POSITION OVERVIEW
The General Manager is the leader with ultimate responsibility for the day to day operations of the Restaurant. The GM exercises independent judgment and discretion in the development, implementation and communications of restaurant strategies and business plans that align with the vision for HalfSmoke. The GM is accountable for effectively coaching, training & developing the overall management staff into a high performing leadership team that achieves sales projections, delivers operational excellence and impresses every customer - every visit. The GM is expected to model HalfSmoke values and customer first behaviors in all actions and interactions in order to set the overall culture and tone in the restaurant.
ESSENTIAL POSITION RESPONSIBILITES
Leadership:

• Motivates & inspires team members by communicating a strong business strategy that links how each employee can contribute to the overall mission.
• Create & lead an environment that ensures customer satisfaction, optimizes productivity & drives profitability by implementing a strong business plan.
• Establish & communicate clear expectations holding the Mgmt. team & self-accountable for achieving performance & behavior standards.
• Consistently models high standards and value driven behaviors by setting the expectation and holding the team members accountable during performance. reviews, one on ones and coaching sessions. This includes having a succession plan in place for potential business growth & expansion.
• Lead timely leadership meetings that align with and drive the business strategy. This includes an 'open door' element ensuring anyone is accessible to anyone else in the organization.
• Proactively seeks personal learning & development opportunities to build leadership skill set and enhance individual performance.

Drives Business:

• Projects restaurant sales leveraging market data, trend information & customer insights to drive growth
• Drives results by managing the execution of the restaurant business plan (includes maximizing business opportunities & leveraging technology)
• Discuss success of initiatives with Owner using customer feedback, in-store trends, & market insights, making adjustments to plans as needed
• Manage all controllable aspects of the P&L to achieve restaurant financial targets and minimize expenses
• Analyze reporting and daily sales trends, product mix, labor hours, etc. to make real-time decisions that drive better results
• Leads the use of technology to enhance customer & employee engagement
• Evaluates restaurant sales and payroll targets on a daily basis using payroll reports/tools; making scheduling adjustments to meet business needs
• Builds customer loyalty through exceeding expectations, utilization of social media, and email connectivity
• Brings forth creative ideas to build customer traffic and transaction averages

Talent Management:

• Recruits, hire, develop & retain a high performing management team
• Develops the management team on business acumen and individualized MDP for personal & business growth
• Consistently assess and provide ongoing performance feedback on skill sets, accountabilities and critical success factors via real-time coaching, one on ones, individual development plans and annual performance reviews
• Manage all compensation decisions in partnership with HR
• Drive employee engagement by recognizing & rewarding employees for exceptional performance
• Ensure that restaurant management team adheres to & enforces all employment practices & policies
• Recognize and properly resolve all performance & employment issues; communicating high priority issues to HR in a timely manner

Operational Excellence:

• Maintain HalfSmoke standards of neat, clean, organized & food safety through proper procedures, maintenance & equipment care
• Assign one each - Bar, Kitchen, Employment & Customer areas of the restaurant to each of 4 managers including self for specific accountability for restaurant operations
• Ensure quality training processes are in place for equipment use & maintenance, customer interactions, and food handling & safety
• Oversees and ensures efficiency in use of labor productivity and food prep operational procedures
• Supervises the efficient & productive handling of all perishable & nonperishable food items including inventory management and deliveries
• Ensure all visual cues, menu boards, menus are organized for merchandizing goals and easy for customers to understand
• Oversees and ensures efficiency in food & paper cost while effectively managing waste (noted daily)
• Conducts restaurant walk-throughs with Assistant Manager each shift to address any potential physical plant or equipment opportunities and manages M&R costs
• Develops employee uniforms, overall process and replacement cost budget

POSITION QUALIFICATIONS

• Undergrad degree in Restaurant / Hotel / Hospitality Management, Business, Merchandising / Marketing or Finance
• Minimum 5 years restaurant mgmt. experience (ideally in casual dining) preferred
• Strong prioritizing, interpersonal, creative problem-solving & planning skills
• Knowledge & understanding of employment laws including compliance w/federal, state and local requirements
• Skilled at making quality decisions in a fast paced, complex environment with competing priorities
• Effective interpersonal and communications skills with emphasis on coaching for improvement & conflict resolution
• Capacity to lead high performing mgmt. team and sizable restaurant staff up to 100 employees overall
• Ability to perform essential job functions via a flexible schedule while leveraging computer and technology proficiently