Coach House - General Manager
Hamilton, OH Hamilton, OH Full-time Full-time Estimated:
$55.
5K - $70.
3K a year Estimated:
$55.
5K - $70.
3K a year 9 days ago 9 days ago 9 days ago Overview:
Do you desire to work for an organization that wants to see you succeed? Established in 1918, Community First Solutions is a not-for-profit network serving Butler County and beyond by helping individuals lead their best lives.
Our culture embraces innovation, supports professional development and fosters collaboration and connectivity between teams.
We take our jobs very seriously, but we also know that it's important to laugh and have fun at work.
The General Manager is responsible for the effective management of the restaurant's daily operations and accountable for customer experience, business development, sales growth, and the promotion of restaurant events.
This position will be responsible for leading a hospitality oriented team and working closely with the Executive Chef to ensure guest satisfaction.
The General Manager also contributes to the success of the restaurant by building sales, working towards company goals, as well as driving restaurant profitability.
WE OFFER FLEXIBILITY & WORK-LIFE BALANCE Paid Time Off that can be taken once accrued with no waiting period Competitive Insurance coverages that include a zero co-pay medical plan Zero co-pay on certain routine prescription medications Tuition Reimbursement Program Health Insurance - medical and prescription coverage, Dental & Vision Life Insurance & Supplemental Life Insurance 401(k) retirement savings plan with employer match
Responsibilities:
Staff Management and Development Responsible for overall operations of the restaurant, ensuring the coordination of both front and back of house.
Oversee front of house staff, developing and implementing standards of exceptional service and hospitality, train staff to provide outstanding service.
Prepare work schedules for staff in accordance with staffing guidelines and forecasts.
React to changes in business volume by adjusting staffing to effectively manage labor costs and meet business demands.
Develop detailed cleaning charts and ensure daily implementation by dining room staff to ensure cleanliness and organization of all dining areas, storage and special event areas.
Ensure established standards of food safety and sanitation are consistently applied in all dining areas.
Monitor front of house service to ensure guests are served in a quick and satisfying manner Sales, Business Development and Budget Oversight Create and implement an aggressive sales and marketing strategy in partnership with corporate marketing team to increase sales, guest counts, special events, and outside catering.
Work closely with marketing team to manage social media, website, e-news, direct mail promotions and newsletter insertions.
Develop partnerships with local businesses to expand community networks and increase sales to the organization.
Partner with Executive Chef to plan and implement special events to increase restaurant sales.
Conduct daily tracking of actual sales against budget, review sales for the previous day, resolve any discrepancies and prepare daily sales report.
Expand internal and external catering revenue and serve as client point of contact and restaurant ambassador.
Order and maintain beer, wine and liquor inventory and ensure inventory and quality control procedures are in place to safeguard against waste and loss, including but not limited to spot audits of inventories, monitoring pour costs/cost of goods and ongoing training of employees on proper pouring techniques.
Order, maintain, oversee the receipt, handling, and storage of dining room inventory and support items including serving station, pantry supplies and linens.
Maintain and update the point of sale system.
Perform monthly inventories, code and process invoices for payment.
Comply with nightly closing, cash reconciliation, and month end procedures in respect to Accounting practices and company standards.
Qualifications:
Education:
Associate Degree or equivalent experience.
Education in hospitality/restaurant management or culinary arts preferred.
Licenses or other required certifications:
ServSafe Manager Certification required or obtained within 90 days of employment.
Experience:
Four years of basic management experience/four years of functional experience.
Management and functional experience can be concurrent.
Specialized knowledge, skills, or abilities:
Understanding of upscale full-service dining restaurant or country club operations.
Event management and sales experience Passion for connecting with the community and increasing restaurant volume Knowledge of basic restaurant practices, protocols and procedures.
Possess strong interpersonal skills to effectively communicate with staff, coworkers, members, residents, and general public.
Proficiency in Microsoft Office including Word, Excel and Outlook.
Knowledge of Point of Sale (POS) systems, preferably Toast.
Excellent verbal communication skills.
Possess impeccable service standards and attention to detail.
Possess strong skills in organization and efficiency.
Ability to work a flexible schedule to include evening and weekends.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
$55.
5K - $70.
3K a year Estimated:
$55.
5K - $70.
3K a year 9 days ago 9 days ago 9 days ago Overview:
Do you desire to work for an organization that wants to see you succeed? Established in 1918, Community First Solutions is a not-for-profit network serving Butler County and beyond by helping individuals lead their best lives.
Our culture embraces innovation, supports professional development and fosters collaboration and connectivity between teams.
We take our jobs very seriously, but we also know that it's important to laugh and have fun at work.
The General Manager is responsible for the effective management of the restaurant's daily operations and accountable for customer experience, business development, sales growth, and the promotion of restaurant events.
This position will be responsible for leading a hospitality oriented team and working closely with the Executive Chef to ensure guest satisfaction.
The General Manager also contributes to the success of the restaurant by building sales, working towards company goals, as well as driving restaurant profitability.
WE OFFER FLEXIBILITY & WORK-LIFE BALANCE Paid Time Off that can be taken once accrued with no waiting period Competitive Insurance coverages that include a zero co-pay medical plan Zero co-pay on certain routine prescription medications Tuition Reimbursement Program Health Insurance - medical and prescription coverage, Dental & Vision Life Insurance & Supplemental Life Insurance 401(k) retirement savings plan with employer match
Responsibilities:
Staff Management and Development Responsible for overall operations of the restaurant, ensuring the coordination of both front and back of house.
Oversee front of house staff, developing and implementing standards of exceptional service and hospitality, train staff to provide outstanding service.
Prepare work schedules for staff in accordance with staffing guidelines and forecasts.
React to changes in business volume by adjusting staffing to effectively manage labor costs and meet business demands.
Develop detailed cleaning charts and ensure daily implementation by dining room staff to ensure cleanliness and organization of all dining areas, storage and special event areas.
Ensure established standards of food safety and sanitation are consistently applied in all dining areas.
Monitor front of house service to ensure guests are served in a quick and satisfying manner Sales, Business Development and Budget Oversight Create and implement an aggressive sales and marketing strategy in partnership with corporate marketing team to increase sales, guest counts, special events, and outside catering.
Work closely with marketing team to manage social media, website, e-news, direct mail promotions and newsletter insertions.
Develop partnerships with local businesses to expand community networks and increase sales to the organization.
Partner with Executive Chef to plan and implement special events to increase restaurant sales.
Conduct daily tracking of actual sales against budget, review sales for the previous day, resolve any discrepancies and prepare daily sales report.
Expand internal and external catering revenue and serve as client point of contact and restaurant ambassador.
Order and maintain beer, wine and liquor inventory and ensure inventory and quality control procedures are in place to safeguard against waste and loss, including but not limited to spot audits of inventories, monitoring pour costs/cost of goods and ongoing training of employees on proper pouring techniques.
Order, maintain, oversee the receipt, handling, and storage of dining room inventory and support items including serving station, pantry supplies and linens.
Maintain and update the point of sale system.
Perform monthly inventories, code and process invoices for payment.
Comply with nightly closing, cash reconciliation, and month end procedures in respect to Accounting practices and company standards.
Qualifications:
Education:
Associate Degree or equivalent experience.
Education in hospitality/restaurant management or culinary arts preferred.
Licenses or other required certifications:
ServSafe Manager Certification required or obtained within 90 days of employment.
Experience:
Four years of basic management experience/four years of functional experience.
Management and functional experience can be concurrent.
Specialized knowledge, skills, or abilities:
Understanding of upscale full-service dining restaurant or country club operations.
Event management and sales experience Passion for connecting with the community and increasing restaurant volume Knowledge of basic restaurant practices, protocols and procedures.
Possess strong interpersonal skills to effectively communicate with staff, coworkers, members, residents, and general public.
Proficiency in Microsoft Office including Word, Excel and Outlook.
Knowledge of Point of Sale (POS) systems, preferably Toast.
Excellent verbal communication skills.
Possess impeccable service standards and attention to detail.
Possess strong skills in organization and efficiency.
Ability to work a flexible schedule to include evening and weekends.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
