What are the responsibilities and job description for the Big Woods Speedway - General Manager position at BWQOHT Inc?
Big Woods Restaurants, a local brand with a passion for hospitality, has its roots in Indiana. What began as a single location has grown into a family of 10 and continues to expand, serving various communities across the state, including Nashville. We firmly believe that every guest who walks through our doors deserves more than just a meal; they deserve an unforgettable experience. At Big Woods Restaurants, we take immense pride in our warm and welcoming hospitality. Our commitment goes beyond providing excellent service; it extends to our dedication to showcasing the best of Indiana. We proudly offer a carefully curated selection of local brews, handcrafted cocktails, and heartwarming Midwestern comfort food. As part of our extended family, we work hand-in-hand with our sister companies, including Hard Truth Restaurant, Hard Truth Distilling Co., and Quaff ON! Brewing Co. Together, we’re more than just a group of businesses; we’re sharing our love for craft and community with every guest we serve.
Big Woods General Manager is a senior leadership role responsible for overseeing the daily operations, financial performance, and overall success of the restaurant. This role requires a strong combination of management, leadership, and customer service skills to ensure a seamless dining experience for guests and a motivating work environment for the staff.
General Manager Key Responsibilities:
Operational Leadership:
- Direct and manage all aspects of restaurant operations, including front-of-house and back-of-house activities.
- Ensure compliance with health and safety regulations, food quality standards, and sanitation practices.
- Develop and implement standard operating procedures to enhance operational efficiency.
- Financial Management:
- Create and manage annual budgets, ensuring revenue and cost targets are met.
- Monitor and analyze financial statements, identify trends, and implement strategies to maximize profitability.
- Control expenses, manage inventory, and minimize wastage to achieve financial goals.
- Staff Management:
- Recruit, train, and supervise restaurant staff, including servers, chefs, kitchen staff, and support personnel.
- Foster a positive and inclusive work environment, promoting teamwork, collaboration, and professional growth.
- Conduct performance evaluations, provide feedback, and address disciplinary issues when necessary.
- Customer Service Excellence:
- Ensure exceptional customer service by setting and maintaining high service standards.
- Address customer feedback and complaints in a timely and effective manner, striving to enhance the guest experience.
- Menu Development and Quality Control:
- Collaborate with the culinary team to create and update menu offerings that align with customer preferences and market trends.
- Ensure consistency and quality of food and beverages through regular taste tests and quality checks.
- Marketing and Promotion:
- Develop and execute marketing strategies to attract and retain customers.
- Plan and coordinate special events, promotions, and initiatives to increase restaurant visibility and revenue.
- Vendor and Supplier Management:
- Build and maintain relationships with suppliers, negotiating contracts and ensuring timely deliveries of high-quality ingredients and supplies.
- Inventory and Supply Chain:
- Monitor inventory levels, track usage, and manage stock to prevent shortages and wastage.
- Optimize supply chain processes to maintain efficient operations.
- Compliance and Regulations:
- Stay up-to-date with local, state, and federal regulations related to food safety, alcohol service, and labor laws.
Ensure the restaurant's adherence to all relevant legal requirements.
General Manager Qualifications and Skills:
Proven experience as a General Manager or in a similar senior leadership role.
- Strong leadership, communication, and interpersonal skills.
- Excellent problem-solving and decision-making abilities.
- Proficiency in financial management and budgeting.
- In-depth knowledge of restaurant operations, including kitchen management, customer service, and marketing.
- Familiarity with restaurant software and point-of-sale (POS) systems.
- Ability to work in a fast-paced environment and manage high-pressure situations.
Degree in Hospitality Management, Business Administration, or a related field (preferred but not mandatory).
General Manager Benefits and Perks:
- Medical, vision and dental insurance
- Critical illness, life and disability insurance
- 401K at one year of employment
- Discounts on meals and merchandise
- Cell phone stipend
- PTO
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