Wing Factory
General Manager
Wing Factory, Atlanta, Georgia, United States, 30383
Description:Oversee and coordinate the planning, organizing, training, and leadership necessary toachieve stated objectives in sales, costs, profitability, employee retention, guest service andsatisfaction, food quality, cleanliness, and sanitation.Regularly measure and evaluate service levels and standards using guest and employeefeedback and develop plans for continuous improvement.Be committed, to learning and improving through reading & working with other companymembers. Continuous education and self development will be of highest priorities alongwith a commitment to coaching and developing entire management team and staff.
Requirements:Understands completely & conforms to all policies, procedures, standards,specifications, guidelines and training programs.Ensure that all guests feel welcome and are given attentive, friendly, and courteousservice at all times.Ensure that all food and products are consistently prepared and served according tothe restaurant's recipes, portioning, cooking, and serving standards.Achieve company objectives in sales, service, quality, appearance of facility,sanitation, and cleanliness through training of employees and by creating a positiveand productive working environment.Control cash and other receipts by adhering to cash handling and reconciliationprocedures in accordance with restaurant policies and procedures.Make employment and termination decisions.Fill in where needed to ensure guest service standards and efficient operations arealways meeting guest expectations.Continuously strives to develop staff in all managerial and professional areas.Prepare all required paperwork, including forms, reports and schedules in anorganized and timely manner.Ensure that all equipment is kept clean and kept in excellent working conditionthrough personal inspection and by following the restaurant's preventativemaintenance programs.Responsible for all restaurant inventories including food, liquor, beer, wine, furniture,accessories, equipment, & tool inventories and must constantly manage & maintaindocumented detailed status in all areas including on hand quantities, costs, & qualitylevelsEnsure product is always on hand on an as needed basis, through systematicordering and forecasting techniques.Ensure that all products are received in correct unit count and condition, and,deliveries are received in accordance with the restaurant's receiving policies andprocedures.Oversee and ensure that restaurant policies on employee performance appraisals arefollowed and completed on a timely basis.Schedule labor as required by anticipated business activity while ensuring that allpositions are staffed as needed and labor cost objectives are met.Be knowledgeable of restaurant policies regarding personnel, and, administerprompt, fair, and consistent corrective action for any and all violations of companypolicies, rules, and procedures.Understand and comply with all federal, state, county and municipal regulations thatpertain to health, safety, and labor requirements of the restaurant, employees, andguests.Assist in developing, planning, and executing restaurant marketing, advertising, andpromotional activities and campaigns.Cooperate with all corporate departmental needs and work alongside supportdepartments to improve all aspects of the business.Express restaurant needs from all corporate support departments and leaders.Respond to any & all corrective action requests from Director of Operations in atimely manner.Forecast & implement improvement plans for management development, &continuing education.Ensure all restaurant staff & management team members have necessary tools toperform daily duties.Communicate well all aspects of weekly operations by leading weekly teammanagement meetingsLead by example in all areas by becoming the expert in all aspects of the restaurantLead project teams varying in degree of complexity and size.Participate in company policy and standards development as neededPrepare budgets as required by corporate and General Manage in an effort to meetbudget projections.Be a role model and a teacher.
Additional Info:Minimum of 3 years experience as a GM in a high volume casual restaurant.Be able to communicate and understand in English.Have knowledge of service and food & beverage operations, generally involving atleast three years of front-of-the-house & back-of-the-house operations and/orassistant management positions.Possess excellent basic math skills and have the ability to operate a cash register orPOS system.Be able to reach, bend, stoop and frequently lift up to 50 pounds.Should expect to work 50 to 60 hours per week.Proactively handle all staff and guest requests or concerns quickly with caring andfairness.Be able to identify and develop staff members for future leadership roles.Be able to delegate and get work done through others.Demonstrate a leadership style that creates a positive working environment andremains calm during stressful and emotional situations.Be organized in all areas e.g., storage areas, side work, and scheduling needs.Be able to work lunch and dinner shifts on weekdays & weekends
Requirements:Understands completely & conforms to all policies, procedures, standards,specifications, guidelines and training programs.Ensure that all guests feel welcome and are given attentive, friendly, and courteousservice at all times.Ensure that all food and products are consistently prepared and served according tothe restaurant's recipes, portioning, cooking, and serving standards.Achieve company objectives in sales, service, quality, appearance of facility,sanitation, and cleanliness through training of employees and by creating a positiveand productive working environment.Control cash and other receipts by adhering to cash handling and reconciliationprocedures in accordance with restaurant policies and procedures.Make employment and termination decisions.Fill in where needed to ensure guest service standards and efficient operations arealways meeting guest expectations.Continuously strives to develop staff in all managerial and professional areas.Prepare all required paperwork, including forms, reports and schedules in anorganized and timely manner.Ensure that all equipment is kept clean and kept in excellent working conditionthrough personal inspection and by following the restaurant's preventativemaintenance programs.Responsible for all restaurant inventories including food, liquor, beer, wine, furniture,accessories, equipment, & tool inventories and must constantly manage & maintaindocumented detailed status in all areas including on hand quantities, costs, & qualitylevelsEnsure product is always on hand on an as needed basis, through systematicordering and forecasting techniques.Ensure that all products are received in correct unit count and condition, and,deliveries are received in accordance with the restaurant's receiving policies andprocedures.Oversee and ensure that restaurant policies on employee performance appraisals arefollowed and completed on a timely basis.Schedule labor as required by anticipated business activity while ensuring that allpositions are staffed as needed and labor cost objectives are met.Be knowledgeable of restaurant policies regarding personnel, and, administerprompt, fair, and consistent corrective action for any and all violations of companypolicies, rules, and procedures.Understand and comply with all federal, state, county and municipal regulations thatpertain to health, safety, and labor requirements of the restaurant, employees, andguests.Assist in developing, planning, and executing restaurant marketing, advertising, andpromotional activities and campaigns.Cooperate with all corporate departmental needs and work alongside supportdepartments to improve all aspects of the business.Express restaurant needs from all corporate support departments and leaders.Respond to any & all corrective action requests from Director of Operations in atimely manner.Forecast & implement improvement plans for management development, &continuing education.Ensure all restaurant staff & management team members have necessary tools toperform daily duties.Communicate well all aspects of weekly operations by leading weekly teammanagement meetingsLead by example in all areas by becoming the expert in all aspects of the restaurantLead project teams varying in degree of complexity and size.Participate in company policy and standards development as neededPrepare budgets as required by corporate and General Manage in an effort to meetbudget projections.Be a role model and a teacher.
Additional Info:Minimum of 3 years experience as a GM in a high volume casual restaurant.Be able to communicate and understand in English.Have knowledge of service and food & beverage operations, generally involving atleast three years of front-of-the-house & back-of-the-house operations and/orassistant management positions.Possess excellent basic math skills and have the ability to operate a cash register orPOS system.Be able to reach, bend, stoop and frequently lift up to 50 pounds.Should expect to work 50 to 60 hours per week.Proactively handle all staff and guest requests or concerns quickly with caring andfairness.Be able to identify and develop staff members for future leadership roles.Be able to delegate and get work done through others.Demonstrate a leadership style that creates a positive working environment andremains calm during stressful and emotional situations.Be organized in all areas e.g., storage areas, side work, and scheduling needs.Be able to work lunch and dinner shifts on weekdays & weekends