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General Manager

Posted: 02/02/2024

Restaurant General Manager, WOW Restaurants Inc
Operating for over 35 years in the heart of downtown Saratoga Springs, Wheatfields Restaurant and Bar opened its sister restaurant, Wheatfields Bistro & Wine Bar in the fall of 2009 in Clifton Park. Handcrafting pasta for over 35 years is one of the concept’s attributes plus being a scratch kitchen. Owners Tim and Colleen Holmes opened BWP Your Local Bar & Grille (Beer Wine Pizza) in September of 2014.  Featuring New York craft beers, hand tossed pizzas, and fresh burgers, BWP is the local place to eat great pub food, relax, watch games, or just hangout.  Tim and Colleen Holmes pride themselves in their true culture of hospitality where they welcome new guests and those who return repeatedly.
WOW Restaurants Inc. expect the General Manager to be a strong hands-on leader, to have a passion for hospitality, food and service, to have the ability to enforce, maintain, and implement systems, the desire to ensure quality and product consistency, demands strict sanitation practices, and enjoy operating in a professional environment.  The strong hands-on Leader will hold FOH and BOH teams accountable for consistent execution of service standards and professionalism all the while having the creative ambition and energy to execute owners’ visions of their concepts.
Essential Job Functions:

  • Responsible for working directly with the owners and vice president of operations.
  • Responsible for working in concert with Executive Chef and Catering & Events Manager
  • Responsible for handling guest complaints and disputes and resolving them quickly to satisfactory levels
  • Responsible for effectively communicating with customers and guests to ensure high levels of guest satisfaction
  • Responsible for training and re-training all FOH staff on service details, menu items, menu descriptions, wine service
  • Responsible for hiring and training of new FOH staff on service details, menu items, menu descriptions, wine service
  • Responsible for supporting Executive Chef with hiring, training and re-training all BOH staff
  • Oversee all FOH staff adherence to policies, standards and use systems. Enforce policies including warnings, write–ups and terminations
  • Responsible for supporting Executive Chef in the oversight of all BOH staff adherence to policies, standards and use systems. Enforce policies including warnings, write–ups and terminations
  • Accountable to participate in daily pre-shift meetings that give an overview of specials, events and service detail of the week and to answer FOH staff questions daily.
  • Ability to work and or oversee FOH hourly positions as well as greeting, seating guests and floor management
  • Responsible for executing daily payroll goals according to anticipated sales and ensure payroll does not exceed budget
  • Responsible for FOH schedules. Ensure all staff follow proper scheduling procedures. Ensure restaurant is staffed according to projected sales and events.
  • Responsible for maintaining the highest sanitation level possible by enforcing weekly and daily audits and closing lists
  • Responsible for adhering to all state, county and city sanitation standards. Must train and uphold standards with FOH and BOH staff on proper food handling and sanitation procedures daily
  • Responsible for appropriate staffing levels to stay within payroll budget
  • Responsible for performing progressive discipline as needed including coaching, counseling, warnings and potential suspensions up to termination. This includes documenting any and all performance issues or incidents
  • Accountable for Labor & Liquor Costs
Incidental Duties:
The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by vice president of operations/owners.
Reports To:  vice president of operations, owners
Supervises: All FOH Staff and Including BOH staff to support Executive Chef

Summary Requirements:

To perform this job successfully, an individual must be able to execute each essential job function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and/or satisfy the productivity, performance or qualification standards for the position.

Performance Expectations
  • Embody Leadership role through impeccable line of conduct and crisp, professional appearance at all times, especially when interacting with members and staff.
  • Adhere to all Company Management Guidelines, Policies, & Procedures
  • Carry out all reasonable requests made by the vice president of operations/owners in a professional and timely fashion
  • Work schedule: Minimum 60 hours per week over 5, 6 or sometimes 7 days as business demands
  • Available to work Weekends, Nights, Early AM shifts and Holidays
Language and Communication Skills:
Must be able to communicate & interact professionally with Vice president of operations/Owners, vendors, guests & employees verbally and non-verbally
Physical, sensory and motor demands:
  • Able to move fast and multi-task in a fast paced, high stress / pressure environment
  • Frequent Standing for extended periods of time
  • Frequent Walking
  • Regular Lifting up to 50 Lbs
Must possess good physical fitness, visual acuity and sense of smell to work in the restaurant safely

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