Posting – General Manager/Executive Chef
Position Reports to: President, Chief Operating Officer, Director of Operations
Subordinate Staff: Managers, Chefs, Front and Heart of House Hourly Staff
Site Maintenance: Control environment, including music lighting and temperature levels.
Maintain Facility—cleanliness, lighting, furniture, carpets & flooring, paint / wall finishes
Perform Daily ÒWalk-throughsÓ and Follow-up.
Maintain Kitchen and Equipment Cleanliness and Function.
Oversee Management of Dining Rooms and Provide Hands-on Assistance in Heart of House
Safe Cash Handling
Quality Control: Food and bar, Recipe Adherence, Presentation, Preparation
Guest Satisfaction: Guest Interaction, Comment Card Program, Email Data Base
Staffing: Manage scheduling, labor costs, training, staffing, staff performance
Employee Satisfaction: Promote staff retention through professional and fair treatment:
Promote Behavior-Based and Sales-Based Incentive Programs, Performance Evaluations,
Ongoing training, Advancement Opportunities, Professionalism, Fair & Timely Schedules, Organized
& Professional Change Management
Quality Control: Ordering, Inventory, Low Cost /High Quality Products, Recipe Adherence, Timeliness
Cost Control: Maintain Appropriate Cost Levels of food, bar, and labor costs. Perform timely Inventories.
Meet Reporting Deadlines: Submit all P&L Reports, Projections, Inventories and Estimates on time.
Marketing: Maintain displays, table tents, menus, and check presenter inserts.
Create and promote seasonal menu changes, wine list updates and daily specials.
Create, cost and promote special events to drive business.
1. Knowledge of bar procedures.
2. Knowledge of current state and federal liquor laws.
3. Knowledge of kitchen procedures.
4. Knowledge of food safety and sanitation rules as pertains to Michigan Food Law.
5. Follows all safety and sanitation policies.
6. Ability to use pos system.
7. Follows all cash-handling procedures and policies.
8. High level of product knowledge in both the bar and the kitchen.
9. Follows proper inventory and requisition procedures.
10. Uses proper telephone etiquette and procedures.
11. Performs additional responsibilities, as requested by a director at any time.
12. Maintains the high level of cleanliness, professionalism and guest service among staff.
13. Knowledge of and adherence to labor laws
14. High ability to lead, motivate, and manage staff
1. High school diploma, and prior management experience in a bar and restaurant.
2. Basic math skills.
3. Understanding of federal, state and local liquor laws, labor laws, food safety laws.
1. English language and professional communications skills are required.
2. Ability to motivate and lead by example.
3. Ability to deal fairly, without bias, with staff members.
4. Ability to take and offer direction.
5. Ability to work in a team environment.
6. Ability to work calmly and effectively under pressure.
7. Must have problem-solving abilities, be self-motivated, and organized.
8. Commitment to quality service, and food and beverage knowledge.
1. This position will spend 95% of the time standing.
2. This position will spend 5% of the time sitting.
3. Occasional environmental exposures to cold, heat, and water.
4. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
5. Must be able to hear with 100% accuracy with correction.
6. Must be able to see to 20/20 vision with correction.
Must be able to work under minimal or no supervision.
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CONTACT INFORMATION
Please submit qualified resumes to:
Marcy McMahon
The B.O.B.
20 Monroe
Grand Rapids, Michigan 49503
Or online to careers@gilmorec.com