Job Openings >> Restaurant General Manager
Restaurant General Manager
Summary
Title:Restaurant General Manager
ID:1146
Department:Operations
Description

Job Overview

  1. duties and responsibilities include the following. Other duties may be assigned as needed. General Manager is responsible for the total operations of the restaurant, including building sales and all other aspects of profit and loss. The GM managers the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, they oversee the safety and sanitation, quality of food preparation and ensure that guests are satisfied with their dining experience. Responsible for the communication and administration of all company policies and procedures. Reports directly to the Director of Operations.

Experience

 

2 years full restaurant general manager experience preferred

Bachelor’s Degree or equivalent work experience.

Must have a flexible schedule and the ability to work evenings, weekends and/or holidays based on business demands.

A working knowledge of the practices and procedures of safe food handling.

Working knowledge of point of sale system.

Excellent customer service skills and leadership skills.

Friendly demeanor and positive attitude.

Must be eligible to work in the United States.

Ability to work in a team.

 

Duties & Responsibilities

 

Adhere to company standards, brand strategy and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs while ensuring guest satisfaction.

 

Enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies and federal, state and local laws and ordinances.

 

Maintain professional image and ensures that staff maintains appearance standards.

 

Work with corporate staff and culinary staff for efficient provisioning and purchasing of supplies.

 

Ensure positive guest experience in all areas. Respond to complaints, taking and all appropriate actions to turn dissatisfied guests into return guests.

 

Ensure a safe working and guest environment to reduce risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.

 

Provide direction to employees regarding operational and procedural issues.

 

Interview hourly employees. Direct supervision, development and, when necessary, termination of employees.

 

Conduct orientation and oversee the training of new staff.

 

Develop employees by providing on-going feedback, establishing performance expectations and conducting performance reviews.

 

Maintain an accurate and up-to-date plan of restaurant staffing needs and work with HR to appropriate staffing and compensation.

 

Provide strong presence in local community and high level of community involvement.

 

Meet with staff, executive chef and assistant managers frequently. Have excellent communication skills.

 

 

Qualifications

 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Education: Bachelor’s degree or equivalent related experience.

 

Language: Ability to effectively present information and respond to questions from clients, vendors and co-workers.

 

Computer skills: To perform this job successfully, an individual should have the ability to learn new point of sale systems, be proficient with basic computer programs.

 

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

The noise level in the work environment is usually moderate.

 

Physical demands: The physical demands described here are representative of those that must be met an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must regularly lift and/or move 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision and ability to adjust focus. While performing duties of this job, the employee is regularly required to stand, use their hands to finger, handle or feel, reach with hands and arms and talk or hear.

 

Hours and Availability

Typical workweek: 40-55 hours

*May be more hours during high event seasons.

 

Hours vary depending on business demand.

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