Santa Fe Cattle Company

General Manager Job Description/Expectations

Job Description:

• The GM consistently provides aquality product and guest service experience that delivers total customersatisfaction. He or she models and creates an environment in which the customeris always right; ensures a positive guest service experience.
• The GM must understand completelyall policies, procedures, standards, specifications, guidelines and trainingprograms along with executing the top 4 priorities.
• The GM responds positively andquickly to customer concerns. He or she corrects potential problems before theyaffect guests.
• The GM hires high quality people whodemonstrate and ensure consistent customer satisfaction.
• Ensures all employees are trained,motivated and empowered to deliver total guest satisfaction.
• Evaluates each employee’s ability tomaintain high levels of guest satisfaction.
• Maintains restaurant at the levelnecessary to meet or exceed the company standards for Quality, Service andCleanliness
• Utilizes labor effectively to meetbudgets while ensuring high quality of QSC.
• The GM must be able to reach, bend,stoop, and frequently lift up to 50 pounds and must have the stamina to work 50to 60 hours per week.
• Work in a standing position for longperiods of time up to 5 hours or more

Training and Development:

• The GM continuously improves theskills, knowledge and morale of all employees. he or she treats the employeeswith courtesy, honesty and respect
• The GM effectively utilizes alltraining programs from new employee orientation up to and including managementtraining classes.
• The GM prepares qualified employeesfor promotion to the next position. He or she continually develops adequatenumbers of shift leaders to meet the objective of the business plan.
• The GM evaluates each employee’sperformance based on clearly communicated standards and expectations. The GMholds the employees accountable for performance. The GM makes tough decisionsregarding all performance related issues in the restaurant; confronts poorperformance.
• The GM will conduct weekly managermeetings.

Effective Business Management:

• The GM maximizes financialperformance and profit. Ensure store achieves objectives in sales,profitability, service, quality, appearance of facility andsanitation/cleanliness.
• The GM develops and executes thebusiness plan (key elements include: fiscal responsibilities, manpower planningand local restaurant marketing) for the restaurant.
• Achieves results by planning,communicating, delegating and following up.
• Executes companywide marketing programs;initiates programs on time, correctly and with minimal direction.
• Identifies and develops localrestaurant marketing strategies to maximize sales.

 Appropriate and Fair BusinessPractices:

• The GM ensures business andpersonnel practices are within the law and consistent with policies andprocedures.
• The GM serves as a role model andsets a positive example for the entire team in all aspects of business andpersonnel management.
• Enforces all labor laws (federal,state and local).
• Follows procedures to maintain thesafety and security of all employees, customers and company assets (building,cash, equipment, supplies).
• Upholds SFCC food safety, foodhandling and sanitation requirements, to ensure the health and safety of ourcustomers and employees.
• Knowledgeable of restaurant policiesregarding personnel and administer prompt fair, and consistent correctiveaction for any and all violations of company policies, rules, and procedures.

Job Requirements:

• Must be 21 years of age.
• Be able to communicate andunderstand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and foodand beverage, generally involving at least three years of front-of-houseoperations and/or assistant management positions.
• Have 2 years kitchen experience froma scratch kitchen.
• Excellent leadership skills.
• Be able to work in a Real, Fresh,Fun environment!