General Manager, Restaurants

Job Summary: The General Manager is responsible for the overall management and efficient operation of The Sandbar Restaurant. They will ensure the establishment meets its financial goals and provides a positive dining experience for customers. This role involves team management, guest satisfaction, strategic planning, and operations management.

Essential Job Functions:

· Ensure excellent customer service and guest satisfaction by maintaining high standards of quality and hospitality

· Address customer complaints and resolve issues in a professional and timely manner

· Monitor and improve the overall guest experience

· Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available

· Create, execute and follow through with Standard Operating Procedures for FOH operations

· Recruit, hire, train and schedule all staff

· Set clear performance expectations and provide regular feedback and coaching to employees

· Authorize and approve voids and discounts

· Responsible for all liquor, beer and wine orders, inventory, receiving and pricing

· Oversee day-to-day restaurant operations, including opening and closing procedures

· Ensure compliance with health and safety regulations and maintain a clean and safe environment

· Collaborate with the chef or kitchen staff to develop and update the menu

· Ensure the consistent quality and presentation of dishes

· Monitor food preparation and service to meet quality standards

· Engage with the local community and build a strong customer base

· Ensure the restaurant complies with all local, state, and federal regulations, including health and safety codes and alcohol licensing

· Maintain all necessary permits and licenses

· Develop long-term strategies and goals for the restaurant's growth and success

· Make informed decisions to adapt to changing market conditions and customer preferences

· Other duties as assigned

Job Requirements:

· Bachelor’s degree in hospitality management, business, or a related field required

· Minimum of two years of progressive leadership experience in food and beverage management

· Strong knowledge of food and beverage operations, industry trends, and best practices

· Exceptional leadership and interpersonal skills

· Excellent communication and problem-solving abilities

· A customer-centric mindset and a commitment to delivering exceptional guest experiences