Restaurant General Manager

EXEC CHEF/GM

The District is looking for a full time Exec Chef/GM, with a passion for customer service and the food industry, to join the latest food experience in Wisconsin Dells! We need you to lead the team in providing the ultimate customer service and beyond compare food quality in a fun, fast-paced environment.

This position must oversee the entire restaurant and coordinate the planning, menu details, pricing, organizing, training and demonstrate leadership to achieve stated objectives in sales, costs, food quality, food presentation, employee retention, guest service, cleanliness, and sanitation of restaurant and kitchen areas.

The Exec Chef/GM is a driven leader ready to make the decisions necessary to achieve excellent results. A leader who sets the example when working alongside team members. Ready to develop all areas of a new restaurant including the new, exciting restaurant vibes!

Primary Responsibilities:

• Develop guidelines by initiating, coordinating, and enforcing program, operational and personnel policies and procedures.
• Achieve company objectives in sales, service, quality, appearance of facility, and sanitation and cleanliness through training of associates.
• Create a positive, productive working environment.
• Control cash and receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Ensure all equipment is kept clean and kept in excellent working condition through personal inspection by following the restaurant's preventative maintenance program.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Prepare all paperwork, including forms, reports and schedules in an organized and timely manner.
• Prepare staff by introducing menus and teaching food presentation techniques.
• Ability to develop and maintain a Hazards Analysis and Critical Control Points (HACCP) Plan, a Public Health Control Plan and other protocols as required by local, state and federal standards and regulations.
• Assist in developing new menu items and determining menu prices
• Identify and introduce new culinary techniques

Qualifications:

• Professional certification or degree in culinary arts, or equivalent training and experience
• Serve Safe Certification
• Must be ready to manage with a minimum 3 years' restaurant management experience in a fast paced environment
• Ability to always lead by example and comfortable directing and supervising all restaurant staff
• Knowledge of operational and maintenance protocols
• Possess and maintain certifications as required by local, state and federal regulations
• Expert knowledge of restaurant cuisine
• Ability to develop new and unique recipes
• Maintain knowledge of current restaurant industry trends
• Schedule flexibility: willingness to work various shifts, weekends and/or holidays when necessary
• Ability to meet the physical requirements of the position (sitting, kneeling, reaching, bending, twisting, lifting and standing for long periods of time) with reasonable accommodation

Salary

Salary is based on qualifications, experience and is competitive with market value for the position. If you'd like to share your salary history, that helps us get an idea of your goals and expectations, but no pressure. Anticipated salary range for this position is $60,000 - $70,000 annually based on experience.

***This position IS BENEFITS ELIGIBLE! Benefits include health, dental, vision, life, and disability insurance, 401k and paid time off.

Send your resume to to get the ball rolling. We're excited to hear from you! The District is an Equal Opportunity Employer.