General Manager - New Concept Coming Soon!

Harwood Hospitality features aWorld of Culinary Experienceswith a current collection of concepts in the 19-city-block Harwood District: Dolce Riviera, Happiest Hour, Harwood Arms, Tequila Social, Poco Fiasco, Elephant East, Fig & Favor, Magnolias' Le Pont, Marie Gabrielle Restaurant and Gardens, Mercat Bistro, Saint Ann Restaurant & Bar, Te Deseo, and The Grove at Harwood and adding another amazing NEW CONCEPT to the group,a Japanese inspired restaurant!
This new and exciting concept is looking for a General Manager to join the team and help build out the opening process! a Strong background in Fine Dining is preferred for this position which will have a strong Japanese inspired influence.
Job Functions
Operations

• Monitors and coordinates the day-to-day operations of their venue during each shift and ensures all FOH and BOH SOP's (including HACCP) are duly followed and fully executed.
• Is visible, hands on, and ensures a strong personal presence in FOH (mainly during peak hours) and BOH areas. Whenever needed, takes an active part in guest's service duties (welcoming guests, escorting guests to tables, taking guest's orders, clearing tables, etc.)
• Effectively forecast restaurant needs.
• Oversees preparation of food and beverage items.
• Ensures their venue is adequately staffed with properly trained associates to cover day to day operations as well as on special occasions/events.
• Ensures a spotless service is delivered to all guests anytime, and that their needs and expectations are fulfilled to the highest level and down to the smallest details.
• Ensures guests orderings are always properly executed and delivered in a timely manner.
• Takes part in his/her unit menu design process and in the menu pricing policy.
• Ensure his unit is well maintained and that all equipment, materials and utensils are always in perfect working conditions. Arrange for maintenance and repair of equipment and other services. Reports any defect to DO.

Guest Relationships

• Makes sure each guest is given a warm welcome and a fond farewell.
• Makes sure service team memorizes guest's names and uses guest's names in every guest interaction.
• Meets and greets guests, builds strong guests' relationships, constantly inquiries about guest's satisfaction,
• Makes sure his/her service team inquires ad memorizes guests' preferences and birthday dates and records these data in the guest's database.
• Constantly updates guest's database and maintains it as an effective marketing and PR tool.
• Empowers his team to resolves guest's concerns in a timely manner to their full satisfaction. Resolves any guest issue that could be not be handled by his direct reports.
• Learns from defects and incidents and implement resolutions to ensure they do not happen again. Makes sure guests' issues are recorded. Reports on guests issues to DO.
• Monitors guest's comments on social media (Instagram, Facebook, Trip Advisor, etc.) and gives appropriate feedback.

Employee management, engagement & training

• Always manages/leads by example. Takes accountability for problems.
• Schedules work hours for servers and kitchen staff (*together with Chef de Cuisine)
• Effectively Delegate's task is and administers follow-ups.
• Energizes HHG mission statement and core values among their team.
• Makes sure all their associates are perfectly groomed and always behave according to HHG codes of practice, image, and core values.
• Provides overall leadership; recognize and motivate members of the team; coach and train the team for operational excellence, with priority focus on upselling and service standards.
• Takes part in rolling out on-going training programs for their team.
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
• Takes part in the recruiting process of all their associates.
• Takes part in the orientation process of all their new associates.
• Takes part in the annual performance assessment process of all their associates and in the setting of annual goals for their direct reports.
• Empowers their direct reports and gives them room to develop their skills.

Procurement and Deliveries

• Identifies and estimates food* and beverage supply requirements and places beverage orders with suppliers (*together with Chef de Cuisine).
• Checks and orders supplies of non-food items.
• Schedules food and beverage deliveries.
• Checks quality of deliveries and documentation.
• Ensures that all terms and conditions of signed contracts with approved vendors/suppliers of their venue are executed and followed. Reports to DO and to Financial Controller on any contract breach.
• Ensures correct storage of supplies.

Finance, Cost Control & Budgeting

• Monitors restaurant sales and revenue. Is responsible for total restaurant daily receipts and balance against sales, as well as deposit receipts.
• Ensures cash management procedures are completed accurately.
• Reviews and comments on daily, weekly, monthly, quarterly, and annual reports for their venue. Analyses budget variances proposes corrective actions as soon as needed and implements them whenever approved.
• Is responsible for their venues F&B costs, as per budgeted.
• Takes part in annual forecasting/budgeting for their venue, and in budgeting annual CapEX.

Meetings & Communication

• Prepares and analyzes management reports for their venue.
• Schedules and holds/chairs weekly decision-making meetings with his direct reports. Makes sure that meeting's minutes are recorded and that decisions are executed in time.
• Attends weekly meetings with DO.
• Attends monthly meetings with HHG Executive team.
• Reports immediately on any major product defect or any major guest issue and takes all necessary corrective actions.
• Ensures a smooth communication with all direct reports and other Restaurants/Venue GM's.
• Monitors HHG social media activities and HHG F&B venues websites. Feeds HHG Marketing with helpful news or updates.
• Identifies and evaluates competitors.
• Keeps current with trends in the restaurant industry.

Openings

• Gives any lateral assistance needed for new venue openings.

Attire, language, and behavior

• Is always neatly dressed and groomed, and always behaves and speaks according to HHG and Harwood International standards of excellence and image.
• Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks.

Competencies

• Positive attitude
• Strong attention to detail
• Sense of urgency
• Strong decision-making abilities
• Reliable and dependable
• "Can-do", team-oriented attitude
• Possess friendly and helpful customer service
• Ability to think quickly on their feet and multi-task with ease

Supervisory Responsibility
Yes
Work Environment
This job operates in a restaurant setting. This role routinely uses standard kitchen equipment and will require the employee to be on their feet for an extended period.
Position Type and Expected Hours of Work
This is a full-time position; full availability Monday-Sunday is required.
Required or Preferred Education & Experience

• Experience in a high volume, fast paced upscale dining restaurant.
• Prior experience as General Manager is preferred.
• Ability to speak English fluently and clearly.
• Availability to work nights, weekend, and holidays.