Description

As a General Manager: You “are” Goode Company. Goode Company is not just a job; it’s your career. You have the highest state of ownership. You welcome business challenges and enjoy the unexpected rhythms of every day. You look forward to conquering challenges of each day with grace and ease. You are a leader. When you walk into the room, people look to you for direction. You are decisive, take ownership, and are responsible for what you say and do. Not only do you model the Company’s brand purpose, promise and values, you are a subject matter expert. You communicate openly and honestly with your team. You are generous with praise and respectful with critiques. You don’t play favorites.

Hospitality is in your DNA and you create a welcoming environment that anticipates needs and exceeds expectations. You produce results. In spirit, you’re running your own company. You make things happen. You have the highest expectations for yourself and those around you—and you don’t settle for less. You strategize, execute plans and deploy resources to maximum benefit for the Company. Every day, you rally your team to overcome obstacles while remaining positive and focused.

You are a student of your craft. You are not a “know-it-all.” You are on a constant journey towards mastery, open to continuous learning and seeking a better way. Always a teacher, you coach and encourage your team to grow and develop.

You are a Goode Company ambassador. You represent Goode Company in our restaurants and in the community. It’s part of your identity. Your personal life and work life are integrated and fulfilling.

You are honored to be a Goode Company leader. This is where you want to be.

Essential Duties and Responsibilities:

Service:

• Ensure guest service standards and procedures are delivered to every guest every time.
• Daily evaluation of restaurant service performance.
• Investigate and resolve customer complaints regarding food quality, service, and accommodations.
• Timely and efficiently handle complaints of harassment/sexual harassment
• Display a sense of ownership. Make decisions as if the restaurant were your own.

Product Quality:

• Provide excellent quality and presentation of all food to all guests.
• Monitor food preparation methods, portion sizes, garnishing, and presentation to ensure food is prepared and served in the prescribed manner.
• Schedule and receive food and beverage deliveries, check delivery content to verify product quality and quantity.
• Control inventories of food, equipment, small ware, supplies and liquor.

Safety:

• Regularly facilitates safety training and accountability checks on food preparation, food allergy awareness, sanitation, and safety procedures.
• Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.
• Ensure proper equipment operation/maintenance; Inspect supplies, equipment, work areas and property to ensure efficient service and conformance to standards.

Financial Objectives:

• Masterfully manage P&L responsibilities and meet financial objectives.

• Meet financial sales targets by identifying opportunities for growth while maintaining high operating standards.
• Manage cost control with consistent focus on cost of sale and payroll.
• Analyze shrinkage, develop procedures to alleviate.
• Prepare reports for the corporate office, and follow corporate office financial procedures, including but not restricted to, handling cash, credit cards, PO’s, invoices, payroll and all other financial transactions.

Personnel Management and Supervisory Responsibilities:

• Responsible for personnel actions such as hiring, training, and mentoring in order to facilitate team member success.
• Responsible for strictly adhering to Goode Company policies and applicable laws.
• Commitment to continually developing managers so that they possess a mastery level understanding of Goode Company’s management fundamentals. Challenge each manager to become a master of their craft; a self-starter and creator that wants to be a contributor to a Houston legacy brand. Challenge them to take hold of the Goode Company mission and vision in order to create ownership within each manager.
• Teach and train the staff about the culture of Goode Company and what skills it takes to continually support our success.
• Effectively manage schedules to ensure the restaurant is staffed accordingly with a consistent focus on managing overtime.
• Monitor employee appearance and uniform throughout shift.
• Build employee morale and rapport by leading by example, teamwork, and hands-on management approach. (training, coaching, motivating, and follow-up)
• Regularly conduct shift meetings.
• Collaborate with managers and corporate leadership in order to tackle problems and meet goals.
• Ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the guest’s expectations.
• Directly supervises new menu item rollouts and promotions,

Qualifications & Competencies

• Bachelors’ degree in Restaurant Management, Hospitality, related field, or equivalent work experience.
• 5 years of recent full-service experience as a General Manager
• Experience managing annual revenue of $5MM
• Strong knowledge and attention to detail on back-of-the-house operations including staff supervision, inventory control, and product quality.
• Experience hiring and training a back-of-the-house team.
• Live-fire grilling experience- nor required, but highly valued.
• Strong P&L knowledge and general business acumen. Proven ability to make strategic decisions based on financial analysis. Specifically, forecasting, budgeting, analyzing variances, and initiating corrective action.
• Possess excellent basic math skills and have the ability to operate a POS system.
• Proficient knowledge of MS Word, Excel, Outlook, and Teams
• Compeat experience preferred.

• Expert level leadership and employee development skills

• Expert level ability to navigate and resolve vendor/guest/team member issues.

• Certifications: Food Safety Manager, Allergens, and TABC
• Bilingual, a plus
• Language Skills: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
• Physical Demands: While performing the duties of this job, the employee is regularly required to stand,
• Walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.