Middleton Place
General Manager - Black Marlin
Middleton Place, Hilton Head Island, South Carolina, us, 29938
Overview
Job Location:
Black Marlin, Hilton Head, SC Job Description: Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Position Type:
Full-Time, Exempt Responsibilities
Promote, work, and act in a manner consistent with the mission of The SERG Restaurant Group Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance Achieve company objectives in sales, service, quality, appearance of facility and sanitation through training of employees and creating a positive, productive working environment Monitor food preparation methods, portion sizes, garnishing, and presentation of food to ensure acceptable standards Ensure compliance with all federal, state, county and municipal regulations pertaining to health, safety, and labor requirements of the restaurant, employees, and guests Control cash and other receipts by adhering to cash handling and reconciliation procedures Count money and make bank deposits Investigate and resolve complaints regarding food quality, service, or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Ensure that all products are received in the correct unit count and condition and that deliveries are performed according to the restaurant’s receiving policies and procedures Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity Monitor budgets and payroll records, and review financial transactions to ensure expenditures are authorized and budgeted Maintain food and equipment inventories, and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks when necessary (e.g., cooking, clearing tables, serving food and drinks) Plan menus and food utilization based on anticipated guests, nutritional value, palatability, popularity, and costs Keep records required by government agencies regarding sanitation or food subsidies Test cooked food by tasting and smelling to ensure palatability and flavor conformity Organize and direct worker training programs, resolve personnel problems, hire and terminate decisions, and evaluate employee performance Be knowledgeable of restaurant policies regarding personnel Administer prompt, fair and consistent corrective action for violations of company policies, rules and procedures Continually strive to develop staff in managerial and professional development Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service, performance, or safety Assess staffing needs and recruit staff Arrange for equipment maintenance and repairs, and coordinate services such as waste removal and pest control Record the number, type, and cost of items sold to determine profitability Review menus and analyze recipes to determine labor and overhead costs, and set prices for menu items Attend scheduled employee meetings and offer suggestions for improvement Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant Fill in for fellow employees to ensure guest service standards and efficient operations Monitor employee and guest activities to ensure liquor regulations are obeyed Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details with clients Develop, plan, and implement restaurant marketing, advertising, and promotional activities and campaigns Estimate food, liquor, wine, and other beverage consumption to anticipate purchase quantities Establish and enforce nutritional standards for dining establishments, based on industry standards Take dining reservations Minimum Qualifications
Must be 21 years of age or older Three or more years of front-of-house operations and/or experience as an assistant manager in the service or food and beverage industry Able to understand and speak the predominant language(s) of guests Excellent basic mathematical skills and fundamental accounting principles, including understanding P&Ls Able to handle money and operate a point-of-sale system Competency in the Microsoft Office platform Able to work in a standing position for long periods of time (up to 5 hours) Able to reach, bend, stoop, and frequently lift up to 60 pounds Stamina and availability to work 55 hours per week Ability to work a flexible schedule to include days, evenings, weekends, and holidays ServSafe certified or contingent within three months from the date of hire Must be eligible to work in the United States About the Organization
At SERG, we are dedicated to providing our guests with quality cuisine, exceptional service, and genuine hospitality at each of our locations. We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Benefits
Health Insurance - including plans that are 100% covered for employees and dependents Supplemental Insurance - Dental, vision, life, short-term disability, accident, identity protection, critical illness and pet insurance Discounts in all of the SERG sister restaurants 401(k) - 100% match up to 3% Bonus opportunities Team Member Rewards Program Vacation and Sick Paid Time Off
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Job Location:
Black Marlin, Hilton Head, SC Job Description: Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Position Type:
Full-Time, Exempt Responsibilities
Promote, work, and act in a manner consistent with the mission of The SERG Restaurant Group Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance Achieve company objectives in sales, service, quality, appearance of facility and sanitation through training of employees and creating a positive, productive working environment Monitor food preparation methods, portion sizes, garnishing, and presentation of food to ensure acceptable standards Ensure compliance with all federal, state, county and municipal regulations pertaining to health, safety, and labor requirements of the restaurant, employees, and guests Control cash and other receipts by adhering to cash handling and reconciliation procedures Count money and make bank deposits Investigate and resolve complaints regarding food quality, service, or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Ensure that all products are received in the correct unit count and condition and that deliveries are performed according to the restaurant’s receiving policies and procedures Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity Monitor budgets and payroll records, and review financial transactions to ensure expenditures are authorized and budgeted Maintain food and equipment inventories, and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks when necessary (e.g., cooking, clearing tables, serving food and drinks) Plan menus and food utilization based on anticipated guests, nutritional value, palatability, popularity, and costs Keep records required by government agencies regarding sanitation or food subsidies Test cooked food by tasting and smelling to ensure palatability and flavor conformity Organize and direct worker training programs, resolve personnel problems, hire and terminate decisions, and evaluate employee performance Be knowledgeable of restaurant policies regarding personnel Administer prompt, fair and consistent corrective action for violations of company policies, rules and procedures Continually strive to develop staff in managerial and professional development Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service, performance, or safety Assess staffing needs and recruit staff Arrange for equipment maintenance and repairs, and coordinate services such as waste removal and pest control Record the number, type, and cost of items sold to determine profitability Review menus and analyze recipes to determine labor and overhead costs, and set prices for menu items Attend scheduled employee meetings and offer suggestions for improvement Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant Fill in for fellow employees to ensure guest service standards and efficient operations Monitor employee and guest activities to ensure liquor regulations are obeyed Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details with clients Develop, plan, and implement restaurant marketing, advertising, and promotional activities and campaigns Estimate food, liquor, wine, and other beverage consumption to anticipate purchase quantities Establish and enforce nutritional standards for dining establishments, based on industry standards Take dining reservations Minimum Qualifications
Must be 21 years of age or older Three or more years of front-of-house operations and/or experience as an assistant manager in the service or food and beverage industry Able to understand and speak the predominant language(s) of guests Excellent basic mathematical skills and fundamental accounting principles, including understanding P&Ls Able to handle money and operate a point-of-sale system Competency in the Microsoft Office platform Able to work in a standing position for long periods of time (up to 5 hours) Able to reach, bend, stoop, and frequently lift up to 60 pounds Stamina and availability to work 55 hours per week Ability to work a flexible schedule to include days, evenings, weekends, and holidays ServSafe certified or contingent within three months from the date of hire Must be eligible to work in the United States About the Organization
At SERG, we are dedicated to providing our guests with quality cuisine, exceptional service, and genuine hospitality at each of our locations. We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Benefits
Health Insurance - including plans that are 100% covered for employees and dependents Supplemental Insurance - Dental, vision, life, short-term disability, accident, identity protection, critical illness and pet insurance Discounts in all of the SERG sister restaurants 401(k) - 100% match up to 3% Bonus opportunities Team Member Rewards Program Vacation and Sick Paid Time Off
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