GENERAL MANAGER – Cru Hospitality Group
JOB DESCRIPTION
A Cru Hospitality Group (CHG) General Manager is responsible for the total daily operations, financial performance, staffing and ensuring the best possible guest experience. They are to plan, organize, direct, and coordinate the staff and resources of the location for the efficient, well-prepared, and profitable service of food and beverages. This candidate should display a passion and drive for operating a guest facing operation.
Wine is at the core of CHG’s foundation and continued development. A CHG General Manager will be knowledgeable and passionate about wine, all beverage, food, and hospitality and be able to express this to their team and guests through their daily interactions, at times and when needed, completing the roles and responsibilities of a sommelier. At times, lifting and moving boxes and containers up to 50 pounds in weight may be required.
The role of General Manager is the heart of the operation. The personality and success of a location will largely fall under the GM’s leadership, guidance, and example to their team.
A strong General Manager will exhibit the following characteristics.
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Detail oriented
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Compassionate & Empathetic
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Strong communication skills (Both verbal & written)
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Heart of a Teacher
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Be a Coach and a Cheerleader
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Be proficient in Kitchen Operations
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Strong sense of integrity
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Be the Example
The responsibilities of your role will include, but not be limited to the effective execution of all CHG offerings. This role reports to the Director of Operations and/or CEO.
DIRECT AREAS OF RESPONSIBILITY
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FOH Inventory
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FOH Ordering & Coding
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Staff Development
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Employee Orientation (As needed)
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FOH Scheduling
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Location Organization and Cleanliness
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Equipment Maintenance
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Prime Cost Controls
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Ensure that the location is properly staffed and properly trained at all times
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Provide clear direction and support to your team.
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Professional handling of the Guest Relationship (inquiries, complaints, and compliments).
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Ensure all CHG standards are upheld or exceeded.
OCCASIONAL RESPONSIBILITIES
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Creation, planning, coordinating, executing on & off-site catering events.
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Stepping into the role of Expeditor based on need, business volume, and staffing
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Recommending wine and performing wine service for guests at tables and at the bar
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Stepping into BOH roles with proficiency when needed
INDIRECT AREAS OF RESPONSIBILITY
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Working with BOH Leadership to ensure Kitchen Accountability
Coach, Teach, Develop all members of your team.
Assure all members of your team are properly trained, including ServeSafe certified.
OPERATIONS SUMMARY
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Time management of staff, and GM responsibilities
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Develop team to ensure standards are upheld.
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Over delivery on the guest experience, consistently.
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Constant and ongoing teaching, coaching, and development of staff
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Oversight of execution of service
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Maintain time standards for execution
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Ensure all product is produced in strict adherence to recipe, and quality standards
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Coordinate BOH staff to offer best possible customer experience
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Maintain a safe and sanitary work environment at all times
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Detail opportunities and achievements. Communicate to staff and management.
WEEKLY & ONGOING RESPONSIBILITIES
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Ensure weekly ordering and stocking of product and operational supplies is complete
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Ensure pricing standards are communicated, and properly implemented to maintain profitable operations.
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Organization
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Ongoing education and development of staff adhering to all safety and sanitation and service standards.
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Attend weekly directional meetings with management to review operations, detail opportunities, and celebrate accomplishments.
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As a General Manager with CHG you will be directly involved in the financial success of your location. Through focused management of product, labor, and equipment you will ensure a profitable and successful operation. Identification and communication of financial opportunity must be a constant consideration in your daily duties.
PRODUCT
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Maintain an overall food & beverage cost as directed by Director of Operations
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Inventory management - Mid Month & End of Month
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Monthly inventory and reconciliation for food & beverage products
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Accurate ordering to provide the best possible product, and maintain proper stock levels
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Organization of storage areas and product to minimize loss / spoilage
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Coaching, teaching, and developing staff to ensure accurate production, execution, and minimal waste of product.
LABOR
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Scheduling FOH staff
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Ensure proper staff levels to avoid overtime.
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Daily tracking of labor cost
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Time management of self and staff to ensure optimum production and efficiency
EQUIPMENT
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Ensure proper cleaning and maintenance of equipment and facilities
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Development and maintain controls to limit loss and damage to all BOH related items. I.E. weekly cleaning schedules.
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Communicate with Director of Operations any equipment repairs or new sourcing of equipment needed.
HIRING AND TRAINING
As a member of the management team in your location you will be involved in the interviewing and selection of all staff. A large part of a new employee’s first day of training will be spent with the General Manager. Ensuring proper staffing levels, scheduling and managing requested time off will also be part of your duties. Staffing levels should be reviewed and communicated to your management team on a regular basis.
As the leader of your location you will be responsible for ensuring that the training and ongoing education of your staff is complete. In the development and training of your team, adherence to standards and acute attention to detail will build an exceptional operation. Communicate with the Director of Talent any opportunities and/or scheduling ideas to promote and create a regular training schedule. The ultimate responsibility of your function at CHG will be to ensure the best possible guest experience.
Through your unwavering attention to detail, commitment to quality, constant development of people, consistent and clear direction to your team your role of General Manager will continue the success of your location and CHG as a whole.
