General Manager

Benefits Outline:

• Quarterly Bonuses based upon performance goals.
• Annual Performance Evaluations and Pay Raise Considerations
• Health Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• 100% Meal Comp during working hours and monthly meal allowance for non-working hours.
• 5 Days Personal and/or Sick Days Per Calendar Year
• 5 Days Vacation Time after 60 days, 10 Days Vacation after 1 year, 15 Days Vacation after 3 years.
• 5 Days Major Hospitalization Time Off Per Calendar Year
• 5 Days Bereavement Time Off Per Calendar Year

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

Summary of Position

The General Manager oversees the daily operations of their restaurant, assuring that all performance goals are reached, including facility profitability through revenue generation, cost control, guest satisfaction, and development of team members. Performance includes but is not limited to guest satisfaction, maintaining and improving our standards, achieving financial objectives, and maintaining a positive work environment. Responsible for ensuring that guests receive the highest level of food quality, bar drink quality, and superior service in a clean, comfortable environment with an energetic ambiance while maximizing profit from meeting our an annual budget by controlling labor costs, costs of goods sold, and operating expenses.

Duties & Responsibilities:

Management Supervision

• Oversee all FOH & BOH Managers and daily duties and ensure Kennedy Concepts standards, policies, and procedures are being met
• Ensure all Manager daily checklists and deadlines are being met
• Show leadership through hard work, loyalty, dedication, and honesty
• Documenting management team members for violations of company policy
• Be part of the disciplinary process for all management team members
• Work with the Human Resources on making determinations on appropriate disciplinary action and/or termination
• Coach management team and oversee interventions
• Oversee and participate in monthly FOH and BOH staff meetings.
• Hold bi-weekly meeting with all restaurant managers and supervisors.

Cost Control

• Ensure all budgeted labor costs are being met
• Ensure all budgeted food, paper, and chemical costs are being met
• Ensure all liquor, beer, wine, and bar mixer costs are being met
• Ensure all Costs of Goods sold budgeted costs are being met
• Ensure all budgeted fixed and variable Operating Expenses are being met
• Create and execute ideas & procedures to help the Kennedy Concepts reduce costs while increasing quality

FOH & BOH Training

• Ensure that all FOH & BOH employees are trained using the proper Kennedy Concepts training materials
• Ensure that all training material policies and standards are being followed and maintained by FOH & BOH Staff
• Assist with the maintenance and updating of all Kennedy Concepts training materials
• Responsible for the final interview and the final decision for hiring or not hiring all FOH & BOH staff.

Cleanliness/Maintenance/Health Score

• Ensure all Kennedy Concepts stores’ interior, exterior, and equipment are maintained, working properly and cleaned to the highest standard
• Ensure equipment monthly maintenance schedules are followed
• Work directly with the Maintenance Supervisor to ensure the store’s maintenance and repairs needs are being completed
• Oversee and help coordinate equipment, HVAC, plumbing, and electrical repairs and maintenance
• Create and develop new strategies to help reduce repairs and maintenance costs
• Ensure the entire store’s interior and exterior is kept clean and organized to the highest standards
• Ensure the BOH is kept extremely clean, sanitized and that all staff follows proper food handling procedures
• Ensure the FOH and patio(s) is kept extremely clean and sanitized
• Ensure all Health Department rules and codes are followed, and Health Inspection scores are equal to or greater than a 95.
• Ensure all restrooms are extremely clean, sanitized and all equipment is working properly.
• Ensure all pest control issues are resolved immediately and hold the Pest Kennedy Concepts accountable and to the highest standards.

Purchasing

• Assist in working and negotiating with suppliers and vendors
• Hold Vendors accountable and give them notice of improper pricing
• Ensure and oversee that all products are checked in as they enter the building

Cash Handling & Theft Prevention

• Oversee and ensure that Managers and staff are being 100% honest in their Comps, Voids and Promos
• Oversee and ensure that all safe balances are maintained at their correct levels and that NO paid outs are made from the safe’s money.
• Ensure that all petty cash amounts are accounted for, balance, and are used properly
• Oversee and ensure Bartenders are NOT over pouring and/or stealing
• Ensure that the liquor, beer or wine that is rung up is the liquor, beer or wine that is poured
• Ensure NOTHING is given away for free
• Ensure every product that goes across the bar is accounted for. All products must be rang up or written on the waste/spill sheet. All wastes/spills must be approved per shift by the MOD
• Ensure complimentary bar drinks or beer are for well deserving/good guests not undeserving guests. ex. boyfriends and girlfriends
• Ensure that local discounts are only given to our local guests

Food & Drink Standards

• Ensure the Restaurant’s food quality meets the Owner’s highest standards
• Research and develop new food recipes, ingredients, complete dishes, and plate presentations
• Ensure all Kennedy Concepts stores’ food recipes, ingredients, and plate presentations meet the Owners highest standards.
• Ensure all bar drinks, alcoholic and non- alcoholic drinks are prepared with the highest standards
• Ensure all bar mixers meet the highest standards
• Ensure all bar drinks are garnished to the highest standard
• Oversee and ensure the KM creates high quality weekly/monthly food specials
• Oversee and ensure the Bar Manager creates high quality weekly/monthly cocktail and beer specials.

Guest Service Standards

• Oversee and ensure that the store exceeds our guest’s expectations for customer service
• Oversee the development of a “Guest Service” culture
• Oversee and ensure the development and training of our Servers, Bartenders, and Hosts so they can deliver the highest standards in Guest Service
• Ensure all FOH staff follow the “Steps to Successful Service”
• Ensure all the FOH staff follows all the rules, policies and procedures written in all their training materials.

FOH & BOH Staffing & Schedules

• Oversee the Hiring & Firing of the FOH & BOH staff
• Approve all FOH and BOH weekly work schedules prior to posting them
• Oversee and ensure the Restaurants are maintaining proper staffing levels for all positions.
• Oversee and ensure you are proactive in hiring to build up our staff levels when necessary and also be proactive to trim down our staffing levels when necessary.
• Oversee and ensure that all the schedules are accurately created to ensure proper staffing levels in all positions according to business demands.
• Oversee and ensure that Overtime is only given when necessary and that the Managers are cutting staff in the proper order for both FOH & BOH
• Ensure your Managers are holding the staff accountable for their actions and also ensure your Managers are making the staff follow all the Kennedy Concepts Policies and Procedures.
• Ensure your Managers are “Writing Up” the employees and properly documenting when the staff doesn’t not follow the Kennedy Concepts policies and procedures.

Qualifications:

• Ability to Understand Profit and Loss Reports
• Experience with Food Purchasing, Storing, Sanitation, and Inventory Practices and Procedures
• Experience with LBW Purchasing, Storing, Sanitation, and Inventory Practices and Procedures
• Experience with developing and implementing successful training policies and procedures.
• Knowledge of Restaurant Safety and Sanitation
• SERV Safe Certification
• Experience with Labor Cost Control and Labor Scheduling
• Experience with Inventory Control Procedures
• Basic labor laws and human resources practices
• Proficient Math Skills
• Outstanding skills in leadership, interpersonal communication, and staff development
• Proven track record in managing a budget and cost controls to optimize profits and ensure success.
• Must be able to read, analyze, and interpret business records and statistical reports.
• Excellent communication skills both written and verbal.
• Exceptional organizational skills to manage an operation with many moving parts.
• Proficient at Microsoft Excel
• Proficient at Microsoft Word
• Proficient at Aloha POS System
• Has a sense of urgency, thrives in a fast-paced environment and has a guest focus mentality.
• Ability to drive sales and guest service initiatives by motivating team members.
• Strong track record of training and developing Managers from within.
• Experience in Front of House operations while promoting superior service and guest hospitality.
• Experience in personnel management including hiring, supervision, evaluation, succession planning, and terminations.
• Highly motivated, self-directed, and results-oriented, with the proven ability to solve complex problems.
• Able to identify opportunity areas and create plans for action.
• Ability to work calmly and effectively under pressure.
• Self-motivated, organized, and ability to problem solve.
• 10 years or more of restaurant experience required OR 7 years or more of restaurant experience with a Bachelor’s degree in Business Management, Hospitality Management, or Restaurant Management.
• Minimum of 3 years successful results as a General Manager of a high-volume restaurant.