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Nightclub and Bar Manager - Pelican Larrys Raw Bar and Grill naples, florida

Nightclub and Bar Manager - Pelican Larrys Raw Bar and Grill naples, florida

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Job Description:/h3:

Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, profitability, employee retention, guest service and satisfaction, food quality, beverage quality, cleanliness, and sanitation. Regularly measure and evaluate service levels and standards using guest and employee feedback and develop plans for continuous improvement. Plan, execute, and deliver on events, concerts, dance parties, DJs, and live entertainment.
Be committed, to learning and improving through reading and working with other company members. Continuous education and self:development will be of highest priorities along with a commitment to coaching and developing entire management team and staff. The General Manager is responsible for managing the daily operations of our restaurants, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food, beer, wine, beverage, liquor, and supplies; optimize profits based on Organizations dictated cost goals and structures for controllables, and ensure that guests are satisfied with their dining experience. Provide effective, relevant, and timely communication, both up and down the chain, with respect to all areas of responsibility.

Primary Relationships
The position reports to the Director of Operations and serves as a member of the management team. This position participates with the CEO, Director of Operations, and other management staff in planning, coordinating, and executing and ensuring its effective operation. Within the Organization, the position has primary working relationships with the Owner, Director of Operations, senior management team, front of house staff, and back of house staff. Outside the agency, the position coordinates, primarily, with the community and its members.

Principle Accountabilities

1. Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
2. Plan, execute, and deliver on all aspects of live entertainment, functions, parties, events, and promotions. Drive revenue increases through proper planning and promotion of same
3. Understands completely and conforms to all policies, procedures, standards, specifications, guidelines and training programs.
4. Ensure that all guests feel welcome and are given attentive, friendly, and courteous service at all times
5. Achieve company objectives in sales, service, and quality, appearance of facility, sanitation, and cleanliness through training of employees and by creating a positive and productive working environment.
6. Fill in where needed to ensure guest service standards and efficient operations are always meeting guest expectations.
7. Ensure compliance with operational standards, company policies,
federal/state/local laws, and ordinances.
8. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

1. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
2. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
3. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
4. Prepare budgets as required by corporate and General Manage in an effort to meet budget projections.

Food safety and planning
1. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
2. Responsible for ensuring consistent high quality of food preparation and service.
3. Estimate food and beverage costs.
4. Work with Corpora


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Last Updated on: January 24, 2018
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