Job Description

Position Title: General Manager Full Service Restaurant

Reports To: Director of Operations 

Position Summary:

To oversee all aspects of running a top notch full service restaurant, including building a strong team of other managers to head departments. Communicate standards of operations to all staff members and build a culture of excellence and authentic hospitality for both staff members and guests. 

General Manager Duties and Responsibilities

• Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
• Perform frequent checks to ensure consistent high quality of preparation and service.
• Enforce sanitary practices for food handling, cleanliness, and maintenance of the entire restaurant.
• Inspect and ensure all employees have all certifications required of them- including vaccination status/ negative test results for covid 19
• Ensure compliance with operational standards, company policies, and federal/state/local laws.
• Manage the on-boarding process of all new employees- including the completion of all paperwork, signature on handbooks, completion of orientation process, rate of pay, and the timely transfer of these documents to payroll and the office. 
• Ensure positive guest service in all areas, respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Develop standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• Prepare Daily Sales Reports. Distribution of Tips. Tip Log
• Ensure with Chef that weekly Prime cost reports are recorded and sent to COO
• Management of labor hours through scheduling 
• Review Staff and conduct one on one evaluations with Bar Manager, Key Hourly Staff and Hourly staff as needed. Submit all evaluations and raise requests to DOO and Payroll
• Check punches and edit for accuracy.
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions. Including: social media
• Financials: bank runs for deposits and cash as necessary, balancing checkbook/recording checks 
• Beverage direction
• Staff education programming. 
• FOH Schedule..
• Daily facility check for maintenance and cleanliness
• Answer guest & other email inquiries, 
• Manage floor: including guest satisfaction, hosting, support and expo
• Meet weekly with management team to plan upcoming week, and address any issues
• Prepare all menus, including: daily menus, chef special card whenever necessary (meet with bar & kitchen) program POS, brunch card, program POS
• Ensure monthly inventory is completed by Bar Manager, Chef and Counter Service Key Hourlies. Value the inventory and submit to COO and DOO

General Manager Requirements

• Five Years of managerial experience or five years with Holly Hill Restaurant group in supporting roles
• Proficient computer skills: Google Documents, some simple graphics, Homebase and familiarity with POS systems and reports; primarily TOAST
• Hospitality Degree is a plus
• Food Service Manager certification or Serve Safe
• Responsible Alcohol service Training

Holly Hill & Co is a family of restaurants owned by award winning Chef and Restaurateur, Ouita Michel. From fine dining at our historic Holly Hill Inn, to Kentucky po' boy sandwiches at Windy Corner Market; from our famous beer battered fish and hand cut fries at Smithtown Seafood, to original takes on Kentucky classics at Honeywood in The Summit we offer flavors and experiences for everyone. Whether you're interested in baking fresh breads daily, pouring wine from an award winning list, or catering weddings in the heart of horse country, if it's hospitality you're looking for you've come to the right place. Welcome!

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