The General Manager is responsible for the overall operation of the restaurant including, but not limited to interviewing, hiring, coaching, Team Member development, guest satisfaction, serving consistent quality food and beverages, maintaining the financial performance of the business, marketing initiatives, maintaining safety and cleanliness standards, inventory, food cost and labor control, and providing a positive upbeat work environment and culture.
This position oversees and is responsible for a team of up to 60 Team Members including a Chef and must be able to perform all functions at the restaurant level, including delivery when needed.
Hours may vary if manager must fill in for their Team Members or if emergencies arise (typical work week = 55 hours).
Requirements

• Must have at least 3 years of general management experience in full-service casual dining, including a full-service bar.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, adhering to company policies and procedures, team development, and adhering to food and labor costs.
• Must be self-disciplined
• Must be able to take initiative
• Must be able to motivate Team Members to work as a team to ensure food and service meet appropriate standards
• Must posses good communication skills for dealing with a diverse staff.
• Proven track record of understanding inventory, food and labor costs
• Must have a valid drivers' license
• Must be able to submit to a background check

BOCA201