This position requires a person highly motivated a great leader with exceptional management
skills. The position description that follows is considered a basic description. Certain
aspects of the position may vary based on the size of the location; size of the staff; type of staff;
and other variables. The nature and scope of the position of GENERAL MANAGER requires maturity as well as independent judgment and discretion in all matters relating to the successful
operation of the Martin's location to which he/she is assigned. In addition to directing
the work of the employees assigned to the location, the assigned GENERAL MANAGER
has the authority to hire, fire, promote, and/or change the status of the location
employees.
This role will include relocation assistance for a qualified candidate.
Responsibilities -
Administration
Set up and monitor employee schedules
Verify and approve time & attendance
Review and approve leave requests
Monitor performance and conduct performance evaluations with staff and recommend salary increases as appropriate
Supervise and train employees
Assure that required reports are submitted on time and in a professional manner
Oversee the entire on-site operation to assure that there is coordination and cooperation with and between all units that ensures scheduled parties are done with quality and success
Review and submit accident reports in a timely manner
Conduct weekly staff meetings
Responsible for "cost control"
Verify manager's reports such as weekly small wares inventory, daily floor plans, cash bar verification, coatroom verifications
Personnel
Hire, transfer, manage, increase, coach all personnel according to all legislation and to corporate policy
Train, motivate and coordinate staff
Promote good employee relations
Encourage support of employee relations program
Provide leadership by example
Require compliance with safety policy and Workmen's Compensation guidelines
Schedule all personnel based on service needed and profit to be secured for each function and for daily operation of location.
Communicate to all employees
Monitor employee attitudes and handle as appropriate
Sales
Supervise and train sales personnel
Supervise and monitor all sales activity - both potential and "on the books"
Double-check new "C" sheets for price, content and date
Set goals and distinct areas that need more attention and ways to accomplish this
To make sure "C" sheets are called back and kept current
Monitor blue copy status (deposits being made on time)
Monitor the finalizations of contracts
Take appointments when necessary
Determine cost of function when deviation from corporate sales policy occurs
Approve all sales contracts
Supervise and Monitor the Food Service
Review food and liquor orders each week or order all food, liquor, linen, bread, desserts, wedding cakes and other items based on needs for functions as scheduled
Ensure that the correct items in the correct quantity and quality are ordered
Follow corporate purchasing guidelines
Monitor preparation of food items
Be certain foods are correctly prepared according to policies, procedures, and health standards
Be certain all cooked items are tasteful and served hot
Be certain all food items are ready for serving at the scheduled time
Be certain that there is a minimal waste
Supervise and monitor kitchen inventory control
Assure that there are no excess items that might go bad
Reduce circumstances that might encourage pilferage
Be aware of overstocked items and utilize these items
Verify chef sheets that are generated and verity that food cost analysis is accurately printed
Supervise, Coordinate, Monitor all Functions at Location
Supervise actual function when held
Coordinate customer directives between room and kitchen;
Assure customer satisfaction by checking with guests from time to time;
Ensure smooth operation of each function
Be responsive as possible to guest requests
Be visible on the floor
Greet guests and be certain they are happy
Monitor all food services
Organize a smooth changeover procedure
Check employee attitudes and how they perform
Make sure payments are secured for affairs
Notice overall operation in order to utilize help to the best for all parties
Ongoing check of kitchen operation and dish room for cleanliness and order
Assist wherever necessary
Maintenance and Safety of the Building
Ensure that the building meets corporate and safety standards
Secure appropriate labor and material to correct problems
Ensure that building, grounds and kitchen meet cleanliness, health standards and all safety precautions and standards
Require proper usage and care of all equipment by all employees
Establish and supervise preventative maintenance program
Purchasing
Order all capital items
Order all office supplies
Order all maintenance items
Maintain par inventory
Required Skills
The candidate must be an experienced mature professional who possesses and demonstrates the following skills and knowledge:
Knowledge, experience, and capacity to supervise employees with diverse ethnic and racial backgrounds, personalities, abilities, and ages
Knows when to be flexible, firm, and objective
Can be challenged without feeling threatened
Knows how to plan, manage, and coordinate
Capacity to be at ease with customers who may be difficult and/or come from diverse cultures
Ability to communicate clearly and specifically verbally and in writing
Public speaking skills
Is professional at all times, with all staff
Know the problem-solving process, knows how to make sound decisions, and knows how to listen