General Manager - Estiatorio Milos

General Manager

Overview

The ideal General Manager candidate will have a strong background in hospitality management, exceptional leadership skills, and a passion for delivering outstanding guest experiences. As the General Manager, you will be responsible for overseeing all aspects of the restaurant's operations, ensuring the highest standards of service, quality, compliance and profitability.

Reports to

Corporate Executive Team

Roles and responsibilities

Operational Management: Oversee day-to-day restaurant operations, ensuring a seamless and efficient dining experience. Maintain a high standard of service, food quality, and cleanliness. Floor presence and engagement protecting and delivering Milos experience and Ethos.

Leadership and Team Development: Lead, mentor, and develop a high-performing team of managers, chefs, and front-of-house staff. Foster a positive and motivating work environment that encourages growth and development.

Financial Performance: Manage the restaurant's financial performance by controlling costs, optimizing sales, and maximizing profitability. Develop and implement strategies to achieve revenue targets and control expenses.

Customer Service Excellence: Ensure exceptional customer service by maintaining high standards for guest satisfaction aligned with Milos Hospitality and philosophy. Handle guest complaints and feedback with professionalism and a focus on resolution.

Staff Recruitment and Training: Oversee the recruitment, onboarding, and training of all staff members. Ensure ongoing training programs are in place to maintain high service standards and promote career development. Works on proper and adequate recruiting to improve the performance, maintain brand presentation and adequately staff the restaurant based on business needs.

Inventory and Vendor Management: Manage inventory levels, order supplies, and maintain relationships with vendors to ensure the restaurant is fully stocked with high-quality ingredients and supplies.

Compliance and Safety: Ensure the restaurant complies with all health, safety, legal and licensing regulations. Maintain a safe and secure environment for both guests and staff.

Marketing and Community Engagement: Collaborate with the marketing team to develop and execute marketing initiatives to drive customer traffic and increase brand awareness. Act as a brand ambassador in the community.

Operational Procedures and Administration: Implements and maintains all operational procedures and standards as directed by the executive team and ensures all administrative task are completed accurately and on time.

Accountability: Ensure the management team and staff are properly trained and updated on all SOPs and expectations and hold the team accountable for compliance and performance.

Development: Conducts weekly management meetings for collaboration, engagement and strategic planning with members of management team including chefs involved and engaged. Conducts regular 1 on 1s with the management team to provide feedback and coach on performance improvement plans. Sets goals and objectives for each manager and chef to have a clear path.

Guideline:

The General Manager and the entire management team are expected to maintain a diverse and hybrid schedule, including opening and closing shifts as well as weekday and weekend shifts. GMs should avoid setting a fixed schedule for the management team, ensuring a rotation that promotes fairness and consistency. This approach prevents team members from becoming accustomed to a specific manager and allows managers to experience different days and shifts, providing better insight into the business operations and needs.