General Manager

The Farmers Table is located in downtown Medina, OH in the historic Farmer's Exchange Building and is a rustic farm to fork restaurant & bar.

We offer flexible schedules, medical, dental, vision and PTO plans.

We are also closed every major holiday including Christmas Eve, Christmas Day, Mother's Day and Father's Day!

POSITION SUMMARY

Under direct supervision of the Owners, the General Manager is responsible for overseeing the daily operations and financial aspects of the restaurant to ensure the Mission, Vision and Values of the Owners are carried out.

PRINCIPAL DUTIES

• Responsible for restaurant adhering to all guidelines to maintain operations, food quality, and patron satisfaction
• Responsible for leading a team that can execute great food and service consistently
• Responsible for executing the directives of the owners
• Responsible for maintaining shift coverage and scheduling
• Responsible for Managing Restaurant Tem including Bar Manager, Assistant GMs and Chef

LEADERSHIP, MANAGEMENT, ACCOUNTABILITY

• Proactively addresses liability, risk, and compliance
• Ensures that correct inventory levels are maintained, and all equipment is working properly to meet quality standards
• Works with Chef to ensures adherence to set recipes
• Observes size of food portions and preparation quantities to minimize waste
• Conducts weekly meetings with Staff, Chef, Ownership
• Protects all critical company and customer data, including proprietary information, recipes, accounting statistics, credit card information, and customer/vendor information
• Keeps current with trends in the restaurant industry and communicates all pertinent information
• Be able to receive constructive criticism and provide positive feedback
• Communicates all team issues in timely fashion

GUEST SATISFACTION

• Investigates and resolves food quality and service complaints
• Trains and educates staff on points of service
• Ensures that customers are serviced at the highest level of satisfaction through quality food, courteous staff, and quick response to needs
• Advises customers on food and beverage choices
• Ensures quality of food and beverage presentation
• Communicates inventory issues

EMPLOYEE SATISFACTION/MANAGEMENT

• Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of all personnel
• Responsible for overseeing and executing the training, managing, and development of all team members
• Maintains employee records
• Maintains business records

FINANCIAL PERFORMANCE

• Responsible for the restaurant’s financial performance in accordance with all established guidelines and budgets.
• Responsible for overseeing that the scheduling of all personnel meets the restaurant’s needs and is in alignment with the forecasted labor and predetermined budget.
• Responsible for producing financial and operational reports on a daily, weekly, monthly, and quarterly basis.
• Responsible for supervising inventory, estimating food and beverage cost, and monitoring purchasing and receiving.
• Totals restaurant receipts and reconcile with sales
• Ensures cash management procedures are completed accurately
• Monitors budgets set by Owners
• Analyzes budget variances and take corrective actions
• Accounts for daily balancing of the draws, petty cash, cash for service shifts, back drops, and accurate tip out to the servers/bartenders/barbacks
• Monitors and manages Food Waste, ensuring Food Rotation

FACILITY MANAGEMENT

• Supervises cleaning and maintenance of equipment and arranges for repairs, contracts, and other services
• Manages restaurant electronic systems including POS, Gift Cards, Delivery Platforms, and Credit Card Processing.
• Checks and orders supply of non-food items
• Checks qualities of deliveries and documentation
• Ensures correct storage of supplies

HEALTH AND SAFETY

• Inspects dining areas, food receiving, and preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.
• Monitors adherence to health and safety and hygiene standards in kitchen and restaurant

EDUCATION/EXPERIENCE

• 2 years college or equivalent preferred
• 3-5 years management experience in restaurant setting
• Strong P&L management of prime costs; Food, Liquor, Labor, Controllables
• Experience in accurate scheduling/forecasting
• Proven track record and progressive work history
• Proficient in Wine, Beer, and Cocktail knowledge
• Attention to detail
• Proficient in interdepartmental communication; Kitchen, Events, Sales, etc
• Delegation; provide examples of when/when not to delegate
• Strong math skills
• Reliable transportation
• Track record of managing inventory and cost control

REQUIRED SKILLS/ABILITIES

• Must be able to clearly and effectively communicate English
• PC literate with a working knowledge of MS Office, Quickbooks, etc
• Working knowledge of accounting principles and finance
• Must be able to create and maintain a strong team atmosphere and ensure that employees are appropriately trained and have an adequate workload
• Excellent interpersonal, verbal and written communication skills
• Social Media Skills

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