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General Manager

4 months ago

Nashville, United States Fork & Sage Full time

Joyland is a fun, imaginative concept by Chef Sean Brock that celebrates delicious comfort food and is searching for a highly motivated and enthusiastic Restaurant General Manager to lead the culinary side of the restaurant in Nashville with Chef Brock


Leadership Essentials

The General Manager leads and manages a multi-faceted restaurant to offer a world-class culinary experience and consistently execute concept vision and PRG standards.

Demonstrate that employees are the highest priority, maintain a positive work environment, and develop the next generation of restaurant leaders. Ensure the restaurant operates efficiently and profitably. The position reports to the Brand Leader.


Service and Beverage Leadership

Demonstrate professionalism and gracious hospitality in all interactions, particularly during challenging situations. Strive to enhance your knowledge and that of your team regarding regional history, culture, and cuisine. Stay updated with industry trends, innovative techniques, and eco-friendly products/procedures, and share them with your team for ongoing education. Be the authority on our standards. Mentor and train your team to deliver the restaurant's service standards consistently. Ensure that service protocols are carried out consistently. Continuously strive to enhance our standards and guest satisfaction and lead the floor during busy periods to impact service. Performance and Talent Development

Educating and coaching your teams to exceed expectations is essential as a leader. Building a team of prepared and qualified leaders will help your organization grow. To make this happen, you should clearly define expectations and hold individuals accountable. Providing both positive and constructive feedback to your team in a consistent and timely manner is also essential. Additionally, it's crucial to execute training programs consistently for hourly, MIT, and management employees.


Ambassador of the Brand and Company Culture

Communicating the founder's vision clearly and positively to the team, guests, vendors, and community is essential. Leading by example in all interactions is crucial. Taking ownership, being accountable, and showing initiative in daily tasks by anticipating business needs and proactively addressing issues are key. Creating a positive work environment by not tolerating negative behaviors is necessary. It is also important to welcome new ideas and seek feedback from the team by asking questions.


Manage Daily Operations

As the GM, it is your responsibility to oversee the restaurant's daily operations to ensure that it operates efficiently and profitably. It is important to understand, practice, and teach PRG policies and procedures, as well as communicate the concept and PRG vision to your team and managers. You should manage and supervise all day-to-day operations within the building to maximize revenues and profits and work with the Chef to hold the team accountable for all policies and procedures. Take ownership of the restaurant and work with the team to create a cohesive service team while providing a safe, clean, organized, and sanitary work environment. You must ensure that all Health Standards and federal and state laws are met and that any violations are immediately corrected. Work closely with the Home Office support to ensure all standards are met. Maintain open lines of communication with staff, both management and hourly, and create an environment where information is shared as a rule. Finally, ensure that all deadlines are met and take accountability for completion.


Manage Financial Results

Create and implement a plan to maintain department budgets and increase profits. Take an active role in managing inventory, minimizing waste, and setting prices to meet cost objectives. Manage cash controls and financial reporting with efficiency. Ensure check registers, cashouts, bank logs, inventory, and deposits are accurate and conform to standards. Efficiently manage service labor, scheduling, and payroll. Provide the management team with financial information to aid in decision-making. Ensure that the back-office accounting and point-of-sale systems are being utilized correctly and that data is accurate. Seek support from the PRG community as needed.


Skills & Knowledge

  • The minimum requirement for this position is 2+ years of experience managing restaurants.
  • Requires developed communication skills, both verbal and written.
  • Most tasks are performed independently or in a team environment, with the employee acting as a team leader.
  • Ability to maintain compliance with all local, state, and federal laws and regulations.
  • Ability to supervise, train, and motivate multiple levels of employees.
  • Ability to fairly evaluate other employees’ performance consistently.
  • Extensive knowledge of the food industry, restaurants, and competitive markets.
  • Extensive knowledge of revenue management.
  • Participation in the development of short- and long-term financial and operational goals.
  • Comfortable with using technology to streamline daily administrative tasks.


Benefits & Perks:

Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Life and Disability, Quarterly Bonus Program, and Dining Discount.


Required Skills

  • Team Development and Training
  • Customer Service
  • Leadership
  • Organizational Skills
  • Team Management
  • POS Systems
  • Business Operations
  • High Volume Service


Disclaimer

Please note that this job description is not an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with this position. However, it accurately reflects the primary job elements necessary for making decisions related to employee performance, team member development, and compensation. The job holder may be required to perform additional duties and responsibilities as needed. Please keep in mind that this job description does not represent a written or implied employment contract.