Restaurant General Manager - 108 Tap House & Burger Bar

Cape Fox Lodge is seeking a General Manager for 108 Tap House & Burger Bar. The General Manager reports directly to the Director of Operations Commercial Services. The General Manager is responsible for all front of the house and back of house related functions and supervision of Executive Chef and other staff. The General Manager plans and implement budgets, develops staffing guides and schedules, hires, trains and supervises subordinates and, most importantly, supports and engages guests to ensure that the needs, desires and expectations of the guests are consistently exceeded.

Essential Functions and Responsibilities

• Supervise restaurant staff including Executive Chef, FOH and BOH employees
• Develop an operating budget for each of the department's revenue outlets. After approval, monitor and take corrective action as necessary to assure that budget goals are attained
• Ensure that effective orientation and training for new staff and professional development for experienced staff are planned and implemented
• Ensure that all safety, sanitation, energy management, preventative maintenance and other standards are consistently met
• Assist with development of all standard operating procedures for revenue and cost control and ensure they are consistently utilized
• Assistthe Director of Operations Commercial Services as needed with planning and approval of external and internal marketing and sales promotion activities
• Help plan and approve organizational chart, staffing and scheduling procedures and job description/specifications for all department staff
• Creatively put into operation off season special events
• Ensure that all legal requirements are consistently adhered to including wage and hour laws, as well as federal, state and/or local laws pertaining to the sale of food and alcoholic beverages.
• Research new products and develop an analysis of the cost/profit benefits.
• Develop and implement creative strategies to increase revenue and average check amounts.
• Develop and implement policies and procedures for food and beverage departments.
• Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases.
• Greets guests and oversees actual service and reservations on a routine, random basis.
• Develop wine lists and bottle/glass wine sales promotion programs.
• Developon-going professional development and training programs for service and bar production/service personnel.
• Ensurecorrect handling procedures to minimize china and glassware breakage and food waste. Complete periodic china, glass and silverware inventories.
• Addressmember and guest complaints and advises the Director of Operations Commercial Services of appropriate corrective actions taken within Human Resources guidelines.
• Maintainappearance, upkeep and cleanliness of front of the house food and beverage areas.
• Monitoremployee dress codes according to established policies and procedures.
• Maintainrecords of special events, house counts, food covers and daily business volumes as needed.
• Auditand approveweekly timesheet expenses.
• Implement and monitor sanitation and cleaning schedules.