Restaurant General Manager - Harry s Dolce Vita

Overview

Italian National

1. Operations & Guest Experience

• Ambassador of Hospitality:
• Maintain a high-profile presence on the dining room floor during peak service hours, cultivating relationships with VIPs and regular guests.
• Service Excellence:
• Establish and enforce fine dining service standards (including table-side service, proper wine presentation, and seamless pacing).
• Cultural Authenticity:
• Ensure the team accurately communicates the heritage, regionality, and ingredients of our menu items (e.g., explaining the origin of a specific olive oil or the tradition behind a regional pasta).
• Ambience Control:
• Maintain meticulous standards for restaurant cleanliness, lighting, music, and temperature to preserve an upscale atmosphere.

• Wine Program Collaboration

• Partner with the Sommelier to manage an extensive, high-tier wine program, prioritizing Italian varietals and proper cellar management.
• Menu Alignment:
• Work closely with the Executive Chef to align menu changes with inventory controls, seasonal ingredients, and pricing strategies that protect profit margins.

3. Financial & Business Management

• P&L Responsibility:
• Manage the restaurant s profit and loss statement, driving revenue while controlling prime costs (labor and cost of goods sold).

• Inventory & Purchasing

• Oversee procurement of specialized Italian imports and local luxury ingredients, minimizing waste and theft.
• Labor Optimization:
• Design efficient labor schedules that balance impeccable service with financial targets.

• Recruitment & Training

• Hire, train, and mentor a high-performing front-of-house team.
• Implement ongoing education on Italian cuisine, wine pairings, and fine dining etiquette.
• Team Harmony:
• Foster a collaborative, respectful "one-house" culture between the kitchen (BOH) and service team (FOH).

Training