TableOne - Restaurant General Manager

TableOne Hospitality; Houston (TX); On-site; USD 60,000 - 90,000; Full time

Job summary

TableOne Hospitality is seeking a Restaurant General Manager to lead our food and beverage operations in Houston. The ideal candidate will coordinate all aspects of the outlet, ensuring high-quality service and effective team management. With a focus on guest satisfaction and compliance with regulations, this role requires an individual who can foster a positive work environment while implementing successful business strategies.

Qualifications

• 4-5 years experience in a similar role required.
• Knowledge of State, Federal, and Local employment laws.
• Ability to handle guest complaints effectively.

Responsibilities

• Oversee F&B outlet operations, ensuring quality and profitability.
• Handle staff performance reviews and training.
• Ensure guest satisfaction and compliance with health regulations.

Skills

Communication

Problem Solving

Multitasking

Leadership

Tools

POS systems

Microsoft Office

Job description

TableOne Overview

A dynamic new partnership from leading hospitality investment and management company, Highgate, the culinary and creative expertise of Chef Michael Mina. Built on decades of innovation, success, and expertise, TableOne is where the brightest minds of the culinary world are setting the table for truly memorable hospitality experiences. We bring together renowned chefs, rising stars, breakthrough mixologists, designers, innovators, and operators to create distinctive new concepts for the world’s leading hotels.

Overview

The Restaurant General Manager is responsible for coordinating, supervising and directing all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels. They are expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Responsibilities

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all required meetings and trainings.
• Maintain regular attendance in compliance with TableOne Hospitality standards, which will vary according to the needs of the business.
• Maintain high standards of personal appearance and grooming.
• Comply with TableOne Hospitality standards and regulations to encourage safe and efficient restaurant operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to maintain confidentiality of information.
• Collaborate with all partners to plan and execute initiatives benefitting the success of the restaurant, including but not limited to: culinary, marketing, sales, human resources, accounting, and property partners.
• Perform other duties as requested by management.

Qualifications

• 4-5 years experience in similar or equivalent role
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Always maintain a warm and friendly demeanor.
• Process payroll in a weekly/biweekly basis.
• Must possesses knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc.
• Clear understanding of State, Federal, and Local employment laws.
• Ability to respond to guest complaints in a timely manner.
• Work with the management team and keep them informed ofany pertinent issues as they arise.
• Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc.
• Monitor quality of service inthe outlet.
• Ensure compliance with all local liquor laws, health, and sanitation regulations.
• Ensure compliance with SOPs and requisition procedures.
• Be visible on the floor and assist staff during each meal period.
• Conduct staff performance reviews in accordance with our standards.
• Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks.
• Be involved in and conduct departmental training.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Ensure overall guest satisfaction.