General Manager-Fairfield

Barcelona Wine Bar; Tunxis Hill (CT); On-site; USD 75,000 - 105,000; Full time

Job summary

Barcelona Wine Bar is seeking a General Manager to lead daily restaurant operations, oversee staffing, and ensure guest satisfaction. You will manage scheduling, maintain standards for quality and cleanliness, and partner with leadership to optimize costs and profits.

You will supervise a large team, mentor staff, and ensure a safe, engaging environment for guests while reporting to the Regional Director.

Qualifications

• Demonstrated leadership in a high-volume restaurant setting.
• Strong guest service orientation and decision-making.
• Experience in staff development and scheduling.

Responsibilities

• Oversee daily restaurant operations and make final decisions on guest experience.
• Manage shifts including scheduling, planning while upholding standards, product quality and cleanliness.
• Maintain an accurate plan of staffing needs and ensure proper coverage across shifts.
• Collaborate with corporate office to estimate food/beverage costs for provisioning.
• Maintain restaurant image: cleanliness, uniforms, appearance, and atmosphere.
• Ensure a safe working and guest environment and report issues to Regional Director.

Skills

Guest hospitality mindset

People leadership

Operations management

Scheduling and staffing

Communication skills

Problem solving under pressure

Education

BA/BS in hotel/restaurant management

5 years of high-volume restaurant experience

Tools

MS Word

Excel

Job description

Description

The General Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, he/she oversees the inventory and ordering of food and supplies, optimization of profits and ensures that guests are satisfied with their dining experience. The General Manager controls all areas of the restaurant and makes final decisions on matters of importance. The General Manager reports to the Regional Director.

Responsibilities

• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Oversee and manage all areas of the restaurant and make final decisions on matters of importance to the guest experience
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness
• Maintain an accurate and up-to-date plan of restaurant staffing needs
• Prepare schedules and ensure that the restaurant is staffed for all shifts
• Able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to problems
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• Maintain the restaurant image, including restaurant cleanliness, proper uniforms, appearance and atmospheric standards
• Keeps Regional Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary
• Ensure a safe working and guest environment to reduce the risk of injury and accidents
• Maintains a favorable working relationship with all employees to foster and promote a cooperative and harmonious working climate
• Complete accident reports promptly in the event that a guest or employee is injured
• Run successfully high-volume stores
• Estimate food and beverage costs by working with the corporate office staff for efficient provisioning and purchasing of supplies
• Help to create the systems, structure, and tools to support growth
• Has an entrepreneurial spirit-bring ideas and a point of view to the table, not just an ability to execute what are told to do
• Possess leadership skills- an ability to teach, coach and develop a large team, understanding that their success is your success.
• Interview hourly employees: direct hiring, supervision, development and termination of employees
• Ensure positive guest service in all areas
• Respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests
• Share our love of great food and drinks

Skills

• Mindful to guest needs, strong sense of urgency that can respond quickly
• Eager to learn and grow with an expanding concept
• Self-disciplined, proactive, leadership ability and outgoing
• Ability to handle interruptions and distractions without losing focus on details
• Exceptional organizational and time management skills
• Effective communicator one-on-one or in front of large groups
• Knowledge of computers (MS Word, Excel

Working Conditions

• Hours may vary if manager must fill in for his/her colleagues or if emergencies arise
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
• Work with hot, cold, and hazardous equipment
• Operate phones, computers, copiers, and other office equipment

Education/Experience

• 5 years of high volume restaurant experience preferred
• BA/BS degree in hotel/restaurant management is desirable