General Manager (GM)

Position Summary

The General Manager is responsible for overseeing, directing, and coordinating all aspects of restaurant operations. This includes leadership in planning, organizing, staffing, training, and achieving objectives in sales, cost control, employee retention, guest satisfaction, food quality, cleanliness, and sanitation. The General Manager ensures that Beer Baron operates efficiently, profitably, and in alignment with the company’s mission and standards.

Key Responsibilities

Operational Leadership

• Promote and uphold the mission and values of the restaurant at all times.
• Ensure adherence to all restaurant policies, procedures, operational standards, guidelines, and training programs.
• Oversee daily operational performance to maintain high-quality guest service and product consistency.
• Ensure all guests receive friendly, responsive, and courteous service.

Food Quality & Service Standards

• Verify that all food and beverages are prepared and served according to recipes, portion standards, and presentation guidelines.
• Address and resolve guest complaints related to food quality, service, or accommodations.

Financial Management

• Adhere to all cash-handling, deposit, and reconciliation procedures.
• Complete financial tasks including balancing daily cash receipts, deposit preparation, and payroll-related activities.
• Perform monthly inventory; submit reports by the 5th of each month.
• Control and monitor inventories of food, liquor, smallware, and equipment.
• Identify and mitigate operational losses such as theft, waste, or inefficiencies.

Staff Management & Development

• Recruit, hire, train, supervise, and evaluate all employees.
• Conduct performance reviews and disciplinary actions as needed.
• Create and manage work schedules based on business needs while meeting labor cost objectives.
• Lead and motivate staff to create a positive, productive, team-oriented work environment.
• Support ongoing employee professional development and cross-training.

Facilities & Compliance

• Maintain a clean, safe, and sanitary environment in all kitchen, bar, and dining areas.
• Ensure compliance with all federal, state, county, and municipal regulations related to health, safety, and labor.
• Oversee proper maintenance of equipment, including scheduling repairs and preventative maintenance.
• Coordinate with service providers such as pest control and waste management.

Administrative Duties

• Complete all required paperwork, forms, reports, and schedules accurately and on time.
• Manage communications via email, digital platforms, and internal systems.
• Participate in menu planning, service coordination, and other operational planning activities.

Guest Relations & Support

• Step in to assist with food preparation, service tasks, and guest support when needed.
• Collaborate with team members to meet guest needs and maintain smooth restaurant operation.
• Attend staff meetings, contribute ideas for improvement, and support company initiatives.

Leadership & Strategic Planning

• Develop and implement restaurant goals, budgets, policies, and operational strategies.
• Make recommendations to ownership to improve service quality, efficiency, and safety.
• Execute special tasks or projects assigned by the ownership team.

Supplemental Duties

• Greet and seat guests, present menus, and assist servers as needed.
• Manage event bookings such as parties, banquets, and receptions; coordinate details with clients.
• Present bills and process payments.
• Participate in menu development, event planning, and related coordination tasks.

Tools & Technology

The General Manager must be proficient with or willing to learn:

• POS systems
• Cash registers and printers
• Email and communication tools
• Hiring and onboarding software
• Calendar and scheduling tools
• Inventory management software
• Square Reader or similar payment devices
• Microsoft Office Suite:
• Word
• Excel
• PowerPoint
• General computer usage and administrative software
• Any additional software or equipment required by the establishment

Physical & Work Environment Requirements

(You may include if needed)

• Ability to stand for extended periods.
• Ability to lift up to 40 lbs.
• Availability to work evenings, weekends, and holidays as needed.

Other Expectations

• Be a visible, engaged leader on the floor.
• Maintain a professional appearance and conduct.
• Support a culture of teamwork, respect, and hospitality.

Job Type: Full-time

Pay: From $70,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off

Application Question(s):

• Do you speak Spanish?

Experience:

• Restaurant management: 8 years (Required)

Language:

• Fluent English (Required)

Ability to Commute:

• Santa Rosa, CA 95404 (Required)

Ability to Relocate:

• Santa Rosa, CA 95404: Relocate before starting work (Required)

Work Location: In person

Salary : $70,000