General Manager

Titan Hospitality; Columbia (MD); On-site; USD 70,000 - 90,000; Full time

Job summary

Titan Hospitality in Columbia, Maryland, is seeking a passionate General Manager with at least 5 years of experience in a high-volume fine dining restaurant. This role involves leading operations to ensure guest satisfaction and staff development while maintaining high service standards.

The ideal candidate will have a degree in Hospitality Management or a Culinary Degree, strong multitasking abilities, and knowledge of P&L. Proficiency in Word and Excel is necessary. A competitive salary and benefits will be offered.

Qualifications

• 5+ years as a General Manager in a fine dining restaurant.
• Experience in high volume, full service, fine dining.
• Strong understanding of P&L and business operations.

Responsibilities

• Lead front and back of house operations effectively.
• Ensure guest satisfaction through quality food and service.
• Supervise and develop on-site staff and conduct training.
• Manage inventory and review payroll-related forms.
• Collaborate with management on market trends.

Skills

Leadership

Customer service

Multitasking

Communication skills

Attention to detail

Education

Degree in Hospitality Management

Culinary Degree

Tools

Microsoft Word

Microsoft Excel

Job description

:the overall quality and profitability of the business, leading front and back of house operations. She/he is a truly passionate hospitality professional supporting excellence in every facet of the restaurant experience. The General Manager is a smart-creative, a keen strategist, and visionary. She/he creates and maintains a profitable, balanced, interesting, engaging, fun, competitive and nationally recognized restaurant that sets national standards in the food, service and hospitality programs

Staff Management

• Performing supervisory duties, such as hiring, training, developing, evaluating and disciplinary counseling of all on-site employees.
• Planning and conducting regular training, both formal and informal, with all front of house staff.
• Ensuring staff is upholding leadership behaviors, core values and adhering to strategic and operational priorities.
• Sharing inspiration and ideas with staff.
• Ensuring that personnel issues are carried out in accordance with established company policies and procedures.
• Maintaining open and clear communication with the staff and Assistant Managers.
• Conducting reviews and other periodic employee assessments as needed.
• Writing weekly schedules for front of house staff.

Service and Sales Management

• Maintaining guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with patrons.
• Ensuring staff implements excellent service, hospitality, food, and beverage consistently.
• Reviewing and approving the planning, implementation, and success of service.
• Regularly attending and monitoring service.
• Soliciting and reacting appropriately to positive and negative feedback from guests.

Inventory and Operations Management

• Reviewing payroll and payroll-related forms; discussing exceptions and unusual circumstances with Executive/Assistant Directors of Operations and approving/disapproving as appropriate.
• Ensuring completion of various daily, weekly, monthly, and quarterly reports in a timely and accurate manner.
• Supervising weekly food and beverage inventory count.
• Completing monthly china, glass, and silver inventory.
• Reviewing reports and making operating recommendations to Executive/Assistant Directors of Operations.
• Working with Executive/Assistant Directors of Operations to monitor maintenance activities and preventive maintenance programs.
• Supporting marketing and outreach efforts and offering input and suggestions.
• Collaborating with Executive/Assistant Directors of Operations in analyzing and monitoring the hospitality market conditions to anticipate market changes or trends that could affect the profitability of the business.

Requirements

• Currently a General Manager in a fine dining restaurant with a minimum of 5 years of experience in a high volume, full service, fine dining restaurant.
• Degree in Hospitality Management or Culinary Degree preferred.
• High service standards, strong work ethic and attention to detail.
• Ability to multitask in a demanding and fast paced environment with efficiency and grace.
• Proven ability to lead others, positively influence employee behavior and interact with team members in any role.
• Must have excellent verbal communication skills and can work a flexible schedule.
• Basic computer knowledge including Word and Excel.
• Must possess strong understandings of P&L and business [native?].
• Experience in a High-Volume Environment.