Japanese Bocce Club General Manager

Industry:

Company: The Boca Raton

Summary

The Boca Raton trains across our property according to Forbes Five Star Service standards.

Essential Functions

• Interviews, selects, trains, supervises, counsels and disciplines restaurant staff for the efficient operation of the outlet.
• Organizes and conducts pre-shift and department meetings communicating pertinent information to the staff, such as house count and menu changes.
• Schedules and directs staff in their work assignments.
• Maximizes restaurant department profitability; implements effective controls of food, beverage, and labor costs and monitors the restaurant’s budget to ensure efficient operations, including achieving budgeted revenue and labor expenses.
• Ensures par stock levels are maintained [ by calculating inventory, ordering, retrieving, and stocking product]. Evaluates cost effectiveness of all aspects of operation.
• Develops and implements cost savings and profit enhancement measures.
• Utilizes computers to accurately charge customers, create forecast and revenue reports, and draft correspondence. Inputs and retrieves data and changes computer procedures and programs the system accordingly.
• Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met.
• Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality.
• Provides guidance for improvement and implements necessary adjustments for consistency.
• Regularly reviews and evaluates the degree of customer satisfaction of the restaurant; recommends and implements new marketing and/or operational policies and procedures when necessary to keep up with demand and market changes; investigates and resolves food quality and service complaints. Interacts positively with customers.
• Responsible for ensuring compliance with all policies and procedures related to the restaurant and all local, state, and federal laws and regulations; responsible for ensuring cleanliness and proper sanitation of all work and service areas.
• Participates in developing, implementing, and marketing new and creative menus to attract a pre-determined customer market; promotes cross-selling of other hotel outlets and the company.

SUPPORTIVE FUNCTIONS

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the company.

• Participate in the development of the annual budget for the restaurant; develop short and long-term financial operating plans.
• Attend mandatory meetings including divisional meetings, departmental meetings, staff meetings, etc.
• Participate in the Manager on Duty coverage program, which may require occasional weekend stayovers.
• Participate in community public relations for the restaurant and the hotel.
• Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint, and/or Outlook Express.
• In emergencies, perform in the capacity of any position supervised.
• Perform other duties and responsibilities as assigned or required.

Benefits:

• 401(k)
• 401(k) matching
• Dental Insurance
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Tuition reimbursement
• Vision insurance

In the United States, we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment criminal background screening.