The Restaurant General Manager is responsible for all aspects of the management of the assigned restaurants. They provide direction and leadership for the Assistant General Manager and the Restaurant Service team consistent with the NFP brand. They are responsible for leading the team to achieve the operational and financial goals of the venue; driving covers and optimizing reservation channels; monitoring the performance, scheduling and training of the staff; executing initiatives as implemented by property F&B leadership; maintaining the facilities in accordance with NFP service standards; and ensuring high customer satisfaction and an exceptional guest experience. All duties are performed in accordance with company policies and procedures.  

Principal Duties & Responsibilities 

• Owns, leads and oversees daily restaurant operations, labor productivity, scheduling, inventory control, guest service standards, and execution and development of marketing strategies to produce both short-term and long-term profitability. 
• Co-own (with Executive  Chef) the restaurant’s business plan and represent the restaurant in divisional, property or corporate meetings. 
• Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the restaurant staff. 
• Owns restaurant’s execution of F&B and/or company-wide initiatives and programs. 
• Responsible for completion of all company compliance training by the restaurant staff. 
• Manages Human Resources responsibilities for Restaurant to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements. 
• Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience. 
• Reacts to any guest complaints and takes any appropriate action. Manages Restaurant’s guest feedback channels through approved company practices. 
• Collaborate with Executive Chef and culinary team to ensure a seamless service experience between kitchen and dining room. 

Performs other job-related duties as requested 

Proof of eligibility to work in the United States 

Education 

High School Diploma or GED Required 

Bachelor's Degree Preferred 

Work Experience 

2+ Years of Prior Relevant Experience Required

 Knowledge, Skills and Abilities 

• Complete knowledge of health and safety regulations. 
• Knowledge of all products, menu items and equipment used to perform these duties. 
• Working knowledge of Point of Sale (POS)systems and operations. 
• Ability to execute on guidelines for properstaffing to maximize efficiency and minimize labor costs. 
• Strong overall knowledge of beverage preparation and presentation.