This position requires a person highly motivated a great leader with exceptional management

skills. The position description that follows is considered a basic description. However, certain

aspects of the position may vary based on the size of the location; size of the staff; type of staff;

and other variables. Must have over 5 years of Catering and Event planning experience in a management role.

I. Introduction

The nature and scope of the position of GENERAL MANAGER requires maturity as

well as independent judgment and discretion in all matters relating to the successful

operation of this location to which he/she is assigned. In addition to directing

the work of the employees assigned to the location, the assigned GENERAL MANAGER

has the authority to hire, fire, promote, and/or change the status of the location

employees.

The employee in the position of GENERAL MANAGER IS EXEMPT FROM

OVERTIME COMPENSATION.

He/she:

A. Is the principal on site authority responsible to assure corporate policies, procedures,

guidelines are followed;

B. Is expected to provide professional leadership, guidance and authoritative direction to

the assigned employees (staff) on-site; with respect and dignity

C. Translates service policies and decisions to customers and staff with utmost

diplomacy, tact, and professional pleasantness;

D. Is expected to assure that maximum quality of food and service is delivered to our

guests; and,

E. Is expected to deliver maximum profit to the company, while not sacrificing the

quality of any of our services

II. Duties and Responsibilities

The specific areas of responsibility are as follows:

A. Administration

1. 2. 3. Set up and monitor employee schedules

Verify and approve time & attendance

Review and approve leave requests

1 | P a g e4. Monitor performance and conduct performance evaluations with staff and

recommend salary increases as appropriate

5. Supervise and train employees

6. 7. Assure that required reports are submitted on time and in a professional manner

Oversee the entire on-site operation to assure that there is coordination and

cooperation with and between all units that ensures scheduled parties are done

with quality and success

8. Review and submit accident reports in a timely manner

9. Conduct weekly staff meetings

10. Responsible for “cost control”

11. Verify manager’s reports such as weekly small wares inventory, daily floor plans,

cash bar verification, coatroom verifications

B. Personnel

1. Hire, fire, transfer, terminate, increase, demote all personnel according to all

legislation and to corporate policy

2. Train, motivate and coordinate staff

3. Promote good employee relations

4. Encourage support of employee relations program

5. Provide leadership by example

6. Require compliance with safety policy and Workmen’s Compensation guidelines

7. Schedule all personnel based on service needed and profit to be secured for each

function and for daily operation of location.

8. Communicate to all employees

9. Monitor employee attitudes and handle as appropriate

C. Sales

1. 2. Supervise and train sales personnel

Supervise and monitor all sales activity – both potential and “on the books”

a. Double-check new “C” sheets for price, content and date

b. Set goals and distinct areas that need more attention and ways to accomplish

this

c. To make sure “C” sheets are called back and kept current

d. Monitor blue copy status (deposits being made on time)

3. Monitor the finalizations of contracts

a. To push options

b. To ensure company policies are followed

4. Take appointments when necessary

5. Determine cost of function when deviation from corporate sales policy occurs

6. Approve all sales contracts

2 | P a g eD. Supervise and Monitor the Food Service

1. Review food and liquor orders each week or order all food, liquor, linen, bread,

desserts, wedding cakes and other items based on needs for functions as

scheduled

a. Ensure that the correct items in the correct quantity and quality are ordered

b. Follow corporate purchasing guidelines

2. Monitor preparation of food items

a. Be certain foods are correctly prepared according to policies, procedures, and

health standards

b. c. d. Be certain all cooked items are tasteful and served hot

Be certain all food items are ready for serving at the scheduled time

Be certain that there is a minimal waste

3. a. b. c. d. Supervise and monitor kitchen inventory control

Assure that there are no excess items that might go bad

Reduce circumstances that might encourage pilferage

Be aware of overstocked items and utilize these items

Verify chef sheets that are generated and verity that food cost analysis is

accurately printed

E. Supervise, Coordinate, Monitor all Functions at Location

1. Supervise actual function when held

a. Coordinate customer directives between room and kitchen;

b. Assure customer satisfaction by checking with guests from time to time;

c. Ensure smooth operation of each function

d. Be responsive as possible to guest requests

e. Be visible on the floor

f. Greet guests and be certain they are happy

g. Monitor all food services

h. Organize a smooth changeover procedure

i. Check employee attitudes and how they perform

j. Make sure payments are secured for affairs

k. Notice overall operation in order to utilize help to the best for all parties

l. Ongoing check of kitchen operation and dish room for cleanliness and order

m. Assist wherever necessary

F. Maintenance and Safety of the Building

1. 2. 3. Ensure that the building meets corporate and safety standards

Secure appropriate labor and material to correct problems

Ensure that building, grounds and kitchen meet cleanliness, health standards and

all safety precautions and standards

4. Require proper usage and care of all equipment by all employees

3 | P a g eEstablish and supervise preventative maintenance program

5. G. Purchasing

1. Order all capital items

2. Order all office supplies

3. Order all maintenance items

4. Maintain par inventory

III. Required Skills and Knowledge

The candidate must be an experienced mature professional who possesses and

demonstrates the following skills and knowledge:

A. Knowledge, experience, and capacity to supervise employees with diverse ethnic and

racial backgrounds, personalities, abilities, and ages

B. Knows when to be flexible, firm, and objective

C. Can be challenged without feeling threatened

D. Knows how to plan, manage, and coordinate

E. Capacity to be at ease with customers who may be difficult and/or come from diverse

cultures

F. Ability to communicate clearly and specifically verbally and in writing

G. Public speaking skills

H. Is professional at all times, with all staff

I. Know the problem-solving process, knows how to make sound decisions, and knows

how to listen

IV. Supervision and Guidance