General Manager

2 weeks ago

Omaha, United States Cutchall Management Full time

General Manager

Job Description:

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 food, beverage and supplies, optimize profits and above all of that ensure that guests are satisfied with their dining experience.

Primary responsibilities include:

* General: Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
* Financial: Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs. Responsible for ensuring that all financial (invoices, waste, payroll deductions, etc.) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company

policies and procedures. Can read and comprehensively understand a Profit and Loss Statement (P&L). Able to identify areas of improvement on the P&L.
* Food safety and planning: 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. Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Monitor food and beverage costs based off bi-weekly inventory reports. Work with corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Sets pars for food and beverage needs, place orders with distributors, and schedule the delivery of fresh food, beverages and supplies. Must be ServSafe certified. Must follow all ServSafe guidelines.
* Guest service: Ensure positive guest service in all restaurant areas. Respond to all complaints promptly, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities:

* Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk

of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food & beverage quality and service.
* Personnel: Provide direction to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. Conduct orientation, explain the Cutchall Management Company culture, and oversee the training of new employees. Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for success for all shifts. Have an understanding of a labor budget and how to follow it by department.
* Community Involvement: Develop and build relationships with your neighboring businesses. With corporate approval, plan events that get your restaurant involved and makes a presence in the community.
* Accountabilities: Keeps team directories promptly and fully informed of all issues (i.e., problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Cutchall Management Company policies and procedures. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. Performs other duties and responsibilities as

required or requested.
* Supervision of Others
* Other functions assigned by management

Availability / Working Conditions:

Hours may vary if General Manager must fill in for his/her employees or if emergencies arise (typical work week is 50+ hours). Ability to perform all functions at the restaurant level.

Physical:

Must be able to work in all areas of the restaurant to include but not limited to: Operation of all kitchen equipment, point of sale and cash register operations, food preparation and delivery. Position requires prolonged standing, bending, stooping, twisting and lifting products & supplies weighing 50+ pounds, and repetitive hand & wrist motion. Work with hot & cold products, hazardous equipment, as well as operates phones, computers, fax machines, copiers, and other office equipment. May work near toxic/caustic chemicals and with fumes or airborne particles. May work near moving or mechanical parts.

Qualifications:

* College degree is preferred. A combination of practical experience and education will be considered as an alternative. Knowledge of computers (MS Word, Excel). Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Must possess a valid driver's license. Must be eligible to work in the United States. Must agree to background and credit check, per request.
* Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. Ability to motivate employees to work as a team to ensure that food, beverage and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff. Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities. Ability to determine applicability of experience and qualifications of job applicants.

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