Job Description

Tratto Restaurant

General Manager Job Description

Our mission is to be the best-loved Restaurant Group so regardless of position, we look for individuals who are passionate about providing genuine heartfelt care to our guests and employees.

Cheers!!!

Oceana Hospitality

Description:

The General Manager’s goal is to elevate the property in the level of service, remain true to forecasts and budgets, and develop a cohesive team to implement strategies

The General Manager must be up to challenges, be creative, and be a solution-maker

What you get to do: Provide restaurant guests with friendly and professional service, excellent food quality, strong price value, and consistency of execution in an attractive, well-maintained environment. Development of an annual marketing plan to penetrate new sales opportunities and maximize use within existing markets. Providing proper guest service requires an employee staff that is thoroughly trained in service sequence, and product knowledge while making every effort to meet and exceed the expectations of every guest.

Your day-to-day:

• It is the General Manager’s responsibility to lead service education and continuously offers:
• Daily line-ups and regular department meetings;
• New server, host, and bartender training programs.
• Ongoing development and training;
• Daily evaluation of restaurant service performance;
• Employee discussion and performance management including timely completion of performance evaluations;
• Coordination of timely food production.
• Provide direct oversight of property-wide Private Dining operations. Work closely with the director of sales and marketing and hotel sales on booking groups (preliminary menus and diagrams to make sure the group fits). Review all F&B minimums and selling guidelines. Work closely with catering and private dining to get events when groups are contracted with sales, and work on groups (intro letter, BEOs, billing, guest room blocks, group resumes). Support Banquets in all aspects of room set, functionality, and flow. Work directly with clients who are in-house and contracted to connect and create repeat guests.
• Develop long-term and short-term catering sales strategy
• Guide Catering Sales initiatives to completion and report results
• Directly oversee banquet operations including developing and maintaining managerial and captain oversight of all operations, schedule and train banquet staff
• Daily walk-through of event set-ups
• Produce and track internal sales goals and incentives for sales and catering.
• Organize and Lead BEO meetings
• Develop a Catering Marketing Strategy directly with the director of sales
• The General Manager will work directly with the Executive Chef to provide "excellent quality and presentation" of all food to the guests. The General Manager will have final approval of all banquet and catering menus and pricing. The General Manager participates in the evaluation of food products, front-of-the-house employee performance, and development of products consistent with our market position. Further responsibilities include selection and pricing strategy of all liquors and wines, and supervision of their procurement.
• The General Manager participates in creating the financial objectives of the restaurant and Event space on an annual basis through the budget process. It is the General Manager's responsibility to meet the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds. It is also the General Manager's responsibility to meet the budget in all areas of cost control with a consistent focus on the cost of sales and payroll.
• The General Manager is responsible for identifying talent and providing the necessary training as positions open. Further responsibilities include filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them. The General Manager assists in conducting ongoing training programs for new and existing management and hourly staff.
• Responsible for the daily cleanliness of all areas of the restaurant, Event, and Pre-Event spaces both internally and externally. Coordination of kitchen cleanliness with the Executive Chef. Coordination of service area maintenance with floor management, employees, and any outside services. Ongoing maintenance of the physical asset through capital planning as required in the budget process.
• Manages all subordinate supervisors in the Restaurant. Is responsible for the overall direction, coordination, and evaluation of this restaurant's employees. Carries out supervisory responsibilities by Oceana Hotel policies, procedures, and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving issues or concerns.

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