General Manager

SUMMARY OF POSITION:

Under the direction of the supervisors perform assigned responsibilities necessary for the timely service of our guests and to the profitable and efficient operations of Agnes. Handling all the workings of the restaurant with the goal of setting the restaurant up for success by driving revenue and keeping attrition low.

RESPONSIBILITY AND SPAN OF AUTHORITY:

• REVENUE
• In accordance with budget, manage to target revenue goals by creative strategy in the reservation platform.
• Reconcile and audit tip pool, calculations, and daily recording.

• LABOR
• Meet labor budget goals– monitor and audit in times/out times, job codes for payroll.
• Submit employee time keeping and approvals on punch in/out corrections to payroll.

• BEVERAGE
• Maximize and meet targeted revenue goals for all beverage categories; wine, liquor, cocktails, N/A beverage
• Review weekly beverage pmix to formulate sales strategies for the FOH team and make recommendations on product rotation, purchasing and pricing for all beverages
• Coordinate beverage education for FOH staff.
• Take Inventory

• SALES AND REPORTING
• Track covers, ensuring OpenTable and the POS are reconciled
• Maintain the POS System
• Maintain online ordering platforms.
• Ensure prepays are executed and processed properly.
• Oversee OpenTable and assist with POS maintenance.

HUMAN RESOURCES AND ADMINISTRATION

• Place recruitment ads
• Conduct new employee interviews and coaching sessions.
• Ensure submittal of all new hire paperwork & PERSONNEL ACTION FORMS (PAF) forms for new hires, changes to employment statuses and terminations
• Be a point of contact for Sprout LA

OPERATIONS

1. General

• Ensure the Compilation of materials needed for service. This includes; menu changes, list of VIP guests and notes. Plan for the services in coordination with the rest of the management team
• Review applicable BEO functions sheets in coordination with the rest of the management team, overseeing the events team
• Attend & lead leadership meetings

2. Service

• Orate pre-shift and FOH staff service meetings with educational topics
• Within the service guidelines as set by Agnes, execute the sequence of service
• Team player striving for the best every day on behalf of the team & guests
• Be a leader for the FOH, stepping in whenever necessary as the senior member
• Create systems and procedures for all aspects of service
• Responsible for the overall training and performance of the FOH team, assisting the Chef with BOH when appropriate

3. Facility Management

• Conduct thorough weekly property walk-through, schedule any noted repairs needed
• Approval and delegate to relevant department managers any maintenance issues
• Verify monthly service and cleaning visits are occurring
• Ensure timely invoice submission for services

RESERVATIONS & GUEST RELATIONS

• Meet weekly reservation goals and cover counts through creative strategy.
• Manage all communication as it relates to reservation policies and procedures
• Evaluate and implement best practices regarding phone operations ie: scripts for calls, pre-pay forms, gift certificates, etc.
• Block and open reservation slots whilst managing thresholds to maximize the covers in OT in an efficient and profitable manner
• Manage our OT profile, including participation in special promotions ie. Mother’s Day, New Years’, special events
• Oversee the proper management of guest correspondence via email and phone ensuring responses are timely to reservation and special requests.
• Responsible for guest follow up - manage communication via Yelp, OT, Trip Advisor, and other feedback sites in coordination with the management team.

EXPECTED BEHAVIORS

1. Model the values of the company while continually striving to infuse their meaning and impact into all aspects of your role with poise & polish
2. Represent us professionally through your personal appearance, communication, and respect for others
3. Demonstrate ownership of responsibilities with focus, determination, and attention to detail
4. Elevate the guest experience at every opportunity, creating those opportunities
5. Act with integrity
6. Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues
7. Be open and receptive to changing needs and priorities
8. Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste
9. Welcome suggestions and new ideas as an opportunity to learn and grow
10. Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner
11. Strive to establish standards we hope will have an impact on the industry.