Job description

Summary of Position

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

The General Manager will be responsible and accountable for the overall restaurant operations, including the implementation and execution of all company policies and procedures, restaurant team development and management, financial accountability, food service procedures, and restaurant safety within guidelines in support of the overall company initiatives. Guest service and food quality are top priorities.

Duties & Responsibilities

Guest Service:

• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Fill in where needed to ensure guest service standards and efficient operations.
• Serve as “Guest Ambassador”, interact with guests, and resolve guest issues to ensure exceptional guest service is provided within company guidelines.
• Ensures proper staffing and positioning of front of the house team to provide optimum guest experience.
• Train and continually coach front of the house team on excellent guest service.
• Provide and maintain a safe and respectful workplace for guests and team members.

Team Development:

• Make employment and termination decisions.
• Obtain and maintain appropriate paperwork for new team members as well as those employees who have separated employment in accordance with the appropriate new hire and termination checklists.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all new hires receive proper orientation and training allowing them to be successful with “hands on” training and understanding of the Employee Handbook.
• Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and ensuring that Labor Cost objectives are met.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Provide regular communication with staff members, management team and owners through newsletters, email blasts, white boards, reports and regularly scheduled management meetings.

Cost Controls:

• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Ensure that Labor Cost objectives are met in accordance with restaurant objectives.
• Ensure that proper control measures are in place to meet Cost of Goods objectives.
• Ensure that prime costs objectives of 60% are being met in accordance with the restaurant’s targets.

Operations:

• Ensure accuracy and integrity of POS and maintain system on an ongoing basis to ensure accurate capture of all sales, payments, comps, promotions and voids data.
• Ensure accuracy and integrity of inventory system and maintain system on an ongoing basis to ensure accurate capture of all sales and cost data.
• Maintain and ensure operational compliance with procedure checklists for managers and service staff
• Develop specials and promotions to drive sales and ensure that proper marketing efforts are in place to support specials and promotions including table tents, posters, ad campaigns, and social media.
• Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
• Maintain accuracy of web based platforms including website, FaceBook, Trip Advisor, Google, Yelp, etc.

Reporting:

• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. See Report Checklist for required daily, weekly and monthly reporting requirements.
• Monitor and analyze daily financial results making necessary adjustments to ensure the restaurant is meeting or exceeding forecasted projections in daily sales, food & beverage promotions, special events.
• Prepare daily labor cost analysis.

Compliance:

• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Ensure that all local, state and federal ordinances are followed as they pertain to the restaurant including alcohol compliance.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

Job Type: Full-time

Pay: $60,000.00 - $70,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Restaurant type:

• Casual dining restaurant

Shift:

• 10 hour shift

Weekly day range:

• Weekend availability

Work Location: In person

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