Recognized as one of the world’s finest Greek restaurants, Estiatorio MILOS has maintained a longstanding history of excellence since our Montreal inception over 40 years ago. With restaurants internationally positioned in Montreal, New York, Athens, Las Vegas, Miami, London and Los Cabos.
We are looking for a Restaurant Director/General Manager to join our team!
Position Summary
The General Manager is the hallmark of the operation. It will be incumbent upon the General Manager to foster an upscale environment with an emphasis on customer service. The General Manager will be responsible for managing the day-to-day operations, such as payroll for employees, understanding and managing profit-loss statements, and all other pertinent business matters.
Relationships:
- Communicates, coordinates, and cooperates with all team members.
- Interacts with the restaurant guests, suppliers, job applicants, and other members of the local community as needed.
Duties & Responsibilities:
- Oversees the day-to-day operation of the restaurant to drive revenue and achieve the optimum profit and ensure the highest quality of service possible.
- Provides direction to all employees while making sure that they’re having fun!
- Delegate staff schedule; implements weekly management schedules
- Oversees, communicates, and works closely with the Chef.
- Builds relationships with the restaurant guests and provide customer support by resolving their complaints efficiently and effectively.
- Works with Executive Chef and Beverage Director to promote restaurant growth
- Supervises and directs the prompt, efficient, and courteous service to all guests.
- Maintain high standards of quality, hygiene, health and safety for all employees and guests.
- Ensures that proper cash handling procedures are followed.
- Analyzes monthly Profit & Loss statements.
- Processes staff weekly payroll
- Implements cost control procedures in order to maximize profitability.
- Controls and analyzes on an on-going basis the level of sales, costs, quality and presentation of food and beverage products, service standards, guest satisfaction, condition and cleanliness of the restaurant and its equipment.
- Conducts such functions as interviewing and hiring employees, performance evaluation, managing, and counseling to ensure the appropriate staff productivity and efficiency.
- Conducts training when needed.
- Conducts daily briefings and participates in other meetings as needed to obtain optimal results.
- Ensures restaurant is Department of Health compliant at all times.
- Coordinates facility maintenance to ensure restaurant is up to proper DOB codes; handles vendor relations
- Keeps aware of trends, systems, practices, and equipment related to the hospitality industry through literature, exhibitions, and fairs as well as site visits.
- Performs related duties and special projects as needed.
More detail about Estiatorio Milos – Las Vegas part of Estiatorio Milos
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