The Standard Grill General Manager

General Manager, The Standard Grill

The Standard is a culturally engaged hotel with an inclusive spirit and a creative attitude. The Standard hotels are known for their taste-making clientele, pioneering design, and unrelenting un-Standard-ness. The Standard's commitment is to be an anchor for each neighborhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways.

The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, hideaway, make-believe, and do so whilst being yourself and having fun doing it.

The Restaurant General Manager is responsible for overseeing daily operations to ensure exceptional guest experiences, efficient service, and profitability. This role leads and develops staff, manages budgets, maintains quality standards, and ensures compliance with health, safety, and company policies. The General Manager drives operational excellence and fosters a positive workplace culture to achieve both short- and long-term business goals.

Main Duties & Responsibilities :

• Directly responsible for guest needs and service in restaurant and related areas of hotel
• Set operating goals and objectives
• Prepare and implement standard operating procedures
• Recruit and process staff for outlet where and when necessary
• Initiate and complete training of said staff, including all required documentation and tests
• Assures all new front of house employees have received training materials and are properly tested before receiving scheduled non-training shifts
• Work closely as a team and communicate effectively with all other F&B managers
• Responsible for appearance and upkeep of your area of responsibility
• Responsible for the requisition and stocking to par of all products sold / used in area of responsibility
• Responsible for quality of food, beverage, and service presented to the customer
• Ensure there is sufficient coverage of each scheduled shift that you are leading
• Ensure all floor staff side work is satisfactorily completed pre and post shift
• Ensure floor staff are performing to standard during shift, if not above and beyond
• Continuing to train staff in product knowledge, protocol and any policy / procedure changes
• Oversee floor staff, ensuring that they adhere to conduct requirements as per Employee Handbook / SOPs
• Delegate duties to floor staff to facilitate day-to-day operation of the restaurant and be able to fulfill other duties assigned by management
• Ensure line employees are in properly maintained and appropriate uniform dictated by position
• Responsible for completing all paperwork requirements at end of shift, including cash drops, RS check drops, and night auditor drops
• Complete tip sheets and daily logs
• Observe food proportions and quantities to minimize waste
• Plan and coordinate menus
• Set and monitor budgets
• Establish and implement financial controls
• Maintain all business, financial, and employee records
• Negotiate purchase prices and develop preferred suppliers
• Identify and evaluate competitors
• Keep up with new and emerging trends in the restaurant industry

Specific Requirements :

Physical Requirement :

Desirable :

Compensation and Benefits :