Job Title |

General Manager

Reports To |

Director of Operations VP of Operations

Job Overview |

Manage the Daily Operations of the restaurant, including Front of House and Back of House areas. Provide exceptional customer service and ensure all Guests are satisfied with their experience. Handle any issues and concerns that may arise from unsatisfied guests and do so diligently and effectively. Ensure that Triple T Hospitality Brand Standards Standard Operating Procedures are being taught and followed.

Managing and Coaching |

•  Schedule, coordinate appoint activities to the Front of House Team.
• Administer fair, prompt and consistent corrective action plans, for violations of company policies and procedures.
• Strive to develop staff in all areas.
• Supervise Motivate Team Members.
• Ensure guidelines and training programs are being followed.
• Complete reviews in a timely manner.
• Display passion for service to Guest Team Members.
• Coaches Develops management team.
• Identifies staffing needs, recruits and selects quality people.

Process and Procedure |

• Ensure restaurant policies, procedures and standards are being followed at all times.
• Monitor compliance with health, safety, fire and labor regulations.
• Ensure restaurant sanitation according to health and safety guidelines.
• Monitor payroll and ensure all information is accurate.
• Monitor all payables to make sure information is correct and invoices processed in a timely manner.
• Monitor profit loss statements.
• Execute opening, mid or closing restaurant procedures.

Maintenance and Quality Assurance |

• Achieve company objectives in service, quality, and sales.
• Maintain a safe working environment.
• Maintains all equipment to company standards.
• Ensures facility and outside grounds are maintained to company standards.

Working Conditions |

• Hours may vary if manager must fill in for their Team Members or if emergencies arise [typical work week = 50 hours].
• Ability to perform all functions at the restaurant level.
• Position requires but not limited to prolonged standing, bending, lifting products and supplies weighing 35 pounds. Continuous use of hands, arms, reaching and twisting.
• Work with hot, cold and hazardous equipment as well as operates phones, computers, point of sales, copiers and other office equipment.

Qualifications |

• College degree is preferred.
• Minimum of 5 years of General Manager experience is required.
• People and Communication Skills.
• Knowledge of computers [Microsoft Office, Word Excel]
• Proficient in the following dimensions of restaurant functions: food planning and preparations, purchasing, sanitation, security, company polices and procedures, personnel management, recordkeeping and preparation of reports.
• Must have reliable transportation.
• Must agree to background check.