General Manager - $110K/yr+ Benefits Included
TableOne Hospitality TableOne Hospitality Honolulu, HI Honolulu, HI Part-time Full-time Part-time Full-time $110,000 a year $110,000 a year 1 day ago 1 day ago 1 day ago POSITION Overview:
The Restaurant General Manager is responsible for coordinating, supervising and directing all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels.
They are expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Responsibilities:
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Attend all required meetings and trainings.
Maintain regular attendance in compliance with TableOne Hospitality standards, which will vary according to the needs of the business.
Maintain high standards of personal appearance and grooming.
Comply with TableOne Hospitality standards and regulations to encourage safe and efficient restaurant operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
Must be able to maintain confidentiality of information.
Collaborate with all partners to plan and execute initiatives benefitting the success of the restaurant, including but not limited to:
culinary, marketing, sales, human resources, accounting, and property partners.
Perform other duties as requested by management.
Qualifications:
4-5 years of experience in a similar or equivalent role.
Must be able to understand and evaluate complex information, data, etc.
, from various sources to meet appropriate objectives.
Always maintain a warm and friendly demeanor.
Process payroll on a weekly/biweekly basis.
Must possess knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc.
Clear understanding of State, Federal, and Local employment laws.
Ability to respond to guest complaints in a timely manner.
Work with the management team and keep them informed of any pertinent issues as they arise.
Ensure the preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly action plans, etc.
Monitor the quality of service in the outlet.
Ensure compliance with all local liquor laws, health, and sanitation regulations.
Ensure compliance with SOPs and requisition procedures.
Be visible on the floor and assist staff during each meal period.
Conduct staff performance reviews in accordance with our standards.
Ensure the training of department heads and employees on SOPs, report preparation, and technical job tasks.
Be involved in and conduct departmental training.
Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
Ensure overall guest satisfaction.
TableOne Hospitality and its affiliates are an Equal Opportunity Employer dedicated to non-discrimination in employment and will consider qualified applicants with criminal histories in a manner consistent with the requirements of AB 1008, California Fair Employment and Housing Act (FEHA), San Francisco Fair Chance Ordinance, and all other local, state and federal laws.
Job Types:
Full-time, Part-time Pay:
$110,000.
00 per year
Benefits:
Dental insurance Health insurance Paid time off Vision insurance Experience level:
4 years Shift:
Day shift Night shift Weekly day range:
Monday to Friday Weekends as needed Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
The Restaurant General Manager is responsible for coordinating, supervising and directing all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels.
They are expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Responsibilities:
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Attend all required meetings and trainings.
Maintain regular attendance in compliance with TableOne Hospitality standards, which will vary according to the needs of the business.
Maintain high standards of personal appearance and grooming.
Comply with TableOne Hospitality standards and regulations to encourage safe and efficient restaurant operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
Must be able to maintain confidentiality of information.
Collaborate with all partners to plan and execute initiatives benefitting the success of the restaurant, including but not limited to:
culinary, marketing, sales, human resources, accounting, and property partners.
Perform other duties as requested by management.
Qualifications:
4-5 years of experience in a similar or equivalent role.
Must be able to understand and evaluate complex information, data, etc.
, from various sources to meet appropriate objectives.
Always maintain a warm and friendly demeanor.
Process payroll on a weekly/biweekly basis.
Must possess knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc.
Clear understanding of State, Federal, and Local employment laws.
Ability to respond to guest complaints in a timely manner.
Work with the management team and keep them informed of any pertinent issues as they arise.
Ensure the preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly action plans, etc.
Monitor the quality of service in the outlet.
Ensure compliance with all local liquor laws, health, and sanitation regulations.
Ensure compliance with SOPs and requisition procedures.
Be visible on the floor and assist staff during each meal period.
Conduct staff performance reviews in accordance with our standards.
Ensure the training of department heads and employees on SOPs, report preparation, and technical job tasks.
Be involved in and conduct departmental training.
Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
Ensure overall guest satisfaction.
TableOne Hospitality and its affiliates are an Equal Opportunity Employer dedicated to non-discrimination in employment and will consider qualified applicants with criminal histories in a manner consistent with the requirements of AB 1008, California Fair Employment and Housing Act (FEHA), San Francisco Fair Chance Ordinance, and all other local, state and federal laws.
Job Types:
Full-time, Part-time Pay:
$110,000.
00 per year
Benefits:
Dental insurance Health insurance Paid time off Vision insurance Experience level:
4 years Shift:
Day shift Night shift Weekly day range:
Monday to Friday Weekends as needed Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
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