information pertinent to job performance
• Staffing including interviewing, hiring, training, evaluating, promoting employees
• Coach, mentor and inspire the restaurant and event staff to promote high food and service standards

Restaurant Service

• Promote and support the highest quality guest experience at all times
• Demonstrate effective salesmanship and guest service while on the floor, and teach effective salesmanship and guest service to floor staff
• Dynamic floor presence, actively interacting with guests and staff

Events

• Support events team with creative ways to showcase the property for specialty and catering events
• Participate in weekly event & catering sales meetings, providing insight and guidance during the planning phases
• Ensure highest quality service and attention to each event and catering guest, anticipating needs and issues before they arise

Overall Operations

• Ensure all Company food and operational safety policies are followed by all team members
• Ensure that Food Handling and Food Safety Certificates are current as required
• Set up proactive preventative maintenance for services and equipment and manage those vendors

REQUIREMENTS:

• 2+ years restaurant management experience of a full service restaurant
• Experience in an award winning, chef-driven environment
• Desire for growth and ability to multi-task with multi-unit oversight
• Food Handling Certificate
• Food Safety Certificate
• TIPS Certificate

COMPENSATION & BENEFITS:

• Competitive Compensation
• Medical benefits
• 401k
• PTO and Sick Pay
• Bonus Potential
• EOE