GM & Floor Manager OPEN CALL Friday 8/23 @ 1pm

OPEN CALL FOR GENERAL MANAGER & FLOOR MANAGER

THIS FRIDAY, 8/23 @ 1pm

WE WILL MEET YOU AT THE BRIDGE

541 RIVERSIDE AVENUE, WESTPORT, CT 06880

PLEASE BRING RESUME AND REFERENCES

GENERAL MANAGER JOB DESCRIPTION

As a General Manager or Front of House Manager, you help set the standards by which our restaurant is judged, in your personal appearance, your disposition, and your attitude towards the guest and front of house staff. You are always in full view of the guest. You only get one opportunity to make a first impression.

You will work collaboratively with senior management to operate a cost effective restaurant which meets and exceeds guest expectations through the delivery of high quality food, beverages and service. You have the responsibility for supporting and maintaining the systems of the restaurant, in particular as related to guest experience, sales, quality control, education, training, mentoring, food, cocktail and wine list knowledge.

Here are some GENERAL MANAGER tasks but not limited to:

- Responsible for working as a member of a cohesive management team that supports each other's decisions and presents a united front to the staff.

- Functions as a role model to staff. A General Manager maintains a positive, "win-win" attitude, always working to improve the restaurant.

- Coach and develop the FOH hourly staff members to improve performance and ensure all The Bridge standards are being achieved.

- Increase guest counts by ensuring excellence and instills this philosophy to every employee.

- Understand the expectations for food and beverage quality in order to actively manage the product quality and consistency on a daily basis.

- Maintain quality operations with attention to detail; paying particular attention to temperature, lighting, music levels and the overall ambiance of the restaurant.

- Understand the front door operations to help actively manage the flow of guests into the restaurant, to help maximize revenue and ensure service remains smooth.

- Maximize hospitality on the floor while ensuring that the hourly team delivers consistent service and professionalism.

- Understand all policies, procedures, standards and job responsibilities set forth by senior management and be able to execute on a daily basis.

- Assisting the EC & DO with overseeing all aspects of the staffing of the restaurant and supervision of hourly employees.

- Comply with tasks and responsibilities assigned to you by senior management, ie. inventory, opening and closing procedures, ordering of goods, etc.

- An awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business, is essential.

- Oversee training of all new employees.

- Daily feedback and review of training with every trainee shift by shift.

- Supervision of hourly staff members, including in areas such as: scheduling, policy compliance, work performance, attendance, disciplinary action and conflict resolution.

- Assess trends in guest volume and make daily staffing decisions based upon such volume.

- Maximize sales and optimize profits through the management of all revenue centers.

- Remain abreast of the budget and understand the reasons behind why the budgeted targets were or were not met.

Requirements:

- Minimum of 4-5 years of experience in a high-volume restaurant environment.

- Proven experience in both banquet and a la carte settings.

- Strong leadership and communication skills.

- Ability to thrive in a fast-paced, high-pressure environment.

- Excellent problem-solving and decision-making abilities.

- Attention to detail and a passion for culinary excellence.

- Flexibility to work evenings, weekends, and holidays as required.

FLOOR MANAGER JOB DESCRIPTION

Here are some floor manager tasks but not limited to:

- Responsible for working as a member of the management team that supports each other's decisions and presents a united front to the staff.

- Functions as a role model to staff. A Manager maintains a positive, "win-win" attitude, always working to improve the restaurant.

- Coach and develop the FOH hourly staff members to improve performance and ensure all The Bridge standards are being achieved.

- Increase guest counts by ensuring excellence and instills this philosophy to every employee.

- Understand the expectations for food and beverage quality in order to actively manage the product quality and consistency on a daily basis.

- Maintain quality operations with attention to detail; paying particular attention to temperature, lighting, music levels and the overall ambiance of the restaurant.

- Understand the front door operations to help actively manage the flow of guests into the restaurant, to help maximize revenue and ensure service remains smooth.

- Maximize hospitality on the floor while ensuring that the hourly team delivers consistent service and professionalism.

- Oversee training of all new employees.

Requirements:

- Minimum of 2-3 years of experience in a high-volume restaurant environment.

- Proven experience in both banquet and a la carte settings.

- Strong leadership and communication skills.

- Ability to thrive in a fast-paced, high-pressure environment.

- Excellent problem-solving and decision-making abilities.

- Attention to detail and a passion for culinary excellence.

- Flexibility to work evenings, weekends, and holidays as required.

If you are a talented and dedicated hospitality professional looking to take the next step in your career, we encourage you to apply for this exciting opportunity.

Compensation to be discussed and determined