What are the responsibilities and job description for the General Manager (Full-Service Diner) position at Las Vegas Petroleum?
Key Responsibilities:1. Operations Management:
- Oversee the daily operations of the diner, including front-of-house and back-of-house activities.
- Maintain a clean, safe, and organized environment for customers and staff.
- Ensure food quality standards are met and consistent across all shifts.
- Monitor inventory levels, ensure proper stock ordering, and track food costs to maintain budget adherence.
- Develop and enforce procedures for food preparation, sanitation, and food safety.
- Recruit, hire, train, and onboard new employees for various positions (servers, cooks, dishwashers, etc.).
- Create work schedules for all staff to ensure optimal coverage during peak and off-peak hours.
- Monitor employee performance and provide constructive feedback.
- Foster a positive work environment by motivating staff and maintaining high morale.
- Ensure that employees adhere to company policies, dress codes, and other professional standards.
- Ensure high levels of customer satisfaction through friendly and efficient service.
- Handle customer complaints or concerns with professionalism and resolve issues promptly.
- Maintain an environment of hospitality by leading by example and ensuring staff provides courteous and friendly service.
- Establish and maintain relationships with regular customers to promote loyalty.
- Develop and manage the diner’s budget, ensuring it operates within financial constraints.
- Track daily sales and expenses, ensuring accurate records are maintained.
- Ensure proper cash handling, including overseeing end-of-day cashouts and deposits.
- Monitor and manage operational costs, including labor, food, and utilities, to maintain profitability.
- Collaborate with marketing teams (or oversee marketing efforts) to develop promotions and advertising strategies to attract new customers.
- Oversee social media presence and any community outreach programs to increase visibility and brand awareness.
- Analyze customer feedback and industry trends to implement strategies for improvement and growth.
- Ensure the diner complies with local health and safety regulations, including food safety and sanitation standards.
- Stay up-to-date with local labor laws, food safety regulations, and any other legal requirements.
- Ensure proper training and certification for staff as needed (e.g., food handling, alcohol serving).
- Report regularly to the owner or regional manager on the status of operations, financial performance, and customer satisfaction.
- Maintain open communication with staff, management, and ownership.
- Prepare regular reports on financials, customer feedback, employee performance, and any issues that arise.
- Education: High school diploma or equivalent (required). A degree in hospitality management or business administration is preferred.
- Experience: 3 years of experience in a restaurant or diner management role, with a proven track record of success in operations, financials, and staff management.
- Leadership: Strong leadership and interpersonal skills, with the ability to motivate and manage a team effectively.
- Customer Service: Exceptional customer service skills, with the ability to handle difficult situations and resolve conflicts professionally.
- Financial Acumen: Strong understanding of budgeting, financial management, and cost control.
- Communication: Excellent verbal and written communication skills.
- Problem-Solving: Ability to troubleshoot issues quickly and efficiently.
- Technology Proficiency: Familiarity with point-of-sale (POS) systems, scheduling software, and basic office software (e.g., Microsoft Office, Google Sheets).
- Ability to stand for long periods and occasionally lift up to 50 pounds.
- Must be able to work flexible hours, including nights, weekends, and holidays.
- Must have the ability to work in a fast-paced environment and manage multiple tasks simultaneously.
