General Manager

Primary Responsibilities :

Responsible for the overall performance

of restaurant operations including customer service,  financials, food quality, beverage quality, guest and

employee safety practices.   Oversee and

coordinate the planning, organizing, training, and leadership necessary to

achieve stated objectives in sales, costs, profitability, employee retention,

guest service and satisfaction, food quality, cleanliness, and sanitation.   Oversees all purchases of food, beverage,

supplies and equipment.   Regularly

measure and evaluate service levels and standards using guest and employee

feedback and develop plans for continuous improvement. Ensures restaurant is in

compliance with all applicable federal, state and local laws, codes and

regulations.

Specific Job Duties :

General Operations :

• Oversees and manages

all areas of the restaurant and makes final decisions on guest service issues.

and resolves food quality and service complaints.  Communicates with guests and employees to

solve problems and ensures complete guest satisfaction.

dining room, food receiving, preparation, production and storage areas to

ensure health and safety regulations are being adhered to at all times

maintenance of equipment and arranges for repairs, contracts and other

services.

restaurant image, including restaurant cleanliness, proper uniforms, and

appearance standards.

good safety practices of employees and guests throughout the restaurant.  Ensures proper emergency and security

procedures are in place and all employees have been appropriately trained.

coordinates and has final approval on the scheduling of all restaurant departments.

paperwork, including forms, reports and schedules in an organized and timely

manner.

planning, and executing restaurant marketing, advertising, and promotional

activities and campaigns.  Communicates

to staff and ensures all employees are aware of marketing campaigns.

state and local laws, codes and regulations outlined in the Employee Handbook

Food Safety and Planning :

practices for food handling, general cleanliness, and maintenance of kitchen

and dining areas. Ensure compliance with operational standards, company

policies, federal / state / local laws, and ordinances.

quality of food preparation and service.

and products are consistently prepared and served according to the restaurant’s

recipes, portioning, cooking, and serving standards.

restaurant inventories including food, liquor, beer, wine, furniture,

accessories, equipment, & tool inventories and must constantly manage &

maintain documented detailed status in all areas including on hand quantities,

costs, & quality levels

always on hand on an as needed basis, through systematic ordering and

forecasting techniques.

products are received in correct unit count and condition, and, deliveries are

received in accordance with the restaurant’s receiving policies and procedures.

the receipt of all orders to verify correct quantities and pricing.

receipts by adhering to cash handling and reconciliation procedures in

accordance with restaurant policies and procedures.

financial information such as sales and costs and monitors budgets to ensure

efficient operation and that expenditures stay within budget limitations.  Takes action to prevent deviation from budget.

required by corporate and General Manage in an effort to meet budget

projections.

quarterly end budget analysis.

standards and service levels to increase sales and minimize costs, including

food, beverage, supply, utility and labor costs.

ensuring that all financial (invoices, reporting) and employee and payroll

related administrative duties are completed accurately, on time and in accordance

with company policies and procedures.

Employee Related :

employees regarding operational and procedural issues.

hires hourly employees. Makes employment and termination decisions.

orientations, trains employees on Company mission, culture and guest experience

objectives.

providing ongoing feedback, establishing performance expectations and by

conducting performance reviews.

ensure that the restaurant is staffed for all shifts.

develop staff in all managerial and professional areas.

restaurant policies regarding personnel, and administer prompt, fair, and

consistent corrective action for any and all violations of company policies,

rules, and procedures.

implement improvement plans for management development, & continuing

education.

staff & management team members have necessary tools to perform daily

duties.

aspects of weekly operations by leading weekly team management meetings.

areas by becoming the expert in all aspects of the restaurant.

teacher to restaurant staff.

Experience and Education :

years of restaurant management experience or one year as a Benihana manager

with good performance and positive results.

Diploma or GED Equivalent preferred.

in food planning and preparation, purchasing, sanitation, security, personnel

management, recordkeeping, and preparation of reports.

of computers (MS Word, Excel).

possess a valid driver’s license where applicable.

eligible to work in the United States.

to background check.

certified alcohol service certified preferred.