Night Owl Brands
Benefits:
Bonus based on performance
Competitive salary
Employee discounts
Paid time off
The General Manager oversees all front of house restaurant operations, and works with the executive chef back-of-house kitchen functions, ensuring profitability, guest satisfaction, and smooth daily running by managing staff (hiring, training, scheduling), controlling finances (budgets, costs), maintaining quality/cleanliness, and ensuring health/safety compliance, acting as the key leader bridging all departments.
Primary Responsibilities Include:
Daily restaurant operations including floor supervision during nights, weekends and holidays
Staff management related to hiring, training, ongoing education, disciplinary steps, and scheduling
Maintaining of positive guest relations and responding to situations as they arise
Identifying building maintenance needs and scheduling as apporpriate
Oversight of the beverage program with adherence to budgeted costs
Coordination with the chef on all details related to the culinary program, culinary staff, and menu development
Direction of the event coordinator and collaborative efforts to oversee execution of private events
Collaboration with the marketing team on initiatives to drive business
Additional tasks as discussed with senior leadership
Required Skills
General understanding of upscale restaurant service and all details associated with daily restaurant operations
Computer fluency, specifically with regard to POS systems, MS Office programs, and inventory control systems
Beverage management experience demonstrating familiarity with various spirits and wines
Demonstrated initiative in past roles confirming the ability to lead without constant direction and supervision
Understanding of basic financials as they pertain to cost percentages and expense categories
A positive attitude and ability to motivate staff through participation
A minimum of 5 years of restaurant experience (preferably upscale dining), 3 years of which have been in a management role
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Competitive salary
Employee discounts
Paid time off
The General Manager oversees all front of house restaurant operations, and works with the executive chef back-of-house kitchen functions, ensuring profitability, guest satisfaction, and smooth daily running by managing staff (hiring, training, scheduling), controlling finances (budgets, costs), maintaining quality/cleanliness, and ensuring health/safety compliance, acting as the key leader bridging all departments.
Primary Responsibilities Include:
Daily restaurant operations including floor supervision during nights, weekends and holidays
Staff management related to hiring, training, ongoing education, disciplinary steps, and scheduling
Maintaining of positive guest relations and responding to situations as they arise
Identifying building maintenance needs and scheduling as apporpriate
Oversight of the beverage program with adherence to budgeted costs
Coordination with the chef on all details related to the culinary program, culinary staff, and menu development
Direction of the event coordinator and collaborative efforts to oversee execution of private events
Collaboration with the marketing team on initiatives to drive business
Additional tasks as discussed with senior leadership
Required Skills
General understanding of upscale restaurant service and all details associated with daily restaurant operations
Computer fluency, specifically with regard to POS systems, MS Office programs, and inventory control systems
Beverage management experience demonstrating familiarity with various spirits and wines
Demonstrated initiative in past roles confirming the ability to lead without constant direction and supervision
Understanding of basic financials as they pertain to cost percentages and expense categories
A positive attitude and ability to motivate staff through participation
A minimum of 5 years of restaurant experience (preferably upscale dining), 3 years of which have been in a management role
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