General Manager

The general manager is the executive of the restaurant. They will be the team member that spends the most time in the restaurant and plays an integral role in the success of the restaurant. They are also responsible for ensuring standards and procedures are being upheld and followed. The general manager’s responsibilities include, but are not limited to the following:

Communicate all necessary information to the team members

Place vendor food orders for delivery to restaurant

Record weekly inventory of restaurant food and supplies

Manage an open, mid-day, and closing shift

Interview potential team members

Hire team members

Ensure checklists such as opening/mid-day/closing, temperature, prep, safety and sanitation, and such are being completed daily

Position food items and smallwares in an organizational way in the restaurant

Handle guest complaints

Ensure the guest hospitality standard is upheld

Perform the proper cash handling procedures, specifically for opening and closing

Bring deposits to bank

Perform refunds, voids, comps, and checkouts

Create schedules

Conduct disciplinary actions on team members when necessary

Train the assistant manager and set them up for success

Wash, rinse, and sanitize used dishes if necessary

Unload trash can and transport trash to dumpster

Minimum Qualifications:

Ability to remain in an upright stationary position for eight plus hours a day

Ability to change stationary positions frequently throughout shift

Ability to move around the restaurant frequently throughout the day

Ability to transport items up to fifty plus pounds around the restaurant

Ability to move fryer baskets filled with items in and out of fryers

Ability to read and write effectively

Ability to observe details at close range

Ability to count money

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