General Manager

The General Manager is a high-level managerial position. This position requires considerable training and experience within the restaurant and hospitality management field. The General Manager will create a united team to bring the concept forward and support the policies and procedures of CRG to deliver quality product and great service while maintaining budgeted financial guidelines.

The General Manager is responsible for managing and operating the restaurant. This position is a “hands-on, multi-tasking” position, which requires working on the floor during high volume and holiday periods as well as when training and developing employees. The General Manager is responsible for ensuring the delivery of high food quality, a trained FOH Team, maintaining cost controls all while creating an exceptional dining experience for Guests of CRG. Extensive operational knowledge is necessary within this position and daily duties incorporate actively controlling the restaurant’s profits, sales and customer service in accordance with company standards.

Job Responsibilities

Creativity

• Creative menu design supporting the concept
• Create special event and holiday menus
• The ability to use local and seasonal items
• Creating items that meet our budgeted cost goals
• Update and cost menu items on a quarterly basis
• Keep pace with consumer trends/demands
• Complete 2-3 menu changes per year on average
• Creative thinking with regards to staff and culture development

Profit & Loss Control Based on Established Budgets

• Understand and complete accounting needs and processes daily
• Budgeting
• Cost controls
• Food cost % and labor %
• Accurate tracking of all purchased items
• Review and code invoices
• Establish and maintain proper inventory levels
• Update food and beverage inventory costing on monthly basis
• Order product to cover flow of business without excessive purchasing
• Maintain system for accurate inventory counting
• Provide accurate and updated inventories at period’s end
• Utilize company established policies, procedures and forms
• Focus on conservation throughout the property, save water and energy when possible
• Think Green – recycle and reuse where appropriate to control waste

Human Resources

• Recruit, on-board and train all Team Members
• Maintain employee files
• Maintain benefit enrollments with plan administrators
• Conduct coaching, counseling and on-going staff training emphasizing knowledge and excitement about our hospitality, menus and culture

Payroll

• Follow company established procedures for tracking & processing labor dollars on daily, weekly and monthly basis
• Adherence to Federal & State wage and labor regulations
• Maintain payroll expenses within budgeted guidelines
• Maintain proper staffing levels always to avoid or reduce overtime expenses
• Make hiring recommendations for HOH positions to Executive Chef

Safety

• Create a safety-first culture in the Restaurant
• Use the Injury Illness Prevention Program to maintain a safety-first culture
• Document Guests and Employee Injury and Illness incidents per company policies
• Workers compensation reporting and management of claims
• Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
• Responsible for overall cleanliness of the restaurant
• Adhere to all restaurant safety guidelines

Facility Repair & Maintenance

• Manage preventative maintenance service contracts
• Responsible for making repair and improvement recommendations
• Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition

Staff Training & Development

• Provide proper and detailed training for hourly personnel based on company established criteria
• Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
• Provide timely and detailed performance evaluations
• Documenting staff work performance including coaching and counseling
• Provide ongoing training for all positions in HOH and FOH

Communication

• Conduct weekly Management Team meetings
• Conduct quarterly all Team Member meetings
• Keep both HOH and FOH employees updated on recipe and food preparation changes
• Keep both HOH and FOH employees updated on food safety and allergy guidelines
• Utilize communication tools (Memos, Manager’s log, Bulletin Board, Intranet, etc.) to keep staff informed of any changes in company policies or procedures

Necessary Knowledge, Skills and Abilities

• Minimum 3-years full service, high volume restaurant experience
• High school diploma or equivalent
• Professional and proficient verbal and written communication skills
• Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices
• ServSafe certification

Physical Demands

While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting. Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times. The position requires that you can stand, walk, lift, twist and bend for up to 10 hours a day and can lift to 50 lbs.

Shift(s):

• Full-Time

Pay Type:
Salary
Pay: $80,000.00 – $90,000.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.