What are the responsibilities and job description for the Restaurant General Manager position at Jackie's International?
General Manager
Jackie's International, Inc. is a Mississippi-based and family-owned hospitality company with corporate headquarters in Canton, MS. We are currently hiring for restaurant general managers and assistant managers with stable job history. General Managers should plan and direct all restaurant operations. Maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.
Main Job Tasks and Responsibilities
- set operating goals and objectives
- assess staffing requirements and recruit staff when needed
- train and coach staff
- prepare and implement standard operating procedures
- manage staff performance in accordance with established standards and procedures
- ensure staff know and adhere to established codes of practice
- organize and monitor staff schedules
- maintain employee records
- co-ordinate restaurant operations during each shift
- monitor adherence to health, safety and hygiene standards in kitchen and restaurant
- interact with customers
- advise customers on food and beverage choices
- oversee preparation of food and beverage items
- ensure adherence to set recipes
- ensure quality of food and beverage presentation
- observe size of food portions and preparation quantities to minimize waste
- interact with customers to ensure all inquiries and complaints are handled promptly
- total restaurant receipts and reconcile with sales
- ensure cash management procedures are completed accurately
- set and monitor budgets
- implement and oversee cost cutting measures
- plan and monitor restaurant sales and revenue
- prepare and analyze management reports
- determine and execute operating improvements
- identify and estimate food and beverage supply requirements and place orders with suppliers
- check quality of deliveries and documentation
- ensure correct storage of supplies
- arrange for maintenance and repairs of equipment and services
- identify and evaluate competitors
Knowledge and Experience
- tertiary qualification preferred
- previous experience in food and beverage management
- in-depth working knowledge of food preparation and presentation
- experience in staff management and development
- knowledge of basic accounting principles and practices
- experience in analyzing financial data
- knowledge of planning and forecasting
- track record of managing inventory and cost control
- knowledge of administrative procedures
- able to use relevant computer applications
Key Competencies
- decision-making
- judgment
- problem analysis and problem-solving
- planning and organizing
- resource management
- communication
- customer service focus
- quality orientation
- teamwork
