General Manager

Job title: General Manager

Classification: Exempt (Salary)

Reports to: FOH Director

Job purpose

The General Manager has the overall responsibility for managing and leading the daily operations of the restaurant. General Manager leads the management team and other staff in overseeing the financial results, operations, staff development, customer service and compliance with all Company policies, procedures, standards, and specifications.

Duties and Responsibilities

• Oversee and manage all areas of the restaurant and make decisions on matters of importance to guest service.
• Adhere to company standards and service levels to increase the sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Maintain professional restaurant image including restaurant cleanliness, proper uniforms, and appearance standards.
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Provide direction to employees regarding operational procedural issues.
• Interview hourly employees. Work with General Manager on direct hiring, supervision, development and when necessary work with Human Resources on employee relation issues to include disciplinary action up to terminations.
• Conduct orientation and oversee training of new hires.
• Maintain an accurate and up-to date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Endure that schedules are completed and posted in a timely manner.
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Qualifications

• 3 years of experience as an General Manager at a restaurant
• Proficient in the following dimensions of the restaurant functions: food planning and preparations, purchasing,

sanitation, security, company policies and procedures, personnel management, and recordkeeping.

• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industrys best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree of science in hotel/restaurant management would be a plus

Benefits

• Food Discount
• Employees are allowed to get 50% of their entire food portion of check for themselves and one guest at either location.
• Benefits
• Medical Insurance
• Paid Time Off

Direct Reports

• Front Of House Director

Travel

• None

This job description indicates in general terms, the type and level of work performed as well as the typical responsibilities of employees in this classification. The duties described are not to be interpreted as being all-inclusive to any specific employee. Management reserves the rights to add, modify, change or rescind the work assignments of different positions and to make reasonable accommodations so that qualified employees can perform the essential functions of the job. Nothing in this position description changes the at-will employment relationship existing between the Institution and its employees.