Job Description

Job Description 
Exempt Position

Position Title: General Manager
Reports to: Regional Manager

Summary: Provide exceptional Guest experiences every visit through direction and leadership for complete operations of the restaurant. Ensure high standards of Guest service and profitability while strictly adhering to the policies and procedures of Samy’s Old Chicago Pizza and Taproom.

Essential Duties and Responsibilities:

• Execution of daily restaurant operations including supervision of the management team including Assistant Managers, Assistant General Managers, Kitchen Managers, Chef, Sous Chef, Sales & Marketing Managers and Brewers.
• Partner with corporate Culinary and Marketing department to successfully roll out menu changes and marketing initiatives.
• Oversee all BOH operations and FOH operations including but not limited to daily line checks, systems adherence, health inspections, order guides, sales services, brewery operations, quality control of beer, food order safety and sanitation, and prep lists.
• Ensure a safe working and Guest environment to reduce the risk of injury and accidents; completes accident reports follows procedure promptly in the event that a Guest or Team Member is injured.
• Oversee food preparation methods, portion sizes, garnishing and presentation of food to ensure food is prepared and presented to Old Chicago specifications.
• Responsible to ensure that all financial (invoices, reporting), HR, and Payroll administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
• Monitor compliance with health and Safety regulations regarding food preparation and serving.
• Properly maintain building, equipment and supply levels through contacting the correct companies/contractors for any daily restaurant repair or maintenance issues, and utilizing basic maintenance skills.
• Strictly follow company cash handling procedures and ensure the proper security procedures are in place.
• Monitor weekly expenditures, proper invoice entry and coding, conduct weekly inventory, determine accurate sales projections, manage food, labor, and supply costs while meeting or exceeding budget.
• Promptly and professionally handle Guest complaints/comments to ensure timely Guest recovery.
• Communicate all Team Member issues/complaints to management team in a professional manner through manager meetings and/or proper utilization of the digital manager log.
• Deliver daily motivational education during daily pre-shift meetings.
• Create management weekly schedules. Coach and assist management team in writing hourly Team Member schedules based on the budget.
• Lead ongoing coaching and career development by conducting regular One-On-Ones with management and hourly Team Members.
• Conduct semi-annual Performance Reviews with management team in accordance to the Company's Performance Management Policy/Process.
• Follow and understand company procedures at all times including crisis situations (e.g., Workers' Compensation and General Liability Claims).
• Continually interview, hire and train Team Members to create a strong team.
• Ongoing completion of Manager in Training projects as assigned.
• Conduct Orientation with restaurant Team Members as needed.
• Managing the success of all programs and systems such as the MIT program, hourly training, certified trainer, RISE, and Management development programs.
• Ability to utilize computer programs such as CTUIT, Aloha POS, Excel, Word, and Outlook.
• Other duties as assigned by Regional Manager or Operations Leadership.

Knowledge, Skills & Abilities:

• Guest Service - Knowledge of principles and processes for providing Guest services. This includes active listening, Guest needs assessment, meeting quality standards for services, and evaluation of Guest satisfaction.
• Critical Thinking - using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Active Listening - giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Production and Processing - knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effectiveness of the restaurant.
• Effective communication skills.
• Aptitude for driving sales through cultivation of new Guests and retention of current Guests.
• Menu, Food and Beverage Preparation Knowledge - in order to properly prepare food and beverages.
• Coaching & Performance Management - ability to motivate, develop, direct Team Members as they work.
• Ability to analyze information and adhere to a financial budget/P&L through utilizing math skills and reading comprehension.
• Able to make appropriate decisions in a fast paced environment (e.g., assign breaks, cut staff appropriately, side work, etc.).
• Memorization - ability to memorize floor plans and pivot points.
• Working knowledge of all restaurant equipment, and local and national health codes.
• Ability to utilize programs such as CTUIT, Aloha POS, Excel, Word, and Outlook.
• Time Management - ability to manage individual's time and the time of others.

Education & Experience:

• Minimum of 3 years working in restaurant environment.
• Minimum of 1 year working as a General Manager in a full-service restaurant environment preferred.
• College degree preferred.
• Must be 21 years of age or older.

Performance Standards:

• Meets all company service standards by ensuring all Team Members:
  • Execute the proper Tablestakes when addressing Guests.
  • Upholds all ServSafe (Food and Bar) guidelines.
  • maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
  • Consistently use safe food handling practices consistently.
  • Prepare recipes according to CW specifications.
  • Read and accurately follow instructions.
  • Prepare items in a prescribed amount of time.
  • Adhere to cleanliness and sanitation guidelines.
  • Understand temperature danger zones and food storage hierarchy (Serve Safe or other).
• Able to address & coach Team Members that fall short in any of the above.
• Adheres to policies and procedures set forth in Handbook including Appearance Standards.
• Upbeat and professional image; maintains positive attitude with self, Guests, and Team Members.
• Completes all ongoing certifications/validations (LTO, new menu, etc.).
• Maintain prompt and regular attendance.
• Meets or exceeds budgeted financial performance.
• Maintain satisfactory OSAT scores for restaurant.

Working Conditions:

• 100% Walk and stand
• 90% Communicate with Guests and Team Members
• 50% Operate cash register, Point of Sale system, and cash handling
• 25% Reach, bend, stoop, wipe and lift up to 50 pounds. 
• 50 hours per week rarely with consecutive days off.

Training Requirements:

• Successful completion of alcohol and food certification (ServSafe) and/or other required classes by state within 60 days of employment.
• Successful completion of the CraftWorks Manager in Training program often at store or nearby location.