General Manager

General Manager Job Summary:

The General Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.

Supervisory Responsibilities:

• Oversee and manage all areas of the restaurant and make final decisions on matters as outlined by VP of Operations
• Adhere to company standards and service levels to increase sales and minimize costs.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Provide direction to employees regarding operational and procedural issues.
• Develop employees by providing ongoing feedback, establishing performance
  expectations and by conducting performance reviews.

Duties/Responsibilities:

• Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed in accordance with company policies and procedures.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Reviews and approve Kitchen Manager's prepared orders based on demand and budget. Work with Corporate office staff for efficient provisioning, purchasing of supplies within budget guidelines.
• Estimate bar needs, place orders with distributors, and schedule the delivery of liquor, beer, wine and supplies.
• Ensure a safe working and guest environment to reduce the risk of injury and
• accidents. Completes accident reports promptly in the event that a guest or
  employee is injured.
• Manage the daily decision making, scheduling, planning while upholding standards, product quality and cleanliness as needed daily for a successful guest and employee experiences.
• Investigate and resolve complaints concerning food quality and service.
• Develop employees by providing orientation, ongoing feedback, establishing performance
  expectations and by conducting performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare
  schedules and ensure that the restaurant is staffed for all shifts.
• Keeps Vice President of Operations promptly and fully informed of all issues and takes prompt corrective action where necessary or suggests alternative courses of action.
• Maintains a favorable working relationship with all company employees to foster teamwork.
• Responsible for disciplinary actions, up to and including termination recommendations to VP of Operations and HR.

Required Skills, Attributes and Abilities:

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate people to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Ability to determine applicability of experience and qualifications of job applicants.

Education and Experience:

• Restaurant management experience a must (at least 3-5 year). College degree is preferred not required
• Knowledge of computers (MS Word, Excel).
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Experience with Restaurant POS, ALOHA a plus
• ServSafe Certification required