General Manager

Company Introduction:
Whether you’re a longtime regular or a traveler wandering through town, our goal is to make you feel right at home. So welcome to Fatz! You know, we opened our doors back in 1988 with a signature dish, Calabash Chicken. And our first restaurant wasn’t fancy. I mean, it was a converted peach stand, for goodness sake. But who needs fancy when the food is famous? And so it began with World Famous Calabash Chicken served with, dare we say it, world famous friendliness. Now, 31 years later, we’re still serving up both. You could say we’ve upped the ante on food with amazing Southern-inspired, Chef-designed steaks, seafood, ribs and more. But you’ll have to judge for yourself. So come on by and we’ll set you a place at Our Table.
Overview:

Responsible for restaurant operational excellence, including flawless execution of food, exceptional guest service and a high level of restaurant cleanliness resulting in a high level of sales and the profitable operation of the restaurant.

Requirements:

• 5-8 Years of restaurant management experience


• Strong Leadership and Time Management Skills


• Proven Performance Results


• Understands how to train and develop high performing teams


• Goals and objectives focused


• Guest hospitality and associate focused


• High School Diploma/GED required


• College Degree preferred


• Must be able to lift up to 50 pounds on a semi regular basis


• Must be able to stoop, bend and perform extensive walking


• Exposure to wet floors, fumes/smoke, temperature extremes


• Must have the stamina to work a minimum of 50-55 hours a week

Duties & Responsibilities:

• Responsible for hiring the best qualified people to execute flawless food, exceptional guest service and restaurant cleanliness. Directs hiring, training, scheduling, motivation, evaluation and termination of personnel


• Responsible for the successful operation, growth and profitability of the restaurant


• Responds, investigates and resolves guest complaints quickly using the L.A.S.T. method


• Directs, leads development of all members of the management team and all key people to execute operational excellence


• Responsible for managing all operational costs, i.e.-labor, food cost, other controllables


• Coordinates with the KM the appropriate ordering of all products necessary to successfully serve the menu


• Responsible for ensuring all products received adhere to specifications


• Supervises weekly inventory of all products to determine weekly food cost


• Responsible for accurate execution of all required daily, weekly and monthly administration


• Responsible for maintenance and care of all equipment and arranges for repairs and other services as necessary


• Responsible for ensuring a safe workplace for associates and guests


• Responsible for overall sanitation and cleanliness of restaurant adhering to Local, State and Federal regulations


• Drives sales through community involvement and local store marketing