Benefits:

• Competitive salary
• Employee discounts
• Free uniforms
• Paid time off

Summary of Position :
The General Manager directs and/or supervises managers, MITs, employees and food and beverage service activities of the restaurant in accordance with company guidelines regarding operating procedures, sales, profitability, and guest and employee relations. He/she is responsible for developing other managers and team members to build and increase sales over the previous year's sales and maintain profitability, while ensuring employee and guest satisfaction.
The General Manager is responsible for the success of the entire restaurant operation to which he/she is assigned and must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He/she is responsible for the appropriate use of restaurant supplies and equipment to minimize loss, waste, and fraud.
The General Manager must be able to utilize his or her own experience and knowledge of the company concept to uphold the company's integrity as well as promote the company status within the community.
Duties & Responsibilities :
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company:

• Ensure that the restaurant is functional and meets all Off Leash Restaurant quality standards daily, to include, but not limited to cleanliness, guest service and execution of food and beverage service.
• Provides appropriate leadership, training and supervision to assistant managers, key, and hourly employees.
• Effectively manage shifts daily.
• Ensure Standard Operating Procedures (SOP) are followed by supervising the Back of the House to ensure Food Specifications and Procedures, guest safety, employee safety, food handling, receiving and storage procedures.
• Observe quality of food preparation, food appearance and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Ensure Standard Operating Procedures (SOP) are followed by supervising all Front of House, kitchen, and bar employees to ensure execution of service standards, guest safety and satisfaction and employee motivation, retention, and positive morale.
• Coordinate all training activities for employees to include the identification of training needs and implementation of programs to address deficiencies. Ensure all new employees and managers in training (MITs) are properly trained. Communicate with the owner on development and progress of certified trainers and MITs. Assist with completion of reviews, testing and any other assigned duties associated with the training process.
• Accurately complete administrative and operational reports and daily, weekly, monthly paperwork to include staff schedules, payroll, human resources forms and new hire orientation.
• Assess, troubleshoot, and assist with inventories; oversee the process of ordering and setting par levels with use of proformas, completion of accurate prep sheets and setting of par levels.
• Meet profitability and sales goals through proper budgeting, forecasting, tracking and Profit and Loss (P&L) reconciliation.
• Monitors all food, beverage, and operating supply costs. Assess and troubleshoot high-cost areas and advise on cost saving solutions.
• Responsible for cash or funds generated from all sales transactions and/or payments; responsible for reconciliation, recording and control of cash and other tender.
• Develop guest relationships and monitor guest satisfaction. Conduct regular table visits and identify new guests. Respond to guest relation issues and complaints in a timely and positive manner. Evaluate and execute opportunities to improve guest relations with new and regular customers.
• Ensure the safe operation of equipment and working conditions to prevent hazards and/or accidents; monitor and fulfill equipment repair and maintenance when necessary.
• Utilize basic functions and programming functions of the restaurant's computer and POS (Point of Sale) System.
• Comply with established sanitation standards, personal hygiene, and health standards. Ensure the restaurant passes all health and safety inspections.
• Must maintain skills necessary to safely and efficiently operate restaurant equipment and machines used in the performance of this job.
• Perform restaurant functions as business dictates such as food preparation, delivery of food and beverages to guests or operating POS system.

Supervisory Responsibilities:

• Directly supervises Assistant Managers, Key Employees, MITs and approximately 25 to 40 hourly employees. Carries out supervisory responsibilities in accordance with the Off Leash Restaurant policies and applicable employment laws. Responsibilities include training employees, planning, assigning, and directing work responsibilities, and following up with the owner.
• Acts as mentor in directing subordinate employees with advice or solutions to difficult problems in areas such as job performance, employee motivation, and maintaining the concept.
• Conduct regular management meetings and One-on-One's with all employees and provide feedback in areas that need improvement as well as in areas of excellence.
• Maintain and forecast staffing levels by interviewing qualified candidates to hire the best applicants. Complete thorough orientations, set up proper training.
• Evaluate opportunities to motivate staff and improve employee morale and retention. Ensure staff meets and executes service standards and best practices. Conduct accurate performance reviews. Give regular performance feedback on a daily, weekly, and monthly basis.

Qualifications and Requirements:
A minimum of 5 years management experience in restaurant, retail, food service or the hospitality industry is required.
The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Supports the Mission, Vision, Values and Culture of Off Leash Restaurant.
• Must exemplify a high level of professionalism and act as a role model for subordinates through maintaining a reputation that is beyond reproach and by personally adhering to company policies and procedures.
• Must be able to work in an environment free of direct daily supervision, must be a self-starter, organized, and multi-task oriented.
• Must be able to plan, assign, and direct work.
• Must possess strong analytical and problem-solving skills to include collecting and analyzing data resulting in fiscally responsible decisions.
• Provides leadership for employee relations through effective communication, coaching, training, and development. Effectively rewards and disciplines employees. Develops trust and credibility.
• Follow up as appropriate with employees or guests regarding reported complaints, problems, and concerns. Provides leadership for problem resolution to facilitate improved working relationships. Addresses all complaints and resolve problems in a timely and effective manner.
• Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction.
• Creates an atmosphere which allows for the respect and well-being of all coworkers and guests in a safe, secure environment.
• Assesses and/or corrects unsafe working conditions, equipment repair and maintenance needs.
• Maintains confidentiality of all proprietary Emerald operations, programs, and material information.
• Maintains quality assurance and compliance with all regulatory requirements.
• Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior.
• Creates a harmonious work environment for all employees.
• Uses tactful, appropriate communications towards direct reports, vendors, and guests.
• Completes requirements for training, acceptable attendance, uniform, and dress codes including personal hygiene, and other work duties as assigned.
• Utilizes effective time management; reports to work on time and completes assigned duties within designated time frames.
• Uses good judgment and integrity in decision making; Makes clear, consistent, and transparent decisions; Able to identify relevant from irrelevant information and make timely decisions.
• Must exhibit effective leadership skills, motivate others, demonstrate a high level of business acumen and develop trust and credibility with subordinate employees and peers. Must exhibit honest and ethical behavior and expect same from others.
• Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information.
• Weekend and evening work will be necessary.
• Must have reliable transportation.

Education, Training & Certifications:

• A high school diploma or equivalent preferred.
• Must be at least 21 years of age and provide a current and legal form of identification to verify age.
• Must attend orientation and agree to policies and procedures as outlined in Off Leash Restaurant Employee Handbook.
• Must successfully complete assigned Training Program.
• Must obtain ServSafe food sanitation certification, food handlers permit and alcohol service permit as required by federal, state, or local regulations.

Physical, Cognitive & Verbal Skills
The General Manager must have the ability to effectively communicate in the English language, to be able to direct staff and provide information to the guests. He/she must have proficient reading and writing skills. He/she must have the ability to read and comprehend simple instructions, short correspondence, and memos and the ability to write simple correspondence. He/she must have the ability to effectively present information in one-on-one and small group situations to guests, clients, and other employees of the organization. He/she must be able to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and volume as well as the ability to apply concepts of basic mathematics.
The employee must have the ability to stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds; Manual dexterity, the ability to talk and hear and the ability to follow written and oral instructions and procedures are required. The employee is frequently required to taste or smell. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this position.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to fumes or airborne particles and extreme heat. The employee is frequently exposed to wet and/or humid conditions and toxic or caustic chemicals. The employee occasionally works in outside weather conditions and is occasionally exposed to extreme cold and risk of electrical shock. The noise level in the work environment is usually loud.
Benefits:

• Employee Discounts
• Referral Program
• Flexible Scheduling
• Off Leash Swag