General Manager
2 months ago
General Manager Job Summary:
Operate a million dollar business General managers create strategies, lead teams and ensure compliance of standards and policies. A successful General Manager is a thoughtful leader, strategic decision maker, aids the team in their development and productivity while ensuring the business remains healthy and profitable.
Responsibilities and Duties:
- Manages and oversees all the entire restaurant operation, ensures all operations follow brand and company standards.
- Delivers exceptional guest satisfaction and empowers the restaurant team to be effective in guest recovery. Understands that our success begins with a satisfied guest. Ensures service and cleanliness requirements follow Ops manual for a pleasant environment.
- Ensures execution of new menu items meet brand standards. Including but not limited product ordering,team training, placement of marketing materials and quality control.
- Ensures cleanliness, maintenance and safety protocols are followed according to the standards.
- Aware of the local community. Analyzes our competitors and opportunities. Actively seeks opportunities for catering in the area as well as seeks opportunities for community involvement with fundraisers, etc.
- Maintains appropriate inventory levels and conducts daily and weekly inventory counts.
- Ensures all Safety programs are being followed for crew members and guests. Reports incidents in a detailed and quick manner.
- Directly supervises Assistant Managers, Shift Leaders, and all crew level team members. Holds the team accountable and motivates the team for achievement of goals/standards.
- Coaches, councils, disciplines and develops all restaurant personnel. Gives regular feedback for improvement and recognizes achievements.
- Recruits, interviews and hires personnel for the restaurant. General managers are required to maintain a fully staffed unit and ensure all team members are properly trained and developed. Including promoting and developing members of the management team.
- Required to promote and develop a new manager at a minimum rate of 1 promotion per a 6 month period.
- Responsible for restaurant personnel file administrations such as maintaining employees records, performance reviews, disciplinary documents, and timekeeping adjustment records.
- Responsible for all company funds and assets including cash, inventory, equipment, tablets, etc.
- Implements and innovates sales growth plans.
- Maintains the restaurant in a profitable status by controlling costs, such as labor, food, packaging, operations supplies, utilities and repair.
- Ensures restaurant meets or exceeds brand score expectations in food safety and guest service metrics.
- Must have high mobility/flexibility. Requires bending, stooping, kneeling, and reaching.
- Must be able to lift/push/pull 40lbs.
- Extensive standing and walking.
- Exposure to heat, cold, steam and smoke.
- Minimum of one year experience in restaurant management.
- Ability to effectively speak, read and write in English. Second language is a plus.
- High School diploma or equivalent preferred.
- ServSafe Certification is required.
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