General Manager

Duties & Responsibilities:

• Build the Big Chill team and be an effective coach by elevating the team for growth and helping them reach their goals
• Make employment & termination decisions including interviewing, hiring, evaluating & disciplining personnel as appropriate, and in accordance with Company policies, rules, and procedures
• Uphold core values and code of ethics in our Team development plan; reinforce “How We Roll” throughout the hiring, on-boarding, training, coaching and evaluating for growth process
• Conduct orientation, explain the Big Chill Philosophy, and oversee the training of new employees
• Provide mentorship and complete performance evaluations
• Oversee staffing needs and scheduling of labor to ensure business needs are met
• Delegate responsibilities to team and ensure they have the right tools, knowledge & equipment required to do their jobs safely & effectively
• Provi=de strong presence in local community & high level of community involvement by restaurant/personnel
• Maintain professional & technical knowledge by tracking emerging trends in the industry, attending educational workshops, reviewing professional publications, establishing personal networks and participating in professional societies
• Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service
• Manage shifts which include: daily decision making, scheduling, & planning, while upholding standards, product quality and cleanliness
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• Ensure that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time, and in accordance with company policies and procedures
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen/dining areas
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances
• Ensure consistent high quality of food preparation and service and uphold all ServSafe Guidelines
• Maintain professional restaurant image including restaurant cleanliness, proper uniforms & appearance standards
• Ensure positive guest service in all areas; respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
• Ensure that proper security procedures are in place to protect employees, guests and company assets
• Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured
• Live the brand & be a brand ambassador; make decisions in the best interest of the business every time

Qualifications:

• 3 years general management & hospitality experience
• College degree in hotel/restaurant management is preferred but not required; a combination of practical experience and education will be considered as an alternative
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record-keeping, and preparation of reports
• Must possess a valid driver’s license and have reliable transportation
• Must be eligible to work in the United States
• Must be ServSafe certified
• Flexibility of schedule to assume responsibilities as needed, ability to balance personal & professional life
• Must work nights and weekends
• Professional appearance, punctual, reliable
• Hospitality soul with guest friendly demeanor
• Exhibit a sense of urgency and be able to work in very fast paced environment
• Advanced written, verbal, and non-verbal communication skills
• Well organized
• Advanced leadership qualities and a desire to improve
• Proficiency in basic computer applications, word processing, spreadsheet, internet, POS
• Frequently walk and occasionally bend over, twist, kneel, climb, stoop and crouch. This position requires the ability to lift up to 55 pounds and maneuver 170 pounds as well as climbing up and down stairs quite frequently during shifts