General Manager

Leadership

• Responsible for hiring, training and retaining hourly team.
• Enforces policies and procedures and follows disciplinary action standards. Ensures that legal and company standards are met and follow-up quickly on all employee complaints.
• Ensure safety standards are communicated to and followed by the team members each shift.
• Responsible for training team members in cleanliness and sanitation practices.
• The Leader sets the pace; therefore, you must be able to lead by example and be a role model for great performance.

Business Execution

• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Controls labor cost by scheduling and assigning employee shifts in adherence with projections.

Operational Execution

• Maintains guest satisfaction by monitoring and evaluating food, beverage, and service offerings; initiating improvements; building relationships with guest.
• Maintains safe and healthy environment by establishing, following, and enforcing sanitation standards and procedures
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Responsible for ordering product to specifications and received in correct unit count and condition and deliveries are received accordingly.
• Control food/liquor cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.

Skills and Qualifications:

• Ability to think like an owner and accept feedback.
• Must have a passion for customer service and putting the guest first.
• Must have outstanding leadership / employee relations skills.
• At least 2 years of management experience.
• At least 1 year of experience scheduling and managing labor.
• Knowledge of computers (MS Word, Excel).
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, cost accounting.
• Decision Making
• Excellent communication skills

Working Conditions

• Must be able to work nights, weekends and holidays.
• Ability to perform all functions at the restaurant level.

Job Type: Full-time

Pay: $65,000.00 - $75,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

Experience level:

• 4 years

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Application Question(s):

• How would you market the restaurant?

License/Certification:

• Driver's License (Preferred)

Work Location: In person

Salary : $65,000 - $75,000