General Manager job – Miami trendy

Restaurant General Manager job  Miami- hot and trendy

  • very popular restaurant with raw bar and tapas
  • Miami Times 3 star review
  • Asian – South American Fusion cuisine
  • Restaurant Manager job MIAMI is with a restaurant group from New York
  • work with a famous Chef who 
  • this place gets tons of favorable restaurant reviews
  • restaurant location is Midtown Miami 
  • successful Restaurant General Manager job candidate will be highly CONCEPT DRIVEN
  • lots of room for advancement within this restaurant Group
  • USA applicants only will be considered
  • Exact seating:

    96 main dining room
    11 sushi bar
    6 robata grill
    26 (in) and 26 (outside) – 52 total bar
    20 lounge
    30 outdoor café

  • BE SURE TO READ DETAILS BELOW!

To apply eMail Resume to

ca@hospitalityexecutive.com

and CALL Mo at 310-691-2586

three-kitchen culinary montage inspired 

by international flavors and the South American spirit. Helmed by a  celebrated Executive Chef 
the restaurant prepares conceptual small-plate portions to encourage a “shared” dining experience for guests. 
The 4,200-square-foot restaurant and 850-square-foot outdoor terrace are located in Miami’s emerging Midtown district 
The Restaurant is about celebrating diversity, enjoying life and gathering with friends -  a place where people will congregate and come to expect great, quality food and a vibrant atmosphere.”
Three distinct kitchens — 1. “by the fireside,” a centuries-old method for cooking meats), 
hot kitchen and a raw bar — create a simple, but sublime platform for Balloo to marry flavors. The philosophy of sharing transcends throughout, with conceptual tapas such as Lamb Sweet Bread with fricassee, pumpkin purée and sage; robata-grilled Japanese Eggplant in sweet soy; Bacon Wrapped Dates with linguiça and manchego; and scallop crudo with apple, black truffle, lime and jalapeño. What’s more, SUGARCANE’s emphasis on seasonal, local ingredients and the industry’s sustainability efforts have given rise to
 
Blackboard Specials — dishes 
crafted from his daily inspirations and the market’s freshest offerings. Of these spotlight selections, Balloo’s Whole Roasted Chicken, served with truffle fingerling potatoes and shiitake mushrooms, has become an instant favorite.
 
To complement the tradition of sharing on the beverage side,the restaurant offers freshly muddled libations in pitcher portions, from white sangria to mint mojitos. But for those who prefer their own drink of choice, the list offers Bubbles by the glass, inventive cocktails, and a wide selection of imported beers, wines and rums.
Paying homage to its namesake, the restaurant is inspired by the continent’s “sweet gold,” which attracted 
emigrants from around the world, uniting them in a quest for a new and better life. The resulting cultural merger was both spontaneous and natural — the braiding of global music, faith, food, art and tradition. At its core, 
 
The Restaurant comes to represent the experience of kicking back, eating well and enjoying life with friends from all different walks of life

POSITION TITLE:                                        GENERAL MANAGER

REPORTS TO:                           DIRECTOR OF OPERATIONS

CLASSIFICATION:                            SALARY $70-80K.                 

The General Manager has the overall responsibility for directing the daily operations of the restaurant, ensuring compliance with company standards in all areas of operations, including customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retaining team members, financial accountability and ensuring the highest quality services are delivered to each customer.

Will be required to work within the budget to complete tasks listed below. Other duties may be assigned as business needs require.

JOB DUTIES

  • Oversee and manage all areas of the restaurant and make final decisions on matters of importance
  • Work closely with Corporate office staff to ensure efficient delivery of services in the restaurant
  • Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts
  • Recruits, interviews, and hires team members, takes disciplinary action, motivates and trains all staff
  • Adhere to company standards and service levels to increase sales and minimize costs
  • Will be required to spend time “floor managing” in the restaurant
  • Work closely with sushi chef/executive chef, kitchen staff, and management
  • Performs all duties of restaurant employees and related departments as necessary
  • Supervises daily shift operations and ensures compliance with all restaurant policies, standards and procedures
  • Opens and closes restaurant shifts and ensures completion of assigned shift checklist and other duties
  • Meets and greets guests and sets and exemplary example of guest service
  • Assists staff on the floor with guests during meal periods and high demand times
  • Programs daily menu specials and changes in the point of sale system
  • Assists with developing menus and promotions
  • Runs and interprets department reports as necessary
  • Supervises restaurant and all related areas in the absence of the General Manager
  • Ensures staff understands local, state and Federal liquor laws; monitors alcohol beverage service in compliance with local laws
  • Assists with the handling and service of all bookings of restaurant parties
  • Conducts pre-meal briefings (line-ups) with the Chef to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes
  • Communicates areas in need of attention to staff and follows up to ensure follow through and attention to detail
  • Operates all department equipment as necessary and reports malfunctions
  • Purchases appropriate supplies and manages inventories according to budget
  • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met
  • Ensures employees follow cleaning schedules and keep their work areas clean and sanitary
  • Maintains food handling and sanitation standards
  • Ensures all employees have proper supplies, equipment and uniforms
  • Helps train employees in safety procedures and supervises their ability to execute departmental and hotel emergency procedures
  • Participates as needed in the investigation of employees and guest accidents
  • Understands and complies with loss prevention policies and procedures
  • Communicates performance expectations in accordance with job descriptions for each position and monitors progress
  • Participates in the employee performance appraisal process, giving feedback as needed
  • Coaches and counsels employees regarding performance on an on-going basis.  Handles employee progressive disciplinary procedures as required
  • Handles employee questions and concerns
  • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results
  • Participates in weekly sales strategy forecast meeting to anticipate service and staffing needs
  • Monitors actual and projected sales on a daily basis.  Reviews meal period covers ratios and average check to ensure revenue goals are met or exceeded.  Identifies and addresses opportunities as needed
  • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department
  • Effectively schedule to business demands and for tracking of employee time and attendance.  Manages payroll administration
  • Participates in the management of department's controllable expenses to achieve or exceed budgeted goals

MINIMUM QUALIFICATIONS

  • High Volume service oriented restaurant experience
  • Food Industry experience
  • Strong beverage knowledge
  • Some College required in related field; Bachelor’s Degree preferred
  • Knowledge of basic sanitation requirements and food handling safety standards
  • Effective decision making skills
  • Effective problem-solving skills
  • Flexible and long hours sometimes required
  • Certifications as required to comply with local, state and health codes, i.e., food safety and alcohol awareness
  • Knowledge of Latin and Asian cuisine a plus

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