General Manager
- Lead, through subordinate staff, the effective management of the Bar, Restaurant and Kitchen functional areas to maximize financial performance while upholding quality standards and maximizing levels of guest satisfaction.
- Direct the maximization of revenue by anticipation of market shifts, development and monitoring of annual business and marketing plans, and participating in appropriate national marketing efforts.
- Ensure the development of a realistic and attainable strategic business plan that defines operational goals and profitability objectives.
