General Manager

About the Organization OVERVIEW

ABOUT DIVIDEND RESTAURANT GROUP
Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions.
DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders.

Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth.
Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways.

Description

Position SummaryTo implement the mission and vision of Dividend Restaurant Group by leading and directing the successful operation of an Eddied Merlot's restaurant.
The General Manager is responsible for the daily delivery of an exceptional dining experience, building restaurant sales and profitability, maximizing operational effectiveness, hiring and developing high performance team members, maintaining a safe, well-maintained facility and environment while meeting corporate objectives.
He/she serves as part of the leadership team that determines annual goals and objectives for the corporation.
The GM is responsible and accountable for delivering expected financial results while maintaining brand integrity.
Participates in succession planning and brand growth through the ongoing development of managers and staff through the use of approved Eddie Merlot's training materials, systems, processes and procedures.
Is an active member of the restaurant leadership team and partners with General Managers throughout the brand to deliver brand excellence.

Role and Responsibilities

• Lead, direct, coach and teach the restaurant leadership team.
• Promote company values and ethics, upholding high professional standards.
• Create a work environment focused on team member development, satisfaction, productivity, and ownership; enhance guest experience, loyalty, value perception; build sales and profitability.
• Implement high levels of accountability for leadership team and follow up daily.
• Recruit, hire, and ensure proper training of team members, using approved company training materials and certified coaches.
• Communicate job expectations and standards, review job performance, coach and hold team members accountable.
  Ensure ongoing team member training, skill development and succession planning.
• Participate in line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards.
• Develop operational structure, implement Eddie Merlot's policies and processes, and establish local guidelines and procedures.
  Ensure operational excellence by:
  monitoring food quality; conducting line checks and inspections; reviewing customer feedback; and implementing additional quality assurance best practices.
• Schedule management team, including:
  Executive Chef, Sous Chef, Sales Manager, and Managers.
  Set business and operational objectives for managers, facilitate professional growth and development, assess performance, and have a succession plan.
• Ensure that guests consistently experience the "WOW Factor" (exceptional food and beverages coupled with unparalleled hospitality), and that guest concerns are addressed in a immediately and in a positive way.
• Deliver expected financial results while maintaining brand integrity.
• Focus on employee satisfaction, productivity, and performance as a means of increasing guest satisfaction and loyalty.
• Conduct daily shift meetings to review menu changes, banquets and events, and operational issues and education.
  Guide team members to build food and beverage sales that meet or exceed budgeted guidelines.
• Inspire teamwork throughout the restaurant.
• Oversee the scheduling of team members and ensure that staffing levels are consistent with business and budget guidelines.
• Complete daily and weekly administrative tasks in a timely manner (such as POS reports, inventory, etc.).
• Administer employee programs and processes, including:
  performance appraisals, files, new hire paperwork, uniforms, payroll, attendance, unemployment, workers compensation, and employee communications.
• Enhance dining experience and promote repeat business by tableside visits and related hospitality enhancements.
  Serve as a positive, professional representative of the company at all times, both in the restaurant and within the community.
  Set an example for customer service and ensure all team members understand Eddie Merlot's objectives for exceptional food quality and hospitality.
• Find creative ways to promote and enhance teamwork and communication throughout the restaurant and between BOH and FOH teams.
  Encourage skill development and open communication.
  Find creative ways to reward and recognize team members.
• Plan and facilitate weekly manager meetings providing pertinent information relating sales, service, financials, new team members and upcoming promos and events.
• Enhance dining experience via tableside visits and teamwork with dining room staff.
  Serve as a positive, professional representative of the company at all times, both in the restaurant and within the community.
  Set an example for customer service and ensure all team members understand Eddie Merlot's objectives for exceptional food quality and hospitality.
• Perform all related duties and projects as assigned.

• Non-negotiable integrity.
• Professionalism in demeanor, appearance, communication and interaction with guests, staff and managers.
• Five or more years of experience as a General Manager and/or Assistant GM, preferably in a three-star or higher fine-dining establishment.
• College degree in hospitality, business, or related field preferred.
• Demonstrated skills in leadership, team development and team retention.
• Excellent written and verbal communication skills.
• Excellent interpersonal and relationship skills
• Proven time management and organizational skills.
• Proven ability to anticipate and solve problems while make effective decisions under pressure.
• Experience hiring, training, and developing team members.
• Above average knowledge of wines and alcohol.
• Extensive knowledge of menus, food preparation, and presentation techniques typically found in a fine-dining establishment.
• Proficient in computer skills, including Word, Excel, and Outlook.
• ServSafe Certification or equivalent.
  Full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety.
• Fluent English required.
  Working knowledge of Spanish preferred.

• Able to stand for 5 or more hours at a time.
• Able to lift and carry up to 50 pounds.
• Able to work an average of 55 to 60 hours per week.