General Manager at Taim Restaurant Holdings LLC – washington, District of Columbia

Are you looking to build your career in Restaurant Management? Are you passionate about restaurants? Do you like to be part of a team that is competing to win? And have a passion for helping others achieve? You might be just the person we are looking for!

At Wing It On! we want you to succeed! Our restaurant offers the best-paid training program in the industry to put you on the road to success. Additional benefits offered: Competitive Wages, Bonus Opportunities, Health Benefits, Paid time off after 6 months and increasing with tenure, 401K, and FREE Teammate meals & Discounts. Opportunities for advancement and career growth within.

The Restaurant General Manager will plan and direct all restaurant operations. Maintain high standards of food, service, health, and safety, ensure the efficient and profitable business performance of the restaurant, and the optimal utilization of staff and resources.

Essential Functions / Responsibilities

• Promotes the company's mission, vision, and values.
• Analyze budget variances and take corrective actions.
• Analyze food and beverage costs
• Ensure cash management procedures are completed accurately.
• Directs and manages shifts effectively with a focus on ensuring all teammates are working effectively in their area of responsibility.
• Ensures customer satisfaction and knowledge of customer recovery strategies.
• Determine staffing requirements, recruit, and maintain staffing level as needed, train and coach teammates
• Manage teammate performance in accordance with established standards and procedures; ensure teammates know and adhere to established codes of practice
• Delivers a quality product and experience based on brand standards and operating procedures.
• Conducts effective pre-shift meetings during every shift.
• Maintain teammate records per established standards and procedures
• Monitor adherence to health, safety, and hygiene standards in kitchen and restaurant
• Oversee preparation of food and beverage items; ensure adherence to set recipes
• Ensure quality of food and beverage presentation
• Interact with customers to establish positive customer relations and to ensure all inquiries and complaints are handled promptly
• Determine and execute operating improvements
• Schedule food and beverage deliveries; check the quality of deliveries and documentation
• Ensure the correct storage of supplies
• Arrange for maintenance and repairs of equipment and services
• Identify and evaluate competitors
• Remain current with trends in the restaurant industry
• Perform other duties as assigned.

Core Competency Requirements

• Quality Decision-Making - make decisions based on facts, the desired outcome, and potential impact.
• Judgment - willingness to question, explore, form an opinion as to the merits of an issue or situation and then decide on the most effective course of action.
• Problem Analysis and Problem Solving - use critical thinking in identifying the actual problem, root cause, and context, before developing and implementing a solution.
• Planning and Organizing - approach accomplishing work goals and objectives by developing strategy and defining desired end results.
• Communication - exhibit effective verbal and written communication in multiples of settings. Well-versed in multiple forms of manual and electronic communications.
• Customer Service Focus - views internal and external customers as optimally important, seeks to identify customer desires and needs; implements programs and processes to address those desires and needs.
• Teamwork - view self as part of a team, fosters teamwork, with and amount others, and is willing to take on major and minor roles as part of a team to add to team's success.
• Adaptability - can change strategy, work processes and procedures, product line, and job-specific focus based on business need.
• Flexibility - can easily move back and forth between different job demands, is able to wear "multiple hats" within a defined space or time frame, for long or short periods of time.
• High Energy Level - exhibits the ability to perform at an optimal level for an extended period, able to exhibit behavior that represents mental, emotional, and physical engagement.
• Stress Tolerance - ability to remain focused and composed when addressing multiple competing priorities, able to give above and beyond for extended periods of time during high-demand periods.

Education and Experience:

• Must be at least 21 years of age.
• High School diploma or the equivalent required. Associate degree or higher preferred.
• Must be able to read and write fluently in English
• A minimum of 2 years of prior experience in food and beverage management is required.
• Demonstrated knowledge and experience with managing inventory and cost control is required.
• In-depth working knowledge of alcoholic beverages is required; food preparation and presentation required.
• Experience in restaurant/food service staff management and development is required.
• Demonstrated knowledge of basic accounting principles and practices preferred.
• Must be able to demonstrate knowledge of planning and forecasting.
• Must be able to use relevant computer applications (Microsoft word, excel, Outlook; restaurant-specific software including point-of-sale registers and business metric applications).
• ServSafe certification required.

Physical Requirements:

• Ability to stand and exert well-paced mobility for up to four (8) hours in length.
• Regularly work 50 hours per week.
• Ability to lift and/or move up to 50 pounds in weight.
• Must possess finger and hand dexterity for using small tools and equipment.
• The workplace may frequently expose the teammates to heat/cold and odors.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this position. They are not intended to be a complete list of all responsibilities, duties, and skills required. Beyond Housing is an Equal Opportunity Employer.