SUMMARY

The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of liquor and supplies, optimize profits and ensure that guests are completely satisfied with their dining experience.

ESSENTIAL FUNCTIONS

OPERATIONAL/PERSONNEL FUNCTIONS

• Completely understand all policies, procedures, standards, guidelines and training programs. Administer prompt, fair and consistent corrective action for any and all related violations.
• Interview hourly employees. Direct hiring, supervision, development and when necessary, termination of employees while staying in direct contact with the corporate office.
• Manage shifts which include: daily decision making, proper scheduling, in house event management, while maintaining all labor cost objectives.
• Complete all reports, forms and required paperwork in an organized and timely manner.
• Update and maintain dropbox files every day.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning and cooking instruction.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the required maintenance inspection programs.
• Ensure that all product deliveries are received in correct unit count and proper intake condition.
• Carry out all corporate directed marketing plans and promotions.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the guests, employees, and guests.
• Continually develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.

FINANCIAL FUNCTIONS

• Adhere to all company standards, cost objectives and service levels to increase sales, minimize costs, to include food, beverage, supply, utility and labor costs.
• Capable of profit and loss responsibilities through setting financial goals and managing budgets
• Responsible for ensuring that all financial (invoices, reporting) and payroll related reviews (POS system/time cards) are completed on time and in accordance with company policies and procedures.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policy and procedure.

PEROSNAL QUALIFICATIONS

• Full knowledge of service, food and beverage generally involving 5+ years of front of the house management.
• Thorough comprehension/utilization of in-house POS system.
• Hours may vary if manager has to fill in for employees. A typical work week is 50-60 hours.
• Position requires prolonged standing, bending, stooping and frequently lifting 45+lbs.
• Be proficient in MS Word, Excel, Outlook and Dropbox.
• Successful brand management.
• Possess good communication skills to deal with a diverse staff.
• Self-motivator with exemplary leadership skills.
• Proven organization skills that ensure the execution of all assigned tasks and time sensitive deadlines in a fast paced, high energy environment.

BENEFITS

• Health plan available.
• 401K available.
• 5 days PTO