General Manager

Public House General Manager

Position Purpose: The General Manager is responsible for the efficient operations, growth, and overall leadership of Public House. The General Manager will be an integral contributor to daily operations and will lead an engaging and professional environment that supports outstanding guest/customer experiences and superior employee culture. The General Manager will also demonstrate an understanding of the mission, vision, and objectives of the Public House. The ability to think strategically, conduct business planning, and communicate effectively and work collaboratively with fellow stakeholders is critical.

Responsibilities/Duties/Functions/Tasks:

FINANCIAL: Lead the department managers and team members to meet targeted goals and KPIs. Translate available weekly, monthly, and annual reports into actionable data including: Sales and revenue targets Cost of goods sold (COGS) Gross profit margin Operating expenses NOI Capital expenditures Labor budgets Positive guest reviews Prescribed inventory levels Purchasing Operational controls and standards Review labor costs, audit to budget and schedule, and ensure accuracy in all reporting and labor inputs and system synchronicity across various reporting platforms. Oversee standard operating procedures (SOPs) changes, approvals, completion, and execution. Meet the month-end closing schedules to enable the presentation of monthly reports. Assist with annual budgets. Forecast and budget food and beverage programs. Forecast and budget private dining and events programs. Ensure that private events are executed effectively and profitably while delivering outstanding guest experiences.

COMPLIANCE: Ensure the company runs with legality and conformity to established regulations and state and local labor laws. Ensure all licenses and permits are up to date and properly posted. HUMAN RESOURCES: Be a champion of our company culture. Ensure that performance management and evaluation of team members are conducted timely and consistently. Implement emergency and safety manuals. Conduct periodic training of all emergency and safety procedures. Assist with the recruiting, training, mentoring, evaluation, and retention of management and team members in order to ensure they receive adequate guidance and resources to accomplish established objectives and goals.

BUSINESS UNIT OVERSIGHT: Monitor daily activities in order to ensure the successful day-to-day management of all operations. Evaluate the performance of food and beverage operations by measuring guest satisfaction, volume, revenue, and cost analysis. Analyze trends for making any changes or improvements to a particular area of the business unit.

FACILITIES MANAGEMENT AND VENDOR RELATIONS: Manage facilities and assets to the highest standard. Manage relationships/agreements with external vendors. Oversee the repairs, maintenance, space planning, and security of all operating premises. Oversee best practices receiving and delivery department, including but not limited to proper care and storage of assets, pricing and invoice management, and proper budget allocation regarding expenses.

GUEST/CUSTOMER EXPERIENCE: Ensure prompt resolution to guest/customer issues. Conduct regular critical walkthroughs of various business units to ensure sanitary, safety, and cleanliness standards.

Qualifications

o Must be 21 years of age, have a valid driver’s license, and a clean driving record.

o Prior experience as a GM, AGM, FOH/BOH, Chef or Kitchen Manager.

o Prior supervisory responsibilities of a large staff including managers and team members.

o State and local alcohol enforcement knowledge.

o Proficient and/or aptitude with: Toast, EKOS, Square

o Track record of maintaining high standards in cleanliness, sanitation, food quality, and guest satisfaction.

o Excellent oral and written communication skills.

o Able to create and interpret P&L and KPI reports.

o Demonstrated leadership, interpersonal, mentorship and conflict resolution skills.

o Proficient with business math and accounting (i.e., kitchen, bar, retail).

o Proficient with Microsoft Office products.

o Strong analytical and decision-making skills.

o Computer literacy and proficiency with office suite of applications.

Special Position Requirements

o ServSafe or equivalent safe food handling certification.

o TIPS alcohol handling certification.

Work Requirements

o Must be able to work a flexible schedule, including all shifts, weekends and holidays.

o Must have reliable transportation.

o Must be willing to exert physical demands, including sitting, walking, standing, bending, squatting, climbing, kneeling, twisting, reaching, lifting, carrying, pushing/pulling, stooping, kneeling, crouching, crawling and tasting or smelling.

o Must regularly lift and/or move up to 50 pounds.

o Must be able to work around kitchen equipment, machinery, chemicals, fire, gasses, and odors.

o Must be able to work in extreme temperatures, including walk-in refrigerator/freezer and on the kitchen line.

o Must be able to work in a loud and noisy environment.