Summary: The General Manager of Rail Stop Restaurant & Bar will be responsible for staff development, hiring and creating and maintaining relationships with guests in our restaurant & bar area. This position should possess a strong passion for the guest’s dining experience, while acting as the liaison between the Kitchen and the Dining Room to provide top notch service.
Experience and Skills:

Responsibilities:

Essential functions of the position are below. Additional duties may be assigned as required.

• Directs the day-to-day activities and assignments of the Front of the House Team.
• Manage the daily operation of the Restaurant, assigning responsibility to the Team.
• Hire, train, evaluate and schedule restaurant staff in accordance with the standards of the company and guidelines.
• Conduct pre-shift, communicating information to the team members, such as house count and menu changes.
• Approve schedules for the restaurant team, ensuring proper coverage based upon volume.
• Champion the Restaurant’s Service Standards, with an in-depth knowledge of all menus.
• Partner with the Executive Chef to ensure every private event is flawlessly executed.
• Update to the Point-of-Sale system in regards to pricing, making adjustments, entering specials, and maintaining counts.
• Work seamlessly and in tandem with the team to create memorable experiences for our guests.
• Accurately execute all policies with improvement to quality, service and operations.
• Train and develop the team, while holding the team accountable for maintaining service.
• Must be present on the floor during peak business periods, visiting tables during the customer’s visit.
• Develop and implement a sales strategy in collaboration with the Managing Directors and Company.
• Create an environment of engagement for team members, while being a liaison between team members and management.
• Practice and ensure cleanliness and safety in all dining areas, liquor and wine storage areas.
• Coach and counsel team members, monitoring employee performance and issues in a timely manner.
• Control payroll and time edits, owning the time-keeping process.
• Support the company’s philosophy and company culture, by ensuring customer satisfaction.
• Provide direct service to guests as needed.

Qualifications:

• Must have at least five (5) or more years of high-volume, upscale restaurant experience in a Management role. Prior experience as an General Manager in the Restaurant or Hospitality Industry is highly preferred.
• Ability to work under pressure with maximum efficiency, accuracy and full attention to detail
• Requires a working knowledge of Full-Service restaurant operations.
• Ability to work cohesively as part of a team.
• Ability to exercise sound logic and judgement in evaluating situations and utilizing appropriate resources.
• Ability to effectively lead and work cohesively as part of a team.
• Must be self-directed, motivated and demonstrate exceptional customer service and interpersonal skills.
• Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable.
• Ability to stand for 8-10 hours’ length of time
• Must be able to work a flexible schedule, including weekends and holidays.
• Ability to lift 50 lbs.
• Must have experience in all Microsoft Office and knowledge of industry relevant Point of Sale Systems.

Licenses or Certificates:

• TIPS Certification required.

Physical Demands and Work Environment:

• Work will primarily take place in the Restaurant, front of the house, heart of the house, to include Service and Kitchen areas.
• Exterior of restaurant, including the patio, with exposure to sun, heat, cold and changing weather conditions.
• Group and solo work.