General Manager

Roles and Responsibilities

Position Purpose
The General Manager of Public House is responsible for all operations, P&L performance and financial reporting, personnel and training, and overall restaurant organization and leadership. The General Manager will lead an engaging, convivial, and professional environment that supports outstanding guest experiences, superior employee culture and overall company vision.

Responsibilities/Duties/Functions/Tasks

• Successful daily operations and processes of the restaurant.
• Effectively manage and grow the business by ensuring operational excellence and profitability.
• Accountability for culinary, service, live music, and events, as well as financial operations such as
  food and beverage cost management, labor efficiency, and growing top-line sales.
• Provide daily/weekly/monthly/annual financial reporting.
• Identify opportunities and act promptly to improve.
• Maintain appropriate staffing levels by participating in hiring, training, and scheduling of staff.
• Manage scheduling, time tracking, tip sharing, and timely payrolls for all employees.
• Prepare and conduct regular performance appraisals.
• Maintain appropriate food, beverage, and supplies inventory; manage vendors and purchasing.
• Exercise superb judgment and decision-making ability to resolve issues.
• Adhere to and enforce flawless cash handling, payment processing and inventory procedures.
• Ensure proper functioning of all equipment, facilities, and grounds.
• Participate in the conception, proposal, approval, and timely execution of all marketing programs.
• Adhere to and enforce all company policies re: code of conduct, attendance, uniform, and
  appearance.
• Fill in where needed in FOH and BOH to ensure guest service standards and efficient operation.
• Continually strive to develop staff in all areas of restaurant and professional development.

Qualifications

• Must be 18 years of age.
• Prior experience in a restaurant as a GM, AGM, FOH/BOH, Chef, or Kitchen Manager.
• Prior supervisory responsibilities of a large staff including managers and team members.
• State and local alcohol enforcement knowledge.
• Track record of high standards in cleanliness, sanitation, food quality, and guest satisfaction.
• Excellent communication skills.
• Be able to create and interpret P&L and KPI reports.
• Demonstrated leadership, interpersonal, mentorship and conflict resolution skills.
• Proficiency with business (i.e., kitchen, bar, retail) math and accounting, P&L, and sales.
• Strong analytical and decision-making skills.
• Computer literacy, and proficiency with office suite of applications.

Special Position Requirements

• SERV Safe or equivalent safe food handling certification
• TIPS alcohol handling certification

Work Requirements

• Must work a flexible schedule, including opening/swing/closing shifts, weekends, and holidays.
• Must have reliable transportation, and a clean driving record.
• Must be willing to exert physical demands, including sitting, walking, standing, bending, squatting,
  climbing, kneeling, twisting, reaching, lifting, carrying, pushing/pulling, stooping, kneeling,
  crouching, crawling, and tasting or smelling.
• Must regularly lift and/or move up to 175 pounds and frequently lift and/or move up to ten pounds.
• Must work around kitchen equipment, machinery, chemicals, fire, gasses, and odors.
• Must work in extreme temperatures, including walk-in refrigerator/freezer and kitchen line.
• Must work within a loud and noisy environment.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.