General Manager - Kingfish

New Orleans, LA
Jul 07, 2017
Jobs Outside Higher Education
Other Jobs Outside Higher Education
Institution Type
Outside Academe

Job Description

Kingfish exists to provide an escape from the hustle and bustle of Downtown New Orleans. We are seeking an experienced and professional General Manager who enjoys extending gracious hospitality to others in a casual/modern environment.

Our service standards are based upon the concept that our guest appreciate relentless effort and attention to detail. We are seeking aggressive go-getters who share our belief in the importance of customer service. Prior upscale casual to fine dining experience is necessary as is the ability to learn quickly, an eye for detail, a great attitude and a smile to match.

This is a rare opportunity to be a part of a world class restaurant and work with an award winning chef. Located in a city known for its food and atmosphere, we truly stand out.

The General Manager oversees the operating of a company restaurant, ensuring that quality and service standards, financial performance, and team member development are achieved. The GM sets and achieves the standards expected to help the staff create and maintain an incredible dining experience.

Essential Duties and Responsibilities include but are not limited to:

•Estimates food and beverage costs and requisitions or purchases supplies.

•Confers with food preparation and other personnel to plan menus and related activities such as dining room, bar, and banquet operations.

•Inspects food and food preparation to maintain quality standards and sanitation regulations.

•Investigates and resolves food quality and service complaints.

•Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.

•Control Profit & Loss (i.e., plan attainment) by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions

•Recruit, interview, and hire team members; conduct performance appraisals, take discipline action, motivate and train

• Manages three subordinate supervisors who supervise a total of five employees in the Service Manager, Executive Chef and Kitchen Manager.

•Ensure all Human Resources and Risk management policies are followed according to company standards

New Orleans, LA


Tue, 27 Jun 2017 06:25:41 PDT