Department: Operations Reports to: Regional Manager

Position Summary:

The General Manager is responsible and accountable for all operational aspects of the restaurant. Overall responsibilities include leadership of team members and managers, financial management, guest satisfaction, marketing and administrative tasks.

Major Responsibilities:

Primary duties and responsibilities include but are not limited to the following:

• Manage operations including guest service, managers & team members while ensuring the restaurant’s standards of quality, service and operations are maintained
• Increases revenue and guest counts by working side by side with the Marketing & Operations Team, creating community relationships and building regular guests
• Manage operations during scheduled shifts that include daily decision-making, team support, guest interaction, scheduling, planning, and upholding standards of quality, service & cleanliness
• Responsible for recruiting, selecting, on-boarding, orientating, training, assigning, scheduling, coaching counseling and disciplining managing and team member staff.
• Communicate job expectations and enforcing policies and procedures
• Identify operational opportunities to build sales and control costs and assist in developing & implementing plans to address opportunities
• Maintain positive guest relations by delivering 1, increasing sales and brand awareness
• Monitor and assist in daily, weekly and monthly inventory processes
• Prepare end of shift reports to monitor all financial, inventory and cash-handling aspects of the operations
• Maintain safe, secure and healthy facility environment by establishing, following and enforcing sanitation standards and procedures, complying with health and legal regulations
• Accomplishes company goals by accepting ownership for accomplishing new and different requests and exploring opportunities to add value to job accomplishments.

Essential Requirements:

• High School Diploma required; some college or hospitality background preferred
• A proven drive for quality guest service in the Hospitality Industry
• Ability to problem solve and handle high stress situations in a fast paced environment
• 2 - 3 years of experience in a position of increasing responsibility in the hospitality industry
• High motivation with strong interpersonal, organizational, and time management skills
• Proficiency in Microsoft Office Suite software, Applicant Tracking Systems, and Aloha POS preferred
• Excellent written and verbal communication skills
• Strong leadership and assessment skills
• Able to act quickly and decisively
• Ability to lift up to 50 pounds
• Willingness to work irregular hours, nights and weekends, while on your feet
• Ability to demonstrate and teach Slater’s mission and culture
• ServSafe Manager’s Certificate
• Responsible Alcohol Service Certification
• Cicerone – Certified Beer Server

Success Measures

• Meet regularly with assigned Regional to discuss expectations and game plan
• Effectiveness of shift (guest reviews and feedback, financial reports, break violations, scheduled labor)
• Feedback from Regional Manager and VP of Operations
• Clear communication & reporting to regional operations