General Manager

Primary

Ø Promote, work, and act in a manner consistent with the mission of El Encanto Restaurants and Core Values.

Ø Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.

Ø Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.

Ø Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Ø Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Ø Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

Ø Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

Ø Count money and make bank deposits.

Ø Investigate and resolve complaints regarding food quality, service, or accommodations.

Ø Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

Ø Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.

Ø Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.

Ø Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Ø Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Ø Maintain food and equipment inventories, and keep inventory records.

Ø Schedule staff hours and assign duties.

Ø Establish standards for personnel performance and customer service.

Ø Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

Ø Keep records required by government agencies regarding sanitation or food subsidies.

Ø Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Ø Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.

Ø Be knowledgeable of restaurant policies regarding personnel. Follow all, thus leading by example.

Ø Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

Ø Continually strive to develop staff in all areas of managerial and professional development.

Ø Order and purchase equipment and supplies.

Ø Review work procedures and operational problems to determine ways to improve service, performance, or safety.

Ø Assess staffing needs and recruit staff.

Ø Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

Ø Review menus and analyze recipes to determine labor and overhead costs, and recommend prices to menu items.

Ø Attend all scheduled employee meetings and offer suggestions for improvement.

Ø Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.

Ø Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.

Ø Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.

Ø Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

Ø Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks

Ø Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.

Ø Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

ADDITIONAL DUTIES AND RESPONSIBILITIES

Ø Monitor employee and guest activities to ensure liquor regulations are obeyed.

Ø Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Ø Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.

Ø Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

Ø Greet and seat guests, and present menus and wine lists.

Ø Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.

Ø Develop restaurant objectives, budgets, policies, procedures, and strategies.