Restaurant General Manager

Manages business finances to meet budget guidelines while upholding the distinctive French concept—including style of service, ambiance, menu offerings, and wine culture. Ensures the restaurant reflects the sophistication and charm of French dining. Supervises Health & Safety requirements in accordance with divisional standards. Owns, leads, and oversees daily operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and marketing strategies to produce both short-term and long-term profitability. Co-owns (with Executive Chef) the restaurant’s business plan and represents the restaurant in divisional, property, or corporate meetings.

Job Summary: Oversees the operation of a French restaurant, maintaining the highest standards in classic French culinary quality, refined service, and elegant cleanliness, with a constant focus on profitability and guest satisfaction. Manages business finances to meet budget guidelines while upholding the distinctive French concept—including style of service, ambiance, menu offerings, and wine culture. Ensures the restaurant reflects the sophistication and charm of French dining. Supervises Health & Safety requirements in accordance with divisional standards. Owns, leads, and oversees daily operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and marketing strategies to produce both short-term and long-term profitability. Co-owns (with Executive Chef) the restaurant’s business plan and represents the restaurant in divisional, property, or corporate meetings.

Main Duties and Responsibilities
1. Leadership & Operations:
o Manage all aspects of bar operations, ensuring staff readiness, adequate supplies, and alignment with service and brand standards.
o Lead pre-shift meetings, communicate performance goals, and celebrate team successes.
2. Guest Experience:
o Curate unique bar experiences by integrating entertainment (e.g., live DJs, themed events).
o Ensure personalized service for patrons, enhancing loyalty and engagement.
3. Team Development:
o Recruit, train, and mentor staff, fostering a positive and inclusive workplace culture.
o Develop career progression plans for team members, focusing on skill enhancement.
4. Financial Management:
o Analyze sales, costs, and profitability to meet budgetary goals.
o Identify opportunities to enhance revenue, such as premium offerings or upselling strategies.
5. Health, Safety, and Compliance:
o Ensure the bars adhere to health, safety, and local gaming regulations.
o Maintain an audit-ready environment, addressing risks proactively.
6. Trend Integration & Innovation:
o Stay informed on F&B trends, incorporating craft cocktails, non-alcoholic options, and sustainable practices.
o Collaborate with marketing to leverage digital tools like QR menus, loyalty apps, and social media campaigns.
7. Bar Design & Concept Maintenance:
o Work closely with design and engineering teams to maintain the bars’ visual appeal and ambiance.
o Introduce seasonal and signature offerings to keep the concept fresh.