Benefits:

• 401(k)
• 401(k) matching
• Bonus based on performance
• Dental insurance
• Employee discounts
• Flexible schedule
• Free food & snacks
• Free uniforms
• Health insurance
• Opportunity for advancement
• Paid time off
• Parental leave
• Training & development
• Vision insurance

The General Manager is responsible for leading and managing their primary restaurant location. They will play an important role in various tasks such as restaurant marketing, recruiting, and hiring, training, overseeing food quality, developing feature menu items, as well as ensuring excellent service is provided to all restaurant guests.
At FHG, General Managers are given the toolkit they need to succeed, and the autonomy to manage their location in the best way that applies. This role comes with the responsibility to oversee every aspect of their restaurant with little day-to-day oversight and high expectations from Regional and Support Team leaders to be able to adequately problem solve and make decisions that will benefit their location.
General Managers at FHG should be prepared to take the lead and take a tremendous amount of ownership in their restaurant and their work. With great autonomy comes great responsibility.
Job Responsibilities:

• Manage and oversee the entire restaurant operation
• Deliver superior guest service
• Ensure guest satisfaction
• Plan and develop guest loyalty through a concierge program and regular interaction with guests
• Work with department managers and Support leaders to create feature menu items
• Work closely with the Marketing Manager to ensure appropriate marketing strategy for their location
• Participate in local food events
• Respond efficiently to customer questions and complaints
• Organize and supervise shifts
• Manage and lead staff
• Hire new employees, ensure proper paperwork is completed in a timely manner, and entry into all payroll and time-clocking systems
• Oversee location training programs, working with the Training & Development Manager and HR to ensure uniform standards and proper recordkeeping
• Including holding orientations for new hires, and participating in training test administration
• Evaluate staff performance, recording both successes and failures within recordkeeping systems and utilizing proper documentation
• Estimate consumption, forecast requirements, and maintain inventory
• Manage restaurant supplies, including ensuring positive and productive relationships with vendors
• Control loss and minimize waste
• Ensure proper financial and bookkeeping procedures, including but not limited to:
• Oversight of petty cash
• Oversight of daily deposits
• Ensuring proper use of accounting forms and accurate financial data therein
• Ensuring proper procedure for tip payments, bank deposits, etc
• Maintaining responsibility, and submitting proper receipts/documentation, for location debit and credit cards
• Nurture a positive working environment
• Monitor operations and initiate corrective actions
• Implement innovative strategies to improve productivity and sales
• Oversee scheduling of all departments, including responsibility for scheduling managers
• Including keeping an accurate calendar of events to ensure proper scheduling based on goings on in the area
• Monitor manager attendance and time off
• Work closely with HR and RM to administer any necessary disciplinary action to managers
• Oversee disciplinary documentation of hourly team members, ensuring the proper procedure is followed and all forms are housed in necessary employee files
• Oversee and audit time punches and payroll hours prior to the payroll deadline
• Ensure that location keeps proper records in Store Logs, including sales, employee issues, accidents, and relevant shift notes
• Oversee and ensure proper completion and submission of weekly inventory
• Work closely with RM and Support Team Leaders to ensure proper process and efficient operation of work location, including
• Implementing processes and changes in a timely manner
• Effectively communicating change to team members and subordinate managers
• Keeping records
• Monitor budgeting and oversee ordering for each department
• Monitor product levels and coach managers on appropriate pars
• Assist Catering and Events Manager with planning events to drive sales
• Hold weekly manager meetings, with relevant and engaging content, to keep up with trends, changes, and training
• Attend and actively engage in any GM meetings, including preparing content to present as needed
• Other duties as assigned by Regional Manager or Support Team Leaders

Requirements:

• 2 years of experience as a Restaurant General Manager or similar role
• 5 years of experience in customer service or restaurant management
• Bachelors degree in hospitality management, culinary, or related field preferred
• Extensive food and alcohol knowledge
• Computer literacy
• Familiarity with restaurant management software (Aloha, payroll processing, and scheduling)
• Experience with event oversight
• Strong leadership, motivational, and people skills
• Excellent financial management skills
• Critical thinker with strong problem-solving abilities
• Team player
• Excellent time-management
• Strong interpersonal communicator
• Able to work autonomously, but know when to ask for support

This position reports directly to the Regional Manager for their restaurant locations geographic area and works closely with the Support Team Leaders in Operations, Marketing, Human Resources, Events & Catering, and Accounting.