Food and Beverage General Manager

Job Purpose / Objective

The General Manager of Hawaiian Hut will oversee FOH and BOH operations such as payroll, scheduling, opening procedures and closing procedures and inventory, for the venue’s food and beverage service and entertainment product, providing leadership and decision-making for the overall operation of Hawaiian Hut.

The General Manager will be responsible for ensuring the smooth functioning of all aspects of the venue, including but not limited to, customer service, staff management, financial performance, and overall guest satisfaction.

2. Essential Job Functions :

• Oversee the day-to-day operations of the restaurant and entertainment venue, ensuring efficient and effective functioning of all departments.
• Develop and implement strategies to enhance customer satisfaction and continuously improve the overall guest experience.
• Manage and mentor a diverse team, including hiring, training, scheduling, and performance management to ensure high standards of service and professionalism.
• Monitor and manage financial performance, including budgeting, cost control, revenue generation, and profitability.
• Prepare annual and monthly forecasts and budgets; manage team and resources to achieve financial goals; and analyze variances and initiate corrective actions.
• Controls purchases and inventory; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports;

analyzing variances; taking corrective actions.

• Coordinate with vendors, suppliers, and external stakeholders to ensure the timely delivery of quality products and services.
• Maintain high standards of cleanliness, safety, and hygiene throughout the venue, adhering to all relevant regulations and guidelines.
• Foster a positive work environment that encourages teamwork, open communication, and a strong sense of morale among staff members.
• Develop and execute marketing and promotional strategies to attract new customers and retain clientele; evaluating program results;

identifying and tracking changing demands.

• Stay updated with industry trends, best practices, and competitors to drive innovation and maintain a competitive edge in the market.
• Handle customer inquiries, complaints, and feedback in a professional and timely manner, ensuring customer satisfaction and retention.
• Purchasing all food and supplies and overseeing use of food and beverages within required dates and with minimum waste.
• Supervising staff in terms of food preparation, customer service, cleaning, and repairs to venue and its contents.
• Performing daily inspections and periodic audits to check safety or equipment and to ensure that food is cooked properly, addressing problems involving the cost, installation, and maintenance of kitchen equipment.
• Administering payroll and maintaining records of sales and cash receipts including related areas of accounting, budgeting, and processing methods.

3. Essential Skills (Minimum qualifications individual must possess when entering position) i.e. skillsets, education, certifications, etc. :

• Bachelor’s degree in hospitality management, Business Administration, or a related field preferred.
• Proven experience (5+ years) in a senior management role within the hospitality industry, preferably in a large restaurant or entertainment venue setting (seating capacity of at least 300 patrons).
• Strong leadership skills with the ability to inspire and motivate a diverse team.
• Excellent communication, interpersonal, and problem-solving skills.
• Sound knowledge of financial management, budgeting, and cost control principles.
• Familiarity with industry regulations, health and safety standards, and licensing requirements.
• Must be able to obtain Liquor Card.
• Knowledge of liquor commission rules and regulations.
• Proficiency in utilizing relevant software (POS) and technology for operations management and analysis.
• Ability to work under pressure and handle multiple tasks simultaneously while maintaining attention to detail.
• A passion for delivering exceptional customer service and creating memorable guest experiences.

4. Working Conditions / Job Environment :

• Prolonged periods of sitting, reaching, walking, or standing.
• Occasional lifting and / or moving up to 75 pounds of supplies and / or equipment.
• Possible exposure to loud audio reinforcement, bright / pulsating visual lighting, sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold.
• Regular contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items.
• Regular contact, physical and / or verbal, with staff, vendors, and all customers.
• Able to work scheduled shifts determined by business needs.

The information in this description has been designed to indicate the general nature and level of work performed by an employee in this classification.

It is not to be interpreted as a comprehensive inventory, or all duties, responsibilities, and qualifications of employees assigned to this job.

Management has the right to add to, revise, or delete information in this description. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions of this position.

EEO Employer / Vets / Disabled