General Manager

General Manager (GM) is responsible for every aspect of restaurant operations with a goal of controlling costs and providing a high-quality experience to customers. GM reports to the Director of Operation.

Daily restaurant operations include but not limited to:

• Manage daily FOH restaurant operations
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• Ensure that operational/personnel/payroll related administrative duties and projects are completed accurately, on time and in accordance with company policies and procedures.
• Set budgets and F&B cost control methods to minimize expenses
• Control and analyze restaurant’s financial performance, inventory, and personnel 
• Set the vision and marketing goals for the restaurant
• Manage labor to ensure appropriate staffing within business demand and budget
• Appraise employee performance and provide feedback to improve productivity
• Track and manage stock levels of beverage, supplies, and equipment, forecast needs, and oversee ordering
• Manage service to ensure positive guest service in all areas. Address customer needs, comments, and complaints
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Ensure all employees are working within outlined operational standards, company policies, federal/state/local laws and ordinances
• Ensure strict adherence to food safety and sanitation standards, including HACCP guidelines
• Provide necessary documentation and collaborate with auditors to expedite the company audit occurring annually or semi-annually
• Maintain strong relationships and communication with the landlord about building-related tasks
• Ensure effective management of cash flow, engaging in communication and collaboration with accountants and bankers
• Communicate and report important aspects of the restaurant's operations, including financials, to the ownership

Salary : $95,000 - $100,000