General Manager

Job Title: General Manager

Reports to: Owners

Compensation Type: Salaried

Summary of Position: Oversee, direct and coordinate the planning, organizing, training and leadership of the restaurant staff necessary to achieve objectives in sales, costs, employee training and retention, guest service and satisfaction, food and beverage quality, cleanliness and sanitation.

Duties & Responsibilities

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Monitor compliance with health and fire regulations regarding restaurant operations.
• Help develop and implement training programs.
• Monitor labor budgets and sales forecasts.
• Setup training schedules for new hires.
• Resolve guest complaints.
• Daily Task Lists.
• Ensure all employees are fulfilling their job responsibilities.
• Oversee opening and closing operations following all restaurant procedures.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures.
• Fill in as needed to ensure guest service standards are met efficient operation is maintained.
• Ensure that Railbirds policies and procedures are followed by employees.
• Be knowledgeable of Railbirds policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of policies, rules, and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirement of Railbirds, employees and guests.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.
• Ensure that all product deliveries are received in correct unit count and condition.
• Assist employees with job performance issues to improve.
• Schedule staff and assign duties.
• Help run staff meetings.
• Participate in manager meeting.
• Fill in as needed during busy and understaffed times.

Qualifications:

• Minimum of five year’s experience in restaurant management.
• Excellent customer service and communications skills.
• Have knowledge of guest service and food and beverage.
• Basic math skills and experience working with a POS System and calculator.
• Strong problem-solving skills.
• Friendly personality, ability to create rapport with guests and employees.
• Ability to resolve guest complaints.
• Ability to multitask and delegate.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop.
• Must have the stamina to work up to 50 hours per week.