General Manager

Job Summary: The General and Operations Manager will plan and oversee the daily operations of the organization to ensure goals and objectives are achieved. 

Supervisory Responsibilities:

·        Hires and trains new employees.

·        Organizes and oversees the schedules and work of assigned staff.

·        Conducts performance evaluations that are timely and constructive.

·        Handles discipline and termination for employees as needed and in accordance with company policies.

Essential Job Functions:

Reasonable accommodations will be made to enable individuals with disabilities to complete the essential functions.

·        Plans and organizes daily activity relate to production and operations.

·        Measures productivity by analyzing performance data, financial data, and activity reports

·        Coordinates with other support departments such as ownership and human resources, to ensure successful production operations.

·        Determines labor needs to meet production goals.

·        Reviewing applications, interviewing, Hire, train (training Schedule), and supervise restaurant employees, and ensuring company protocols are being followed

·        Driving sales, steps of service, and guest satisfaction

·        Coordinates the understanding, managing, and practicing safe food handling procedures

·        Restaurant General Managers oversee the daily operations of a restaurant location.

·        Address customer needs, comments, and resolve customer complaints.

·        Adhere to and enforce employee compliance with health, safety, and sanitation standards.

·        Take cash outs and make deposit slips, balance petty cash, print a daily sales report. bank runs and paperwork

Additional Responsibilities:

·        Directing work for employees including setting hours and weekly schedules and assigning tasks before, during, and after open hours of the restaurant

·        Providing, directing, and scheduling Front of House training

·        Supervise and oversee the production and preparation of food in a manner consistent with established recipes and procedures

·        Ensure all employees are working within outlined operating standards.

·        Make sure the restaurant is clean and in good working order manage maintenance.

·        Performs other related duties as required and assigned by ownership

Experience/Education/Qualifications:

·        Bachelor’s degree in Business management, Business Administration or relevant years of related experience preferred.

·        Minimum 3 years of salaried restaurant management experience, in a sit down high volume restaurant.

·        Hands-on experience in both FOH and HOH   

·        Availability to work a flexible schedule 

·        Minimum 21 years of age with legal authorization to work in the United States

·        Bilingual, a plus

·        Possess excellent basic math skills and can operate a computer and Point of Sale system.

·        Knowledge of Toast and Open Table

·        The position must also be able to communicate clearly with guests and staff

Skills and Attributes:

·        Excellent managerial and supervisory skills.

·        Extensive knowledge of operations and production management.

·        Excellent organizational skills and attention to detail.

·        Excellent written and verbal communication skills.

·        Proficient in Microsoft Office Suite or similar software.