Description

Being a General Manager for Won’t Stop Hospitality , Inc requires managing and developing all aspects of the restaurant including front of house and back of house personnel. Complete responsibility of all restaurant personnel scheduling, communicating and enforcing policies, procedures and standards. Full knowledge of the menu, recipes, inventories and processes. Supervises the execution of and oversees all FOH/Kitchen operations, ensuring all standards of quality and service are met. Continually develops employees through training and follow up. Manages all scheduled shifts for appropriate coverage to ensure guest satisfaction. Financially responsible for all aspects of the restaurant’s operations. They must naturally possess the following traits: leadership, fluid communication skills, conflict resolution, and a passion for coaching and developing all while under the demands of a high volume restaurant. They will be responsible for maintaining both the internal and external perception of radically different and radically better.

Requirements

Responsibilities

• Responsible for physical, technical, administrative and overall execution of daily Front of House Operations.
• Works with Management Team to establish performance metrics, evaluate productivity, and provide support to staff.
• Must plan ahead and prioritize tasks to ensure workload is balanced and urgent situations are dealt with immediately.
• Will work with Management Team to complete administrative duties such as scheduling, ordering, and inventory.
• Organize, delegate and lead shifts to ensure the best customer experience.
• Manage and maintain safe work conditions.
• Follow instructions provided by Won’t Stop Hospitality Inc. Executive Team.
• Effectively communicate the Won’t Stop Hospitality Inc. vision to all staff members as relayed by Martha Hoover.
• Comply with nutrition, sanitation, and industry specific safety and sanitation guidelines and best practices.
• Will assist with ALL necessary steps of service including food running, pre-bussing, seating, and other tasks required to maintain the Won’t Stop Hospitality Inc. quality of service.
• Communicate well with kitchen staff regarding ticket times, special dietary requests and other necessary items.
• Clean as you go mentality.
• Adhere to the Won’t Stop Hospitality Inc. employee handbook and Martha’s Book of Rules at all times.
• Other duties as assigned.

Requirements:

• Strong supervisory and leadership skills
• Excellent interpersonal skills with a focus on customer service
• Excellent organizational skills and attention to detail
• Ability to prioritize tasks and to delegate them to staff when appropriate to help develop their skills and service standards
• Familiarity with food handling, safety, and other restaurant guidelines
• Proficient with relevant company software including, but not limited to, G Suite, Microsoft Office, Shiftnote, Aloha, and Foodager.
• Mastery of POS functions. Must be able to make necessary adjustments and maintain pertinent operations.
• Ability to motivate staff, inspire teamwork, and generate energy and enthusiasm during all business cycles
• Comfortable working independently, collaboratively, and a team leader.