General Manager

POSITION SUMMARY:
The General Manager is responsible for the management of all aspects of the restaurant operation. The General Manager will uphold the company's vision, values, and culture.

PRIMARY ACCOUNTABILITIES:

Team Members

• Manages the workforce in the restaurant with responsibility to recruit, interview, select, hire and train team members; plan, direct and evaluate their work; set and adjust their rates of pay and hours of work; handle complaints and discipline; and performance management including make decisions regarding promotions, discipline, terminations and other changes in status.
• Creates a positive workplace environment by setting the tone with the Vision, Values, and Culture of the organization for both the guests and team members. Holds others accountable for professional workplace interactions.
• Positive leadership by maintaining a positive work environment and encouraging enthusiasm with guest focus, productivity, respect, and commitment to company objectives.
• Demonstrates responsibility for all aspects of the restaurant and able to complete all of the jobs as well as be willing to do anything necessary to make sure that needs of the guests are met.
• Aligns with Operations Director and Human Resources for Team Member progressive discipline situations and approves any Team Member separations in the restaurant.
• Establishes open communication practice with restaurant and expectations of guest service levels and contributions by each team member role. Sets example for pre-shift meetings, checks with each person individually on how work is going, and communicates updates at management and all-team meetings.
• Audits to ensure compliance with applicable federal, state, and local laws including partnering with Operations Director and Human Resources in regards to hiring practices, workers compensation, leaves of absences, disability considerations, progressive discipline, investigations, suspensions, and potential terminations.
• Demonstrates a passion to serve by providing guidance in the development of all management personnel in their completion of the Next Step Management Development Program and MIT Training.

Guest Experience and Product

• Leads team approach to enthusiastically welcome all guests ensuring quality of operations, personalized customer attention and team member development.
• Monitors proper execution of all company food handling procedures and recipes.
• Ensures the delivery of quality food and services through the purchasing and management of food and non-food items.
• Ensures all team members have appropriate knowledge on food safety and regulations to receive acceptable scores on external health department inspections and internal quality restaurant evaluation audits.
• Acquires acceptable scores on all health department and QRE (Quality Restaurant Evaluation) audits while adhering to company guidelines for financial responsibility.
• Generates opportunities to establish relationships with the local community and participate in company sponsored programs. Tracks success of events and seeks on-going local marketing partnerships.

Profitability

• Manages the profitable operation of the restaurant.
• Drives and builds sales by providing direction, setting goals, coaching, developing, and delegating to deliver excellent service and increase guest count and loyalty.
• Delivers consistently balanced business results through accurate forecasting, budgeting, analyzing variances, inventory levels, recipes, portion sizes, food cost control, and accurate scheduling and labor management. Takes appropriate corrective actions as needed to meet financial objectives.
• Supervises food and other deliveries to ensure correct quality and quantity received from vendors. Maintains and audits food and non-food inventory levels in accordance with company guidelines.
• Maintains highest standards of quality for atmosphere, food, and service through overall restaurant and property cleanliness, sanitation, and facilities management. Establishes weekly deep cleaning planning for the dining room and kitchen. Works with facilities department to manage relationship with external vendors.
• Responsible for proper management of the facility and equipment using preventive maintenance, energy conservation, repairs and security measures while ensuring that safety, sanitation and cleanliness requirements are met.
• Monitors accurate and timely completion of restaurant administrative activities including cash control, bank deposits, proper scheduling, and financial reporting.
• Updates job knowledge for oneself and management team by participating in education opportunities; reading professional publications; maintaining personal networks; and participating in professional organizations.

KNOWLEDGE, SKILLS, & ABILITIES:

• Education/Certifications:

• A degree in Hospitality, Business, or Hotel/Restaurant Management or other related field is preferred.
• Valid driver's license and car insurance is required.
• Certification and recertification through Management Training Program(s) is required after hire.
• Completion of Next Step Management Development program is required.
• Serve Safe Food and/or Serve Safe Alcohol Certification is preferred.

• Experience:

• Minimum 5 years restaurant management experience is required.

• Skills/Competencies:

• Possesses a thorough understanding of operating and management techniques as they apply to the restaurant industry.
• Strong leadership, communication and organizational skills are essential, as well as problem solving, decision making, team building, analytical thinking, and motivational approach.
• Ability to read and analyze financial statements, troubleshoots when necessary and quickly respond to information.
• Exercises discretion and independent judgment with respect to matters of significance.
• Must be able to display ongoing proficiency in the use of all restaurant equipment.
• Ability to communicate the English language clearly, simply and accurately through both proper written and verbal skills.
• Bilingual is a plus.
• Uses sound judgment in day-to-day decisions by applying the company's vision, values and culture.
• Basic computer knowledge of Microsoft Office applications, Internet, and POS systems.
• Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.

PHYSICAL REQUIREMENTS:

When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.