Description:

Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee job performance of Team Members. Set schedules and specific job duties, while maintaining Team Members hours for proper staffing as defined through established service standards. Work with Management Team to control cost. Communicate on a consistent basis with all managers keeping them abreast of all room activities. Hold daily huddles with Team Members to communicate pertinent information. Responsible for annual budgets and managing and leading the unit in all forecasting and cost controls to meet or exceed units operating financial potentials and goals.

Qualifications:

Ability to communicate effectively with Guests, Team Members and Management. Comprehensive food, wine, spirits and beverage knowledge with some culinary background or experience preferred. Must demonstrate sound judgment in decision making. Experience as a restaurant General Manager or as a unit Assistant General Manager with P&L responsibility preferred. Experience in cost control, menu planning, budgeting, training and inventory control.