Whiskey Island Restaurant General Manager

guestservices; Cleveland (OH); On-site; USD 62,000 - 83,000; Full time

Job summary

Guest Services, Inc. seeks a General Manager to oversee unit operations, staff, food & beverage, equipment and safety to meet financial goals and company initiatives.

The General Manager will lead the management team, drive exceptional customer service, forecast and control budgets, and maintain strong client relations while upholding Guest Services’ standards across client sites. This role requires a hands-on leader who can motivate teams, analyze performance, and ensure compliance with

Qualifications

• Requires high school diploma or GED; college degree preferred.
• Minimum 3 years of related management experience.
• Proficiency with MS Word, Excel, and Outlook.

Responsibilities

• Plan, develop, and direct daily operations; forecast sales, labor, and profit.
• Recruit, supervise, train, and direct staff.
• Maintain accounting records, daily reporting, and cash control; manage P&L.
• Oversee catering planning and oversight.
• Respond to customer inquiries and resolve complaints.
• Ensure safe facility environment and compliance with standards.

Skills

Staff management

Customer service

Team leadership

Budgeting & P&L

Forecasting & analytics

Communication

Problem-solving

Education

High School Diploma/GED

College degree preferred

Tools

MS Word

Excel

Outlook

Job description

Compensation Amount

72,800.00 USD Annual

Job Summary

The General Manager is responsible for all aspects of unit operations and floor management, including staff, food, beverage, equipment, and property to facilitate the fulfillment of financial goals and company initiatives. The General Manager cultivates a team environment that provides exceptional customer service while directing the management team and ensuring all staff members perform at a consistently high level. The General Manager motivates, instills accountability, and achieves results to drive success in the unit.

ESSENTIAL FUNCTIONS

• Plan, develop, and direct daily operations. Forecast and analyze sales, labor, and profit; and ensure compliance with established budget. Schedule, supervise, and participate in the operational duties specific to the unit.
• Recruit, supervise, train, schedule, discipline, review, and direct the unit’s management and staff.
• Maintain accounting records, daily reporting requirement, and cash control. Manage P&L statement.
• Responsible for catering planning and oversight.
• Respond to customer inquiries and resolve customer complaints.
• Maintain and ensure safe facility environment including standards for maintenance and upkeep of unit’s equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify Managing Director of all unusual events, circumstances, or other safety or quality control issues.
• Act as Company’s point of contact with client. Represent the company in a professional and positive manner at all times. Maintain and enhance the company’s image when interacting with clients, guests, associates, and vendors.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

• High School Diploma/GED required. College degree preferred.
• At least 3 years of experience in related management required.
• Computer proficiency with the ability to utilize MS Word, Excel, and Outlook.
• Food Protection Manager Certification. Demonstration of food safety knowledge and sanitation.
• Demonstrated talent for interacting with a wide variety of people.
• Ability to effectively organize and coordinate multiple priorities; ability to work well as a team leader; ability to problem-solve.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.

PHYSICAL AND MENTAL REQUIREMENTS

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire work day and to climb steps regularly.
• Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
• Reading and writing work-related documents in English.
• Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
• Constantly communicates and receives verbal communication with other employees in fast-paced environment.
• Physical presence at the job site is essential to perform job duties.

EQUIPMENT USED

• Standard commercial cooking machinery and utensils (pots and pans, fryers, stove, among others), and typical office equipment (computer, fax, telephone, copier, scanner, among others).

Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores.

Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.