Restaurant General Manager

Purpose of Position: The General Manager will be responsible for the overall success of the hotel,

restaurant, and bar this includes, driving revenue, maximizing profits, coaching and guiding the

associates, ensuring product quality and overall hotel and restaurant expense management.

Essential Functions, but not limited to:

 Demonstrate professional communication skills.

 Evaluates food products to assure that quality standards are consistently attained.

 Evaluate products to assure that quality, price, and related goods are consistently met.

 Approves the requisition of products and other necessary food supplies

 Schedules and coordinates the work of cooks and other kitchen employees to assure that food

preparation is economical and technically correct and within budgeted labor cost goals.

 Train all functions within the Hotel and Restaurant operations.

 Perform basic math.

 Provide quality service for guests.

 Handle and resolve all guests and employee complaints.

 Inventory and order all supplies for use by staff to complete their jobs.

 Motivate, train, and develop staff of 10-20 employees with the accountability of staffing a 24/7

Hotel and Restaurant operation.

 Complete knowledge of Property Management System.

 Responsible for selection, scheduling, supervision, discipline, and discharge of employees.

 Process and understand daily job duties with the understanding of balancing sales sheet, PMS

(property management system), EOM (end of month) paperwork.

 Review and understand P & L.

 Inspect rooms daily to ensure that housekeeping maintains quality, and assist in cleaning rooms

as necessary.

 Maintain operation of laundry and equipment.

 Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.

 Ensure that all maintenance is done on a timely basis.

 Oversee and operate front desk to include; greeting guests, performing guest transactions,

answering the switchboard.

 Review all guest ledger and city ledger accounts daily.

 Process all employee payroll and submit to Payroll Department

 Report and act on all liability and employee injury cases.

 Implement all company policies and procedures for safety and security.

 Working a minimum of forty-five hours per week, and additional hours may be required

depending on the demands of the hotel and restaurant which will include some weekends.

 Is not allowed to sign any contract, agreement, or advertising with companies without WHG

approval

 Must provide Sales & Marketing for the hotel and restaurant, which include but not limited to a

minimum of 5 sales calls per week in addition to any other marketing requirements provided by

WHG.

Accountability:

 P&L kept within acceptable limits.

 Payroll hours kept within set guidelines.

 Responsible for all funds and daily bank deposits.

 Follow all state and federal guidelines including OSHA Hazardous Communications Training and

Food Safety requirements.

 Maintain high level of Quality, Service, and Cleanliness.

 Take active role in all guest relations.

License or Certification Recommended:

 2 or 4-year degree or management experience in the hospitality / culinary industry or relevant

management or hotel / restaurant experience

 A valid driver’s license.

 Valid Bartending License

 Valid Food Certification License

 Valid CPO Certification

Marginal Job Functions:

 Lifting and moving furniture, supplies, and equipment.

Job Type: Full-time

Pay: From $55,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Shift:

• 10 hour shift
• 12 hour shift
• 4 hour shift
• 8 hour shift
• Evening shift
• Night shift

Ability to Relocate:

• Duluth, MN: Relocate before starting work (Required)

Work Location: In person