Oversees the daily activities of the front-of-house operations and team members in accordance with company policies and procedures and works concurrently with the Executive Chef ensuring a successful operation. Interacts with the dining room guests, fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.
ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:
Anticipate and accommodate the needs of the guests.
Oversees the general cleanliness of the front-of-house and the entire venue.
Conducts decision-making process for interviewing, hiring, and training new applicants.
Oversee the scheduling, growth opportunities, and team member development of all front-of-house team members.
Responsible for all front-of-house job performance reviews in conjunction with the Director of Operations.
Oversee front-of-house operations to ensure quality, safety, beverage recipe accuracy, efficiency, and profitability.
Supervise the execution of regular service, catering, take-out, delivery, and all in/off-venue events.
Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing.
Regulates all executive-level POS functions.
Responsible, with the Executive Chef, for maintaining the venue’s monthly Profit & Loss statement standards.
Oversees Department of Health and company sanitation standards.
Oversees that the venue is compliant with all federal, state, and local laws and regulations, and company policies.
Coaches and develops front-of-house team members by setting clear guidelines and expectations.
Oversees that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
Ensures all team members are compliant with all front-of-house standards and procedures.
Possesses in-depth knowledge of all food and beverage menus.
Oversees that all guest and team member concerns are resolved.
Practical knowledge of the job duties of all supervised team members.
Communicates clearly and concisely with heart-of-house team members during service.
Oversees the completion of all opening and closing procedures as prescribed by the company.
Oversees the replacement or repair of all breakage and damage to equipment or furniture.
Attends, leads, and participates in any training sessions, departmental meetings, or pre-service meetings.
Learn by listening, observing other team members, and sharing knowledge while leading by example.
Portrays a positive and professional attitude.
Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
Works as part of a team and provides help and support to all fellow team members.
Assist and/ or complete additional tasks as assigned
TAO Group Hospitality General Manager Training Program,
Minimum 8 years of previous hospitality experience in a General Manager or senior management role within a high-volume setting is essential.
Two-year associate degree (60 credit hours) in Hospitality, Business, etc. or equivalent work experience preferred.
Strong guest service foundation, ability to coach, build a team, problem solve, and leadership skills required.
Demonstrated financial acumen with P&L statements, annual budgets, forecasting, COGS, and labor models.
Must be organized, self-motivated, and proactive with strong attention to detail.
Proficient with computers (Microsoft Products), POS, and technology.
SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE
The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions
Must have strong problem-solving skills
Excellent written and verbal communication skills required
Ability to work under pressure and meet deadlines
Must have good positive energy throughout the day
Must be able to read the computer monitors and print legibly
Must be able to sit and/or stand for extended periods of time
Must be able to move quickly through work and set the pace in the office
Must be able to push and lift up to 40 lbs.
Small to Medium office environment
Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
5-30% Local Travel (United States)
Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
Maintain a professional, neat, and well-groomed appearance adhering to Company standards
Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
Ability to maintain a high level of confidentiality
Ability to handle a fast-paced, busy, and somewhat stressful environment