Duties & Responsibilities:

• 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 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, sanitation, and cleanliness through training of employees and by creating a positive and 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 are always meeting guest expectations.
• Continuously strives to develop staff in all managerial and professional areas.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Responsible for all restaurant inventories including food, liquor, beer, wine, furniture, accessories, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on hand quantities, costs, & quality levels
• Ensure product is always on hand on an as needed basis, through systematic ordering 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 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 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.
• 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.
• Assist in developing, planning, and executing restaurant marketing, advertising, and promotional activities and campaigns.
• Cooperate with all corporate departmental needs and work alongside support departments 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 a timely manner.
• Forecast & implement improvement plans for management development, & continuing education.
• Ensure all restaurant staff & management team members have necessary tools to perform daily duties.
• Communicate well all aspects of weekly operations by leading weekly team management meetings
• Lead by example in all areas by becoming the expert in all aspects of the restaurant
• Lead project teams varying in degree of complexity and size.
• Participate in company policy and standards development as needed
• Prepare budgets as required by corporate and General Manage in an effort to meet budget projections.
• Be a role model and a teacher.

Qualifications:

• College degree.
• Minimum of 3 years experience as a GM in a high volume restaurant and bar.
• Be able to communicate and understand in English.
• Have knowledge of service and food & beverage operations, generally involving at least three years of frontof-the-house & back-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 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 and fairness.
• 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 and remains 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