Description

GENERAL MANAGER - BREWPUB

Objective

General Manager is responsible for the overall daily operation and profitability of the restaurant. The General Manager is responsible for ensuring excellent customer satisfaction is the number one priority of the restaurant as well as managing sales, controlling costs, supporting Front of the House and Back of the House management teams and the hourly staff. The General Manager is to ensure there is daily supervision of all positions at the location during all hours of operation. The General Manager liaises with the executive management team for all functional areas of the restaurant location and levels of management within. 

Essential Responsibilities

Leadership:

· Demonstrate leadership and teamwork while working respectfully with all team members. 

· Communicate clearly while demonstrating willingness to help all team members.

· Provide and manages a safe workplace environment for all staff members.

· Provide and manages harassment free workplace of all staff members.

Operations:

· Oversee daily front of the house and back of the house restaurant operations.

· Manage all printed menu supplies including beer menus reflecting current draft and package beer.

· Report any issues, concerns, or pertinent items in daily HotSchedules Manager Logbook notes.

· Plans and conducts weekly manager meetings.

· Manage reservations according to reservation policy, check and confirm all reservations and work in coordination with the event coordinator where applicable.

· Ensure daily pre-shift meetings are taking place with staff to inform them of happenings in the restaurant.

· Update POS terminals via POS software.

· Ensure complete adherence to all federal and local laws including but not limited to all labor, dram shop, DABC laws and licensing requirements.

Service:

· Ensure superior service is offered to all guests and is a priority of all restaurant managers and staff.

· Act as an ambassador for visiting brewers, wholesale partners, retailers, and others.

· Assist staff with ensuring timely service while ensuring accurate execution of food items.

· Respond to all guest complaints and works to proactively resolve them within company procedures and guidelines.

Staff:

· Recruit staff while working with other managers and human resources and complete all requisite employee paperwork and onboarding processes.

· Ensure scheduling standards and practices are being met for all staff.

· Manage staff including rewarding good performance, coaching sessions, written warnings, suspensions, or termination.

· Ensure that staff adheres to company policies and procedures.

· Manage strong employee retention practice.

· Ensure that staff receives continual training necessary for job competency.

Requirements

Required Knowledge, Skills, and Abilities

· Ability to work all days, nights, weekends, and holidays.

· Ability to multi-task and prioritize responsibilities in a fast-paced environment.

· Ability to communicate verbally and in writing.

· Ability to respond to common inquiries or complaints from sales staff, distributors, co-workers, and management.

· Ability to communicate and present information effectively before all levels of employees and management.

· Ability to define problems, collect data, establish facts, and draw valid conclusions.

· Ability to analyze and solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 

· Ability to use logic and methods to solve problems with effective solutions.

· Skill in computer literacy focusing on Microsoft Office Suite.