General Manager Job Description
The Brasserie at Monkless Belgian Ales is a highly curated restaurant and taproom that fuses the delicious tastes of European Cuisine and intentionally pairs them with house made traditional Belgian Ales. Voted best Brewery/Brewpub in Bend for the last two years with an exceptional location overlooking the Deschutes River in the Old Mill District. This job is located in beautiful, Bend, Oregon
ROLE
The General Manager (GM) will be responsible for effectively and efficiently managing Brasserie operations, P&L, staffing and customer experience. The GM is responsible for delivering revenue and profits by contributing to and developing marketing initiatives and actively managing all controllable expenses. In addition to these duties, the GM is a hands-on role within the restaurant, leading by example, facilitating employee training and development, resolving customer service needs and partnering with ownership to ensure productivity while driving profits.
GENERAL RESPONSIBILITIES & DUTIES
- Control day-to-day operations by scheduling shifts, actively managing supply orders and developing restaurant team in accordance with core company values
- Manage and train staff in compliance with Monkless Brasserie standards, including the creation and maintenance of standards through constantly evolving training manuals
- Ensure food quality and BOH operational excecllence in conjunction with the Chef de Cuisine
- Ensure Occupational Safety and Health Act, local health and safety codes, and company safety and security policy are followed at all times
- Budget attainment by following cash control/ security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions to hit established targets
- Accomplishes restaurant objectives by recruiting, training, coaching and counseling staff; communicating job expectations; planning and appraising job contributions; enforcing policies and procedures as well as communicating reports, performance reviews, and disciplinary actions to ownership.
- Ensure maintenance of equipment, facility, and grounds through the use of a Preventive Maintenance plan
- Ensure proper food costing within target margins for all menu items by working closely with the Chef de Cuisine
- Maintains patron satisfaction by monitoring and evaluating food, beverage, and service offerings; initiating improvements; building relationships with patrons.
- Ensures a minimum of 10 touch points with customers daily
- Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team members
- Maintains operations by implementing policies and standard operating procedures; implementing production, productivity, quality, and customer service standards; determining and implementing system improvements.
- Actively review customer reviews on Google, Yelp & Trip Advisor and maintain a minimum 4.7 review ranking.
- Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies
MARKETING
- Develops and implements strategies to increase average meal checks
- Ensure rotating seasonal food and drink specials that support restaurant theme and test new menu items
- Develops and implements easy to understand reservation policies for daily business and special events/concerts
- Contribute to and ensure complete and timely execution of established marketing programs
- Attracts customers by working with Brand & Marketing Manager to develop and implement marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands
- Effectively and systematically communicate marketing programs/events/promotions to FOH/BOH team and ensure tactics to support/promote are in place
BUDGET RESPSONSIBILITIES
- Controls purchases and inventory; negotiate prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
- Manage prime costs (food/paper/chemical/labor/wages/payroll taxes/benefits) semi-monthly to ensure they do not exceed 60% of operating expenses.
- Create annual budget projections based on projected sales, controllable and variable costs.
HR RESPSONSIBILITIES
- Ensure consistent and timely corrective action is both taken and documented with all employee performance related issues.
- Practice consistent corrective action between all staff.
- Ensure PTO (vacation/sick) is documented in writing with ownership to ensure payroll accuracy.
MINIMUM QUALIFICATIONS & REQUIREMENTS
- Four year degree in Hospitality, Hotel, or Restaurant Business Management or an equivalent combination of education and experience preferred
- A minimum of 2-3 years in upscale high volume restaurant management
- Strong organizational skills and ability to prioritize and meet deadlines
- Team player with a positive attitude and problem solving skills
- Demonstrated working knowledge of Oregon employment laws & OLCC Regulations
- Serv Safe certified and Oregon food handlers permit required
- Extensive customer service and resolution skills
- Working knowledge of POS systems, Toast Experience helpful
- Strong Microsoft Excel and computer skills
- Ability to work a flexible schedule inclusive of weekends and holidays, 50 hours a week is average for this position
- Must have exceptional verbal, written and clear communication skills
- Ability to establish and maintain effective relationships with management, employees and general public while listening to concerns when necessary
- Demonstrates integrity, tact, diplomacy and a commitment to Monkless Belgian Ales core values
- Must be able to work independently, under pressure and use sound business judgment
- Problem solving, reasoning, motivating, and organizational abilities
Salary will be commensurate with experience
Job Type: Full-time
Benefits:
- 401(k) matching
- Employee discount
- Paid time off
Work Location: In person
