General Manager - Element 47

Job Description
Summary
The General Manager is responsible for Element 47 restaurant and bar, maintaining financial profitability, high service level, excellent guest response, and upkeep of the operation. Additional responsibilities include setting up floor, hands-on management during service, payroll and administrative duties, and on-going training.
The budgeted salary range for this position is $80,000-$100,000. Actual pay will be dependent on budget and experience, all of our salaried roles are eligible for bonus.
Job Posting Deadline
Applications for this position will be accepted until May 30, 2024.
Essential Job Functions
- Represent Element 47 at Department head and F&
B meetings
- Responsible for growth and mentoring of all team members
- Communicate with Executive Chef concerning quality, presentation, timing and guest comments
- Hold monthly meetings with staff to communicate information and improve on service
- Ensures staffs appearance and conduct are impeccable
- Ensure on going service, food, wine and spirit training occurs and tests are administered
- Develop and discipline staff
- Follow up on guest issues
- Enforce restaurant standards, procedures and policies
- Provides support and oversight to lunch and dinner based on volume levels
- Assist in maintenance and cleanliness of restaurant, bar and service areas
- Anticipate and oversee China, Glass, Linen and Silver inventory and needs to ensure staff has sufficient supplies
- Create and manage PO’s for all supplies needed
- Maintain high level of guest satisfaction, makes immediate corrective action when guests’ needs are not met
- Assist in planning and executing special holidays and functions
- Help redefine and recreate breakfast and lunch buffets
- Ensure OpenTable is constantly updated to maximize covers
- Assist in the budgeting process
- Constantly monitor labor based on volume and use the flash to monitor daily progress
- Establish and monitor sales contest between service staff on a regular basis
- Supervise the care of equipment, minimizing waste, breakage and misuse
- Look for ways to drive covers during all meal periods and increase beverage sales at lunch