General Manager

Authenticity, hospitality, leadership and ownership.

As a manager you are the guiding light of the restaurant. Guest experience in conjunction with product quality, sustainability and cost control while upholding expectations and policies is a huge factor in how we measure success at Montesacro,

Your primary focus is to ensure our standards, policies, procedures and expectations are upheld while keeping the business first.

- Scheduling for FOH – ensuring restaurant is adequately always staffed. Forecasting sales and scheduling based on expected business. You are responsible for your numbers, this is how managers are judged. Ensure you are not only monitoring schedule but monitoring the day-to-day cuts, call-offs and in some occasions, call-ins.

- Instill staff morale, spirit and an uplifting culture that coincides with the restaurant’s success. Ensure each employee feels supported, while upholding our policies and procedures.

- Onboarding, welcoming & ensuring the proper training of new hires – you are the face of the business, first impressions set the tone for all new hires. A new member of the team must complete all necessary documents no later than 3 days after the date of hire. These documents must be sent to your direct supervisor in a timely and organized manner.

- Answer calls and check voicemails at the restaurant. Communicate any event requests to the event coordinator. Call any guest back if warranted. Monitoring of OpenTable – checking the days to come, confirming reservations, communicating any guest notes. Ensuring OpenTable is set up to maximize capacity.

- Closely monitoring and responding to reviews. Ensure each review is addressed, bad and good.

- Check with the Chef or kitchen manager for 86’s or specials of the day and make sure that the button is present in the POS before service starts, apply item counts if needed.

- Staff oversight – ensure all staff are punctual, present and in uniform. Ensure each eligible employee takes their 30- & 10-minute(s) break if applicable.

- Beverage program management – ordering, inventory, cost control. Ensure staff education is current, monitor and track buying. Responsible for taking beverage inventory monthly.

- Help and support the staff in any duty (taking orders, bussing tables, running food, greeting guests, answering the phone, seating tables, running drinks, etc.)

- Ensure customer satisfaction – touch base with tables, create regulars and nurture existing relationships.

- Deal with any guest complaint in an appropriate manner

- Responsible for that day’s bar bank and server bank – collecting, counting and ensuring accuracy.

- Establish and attend departmental meetings as scheduled. Be responsive to emails & phone calls. Emails should be checked no less than 3 times day on scheduled workdays.

- Maintain standards of excellence in cleanliness of dining room, office, storage rooms and lockers, restrooms, trash room, patio. Ensure business and employees abide by all state and local health and safety regulations.

- Oversee proper training of front-of-house personnel in all areas including steps of service, product knowledge and procedures.

- Updating and coordinating menu changes – printing menus, POS updates, staff communications

- Monitor property upkeep, ensure all of restaurant property is being cared for.

We encourage every manager to highlight their personality and lead by example, while adhering to these clear expectations listed above.
By signing below, you state you have fully read and comprehend all listed items above and you understand in entirety what is expected of you. For any clarification, please see your direct supervisor.