What are the responsibilities and job description for the General Manager position at Atlantic Social?
Atlantic Social General Managers are restaurant professionals who possess the ability to maintain our high standards of quality and guest satisfaction. We offer great opportunities to build and grow into a hospitality professional while maintaining friendly and enjoyable work environments.
The General Manager is responsible for the overall quality and profitability of the business, leading front and back of house operations. She/he is a true hospitalitarian supporting excellence in every facet of the restaurant experience. The General Manager is a smart-creative, a keen strategizer, and visionary. She/he creates and maintains a profitable, balanced, interesting, engaging, fun, competitive and nationally-recognized restaurant that sets national standards in the food, service and hospitality programs.
THE DETAILS: General Manager
Staff Management:
The General Manager is responsible for the overall quality and profitability of the business, leading front and back of house operations. She/he is a true hospitalitarian supporting excellence in every facet of the restaurant experience. The General Manager is a smart-creative, a keen strategizer, and visionary. She/he creates and maintains a profitable, balanced, interesting, engaging, fun, competitive and nationally-recognized restaurant that sets national standards in the food, service and hospitality programs.
THE DETAILS: General Manager
Staff Management:
- Performing supervisory duties, such as hiring, training, developing, evaluating and disciplinary counseling of all on-site employees.
- Planning and conducting regular training, both formal and informal, with all front of house staff.
- Ensuring staff is upholding leadership behaviors, core values and adhering to strategic and operational priorities.
- Sharing inspiration and ideas with staff.
- Ensuring that personnel issues are carried out in accordance with established company policies and procedures.
- Maintaining open and clear communication with the staff and Assistant Managers.
- Conducting reviews and other periodic employee assessment as needed.
- Writing weekly schedule for front of house staff.
- Maintaining guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, building relationships with patrons.
- Ensuring staff is implementing excellent service, hospitality, food and beverage consistently.
- Reviewing and approving the planning, implementation and success of service.
- Regularly attending and monitoring service.
- Soliciting and reacting appropriately to positive and negative feedback from guests.
- Reviewing payroll and payroll-related forms; discussing exceptions and unusual circumstances with Executive/Assistant Directors’ of Operations and approving/disapproving as appropriate.
- Ensuring completion of various daily, weekly, monthly and quarterly reports in a timely and accurate manner.
- Supervising weekly food and beverage inventory count.
- Completing monthly china, glass, and silver inventory.
- Reviewing reports and makes operating recommendations to Executive/Assistant Directors’ of Operations.
- Working with Executive/Assistant Directors’ of Operations to monitor maintenance activities and preventive maintenance programs.
- Supporting marketing and outreach efforts and offering input and suggestions.
- Collaborating with Executive/Assistant Directors’ of Operations in analyzing and monitoring the hospitality market conditions in order to anticipate market changes or trends that could affect the profitability of the business.
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