From a fresh begining in 1950 at a fish market in Cambridge, MA the Legal name has been synonymous with quality and freshness. Now three generations, 32 upscale restaurants in 10 states, Legal Sea Foods LLC has traveled from simplicity to sophistication! We proudly continue the tradidtion of serving only the highest quality, freshest seafood at a great value, in a stylish atmosphere.
We have always conted on a simple recipe for success: Start with the finest seafood, and have it prepared and served by the best associates. The results?
A winning combination!
Below is a brief overview of the role; it is not the complete job description.
POSITION SUMMARY:
The GM is responsible for the overall effective operations of his/her respective restaurant. This includes delivery of excellent product and service to guests, staffing, recruitment, employee development, training, sales, financial management, facilities management and extensive guest interaction.
DUTIES AND RESPONSIBILITIES:
The GM must successfully perform the duties and responsibilities below through his/her own efforts and/or by appropriately delegating functions to other management employees, and appropriately developing managers and associates and holding them accountable.
1. Guest Relations
Monitors guest satisfaction with food and beverage selections by, among other things, inspecting how the food is presented to the guests and interacting directly with the guests
Conducts daily guest service evaluations
a. Performs restaurant walk through to gauge timeliness of service
b. Monitors all tables for quality service, i.e. water glasses filled, rolls and butter
c. Observes and converses with guests to gauge satisfaction through verbal and physical cues
Works independently and with others (Guest Relations Department and the Chef) to effectively address guest questions, issues, and/or complaints to protect brand
2. Financial
Develops, implements, and manages a business/financial plan to promote profitable food and beverage sales
In conjunction with operations supervisors, CFO, and Chef, develops an annual business plan and budget
Monitors and ensures monthly compliance to budget, i.e. labor costs and food costs.
Assists in the development of a sales plan for all areas within the restaurant (i.e. functions, private dining room, delivery, take-out, entertainment)
Communicates and trains staff on business plan to promote profitable food and beverage sales
Analyzes food and beverage selection (with Chef)
Analyzes cost ramifications of changes to menus
Ensures compliance with the Company’s cash handling procedures, including auditing the safe, cash drawers, and deposits
3. Facilities Management
Ensures safety, security, and cleanliness of restaurant in accordance with Company policies, standards, and applicable codes and regulations
With Risk Management, ensures liquor laws and licensing requirements are met
Monitors grounds of restaurant to ensure proper maintenance, i.e. snow removal, plumbing, landscaping, lighting, signage, equipment issues
Interacts with Legal Sea Foods Facilities and Maintenance personnel as well as external vendors regarding facility emergencies
Interacts with external vendors to obtain the best quality in pricing and product.
Conducts cost analysis for respective products
Initiates negotiations regarding vendor contracts and appropriately involves Legal Department, and maintains records of contracts
4. Employee Management & Development
Conducts (with Chef) weekly management meetings
Conducts timely performance evaluations for all FOH staff
Develops FOH schedules
Ensures FOH staff performance meets Company expectations
Monitors all staff for: • Appearance • Courtesy • Promptness • Service standards
Conducts service meetings
Appropriately addresses staff performance or disciplinary issues (by partnering with the Chef, Employee Relations, and employment counsel) Communicates with all staff in a professional manner to achieve (in accordance with Legal Sea Foods’ Code of Ethics) the highest possible hospitality for Legal Sea Foods’ internal and external guests.
Responsible for developing and maintaining a staff that provides hospitable, professional service while adhering to the Company’s policies and business initiatives.
Effectively manages payroll, and timekeeping, including completion of the proper paperwork for new hire, rehire, change or termination and give to Employee Relations/Payroll
Interviews, hires, trains and develops associates and FOH management staff utilizing the Company’s approved systems and processes, and by effective partnering with the Recruiting and Training Departments
Practices and enforces Legal Sea Foods’ personnel and business policies and practices
Communicate with employees promptly when incidents arise that may be a detriment to their performance or to the company in general
5. Miscellaneous
Embraces and implements Company initiatives
Performs other related duties as required and assigned
SKILLS & COMPETENCIES REQUIRED:
Strong verbal communication skills required. Also, the individual must possess excellent leadership and organizational skills. The GM must be innovative, understand Legal Sea Foods’ brand, the industry, and have a good sense for marketing. Long term, the GM needs to have good financial understanding and be cognizant of the market in the immediate vicinity of the restaurant so as they can drive sales. The candidate must be proactive, “hands-on,” and capable of challenging the status quo, yet skilled in the art of diplomacy. In addition, the person must collaborate well with others, have well-developed team building skills, unquestioned integrity, and the experience, confidence, and presence to effectively manage difficult guest situations, interpersonal relationships, and sensitive employee relations issues. Lastly, Legal Sea Foods’ business evolves and changes frequently. In order to be successful, the GM must embrace change.
PHYSICAL REQUIRMENTS:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must be able to stand and exert fast-paced mobility for entire shift. Must have a good sense of balance, be able to lift, bend, kneel, stoop, and wipe. Must be able to frequently lift and carry food, beverage, and other items weighing 50 OR MORE pounds. Needs to be computer & fax machine literate. Must be able to read guest cues, responses, and interact verbally and listen attentively to guests, co-workers, and supervisors.
EDUCATION:
1. Bachelor's degree in Business Management with a minimum of three years relevant experience and/or minimum five years experience in managing a related business.
2. Experience in restaurant management preferred.
3. Experience with information systems related to restaurant management Confidential
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