The General Manager for Margaritaville
In the General Manager role, this position will be responsible for the implementation of strategic planning and optimizing restaurant profitability; candidates must also be passionate about quality, cleanliness and guest service standards. The ability to create and foster a cohesive team is a critical piece of this role. Candidates must exemplify excellent planning, delegation, mentoring and coaching skills.
This position will be instrumental in executing strategic plans, while championing guest satisfaction, employee motivation and positive fiscal results. The position will be accountable for achieving all annual operating profit goals through driving sales, developing and retaining exceptional talent and driving operational excellence.
Maintain aggressive efforts to achieve or exceed budgeted sales and profit goals.
Consistently achieve operational excellence
Management of food, beverage and labor costs through proper and hands on monitoring of all policies and procedures.
Ensure the highest quality food, beverage, service, sanitation, safety and retail standards are maintained.
Communicate restaurant results with Senior Management with recommendations for improvement.
Strictly enforce all cash handling procedures, purchasing and receiving procedures and accounting policies.
Assist in recruitment, training, developing, coaching, and evaluating employees and Assistant Managers in all aspects of business.
Ensure compliance with all local, state and federal laws regarding food quality, safety, labor and employment
Ensure high Team Member and Guest Engagement
Promote company's mission and values
Performs other duties as assigned.
Lead and support management team in training and coaching their staff for "Best in Class" service standards
Analyze financial reports to quickly identify and address trends and issues in area performance, including cost of goods, variable labor and profitability
Exceed annual operating profit targets
5-7 Years: Retail and/or food & beverage management required; or equivalent combination of education and experience.
Thorough knowledge of MS Excel, Word, PowerPoint and POS systems
Ability to work rotating schedules, holidays, weekends and nights
Must have proven success in controlling costs, maximizing profit and directly supervising multiple managers.
Must have experience in the development and implement of strong SOPs to drive consistency and quality of product and guest services.
Must be experienced in partnering with culinary team on menu development, culinary and understanding of product quality control tools and metrics.
Must have experience in leading projects (seasonal promotions, new restaurant projects, remodels, infrastructure projects, etc.) from start to finish with proven track record.
Proven track record and experience in the development and implementation of strong training programs and tools developed to reduce employee attrition and create internal culture of development for staff.
Ability to achieve results through the flawless execution of strategies and objectives.
Excellent management skills in leading a diverse team and working under tight and fast track deadlines.
Strong P&L experience, command of budgeting and costs controls
Excellent verbal and written communication, interpersonal, organizational and multi-tasking skills.
Ability to effectively communicate across all lines of business, and with all levels of management.
Strong organizational, planning, delegation, mentoring and coaching skills.
Ability to deal well with ambiguity and constant change.
A strong passion for delivering the highest quality of guest service.
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