General Manager

You will be expected to perform all roles typical of a General Manager in a first-class restaurant, with duties to include but not be limited to fully preparing the business for opening including baking, preparing and managing staff schedule, covering no-shows or sick employees and/or finding appropriate replacements, negotiating with purveyors, inspecting deliveries of consumables and paper products, ordering food and paper products, tracking controllable costs, producing and adhering to a budget in conjunction with the Chef, supervising the entire staff, closing the business, cooking, interacting with customers, overseeing all maintenance of equipment, ensuring that the highest level of cleanliness is maintained at all times, participating as reasonable in marketing and social media, introducing ownership and other staff to vendors and strategic alliance partners, maintaining tight controls on inventory, ensuring full compliance with all food safety codes and requirements and working with ownership to ensure a quality product is delivered with a constant eye on the bottom line of the business.