Reports To: Vice President of Operations ECL

POSITION SUMMARY:

The General Manager holds the primary responsibility for overseeing all operations within a multi-faceted venue, encompassing both Restaurant and Retail components. As the most senior manager within the property management team, this role plays a pivotal role in the successful operation of the establishment. The General Manager is tasked with implementing company policies and procedures, actively contributing to the achievement of organizational goals, and upholding the core values of the company. Moreover, this position necessitates a deep understanding and embodiment of Bob Marley’s One Love concept, emphasizing the unifying power of bringing people together.

FUNCTIONS AND RESPONSIBILITIES:

• Drive revenue building programs within both retail and restaurant concepts.
• Train and develop both Associate Managers and hourly team members.
• Build brand loyalty within the market share
• Supervision of all team members to promote a safe and secure work environment
• Adherence to budgets set forth from home office
• Assure that the service of alcoholic beverages is in compliance with all governing laws
• Staff and guest problem resolution
• Profit /Loss reconciliation
• Assure that all Human Resource issues are dealt with and resolved in a timely, professional and

appropriate manner in compliance with Country specific laws.

• Assure that at all times company assets are kept safe, secure and free of harm.
• Assure adherence to Margaritaville standards of service and recipes for F &B
• Keep and retain all equipment in good repair
• Maintaining accurate par levels for all day parts anticipated needs.
• Monitoring cleanliness and facility issues throughout shifts and making sure all issues are dealt with in a timely manner
• Maintain the flow of the restaurant throughout.
• Assure that during peak times all managers are present on the floor
• Proper HACCP procedures are in place and being checked on a daily basis by GM or AGM for adherence.
• Maintain great customer service through adequate staffing levels proper table stations.
• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying

and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

• Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and an- nual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluat- ing program results; identifying and tracking changing demands.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating im- provements; building relationships with preferred patrons.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending education- al workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Meet company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Other duties as seen necessary or as assigned.