General Manager

The General Manager is responsible and accountable for leading the overall operations of the restaurant, which may include overseeing the staff, monitoring inventory, purchasing equipment and supplies, maintaining the dining room’s appearance, and ensuring quality customer service and compliance with all food and beverage regulations. Responsible for maintaining both FOH and HOH operations compliant to ALL health code inspections and company standards. Supervises, trains, hires, and schedules other employees and managers. Job Responsibilities: Maintaining and upholding our company's vision and values. Ensure that all dining areas are kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Dedicated to providing excellent customer service, improving the customer experience, and ability to address customer complaints and resolve. Supervise operation teams for both FOH and HOH. Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining team personnel as appropriate. Provide orientation of company and department rules, policies, and procedures and oversee training of new employees. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Achieve company objectives in sales, service, quality, the appearance of facility, and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met according to budget. Responsible for maintaining appropriate cleaning schedules for FOH and BOH areas. Demonstrating a passion for details and a willingness to learn. Exhibiting a familiarity with daily menus. Maintaining a safe, sanitary, and organized work environment. Performs other duties as required or assigned by Corporate Chef or District Manager. Trains staff to follow proper safety procedures to minimize injuries. Periodically evaluates staff, and rewards and recognizes employees, as needed. Discipline employees, address their complaints, and resolve problems, as needed. Approves work schedule for FOH and HOH to meet order demand within prescribed service levels. Communicates with all staff in a professional manner. Verifies all orders of essential food and beverages and other related items for the operational flow of the restaurant from the prep kitchen (Using Par Sheets). Verifies portion and quality control standards. Verifies all systems, procedures, and policies are adhered to and correct 100% (Temperature logs, portion control devices, etc.). Verifies and examines, labels, and stores incoming food supplies in storage and refrigeration areas appropriately using FIFO procedures and proper food storage practices. Ensures all appliances and equipment are properly maintained, have been serviced according to the yearly calendar. Performs other duties as required or assigned. Experience and Skills: Be 21 years of age. Three to five years of experience working in a supervisory capacity is required. Good written and verbal communication skills. Ability to interact professionally with other departments and outside contacts. Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision. Good judgment and decision-making abilities. Experience in a high-volume environment is required. Ability to supervise multiple levels of workers. Proficient in Microsoft Excel, PowerPoint, Word, and Apple Product Technology. Physical Requirements: The ability to climb stairs and lift to 50 lbs. daily is required. Standing for long periods of time. Ability to reach, bend, stoop, climb up and downstairs, walk, carry multiple objects. Working various shifts including weekends and holidays. Working split shifts and shifts that may exceed 12 hours in duration. Education: Bachelor’s degree from an accredited college or university in Hospitality, Culinary, Management, or related field. Serv-Safe Certified.

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