What are the responsibilities and job description for the General Manager position at Maru Hospitality Group?
Established in 2009 by founder Robert Song with the opening of Maru Sushi Okemos, Maru Hospitality Group has grown to include restaurants in Detroit, Grand Rapids (Maru Ando), East Lansing, Midland, and Kalamazoo. The restaurants and home office team maintain a commitment to excellent hospitality experiences and quality food philosophy, while nurturing both internal and external relationships with guests, employees, partners, and vendors.
About the Position
Maru Hospitality Group is seeking a dynamic individual to add to our Management team. This person will assist with all aspects of managing the location and will become a strategic leader to increase sales and profitability.
Responsibilities
About the Position
Maru Hospitality Group is seeking a dynamic individual to add to our Management team. This person will assist with all aspects of managing the location and will become a strategic leader to increase sales and profitability.
Responsibilities
- Accomplish human resource objectives by recruiting, selecting, training, and assigning job duties, scheduling, coaching, counseling, and disciplining employees; communicate job expectations and plan, monitor, appraise, and review job contributions and compensation; enforce all company policies and procedures; encourage teamwork among staff
- Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolve issues; provide feedback on systematic and procedural improvements; implement changes
- Meet restaurant financial objectives by adhering to and preparing budgets; scheduling expenditures; estimate, maintain and improve food costs and analyze variances
- Plan and adjust menus by consulting with chefs
- Control costs by reviewing portion control and quantities of preparation; minimize waste and ensure high quality of preparation
- Avoid legal challenges by conforming to the regulations of the alcoholic beverage commission
- Maximize bar profitability by ensuring portion control and monitor accuracy of charges
- Publicizes the restaurant by inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant
- Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with health department regulations
- Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitor food presentation and service.
- Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
- Enhance department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments
- Accomplish human resource objectives by recruiting, selecting, training, and assigning job duties, scheduling, coaching, counseling, and disciplining employees; communicate job expectations and plan, monitor, appraise, and review job contributions and compensation; enforce all company policies and procedures; encourage teamwork among staff
- Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolve issues; provide feedback on systematic and procedural improvements; implement changes
- Meet restaurant financial objectives by adhering to and preparing budgets; scheduling expenditures; estimate, maintain and improve food costs and analyze variances
- Plan and adjust menus by consulting with chefs
- Control costs by reviewing portion control and quantities of preparation; minimize waste and ensure high quality of preparation
- Avoid legal challenges by conforming to the regulations of the alcoholic beverage commission
- Maximize bar profitability by ensuring portion control and monitor accuracy of charges
- Publicizes the restaurant by inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant
- Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with health department regulations
- Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitor food presentation and service.
- Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
- Enhance department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments
Skills & Requirements
- Minimum 2 years of management in the restaurant or other customer service-oriented industries
- EXCELLENT customer service skills
- Self-motivated individual possessing a high energy level and ambition to continually improve oneself
- Ability to multitask, resolve conflict, and effectively communicate verbally and in writing
- Neat and professional appearance and demeanor
