General Manager (GM)

*Waters Edge Winery* *Norfolk, VA* The *General Manager* is responsible for the management and operational success of Waters Edge Winery.
Success is defined by: * Having a FOH and BOH teams that are delivering excellent customer service, engaged in their work and learning.
* Operational excellence that leaves guests satisfied with the quality and consistency of the experience at Waters Edge, enough to return.
* A property that is well-stocked, consistently clean and well-maintained with equipment in working order.
* Sales volumes are consistently growing due to wine club sales, return business, catered events and public relations through various marketing channels.
* Food, beverage, labor and operational cost percentages are meeting targets set by the owners as well as compliance with local and state regulations are consistently reported and maintained.
The general manager is responsible for ensuring all the aspects of operations that make this possible including oversight of the service and kitchen staff, financial tracking as defined by the owners, managing and ensuring adequate stock in the retail area, coordinating with guests and staff for catered events, booking entertainment as desired by the owners, coordinating details for the wine club, reporting as needed to the state and local authorities for the purposes of maintaining the ABC license, and ensuring the team maintains the building’s cleanliness, operational functionality and appearance.
*Reports to: *Winery Owners *Positions Reporting to the General Manager: *Executive Chef, Sales & Marketing Manager, Vintner, all kitchen positions, service, and retail positions.
*Essential job functions:* Team building and development: * Build and maintain a fully staffed FOH andBOH team that is well-trained, consistently learning, improving and has low-turnover.
* Complete all human resources functions, including but not limited to recruitment, interviewing, hiring with all necessary paperwork, scheduling, and assisting with training, performance documentation, promotions, disciplinary processes, and termination.
* Provides counsel and information to all team members regarding their employment policies and benefits, rights, and responsibilities.
* Coordinates ongoing sales, wine, food and merchandise training.
Operational Excellence and Guest satisfaction: * Ensures that the team is creating a welcoming environment that is ready for service to be ready for the guests at opening and before rushes.
* Works with team to ensure appropriate inventory and supply levels to adequately serve anticipated guest volume.
* Assists with guest complaints that cannot be resolved by the service staff and documents significant incidents for the purpose of preventing similar situations in the future.
* Manages guest flow so all guests feel welcome and receive excellent service.
* Be present in the winery during the busiest service times to ensure quality and advise staff as needed.
Over the course of a month, should be present at two of every shift throughout the week.
* Continually look for and implement ways of doing business that streamline operations, increase efficiency and control costs.
Inventory and Property Maintenance: * Oversight for food cost and comparison with food inventory data to sales data.
* Orders and maintains all winery, smallwares and office supplies to ensure operational readiness.
* Informs owner about the winery facility’s day-to-day maintenance needs Financial oversight: * Works with the winery owners to develop budgets, forecasting, and a tracking system that is simple yet provides the details needed to quickly respond and course correct when needed.
* Inform the owners of financial issues that affect the entire organization.
* Manage labor costs as a (pre-defined) percentage of revenue.
Other duties as assigned by leadership as business grows and develops *Qualifications:* * At least 10 years experience in restaurant management supervising at least 5 employees or more and responsibility for HR functions and tracking financial performance.
* Proven, successful sales experience comparable to selling wine * Experienced in catering and planning special events * Strong history of leadership, management, and coaching verified by references * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Demonstrated and verifiable track record of meeting projected costs.
* Professional appearance and presentation required.
* ServSafe alcohol certified or equivalent, ServSafe manager a preferred qualification.
*A person that will be successful in this job has the ability to: * * Positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations.
Must have active listening and effective communication skills.
* Excellent verbal and written communication skills * Develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling.
Ability to assist others in developing needed skills for effective job performance.
* Be passionate about hospitality and customer service, understanding the effect of intangible actions on tangible results.
* Positively distribute responsibility to others to meet objectives and achieve desired results.
* Recognize problems and to find solutions creatively and expeditiously.
* Set priorities and use initiative; solid decision-maker.
* Be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
* Be self-directed while working in a team-oriented environment.
* Work a flexible schedule; able and willing to work nights, weekends, and long hours as business volume demands.
* Be dependable, consistently at work, on time * Responding to management’s direction and solicits feedback to improve performance.
Job Type: Full-time Pay: $55,000.
00 - $65,000.
00 per year Benefits: * Employee discount * Flexible schedule * Paid time off * Paid training Experience level: * 10 years Restaurant type: * Bar * Café * Casual dining restaurant * Fine dining restaurant Shift: * 8 hour shift * Evening shift Weekly day range: * Monday to Friday * Weekends as needed Shift availability: * Night Shift (Required) Work Location: In person