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Restaurant General Manager

Department: Food and Beverage
Location: Warrenton, VA

Job Summary

Description
The General Manager is responsible for providing leadership to the assistant managers and hourly associates of the restaurant. This position oversees the management of the daily restaurant operations. They are responsible for achieving planned sales and budgeted profit levels for the restaurant through the implementation, management, and upholding of all Airlie's policies, procedures, programs, and operational excellence performance standards. The General Manager should exemplify the Airlie mission statement and beliefs. The General Manager provides direction and motivation to the management team and hourly associates to ensure effective execution of all restaurant positions, and the delegation/completion of responsibilities for all positions, in order to provide our guests with an exceptional Airlie Experience and exceptional product quality. This is the key position within the restaurant to ensure operational excellence is maintained, including a sanitary, safe, respectful, efficient and high-quality work environment while effectively managing operational/product costs.

Core Work Activities

  • Leads and participates in special projects as requested by the Director of Food & Beverage.
  • Oversees the Management of all daily restaurant operations, promotions and Restaurant special events
  • Audits and maintains food safety, including ensuring food-handling employees have necessary safety certifications
  • Implements guidelines, policies, and procedures
  • Anticipate and address guest issues and establish proactive processes to promote guest satisfaction
  • Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees/managers according to company standards
  • Conducts a daily briefing with team members on current key activities
  • Evaluate changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary
  • Communicates effectively with guests, management and employees
  • Conducts a daily briefing with team members on current key activities
  • Is an integral part of the business team, attends all scheduled meetings and contributes actively with proper preparation
  • Serve as an inspiration to all staff to achieve upscale levels of performance
  • Interacts in a positive way with other departments to ensure a positive guest experience
  • Spends time speaking with guests and understanding the level of service the restaurant is providing on a daily basis.
  • Ensures that all pertinent staff is certified in TIPS training and ensures responsible service of alcohol.
  • Ensures that all applicable laws are followed with the service of food and beverages.

Candidate Profile

Education and Experience

  • 3-5 years’ experience as a Restaurant Manager of high volume stand alone restaurant concept or hotel restaurant.
  • Knowledge of Farm to Table Dining, Wine, Beer & Mixed Drinks
  • Ability to motivate staff to achieve agreed upon goals and budget targets
  • Effective communicator both oral and written
  • Be innovative in finding solutions to challenges
  • Be flexible and open to changes in guest expectations while working closely with sales and planning teams
  • Must be a Positive and solution oriented leader
  • Constantly training on new beverage products, standards and steps of service

Airlie is an equal opportunity employer committed to hiring a diverse workforce and maintaining an inclusive culture.

Reports to the Director of Food & Beverage

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