The Barley House
General Manager
The Barley House, Concord, New Hampshire, United States, 03306
Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
Minimum Requirements:Be 21 years of age.Be able to communicate and understand the predominant language(s) of the restaurant's trading area.Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.Possess excellent basic math skills and have the ability to operate a cash register or POS system.Be able to work in a standing position for long periods of time (up to 5 hours).Must have the stamina to work 50 to 60 hours per week.Responsibilities include: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.Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.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.Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.Make employment and termination decisions.Fill in where needed to ensure guest service standards and efficient operations.Continually strive to develop your staff in all areas of managerial and professional development.Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.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.Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.Develop, plan, and carry out restaurant marketing, advertising, and promotional activities and campaigns.
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Minimum Requirements:Be 21 years of age.Be able to communicate and understand the predominant language(s) of the restaurant's trading area.Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.Possess excellent basic math skills and have the ability to operate a cash register or POS system.Be able to work in a standing position for long periods of time (up to 5 hours).Must have the stamina to work 50 to 60 hours per week.Responsibilities include: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.Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.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.Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.Make employment and termination decisions.Fill in where needed to ensure guest service standards and efficient operations.Continually strive to develop your staff in all areas of managerial and professional development.Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.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.Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.Develop, plan, and carry out restaurant marketing, advertising, and promotional activities and campaigns.
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